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Split Farro Tabbouleh Salad

Split Farro Tabbouleh Salad

Recipe serves 6 Ingredients: 1 cup split emmer farro 1  cup water 1/2   teaspoon Kosher salt 1  medium cucumber – seeds removed, cut into small dice  4 roasted red peppers – cut into small dice 1 bunch  Parsley – finely minced 3  tablespoons Mint – finely minced 1/4  cup Kalamata olives -minced 1  lemon –… Continued

Einka & Vegetable Sauté with Poached Egg

Einka & Vegetable Sauté with Poached Egg

Ingredients: 1 tablespoon clarified butter (clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter) 2 tablespoon shallot, minced ½ cup celery, minced ½ cup mushroom, minced (wild mushrooms such as Morels are best,otherwise Creminis or Buttons will work just fine) 1 clove garlic, minced 1… Continued

Farro & Vegetable Winter Casserole

Farro & Vegetable Winter Casserole

                        Recipe Serves 6-8 Ingredients:  1 cup Emmer farro 2 cups sweet potatoes, diced in 1 inch cubes 1 cup sweet onion, diced 2 large cloves garlic, finely diced 1 large bunch of spinach, chopped & steamed (or 10 oz. package of frozen spinach-… Continued

Cranberry Frangipane Crostata

Cranberry Frangipane Crostata

  Recipe by: Sunset Magazine / November 2011 / Bluebird Grain Farms Feature Ingredients PASTRY 3/4 cup emmer farro flour 3/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 cup plus 2 tbsp. cold unsalted butter, cut into cubes FILLING 1/4 cup unsalted butter, at room temperature 1/2 cup plus 2 tbsp. sugar, divided 1/3 cup blanched… Continued

Ruffled Apple Brandy Cake

Ruffled Apple Brandy Cake

Ingredients: 1  cup Bluebird Einka flour * 1 cup all purpose baking flour** 2  teaspoon baking powder 1/8 teaspoon salt 4 eggs 1  cup plus 2 tablespoon of sugar 4 tablespoons brandy 1 teaspoon pure vanilla extract 1 cup coconut oil, melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit. Butter… Continued

Rhubarb Oat & Einka (Einkorn) Bars

Rhubarb Oat & Einka (Einkorn) Bars

  My cousin Lisa gave this recipe to me ages ago. It reminds me of a fruit crisp recipe that you can take on the go. This spring I modified it to accommodate the abundance of rhubarb in my garden. I prefer using thick rolled oats rather than quick oats, therefore I had to increase the… Continued

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