Photo Courtesy of Eating Well We are always for raising our game when it comes to healthy eating – and two of our favorite components are beets and quinoa. There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a...
[vc_row][vc_column width=”1/1″][vc_column_text] Whether you spell it strata or stratta or simply egg casserole, you find this savory egg bread pudding throughout Europe – and anywhere else where you have leftover bread. You always start with bread,...
Strange as it might sound, you can easily adapt risotto-making techniques to cook spaghetti. Just think about the parallels: most people boil or steam rice, but the risotto technique toasts the grain in fat before adding liquid. Likewise, spaghetti or any thin pasta...
[vc_row][vc_column width=”1/1″][vc_column_text] While The Serious Foodie was researching farms that can help us with sourcing fresh, organically farmed ingredients for our gourmet sauces, we came across the fantastic folks at Aloe Organics outside of...
[vc_row][vc_column width=”1/1″][vc_column_text] Farro has become a trendy grain, but it is actually one of the oldest grains we know. Farro is related to wheat, and it’s origins are most likely in Italy. It is remarkably tasty with a nutty flavor...
