Millet Croquettes

This is a fun way to prepare millet. Croquettes are crispy, savory cakes (patties) that can be made with a variety of ingredients. In this recipe all the seasonings are cooked into the millet; this adds a depth of flavor to the patties. The starch in the millet binds the croquettes (no eggs or flour needed). It’s…

Mexicali Quinoa

This is a variation of my Mexicali Millet recipe. Both millet and quinoa work well in this dish. Ingredients 2 cups water 1 vegetable bouillon cube (or 1 teaspoon salt) 1 tablespoon chili powder (or to taste) 1 tablespoon taco seasoning 1 cup uncooked quinoa, rinsed and drained 1–2 tablespoons olive oil (or your favorite…

Lentil Curry with Rhubarb & Fennel

It’s springtime! Time to get inspired by our early seasonal crops. Rhubarb is one of our early spring veggies. I have always shied away from using this nutritious vegetable as it is very sour. Rhubarb is often used in desserts with the addition of a lot of sugar. I didn’t want to go down that…

Mexicali Millet

In the past few years I have created several millet recipes, which I have prepared for our customers more than once, so I figured it was time for a new one. This recipe is relatively mild, so if you like spice, add more! Ingredients 1 cup uncooked millet, rinsed and drained 2 cups water 1/2 vegetable…

Lentils with Caramelized Cabbage & Onions

I wanted to create a new lentil recipe–something other than another lentil soup (which I often prepare). During the summer I made a few lentil salads, but now that the weather is cooler I decided to try something new. Rather than make a cool salad with lentils, I prepared a warm lentil dish. French lentils, (small) brown…

Tofu Scramble

This is one of my favorite tofu dishes. I often prepare this at home for breakfast or brunch. It’s a great alternative to scrambled eggs. People really enjoy it! Ingredients 1 (14–16-ounce) block extra-firm tofu 3 tablespoons extra-virgin olive oil (or your favorite cooking oil) ½ teaspoon turmeric 1 cup chopped onions ½ cup diced…