the wave presents paganini's pantry

Tune into Dan Deely every Friday morning in the 7:00 hour for "Paganini's Pantry"!
Culinary Expert Stefanie Paganini will join Dan and share a featured recipe of the week!


Stefanie has co-hosted a monthly cooking show on Time Warner Cable's NEON channel entitled "Dinner and Drinks". She has appeared on local television programs including, Studio 3, Channel 3 Noon News, and Fox 8 News in the Morning, and Live on Lakeside. Stefanie was a contestant on Season two of the Food Network's Sweet Genius. She was a regular guest on Channel 3's Good Company and was a frequent guest co-host. She is an avid world traveler and is fluent in Italian.


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Toasted Millet Salad

. Posted in Paganini's Pantry

Toasted Millet Salad

Serves 8


2 cups hulled millet

2 Tablespoons olive oil

4 cups Spinach, chiffonade

1 cup green beans; blanched and cut

2 cups Parmesan flakes

1 cup Grilled peaches, skinned and cut

½ cup Radishes, julienne

½ cup Red onion, minced


Rinse the millet under cold water and drain. Bring 4 cups of salted water to a boil in a large pot over high heat.   Add millet to pot and allow to cook for 3 minutes.  Reduce the heat to a simmer, stirring occasionally until millet is tender, approximately 10 to 15 minutes. You may have to add more water if necessary.   Drain and rinse the millet with cold water to stop the cooking process. Toss with olive oil and allow millet to cool completely.


In a large mixing bowl combine cooled millet with other salad ingredients.  Toss with vinaigrette and serve.



Grilled Peach Balsamic Vinaigrette


1 cup Balsamic vinegar
2 cup grilled peach pieces

¼ cup granulated sugar
1/2 to 3/4 cup extra-virgin olive oil
Salt and  pepper to taste


In a small sauce pan, cook balsamic vinegar, peach pieces, and sugar until vinegar begins to thicken.  Allow this mixture to cool.  In a food processor blend together vinegar mixture, salt and pepper. This will puree the peach pieces as well.   Slowly add oil to create an emulsion.  Toss with salad.

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