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farro with california prunes, butternut squash & pecans

by Jackie Newgent  |  February 25, 2019  |  0 Comments
I’m a big fan of grain sides and salads … especially when farro is the grain of choice. Grain salads are usually heartier and more satisfying than leafy salads. And this recipe is definitively satisfying! Farro is an ancient grain, yet it’s ideal on your thoroughly modern table. If not familiar with it, it’s got a slight nutty taste and a delightfully chewy texture. You’ll adore it as a base for this dish. Here it’s ideal for fall through early spring as it features prunes and lightly caramelized butternut squash for a punch of produce and a touch of sweet. (Hint: The prunes provide gut and bone health benefits!) It’s perfectly paired with pecans, scallions, and a generous amount of...
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candied pumpkin spice pecans

by Jackie Newgent  |  October 21, 2018  |  0 Comments
I’m nuts about nuts! I actually have over a dozen jars filled with various nuts on my kitchen island so that I can grab a handful anytime for any reason. During the fall, I find myself reaching for super nutritious pecans most often since they’re super versatile and pair so well with seasonal foods, like butternut squash, pumpkin, apples, and pears. I love them as the star of the show, too. That’s what this recipe is all about. The pecans are glazed with a just-right sweetness from coconut nectar. You can use pure maple syrup, if you prefer. The pumpkin pie spice provides that distinctive pumpkin pie-like flair, of course. And the pinch of sea salt punches up taste and...
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tree nut cheese, caramelized grape & pecan crostini

by Jackie Newgent  |  September 22, 2018  |  2 Comments
One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right...
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