Pumpkin Bread (makes 3 loaves)

1 (15 ounce) can pumpkin puree
 4 eggs
 1 cup vegetable oil
 2/3 cup water
 3 cups white sugar
 3 1/2 cups all-purpose flour
 2 teaspoons baking soda
 1 1/2 teaspoons salt
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/4 teaspoon ground ginger
Walnuts and chocolate chips to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Cheesy Farro-and-Tomato Risotto

Ingredients:

• 1 1/2 cups farro (uncooked)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup drained tomatoes, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 2 tablespoons sliced basil leaves

Instructions:

1. Cook farro. While it is cooking:
2. Fry onion in frying pan till it starts to turn translucent and add garlic. Sautee.
3. Add tomatoes and simmer
4. Add cooked farro and cheese, salt and pepper to taste
5. Add fresh or dried basil leaves and serve.