Couscous with Mint Pesto

By Jess Ziman

Pasta with pesto has always been one of my staple comfort foods but it can get a little repetitive when it’s your go-to meal.

To change it up, I like to substitute couscous for the pasta. Couscous is also a wheat grain but the texture and flavor are very different from pasta. While bland on its own, couscous absorbs flavors much better than pasta.

Couscous is also quicker cooking and requires no draining. You simply pour boiling water over the couscous, bring it to a simmer, turn off the heat and let it sit for 5 minutes.

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The Color of Spring

By Lori Powell

It’s nice to be green, especially in spring after a rain. Amazing how many variations of green can sprout out of the ground. Every bud and flower is exploding with color.

I can’t take my eyes off of the lushness of it all. The first thing I do when I get up in the morning is open all the shades to embrace the greenness.

In celebration of the color of spring I have developed a recipe for spring pea soup with lemon and mint. I will be eating mine on the back porch while breathing in the sweet scents of everything renewed!

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Hallowed be thy Grains

By Katie Barreira

Curses to every germ, every cold-carrying microbe, every virus, bug and bacteria that has plagued us this flu season. The Center for Disease Control says that flu activity in the U.S. usually peaks around February, but can continue to occur as late as May. Well, it’s April 17th and I’m over it. After a brutal span of sick spells, and with the knowledge that what we put into our bodies directly affects our health, I’m on a mission to eat myself well.

As a result, I’ve rediscovered the delights of grain salads. Protein-rich grains make a meaty base for vegetarian salads that, on their own, are satisfying meals. The day I concocted this version, I knew it would become a staple in my diet. Packed with fresh green herbs, dried fruit and nuts, the addictive mixture would call to me even it didn’t get an A+ on the good-for-you test.

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