By Amanda Rose | Grains
As fall rolls in and we begin to think of life after tomatoes, I thought I would introduce you to your next wintertime tabouli. 🙂 Deep in the winter we crave a bright, fresh salad and have so little fresh fruits and vegetables to choose from. This salad uses quinoa as a base instead of […]
Continue readingBy Jeanie Rose | Grains
Traditionally tabouli is made with bulgur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition. We have […]
Continue reading
By Jeanie Rose | Grains
Biscuits have been a life-long love of mine. In high school I came in second in a state 4-H bread baking competition with my biscuits. Biscuits are serious items in this home! When my girls were young I made a whopping batch of whole wheat sourdough biscuits almost every weekend. Leftovers became morning toast and […]
Continue reading