Farro With Asparagus, Hazelnuts, and Kale Topped With Roasted Mushrooms; Quinoa and Vegetable Stuffed Peppers; Roasted Vegetable Tabouleh With Grilled Flatbread and Yogurt Tahini Dressing;
Mexican Sliced Steak and Barley Soup; Buckwheat Soup With Porcini, Beef and Kale
I think the CSWBG movement might have evolved through a scenario rather like this: probably under the mistaken truism that more expensive is automatically better in all things, somebody started buying high - grade
steak and carefully hand -
slicing it into tiny, uniform, fat - free cubes, then sauteeing them into a rich gravy without too much of those old
Mexican spices that have given chili such a good (or bad) name over the years.