Been reading much about farro lately?
It’s one of those densely nutritious ancient grains that we should be eating more of. Maybe that’s why I loved learning about this bright, summery, market-sourced salad at Haven’s Kitchen‘s Salad Class a few weeks ago. Continue reading
As the season heats up and farmers’ markets everywhere suddenly have heaping piles of crisp, rainbow hued salad ingredients to offer, I needed a little jump start to get me thinking about new combinations and uses for all those spicy greens and plump beans. So when I ran across an article about Haven’s Kitchen in the NY TIMES a few weeks back, I promptly registered for a class there, called ”All Sorts of Salad”. Continue reading