on the menu.

 

on last night’s menu: lots of grains. classic tabouli (bulgur wheat) with parsley, mint and lemon; a variation on the traditional Jewish dish kasha varnishkes; curried couscous with carrots, raisins, and caramelized onions (NB: couscous is actually a pasta not a grain); wild rice salad with radish and celery (another misnomer: wild rice is a grain but is not actually rice); buckwheat soba noodle stir fry with jalapeño and bok choy; and finally the amazing kasha-potato loaf, served with delicious vinaigrette. i’m relatively new to some of the grains that we experimented with (ryeberries, kasha, and millet, for example), but i will definitely be revisiting them soon, as it is always nice to expand my meal options and squeeze in more whole grains. i’ll also be revisiting them soon because i took home a tote bag full of food last night. “no grain left behind.”

and that kasha loaf, man… it was amazing! it had potatoes, onions, celery – it reminded me of stuffing, and Thanksgiving, and comfort. if you’re not familiar with the incredible buckwheat groats also known as kasha… well, get familiar. they are cool little dudes. (and if i’m allowed to post the recipe here, i will definitely do that ASAP, too.)

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