When the leaves turn colors and the weather turns cool, this sweet and savory stuffed squash hits the spot. Pancetta is a cured but unsmoked Italian bacon that usually comes in thin, round spiraled slices. If you can’t find it, you can certainly use smoky American bacon. You will likely not get any complaints.
Author: Chef M
Farro is an ancient Roman grain that has a chewy texture and a nutty taste with hints of oats and barley. Because it contains a starch similar to that of arborio rice the rice used in risotto it takes on a creamy texture when cooked. Long lauded for its health benefits, it is high in fiber and very low in gluten. Mixed with fresh summer vegetables, cheese, curry, and fresh basil, farro is the base of a hearty and fragrant filling for juicy sweet peppers.
This one-dish meal combines delicious flavor with tremendous energy. Soba noodles made from strengthening buckwheat provide enduring stamina. The rich protein of fried seitan gives us great stamina, and just so things don’t get too heavy, there are loads of lightly cooked veggies for freshness.
This is vitality in a one-dish meal. The combination of strengthening buckwheat noodles with the richness of batter-fried root and sweet vegetables works within a savory, gingered broth to create a strong body and clear mind. All that and it tastes great!
Typically, this style of supersmooth hummus starts with dried chickpeas; we discovered a shortcut with canned chickpeas where a little baking soda softens or dissolves the peas’ skins. Be sure to use a blender; a food processor will not get the hummus this smooth. Serve with soft whole-wheat pita and crudités.
Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi a dry, salty cheese similar to feta (which you could sub if you can’t find halloumi). Sodium amounts vary among brands, so check the label.
Our impressive makeover shaves off calories, sat fat, and sodium and will satisfy even the most devoted meat lover.
Braising is a good technique to have in your back pocket for any leftover protein (or vegetable, for that matter) that’s gotten a little dried out in the fridge.