I just had a spelt and beet salad with a few spinach leaves and a sprinkling of feta cheese at Al di la, a restaurant in Brooklyn. It was tossed very simply with a little oil, lemon and salt. It made me think that, in addition to keeping greens on hand, it’s a great idea to make grains (barley, quinoa) each week that can serve as building blocks for hearty salads.


You Might Also Like

Truly Good Gluten Free Crackers
Breakfast Cheat

Comments (0)


Leave a Reply

Yor email address will not be published.
Required fields are marked *

Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.