Cherry and Farro Salad with Pressure-Cooked Farro

Cherry and Farro Salad showcases nutty chewy farro along with both sweet fresh cherries and tart dried cherries. Bits of mint and green onion and a lemony dressing enhance the flavors in this vibrant satisfying summery salad. This recipe also tells you how to pressure cook farro—so you can enjoy your salad a whole lot quicker! This post first appeared on Pressure Cooking Today where I’m a contributor.Cherry and Farro Salad with Pressure-Cooked Farro | Letty's Kitchen

Farro is the Italian word for ancient hulled wheat. It’s an old-world grain that looks a lot like wheat or spelt or einkorn berries, all of which are capturing the attention of food lovers these days, and all of which require long cooking times to soften the kernels. A pressure cooker cuts the cooking time for farro in half. Continue Reading…

Homemade Whole Wheat Burger Buns

Homemade whole wheat burger buns rock! They’ve got that yummy subtle nutty flavor that comes only with whole wheat. They’re soft, like a good dinner roll, and the ingredient list is short and wholesome–flour, olive oil, salt, yeast, egg, and a pinch of honey. You’ll be a burger bun pro after making this easy recipe just once.

Homemade Whole Wheat Burger Buns | Letty's Kitchen

Start by mixing flour and instant dry yeast in a bowl. In a second bowl, mix hot water, the oil, honey, egg, and salt. The oil cools the water down just enough so you can mix the wet into the dry without worrying if the yeast will die on you.

From there you either let your stand mixer form it into a smooth mass, or you get right in and knead the dough into smooth and elastic with the heels of your hand. Continue Reading…

Lentil Quinoa Veggie Burgers

Hey, were not fooling anyone here—these are not hamburgers. Lentil quinoa veggie burgers are their own tasty world. They’re a mouthwatering meatless way to celebrate these glorious summer days.

Lentil Quinoa Veggie Burgers with Avocado Sauce | Letty's KitchenThese “burgers” have it all when it comes to plants. You know, food that comes from plants, like vitamin-rich red onions, carrots, parsley, and sun-dried tomatoes. There’s plenty of healthy protein too, plant protein that is, with red quinoa, tender brown lentils and walnuts.

Chili powder and smoked paprika bring on gentle spice, an egg and a touch of oat flour help bind everything together, so they’re easy to shape into patties. You can either use a farm egg, or keep these burgers strictly plant-based by using a “flax egg.” Continue Reading…

Sweet & Spicy Cucumber Ginger Salad

Here’s a refreshing sweet and spicy Cucumber Ginger Salad, simple, with extraordinary flavor. You will fall in love with the fresh ginger zing, mellow rice vinegar tang, rice wine and honey sweetness, and the final kick of red pepper flakes.

Sweet and Spicy Cucumber Ginger Salad | Letty's Kitchen
For this cucumber salad we get rid of the seeds–peel the cukes, cut them in half, and scrape out the seeds. That way the cucumbers are more like a crisp sweet melon. Folks that don’t care for them will become cucumber converts.  Continue Reading…

Herbed Goat Cheese and Caramelized Onion Tart

Snowy goat cheese, a respectable amount of chopped fresh herbs, caramelized onion, and sweet-tart sun-dried tomatoes, peeking out of creamy custard, baked inside a flaky, nutty whole wheat and olive oil crust–this stellar Herbed Goat Cheese and Caramelized Onion Tart.

Herbed Goat Cheese and Caramelized Onion Tart | Letty's Kitchen
As an appetizer or light main course–anyone, everyone, who bites into this savory tart becomes totally smitten. Maybe they didn’t know what to expect, but whenever I serve it, people purr happily, “Ooh and Aah—this is soooo yummy. And the crust, wow!” It brings a glow to my heart. Continue Reading…