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A sweet & slightly savory thick sauce coats white beans in this traditional, yet less chemical & preservative laden dish. Start with dried white navy beans, soaked and cooked until tender or canned white beans.
Farro is essentially an Italian wheatberry or spelt depending on who you are chatting with. This version uses semi-pearled farro, which seems to be the easiest way to find it. Here is an excellent source for Farro that appears to be whole. If you are gluten-free, brown rice takes the exact same ratios and baking time.
The potato seems to be a controversial vegetable. Some consider it nutritious and balanced and on the other extreme, it is viewed as high in the simple carbohydrates that everyone should run and hide from. But, then there is the easy baked potato wrapped in a nutrient packed skin and free of frying oil, creamy sauces, or other additives. Of course, most of us get in trouble with the toppings, right? We hope to inspire new seasonal decorations for your Baked Potato throughout the year. And now, here is the simple way to prepare them.
One of the easiest ways to prepare tofu, since you simply toss it in the oven after drenching it in soy sauce. Great to take chilled and on the go or cut into pieces and toss with a stir fry.
The bitter arugula and strips of beets, balance nicely with the sweet balsamic and seasonal figs. A crumble of walnuts completes the dish, but if you are cheese lover feel free to add a feta, aged goat cheese or another lovely selection. Make it vegan by substituting maple syrup or your favorite sweetener for the honey. Skipping the honey is also easy if you have a thick, luscious balsamic vinegar.
