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herbed freekeh salad with avocado, pistachios and citrus vinaigrette

by Jackie Newgent  |  October 2, 2022  |  1 Comment
herbed freekeh salad with avocado, pistachios and citrus vinaigrette_with serving fork
What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!
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vegan coconut curry chick’n tenders skillet with spring greens & freekeh

by Jackie Newgent  |  April 1, 2019  |  1 Comment
April is Earth Month. And April 22 is Earth Day. So, this is the best time of year to set new green goals. Do you have one yet? If not, here are two simple things you can do … eat more plant-based or eat more seasonally (or both). And this meal is definitely a delicious way to bring both of those goals to life in your cuisine!
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veggie scrap freekeh

by Jackie Newgent  |  April 21, 2017  |  4 Comments
April 22 is Earth Day! So, happy Earth Day, my fellow earthlings! Here’s a recipe to help you celebrate! Whenever I have extra veggie pieces (“scraps”) in my fridge (which is like always!), I often sauté them up, then scramble with eggs or toss with pasta. Other times I’ll roast or grill ’em, then blend into hummus. And here’s my other favorite use for those leftover (aka “vintage”) vegetables: Veggie Scrap Freekeh. (Hint: Prepare it on a Friday so you can crack yourself up and call it Freekeh Friday! Or enjoy it on Meatless Monday in honor of #MeatlessMonday4Earth. Or do both!) So, check your fridge. If you have veggie odds-n-ends on hand that might be ready for composting (or,...
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italian freekeh “meatballs”

by Jackie Newgent  |  December 28, 2015  |  4 Comments
You don’t need to give up spaghetti and meatballs when eating healthier. Simply pick a better-for-you pasta, like bean-based or whole grain noodles, and top with vegetarian “meatballs”. I’ve made these with 100% real ingredients and based them on cracked freekeh, which is a young green wheat. They’re not designed to mock meat; they have a culinary quality of their own. The texture and taste of the “meatballs” are craveable … no meat required! Ideally, serve these freekeh balls with protein-packed pasta, such as edamame, lentil, chickpea, or other bean-based noodles, and sauce of choice. Instead of marinara, I prefer these “meatballs” served with Mediterranean diet appeal, such as paired with pesto or fresh lemon-olive oil sauce. Try accessories like...
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