Risotto made with other grains can be just as good but does need some finishing work. Farro is a great in soups or pilaf, but what about a creamy risotto? It retains an excellent bite or toothsome quality and with a little heavy cream and some parmesan cheese, farro becomes a tender creamy risotto. A quick pan seared black cod, perfectly flaky, goes so well with the tomato and saffron in the risotto.

I love mushrooms. When I was a vegetarian they were often the center of my meal; grilled, sautéed, added to pasta dishes or soups. They have that great umami flavor that is so often missing from vegetarian cuisine. If you haven't tried replacing your burger patty with a nicely grilled portabello mushroom, some swiss cheese and maybe some caramelized onions for a mushroom melt, I recommend it!