Recipe of the Week: Cracked Farro Risotto with Parsley and Marjoram

Adapted from Martha Rose Shulman, NYT cooking This recipe substitutes the rice from traditional risotto and uses farro instead. This recipe takes time to prep, so plan in advance! The starch that is released when breaking the farro up will create the cream-like sauce that makes the dish.   Servings: 4 Prep Time:3 hours Cook…

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Grocery Spotlight: Frozen Brussel Sprouts

We’ve all been there…You buy a beautiful piece of produce and then life gets in the way and before you know it, it’s looking sad and wilted in your refrigerator. Cue frozen vegetables; your foolproof way to have fresh and delicious produce at your fingertips year-round. Frozen fruits and vegetables are flash-frozen at the peak…

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Food for Thought: “Sparkling Ice” Water

Lately, we’ve had a ton of questions regarding the popular “Sparkling Ice” water beverage. Is it healthy? Can I drink it? Why not if it doesn’t have any calories? Today, we’ll break down why we don’t recommend this beverage, and why “zero calories” doesn’t mean zero consequences. Let’s take a look at that nutrition label…

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