Olive-Chickpea Flatbread
January-February 2016

Olive-Chickpea Flatbread

Olive-Chickpea Flatbread Perfect for dipping and dunking into soup, this gluten-free and authentic Argentinean flatbread, also known as fainá, is evidence of the Italian influence on this South American country. Developed by Romina Barritta de

Olive Whole-Wheat Focaccia
September-October 2015

Olive Whole-Wheat Focaccia

Olive Whole-Wheat Focaccia A crisp-crusted, whole-wheat flatbread with black olives is lightly flavored with rosemary, thyme and Parmesan cheese. See more “Au Bon Grain” recipes! Developed by Romina Barritta de Defranchi Ingredients 2 cups warm

Cinnamon and Amaranth Cookies
July-August 2013

Cinnamon and Amaranth Cookies

Cinnamon and Amaranth Cookies Made with protein-rich amaranth, these cookies are ideal for tea time or the lunchbox. See more “Light Bites” recipes! Developed by Romina Barritta de Defranchi Ingredients ½ stick unsalted butter ½

Spicy Chimichurri Rub
May-June 2014

Spicy Chimichurri Rub

Ingredients 3 tablespoons dried oregano 3 tablespoons dried parsley 2 tablespoons crushed red pepper flakes 1 tablespoon smoked paprika 1/2 tablespoon garlic powder 1/4 teaspoon cayenne pepper 2 tablespoons kosher salt 1/2 teaspoon freshly ground

Yerba mate in calabash and wooden box of dry herb.
Stone Soup

All about Mate Tea

Do you know mate? No, it’s not some new Australian dish! Mate (pronounced MAH-tay) is a traditional tea-like beverage, popular and traditional in South American countries including Argentina, Uruguay, Paraguay, southern Chile, eastern Bolivia and