This salsa came as an aside to the Chili Parm Grilled Corn I posted the other day. It was two days later, I had two more ears of corn and viola!, with a few other ingredients in the fridge, a salsa was born! I tend to be a traditionalist when
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Green Chile Barley Soup
Posted by Tiffany Griffin
I found myself in my tiny, little kitchen with bags of bulk grains that I had never used before. It was chilly that day and sure to be chilly in my office that week, so I thought, “I ought to make soup with at least one of these grains.” And
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Red Lentils-Red Quinoa Burgers
Posted by Tiffany Griffin
Thanks to everyone for your kind wishes after my bike incident! Today, I’m keeping this post all about these burgers! As you know, it’s “Diversity Your Grains” month on Como Water. I kicked the month off with my wheatberry salad and now, I’m sharing a recipe with quinoa and rye.
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Tofu Scramble with Sausage
Posted by Tiffany Griffin
Before getting into this post, I want to say thank you to all of my foodie friends for voting my strawberry chamomile granita Top 9! That’s two in one month… June’s been good to me, June’s been real good. LOL. Now onto this dish… This post is the last in
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Spring Curry Couscous
Posted by Tiffany Griffin
Spring has sprung and oh how grateful I am for that! I have no reason to complain about winter. None. My auntie who lives in Massachusetts said that this was the worst winter in her memory–and she’s not an exaggerator, so I know it’s been bad up north. Even though
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Chimichurri Chik’n
Posted by Tiffany Griffin
I know we’re well into January, but I am still posting food from Christmas dinner! The week before Christmas, the teens at SEEDS and I made a faux meat dish (which elicited a round of “wait, wait, wait, this is not chicken!!!???”). In thinking about a protein for Christmas, I
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Pineapple Jalapeno Pizza
Posted by Tiffany GriffinI was hipped to this flavor combination in college by a friend who had a family tradition of ordering jalapeno-pineapple pizza from Town Spa in Stoughton, MA. I made it my own by opting out of the traditional mozzarella and using a sharper cheese profile. I also added Kosher salt
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