Butternut Squash Wheatberry Fauxsotto


I won’t call this a risotto because it’s not. It takes much less time than a traditional risotto and doesn’t quite achieve the ability of risotto to “stand-up” when it’s ready. What this is is one of the most flavorful dishes I’ve prepared in a long time and yet it is so incredibly simple it can easily be made on a weeknight when time is minimal.

Butternut Squash Fauxsotto

adapted from Peanut Butter Fingers


  • 3/4 c wheatberries (mine are from the Whole Foods bulk bins)
  • 3 c broth (I used chicken but use whatever you prefer)
  • 2 c butternut squash, chopped
  • 1 t fresh Thyme, chopped
  • 1 T olive oil
  • 1/2 onion, chopped (optional, I used dehydrated onion flakes)
  • Salt and Pepper, to taste
  • Parmesan Cheese, for topping

In a large saucepan, heat olive oil over medium heat. Add onions and Thyme until onions soften (if you use dehydrated onions you don’t really need to wait) add wheatberries and cook, stirring often, for just a few minutes.

Turn up heat to medium-high, add 2 c broth and squash. Stir constantly but allow pot to simmer.  The squash will break down and the broth will absorb. After 2 c of broth is absorbed, begin adding a little more broth at a time until it is absorbed. Repeat until last cup of broth has been added. When the fauxsotto has thickened, it is done.

Serve with fresh grated parmesan on top and optionally add sprigs of fresh Thyme for garnish.

Serves 2



Whole Grain Strawberry-Almond Cake


This weekend was perfect. Friday night we cooked out with friends. The man-friend made garlic bread on the grill and we enjoyed various meats and accompaniments. Saturday we went to the beach after enjoying delicious fresh-fruit smoothies. In the evening we went into town for dinner at one of our favorite places and after being encouraged to grab a drink by the Seaport, I was surprised with tickets to see Huey Lewis at the pavillion.


Like I said, perfect. Just like summer strawberries. I.can’t.get.enough.


{Whole Grain Strawberry-Almond Cake}

  • 1/2 c spelt flour
  • 1 c buckwheat flour
  • 1/2 c steel cut oats (you could use old fashioned)
  • 1 t baking soda
  • 1/2 t sea salt
  • 1 c strawberries, chopped
  • 1/2 c soy milk (or any other milk of your choice)
  • 1 c unsweetened applesauce
  • 3 T coconut oil, melted
  • 1/3 c agave-maple syrup (honey or maple syrup fine too)
  • 1 T chia seeds
  • 1 t almond extract
  • zest of one lemon
  • 3 T sliced almonds

Preheat oven to 375. Generously grease 8×8 baking dish (or line with parchment).

Whisk milk, applesauce, soy milk, agave-maple syrup and chia seeds together.

Combine all dry ingredients, except for the strawberries, and add to wet mixture.

Gently fold in strawberries. Pour batter into prepared dish. Sprinkle top with sliced almonds.

Bake for 30 minutes, cake is done when a toothpick inserted into center comes out clean.

Allow cake to cool completely before removing  from dish.

Store cake in refrigerator for up to 3 days.

*Serves 8-12


I ate a second piece topped with reduced balsamic. Delicious. Hope you all had a fantastic weekend.

What are some great recipes using strawberries you’ve tried this season?

Curried Ground Turkey with Sweet Potatoes

I took a nap after work tonight. I hate doing it but it was totally necessary as I felt as though without one, I couldn’t be productive at all. To be honest, I wasn’t productive even though I did take one. But at least I made dinner. The temptation to order take-out or eat leftovers was there but I also had ground turkey thawed so the decision was pretty much made for me.

Why am I tell you this? I don’t know. Other than I woke up with a stiff neck, a headache and the urge to eat half a bag of Yukon Gold Potato Chips. Have you had them? They are the thickest potato chips I’ve ever had. They’d be the perfect vessel for a great creamy dip… or you can be like me and just shovel them into your mouth until your roommate whisks the bag away from you.

Without said bag of chips as a distraction, I refocused on my only task of the night: to prepare dinner. I took off to the supermarket where I wandered around (probably with pillow lines on my face) with a bunch of parsley and a bag of frozen peas. I struggled with the self-checkout (nothing new) which didn’t want to accept my $1 bill after happily scarfing up my $1.15 in change. 30 minutes elapsed and I returned home with parsley and frozen peas… and an idea. An idea that ended up being delicious.

My apologies for the long-winded, round-about way of telling you about my dinner. Sometimes the best things are born of sleep-induced drunkenness.


{Curried Ground Turkey with Potatoes}


  • 3 T. Extra Virgin Olive Oil
  • 1 LB ground Turkey
  • 1 Onion, chopped
  • 3 Garlic Cloves, chopped
  • 1/2 C. Peppers, chopped
  • 1 T. Fresh Ginger, grated
  • 1 C. Water
  • 1 T. Curry powder
  • 1 t. Turmeric
  • 1 t. Chili Powder
  • 1 t. Ground Coriander
  • 1 t. Cardamom
  • 2 large Sweet Potatoes, peeled and cut into 1-inch chunks
  • 1 can Diced Tomatoes with chilies
  • 1 C. Frozen Peas
  • 1/2 C. chopped Fresh Parsley

Heat oil over medium heat in a large pan with a lid. When the oil is hot add the ground turkey, spreading it out over the pan. Cook meat until it begins to brown.

Add chopped onion and peppers. Stir and sauté for about 5 minutes. Salt the mixture.

Add grated ginger, garlic and mix and sauté for another 1-2 minutes.

Mix in the spices, water and potatoes. Stir and cover. Turn heat down to medium-low and simmer for 15 minutes or until potatoes are tender.

When potatoes are tender, add diced tomatoes and peas. Mix and recover the pot. Cook for a few more minutes. Season to taste.

Mix chopped parsley in before serving.

Serve over rice or by itself.

*Serves 4-6