I just got my copy of  Molly Watson’s Greens + Grains published by Chronicle Books.

It’s full of inspiring recipes

with great colour photos.  You can use a lot of kale, chard

and collards in these dishes and combine them with grains in every recipe.

Watson’s advice is honest – she likes some grains a lot more than others.

Her advice for cooking millet  –  “add  plenty of butter and cheese.”

Meat and seafood recipes are also included

plus many of the meals can be cooked in one pot.  Hurray!

Lorna