Bluebird Grain Farms

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Rustic Emmer Pasta

Compliments of: Bluebird Grain Farms *Indicates preference to ingredients that are grown or produced locally Makes about 10 Cups of cooked pasta This recipe is dedicated to my Grandma Betty, who always made homemade pasta for our family’s Thanksgiving dinner. She would cut the pasta by hand, then cook it & toss with butter and… Continued

Old World Cereal with Cinnamon, Vanilla and Walnuts / Dried Fruit

Adapted from Culinary Institute of American – IA Healthy Cooking cookbook Dover Point Gourmet-Private Chefs – Chef Peter Witt Servings: 4 Preparation Time: 15 minutes Start to Finish Time: 35 minutes A great alternative to Quaker Oats and Steel Cut Oats the spices add a new dimension to hot cereal without adding calories. Portion information:… Continued

Rye Crackers with Caraway

Easy to make and delicious whole-grain crackers, these are great on their own, topped with a spread made from smoked fish, or with a bowl of steamy soup. The recipe is adapted from Heidi Swanson’s Olive Oil Crackers at 101cookbooks.com. To roll out the crackers either a pasta roller or a rolling pin works well.… Continued

Rye Berry Smoked Salmon Salad

Recipe by Bluebird Grain Farms This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold. Ingredients: 1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and… Continued

Emmer Polenta with Cheese

Compliments of: Acacia Larson MPH, RD, CD 1 1/2 Cups Bluebird Grain Farm’s Cracked Emmer4 Cups Vegetable or Chicken Broth2 Cups Water1 Cup cubed or crumbled or 1 ½ Cups grated cheese (cheddar, fontina, gouda, anything you like but fontina is fabulous!) Combine the cracked emmer, broth and water in a medium pot over high heat. Bring… Continued

Cracked Farro Porridge

Recipe by Bluebird Grain Farms A delicious hot cereal that can be enjoyed with your favorite nuts, fruit, or an organic fruit syrup! Servings: 3 to 4 Ingredients: 1 cup Cracked Farro Porridge 3 cups water Pinch of salt (optional)* Method: On stovetop add 1 cup of cracked farro porridge and a pinch of salt* to 3… Continued

Farro, Asparagus and Tuna Wraps

Adapted from Mayo Clinic Cookbook Executive Chef Peter Witt- Dover Point Gourmet-Private Chefs Servings: 4Preparation Time: 15 minutesStart to Finish Time: 35 minutesExcellent lunch time sandwich-healthy and delicious – Dover Point Gourmet-Private Chef Peter Witt Copyright 2012Food rolled in an edible wrapper and eaten by hand is a tradition in many cuisines, including Chinese mu… Continued

Fall Farro Salad with Beets, Beet Greens, and Feta

by Martha Rose Shulman, published in the New York Times Serves 8 You’ll Need: 1 cup farro, soaked for one hour in water to cover & drained 2 medium-sized cooked beets, plus their leaves salt, preferably kosher salt, to taste 2 tablespoons sherry vinegar 1 teaspoon balsamic vinegar 1 small garlic clove, minced or pureed… Continued

Potlatch Pilaf Breakfast Casserole

Recipe by: Bluebird Grain Farms Delicious as part of a brunch buffet, or even for dinner, this casserole is a sweet and savory crowd pleaser. We procured our breakfast sausage from Thomson’s Custom Meats in Twisp, WA. Servings: 8 Ingredients: 1 Cup Organic Potlatch Pilaf 2 Large garlic cloves, minced 2 Inch Piece of cinnamon stick 1 Big… Continued

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