I’m on a sprouting kick lately. Just sprouted a mixture of kamut, oat groats, and wheat berries. You can combine any number of grains (such as spelt, buckwheat, corn, farro, barley) to make these tortillas, so be creative. See below for the recipe for sprouted tortillas.   While you might think that these tortillas would … Continue Reading

The connection between food and memory is powerful. Most of my fondest food memories are from experiences later in life, including recent Mediterranean travels, as food was not a big deal in my family growing up (and I’ve been trying to make up for it ever since). The first time I had sea urchin was … Continue Reading

Pulpo a la Gallega (Octopus Cooked in the Galician Style) I love pulpo (octopus), be it grilled, boiled, baked, or braised in tomato sauce (I’m not aware of any other preparations [fried is not an option] at present). This particular preparation, known as Pulpo a la Gallega — which is seasoned with sea salt, olive … Continue Reading

When it comes to sardines, I find that most people are either lovers or haters.  Which camp do you fall into? Whenever I mention to people that I like to cook sardines, they usually give me a strange look.  However, these small, oily fish are packed full of nutrients (including omega-3 fatty acids) and flavor, can … Continue Reading

Picked up some puntarelle and another variety of chicory from the Green City farmers’ market yesterday (thanks Green Acres Farm).  Puntarelle is a long, spiky Italian chicory related to radicchio and endive.  It has a mild, bitter flavor and is great for salads.  If you can’t puntarelle or chicory, substitute with dandelion greens or any … Continue Reading