1 cup fresh shelled green peas (from about 1 lb with shells; frozen may be substituted, but do not thaw)
1 oz grated Pecorino-Romano cheese (about 1/4 cup packed)
Olive oil cooking spray
2 red Fresno or Thai chiles, sliced and seeded, optional
4 metal or wooden skewers (if using wooden, soak for 30 minutes)
In a small bowl, whisk together 2 tbsp oil, half the lemon zest, 1 tbsp lemon juice and mustard until combined. Add dill and mint and whisk to combine. Transfer to a large zip-top bag. Add salmon, then seal and massage the bag to coat salmon with marinade. Refrigerate for 1 to 4 hours.
Cut off top 2 inches of artichokes and discard any remaining spiky leaves. Cut off stems so that artichokes sit upright. Fill a large saucepan with about 1 inch water and place a metal steamer basket inside. Cover and bring to a boil. Place artichokes in basket, then cover and reduce heat to medium. Simmer until leaves can be easily plucked off and a fork inserted in the base comes out easily, 20 to 25 minutes. Transfer to a work surface. When cool enough to handle, remove all the outer leaves and scrape off the inedible “hairy” choke with a spoon; trim any tough bits off the base so you're left with just the hearts. Cut each heart into sixths and toss with 2 tbsp lemon juice in a small bowl to prevent discoloration. Set aside.
Meanwhile, in a large saucepan on medium, heat remaining 1 tbsp oil. Add shallot and garlic and cook, stirring frequently, until translucent, 1 to 2 minutes. Add sorghum and cook, stirring frequently, until lightly toasted, about 2 minutes. Add 3 1/2 cups broth, then cover and bring to a boil. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until broth is almost completely absorbed and grains are tender but retain their naturally chewy texture, 35 to 55 minutes.
Add remaining 1/2 cup broth. When it comes to a simmer, add peas. Cook, stirring frequently, until peas are tender and broth is nearly absorbed, 3 to 4 minutes. Add cheese and reserved artichoke hearts and stir until heated through, about 1 minute. Remove from heat and stir in remaining half of lemon zest.
Meanwhile, place oven rack in upper middle position and preheat broiler to high. Line a large rimmed baking sheet with foil and mist with cooking spray. Thread salmon onto skewers and place on baking sheet (discarding marinade). Broil until salmon flakes easily and is opaque in the center, 5 to 6 minutes, turning skewers halfway through. Divide sorghum among 4 plates and top with skewers. Garnish with remaining mint and chiles (if using).
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Soda that’s good for you? Yes, please! The key to making this gut-healthy drink is to start with a ginger bug. Similar in concept to a sourdough starter, a ginger bug is a fermented mixture of fresh ginger, evaporated cane juice and water, and it’s what gives homemade sodas a refreshing natural fizziness. The time it takes for the soda to fully ferment depends on the temperature in your home – if it’s warmer, 2 days should do it, but you might need up to 10 days if your home is on the cooler side.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.