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In My Kitchen
In summer I take stock of my pantry and try to use up the half-bags of this and that grain that pile up over the months. I’ve also got a garden full of tomatoes, and those that I haven’t put away in the form of marinara sauce have been going into dishes like these: Israeli Couscous with Sautéed Cherry Tomatoes, and Eggplant and Tomato Gratin with Israeli Couscous (eggplant, tomatoes and basil also from the garden) coming up on Recipes for Health.Other grains that found their way into this series are brown rice and barley in a mixed grain salad with a creamy curry dressing. I garnish the mix of grains, soaked red lentils, beans and nuts with nigella seeds, a favorite spice.