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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Super-Speedy Dinner for One Features Naan Bread

By Lori Powell

My super-speedy dinner for one this week requires the aid of a delicious flatbread such as naan bread, sold in the bread aisle of the supermarket. There's also a whole wheat and roasted garlic version. However any flatbread will work for this recipe.

I try to keep a couple of packages in my freezer and before I leave for work in the morning, I simply place one in the fridge so that it is defrosted and good to go when I get home.

This is a great way to use up whatever leftovers or condiments are in your fridge. Then simply add stuff from the pantry to create a flatbread pizza for one. It's also good as a quick lunch or as appetizers for company and unexpected guests.

I love to cook these on the grill but a grill pan works as well.

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