I think I might have a starch addiction. I am drawn to anything that provides that hearty, hulky texture. Pasta, rice, potatoes, grains. All these top my "I'll eat these anywhere, anytime" list. Since I tend to consume all of the previously mentioned starchy delights a lot, I am always searching for different flavor combos to add to my repertoire. I am not a huge fan of savory foods being too sweet, but I do enjoy countering tangy, sour, spicy flavors with cooling herbs and hints of sweet notes. That's why this recipe, mixing grains of varied flavors and textures with herbs and other 'condiments', hits the bull's eye, satisfying those goals. Another great plus to this combo is that these grains pack a powerful protein punch. Flavor, nutrients, festive looking... What more can you ask of your food?

When I first made this dish I was still eating wheat, so couscous was one of the 'grains' I used. If you are not gluten free then go ahead, stir it in. For those who are gluten free, just eliminate the couscous as I do now. You can add another grain or replace it by doubling up on one of the others already being used. I used another 3/4 c of quinoa as a replacement.

What a heavenly and earthy mix. Also, notice my favorite little bowls that serve me so well for prepping dishes like this. If you want your own, check out Miller Pottery — What a heavenly and earthy mix. Also, notice my favorite little bowls that serve me so well for prepping dishes like this. If you want your own, check out **Miller Pottery**

Ingredients

Simple, but perfectly balanced dressing line up.

1 c uncooked Kasha (Buckwheat)
1 c uncooked Quinoa
1 c uncooked Couscous (eliminate to be gluten free)
1 c uncooked Millet
1/4 c chives, chopped
1/2 c chopped parsley
1/4 c mint, chopped
3/4 c dried apricots, diced
3/4 c Medjool dates, diced
1/2 c red onion, diced
1 c scallion, sliced
1/2 c almond slivers
(orange wedges would add lovely fresh component as an option)

Dressing
1/2 c lemon juice
1 T lemon zest
1/2 t red pepper flakes
1.5 t salt
3/4 c olive oil

Instructions

Cook each of the grains separately, according to the package.

Glorious grains. Millet, quinoa, kasha (which is also known as buckwheat)

While those are cooking, chop and prep all the remaining ingredients and have ready to mix together.

Parsley, dates, scallions, red onion, almonds, dried apricots, chives, mint. Oh, these are going to love dancing together.

Once the grains are done, drain and mix them together, adding the dressing before all the other ingredients.

Pour the dressing on first and let it all soak in.

Then add in all the remaining ingredients and toss until well combined.

A bounty of textures, flavors and nutrients all in one big bowl.

You see that big LOVE sign. That's right, stir this up with huge amounts of Love. (See below about the new sign.)

This dish can be served slightly warm, room temp or even chilled. Since it has a nod to Moroccan flavors it will pair with lamb or chicken dishes quite well. I ate mine with ripe heirloom tomatoes and French feta cheese. The rest of our gang enjoyed it with roasted chicken.

You may have noticed that my LOVE in the background of some my shots has grown. Indeed, it has. There are moments in my life that continue to remind me of the many blessings bestowed on me. Friends are at the top of my list. One of my best friends extended her love by sending me some of hers in the form of that huge swirl of emotion. Thank you Dominique for sharing this with me and for your eternal friendship, support and of course, Love. My heart grew 3 sizes that day!

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Last summer I happened upon long, white eggplants that motivated me to grill them and top them with a feta cream concoction. I, and my guests, loved the combo so much that I was again inspired by the zesty, tangy flavors of feta, herbs and lemon. This time wanting to create more of a gremolata style topping.

Ok, before the emails start coming asking, "What is gremolata" ? (Although trust me, I never mind getting your email questions or suggestions.) Gremolata is an Italian condiment, if you will. Super basic, but like many things Italian, it makes a powerful statement. It's a zesty garnish of chopped herbs. The classic version consists of lemon zest, garlic, parsley and anchovy and is often used as to complement such dishes as Osso Buco alla Milanese, providing a final flavor zip to a rich meat dish.

Classic style is great since most of those ingredients are common to every kitchen, and it creates a wonderful go-to topping to liven up any dish. However, fear not of veering off the common path. I implore you to go ahead and venture out. Mix and match to design your own gremolata. Think other citrus fruits such as lime, orange, grapefruit. Mix up the herb type either substituting or adding to the parsley with cilantro/coriander, mint, sage. When it comes to the spicy zing of garlic, ponder anything zingy: finely grated fresh horseradish, grated ginger or minced shallot. Some chefs even throw in Pecorino Romano cheese, anchovy, toasted pine nuts or grated bottarga. So, no big surprise that I would riff off the classic gremolata to create a garnish that was destined to brighten up another batch of long, white eggplants.

I quickly began compiling items for my dana version. The key to a great gremolata is FRESH ingredients. No jarred herbs or citruses allowed.

ingredients

1/4 c chopped parsley
3 T chopped Moroccan or oil cured olives
1 T chopped fresh, mint
2 T chopped oven dried tomatoes*
1/3 c crumbled feta
1/4 t red pepper flakes
3 T minced shallot
1 T lemon zest
3 T olive oil

*I made my own oven dried tomatoes and packed them in oil. Recipe is linked above but can also use sun dried tomatoes

Instructions

Grill or prepare the meat or veggie of your choice. As I mentioned, I grilled white eggplants and onions.

Chop, prep all the above ingredients and combine together. A true gremolata does not include the oil. But you can add it to the mix or drizzle it over top the final dish.

This adds such a bright, summer fresh flavor to grilled anything. Heck, I bet this would be banging on a grilled hamburger. Skip the ketchup, and pile on the gremolata!!

Another fringe benefit to using gremolata on vegetables is that you rake in all the fresh, brightness of citrus without turning your green vegetables brown. I also tried it on spaghetti squash and it definitely imparted a different flavor profile. Now that's amore!

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