Hello and welcome back to another edition of the Weekend Cook and Tell. Every Wednesday we sift through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week we're heading over to the food section of the Los Angeles Times for a great piece from editor Russ Parsons about the wonderful simplicity of whole grain salads. For years Parsons avoided these good-for-you grains because they were, well, too good for you. But after a few weeks of experimentation Parsons found that healthy sounding grains like quinoa, wheat berries, and bulgur are more than just health food, they're the basis for some pretty incredible summer salads.
This week we want you to raid the bulk aisle of your local health food store and get familiar with whole grains in salad form. We're talking about the farro, barley, and millet, those wonderfully nutty, toasty grains that have somehow gotten a bad rap over the years. We want you to reinvent these wholesome whole grains into creative summer salads.
Show us photos of your whole grainiest creations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your whole grain salad recipes, ideas, and experiences next Wednesday.