This kale-based salad is bursting with berry goodness and tangy flavors - the perfect addition to your weeknight dinner table ...

For anyone unfamiliar with my work, I am a longtime cookbook author, a proud home cook who writes for other home cooks. This means that I value the structure and scaffolding of re ...

For many people, kale is a love-it-or-leave-it vegetable ... tastes of candied pecans and diced apples in today’s recipe. Generally, farro is cooked like pasta — in a large pot with plenty ...

Not all salads are meant to be meal prepped, but this one is an ideal make-ahead option—thanks to hearty kale that won't wilt as quickly as other types of lettuce.

The real magic of this recipe comes from combining hearty ingredients that can stand up to a few days in the fridge. For the base, you will need quick-cooking farro, fresh curly kale with the ...

Season well with salt and pepper. Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well. Stir through the beetroot and ...

Add the remaining broth along with the kale and mushrooms and cook until the farro has absorbed almost ... playlist above to watch Rocco make this recipe. In "Now Eat This! Italy," watch New ...

Stick to produce that's in season, and you’ll see for yourself just how much tastier these winter veggies can be.

With kale, farro, rye bread croutons and a tofu-based dressing, we don't think this salad could get any healthier. Find these recipes and more in F&W's guide to grain salads.

Farro has a nutty flavour and distinctive chewy texture. You could also use pearl barley. The rainbow chard can be substituted with silverbeet or try combining with spinach, curly kale or cavolo nero.