This is Utah Eat Local Week, a statewide grassroots challenge to eat as locally as possible. To celebrate our regional harvest and showcase some incredible Utah products, I used as many Utah ingredients in these rainbow chard garlic toasts as I could. No matter where you live, I hope this recipe sparks you to choose local foods when possible.

With home gardens and CSAs happily overflowing with produce, I felt comfortable taking the Eat Local Pledge, challenging myself to eat and cook and blog local for one week. Everything I needed for today’s recipe–the artisan whole grain bread, sweet rainbow chard, salt, awesome garlic and a very tasty honey wine vinegar–I found at farmer’s markets and nearby grocery stores. Continue Reading…

Think of brown rice sushi salad as a deconstructed vegetarian sushi roll. Instead of rolling sweet vinegar rice and fillings into sheets of nori seaweed, toss the flavored rice and sushi fillings along wth little slivers of nori and turn it into a tangy slightly sweet salad!

Click here to PIN Brown Rice Sushi Salad!

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They say that in Italy, Mama waits until the family is seated before dropping her pasta into the boiling water. Fresh homemade pasta cooks very quickly so be sure to follow that strategy. Have all other ingredients prepped and ready before you cook the pasta. When you bite into this whole wheat cilantro pasta with goat cheese and pepita sauce, you’ll get it–timing is everything!