Millet… it’s what is for dinner. And it is super delicious! I purchased Millet for the first time last July (!) to make these millet-lemon-honey muffins from my Heidi Swanson cookbok.

 Baked into muffins, the millet was crunchy and gave sort of a corn-bready taste. Yummy, but I didn’t know what else to do with Millet and so the grain has just been sitting in the cupboard. On Monday I was in a crunchy-vegetable-grain-salad mood, so I decided to see what sort of non-expired grains I had on hand. Low and behold MILLET. And the best part is, it cooks faster than cous-cous! Twice as much water as grain, cook 5 minutes, let sit 10 and it’s done. I couldn’t even chop the veg that fast! And I wanted a cold salad, so I put the millet outside on the deck to cool (it snowed 3 flakes that day- April 16!) while I got my chop on. Cucumber, kohlrabi, orange bell pepper, carrot, and tomato. Mixed up with balsamic/oliveoil/sea salt dressing.

This was quite a pleasant surprise. Millet looks a lot like cous-cous, but it is actually a grain (or a seed?) and it has sort of a nutty flavor and is a bit more al-dente. I have been having a problem with mushy cous-cous lately, so I really appreciated the texture of the millet. Milo liked it so much he made a millet-remix the next day with cooked up veg and tofu. We have a winner! You should try it too! Or maybe you already have, and I am the one that is late to the party. PS: I got that plate in Morocco last July, and finally put it to use. Another first =)

On Sunday we ate these awesome artichokes that we got on Friday as we were heading back from our spring-break road trip. Let me just make it known that Italy has awesome food and produce – better than France possibly. Milo made a couple dipping sauces, but we decided that they tasted the best simply with some olive oil and sea salt. Ciao!