Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

Grains rss

Gluten-Free Bread Winner

I’m not gluten intolerant but when I came across a recipe for a “Life-Changing Bread”, I’ll have to say that I was intrigued. I had my doubts that any one food can change your life, but this bread has come pretty close to doing just that. It would probably be more accurate to say that […]

Festive Farro Salad Fit For A Feast

The vibrancy of a Christmas tree inspired this festive farro salad. Farro – we love you, but you’re not exactly dazzling – and kale, a deliciously textured grain and a winter green, each a vehicle for almost anything, in this case dried fruit and a citrus dressing.  With dried cranberries, cherries, apricots, candied hazelnuts, a […]

A Little of This, A Little of That – Late Summer Pasta Salad

One of the many great joys of writing a blog with my dear friend Sally is having access to her recipes. I don’t know about you but I feel a little funny after a dinner party asking my host for the recipe to EVERYTHING we ate. Surely that would not be considered good manners so […]

Tabbouleh & Grilled Salmon, Summertime on a Plate

Tabbouleh from the middle east meets salmon from the PNW and it’s a summer romance that tastes delicious. This is the moment for herbs. In warm, dry conditions, they flourish. Actually, it’s false to characterize herbs as having a moment, or even a season – many will last well into fall and some far beyond […]

Mixed Greens Mornings

The a.m. food vibe. My own morning habits have gone from merely convenient and tasty to just a little bit obsessive. Smoothies are the norm six or seven mornings a week and I feel a little off if I miss a day. Toast with jam or honey, same thing. Coffee, mornings only, though there are […]

Get Your Green On: Freekeh

I know, I know. St. Patrick’s Day is supposed to be about corned beef and Irish soda bread but today I’m writing about a different kind of green — green wheat, better known as freekeh. It’s a Middle Eastern ancient grain that’s harvested green, then sun-dried and roasted giving it a distinctive nutty flavor, very […]

Robust Quinoa Salad, Jackpot!

When you say you’re just having salad for dinner it could be this: quinoa with roasted squash, leeks and pumpkin seeds, parsley and cilantro, Mimosa dressing. Enough by itself, but you could add anything else that sounds good, like grilled Portobella mushrooms, lentils, a piece of fish or chicken, or chopped kale beneath the warm […]

Stuffed! Roasted Sweet Peppers & Quinoa

Company dinner the other night and I got to thinking that, along with a hug, a guest’s next best welcome might be the delicious aromas of whatever’s cooking, and knowing that it’s especially for them. Buttermilk-marinated chicken roasting in the oven alongside a pan of carrots with garlic, cumin and orange. Roasted peppers, cooked earlier, […]

Call Me Granola

According to the Urban Dictionary  I easily fit into the description of someone granola — “people who are environmentally aware (flower child, tree-hugger) open-minded, left-winged, socially aware, concerned about wasting resources, usually only buy fair-trade goods and refrain from buying from large corporations, dresses like a hippy, eats natural foods, is usually liberal, but in […]

Polenta Polenta

Like with rice, beans and pasta, when you make polenta you’re part of a universal culinary network. Each has its distinctive character and flavor and each has a vast culinary repertoire. Polenta, ancient peasant food, was necessary for survival long before we decided to relish and make it important again. We know this stuff, it’s […]