RecipeHive

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Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos

Posted by in Shared Member Recipes

The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat-roasted grapes and shallots-to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.
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North African Spiced Salmon Over French Lentils

Posted by in Shared Member Recipes

Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish. This version includes a Moroccan-inspired spice rub on the salmon. As you eat, flake the salmon into the lentils to better distribute those aromatic spices throughout the dish.
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Back-Burner Stock

Posted by in Shared Member Recipes

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week–use whatever you have. For a shrimp and chorizo paella to make with this, go to http://www.bonappetit.com/recipe/chorizo-shrimp-paella.