The inspiration for these little gems came from our friend Richard Wasson of The Methow Valley Ciderhouse. (Made with a donut maker) Ingredients Dry 1½ cup Emmer Flour ½ cup of sugar 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon fresh-ground cardamom ¼ teaspoon fresh-ground nutmeg Wet 1 large egg ¾ cup milk or soy milk ½ cup… Continued
Recipe by Bon Appetit Servings: 6 I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up… Continued
Recipe modified from Ina Garten of Barefoot Contessa Serves: 8 Ingredients:12 ounces fresh cranberries, rinsed and picked over for stems1 Granny Smith apple, peeled, cored, and diced1/2 cup light brown sugar, lightly packed1 tablespoon grated orange zest (2 oranges)1/4 cup freshly squeezed orange juice1 1/8 teaspoons ground cinnamon, divided2 extra-large eggs, at room temperature1 cup… Continued
Recipe by Bluebird Grain Farms Servings: 12 Crepes Ingredients: 3/4 Cup Bluebird Organic Einka flour 1 teaspoon salt 4 large eggs 1 Cup whole milk 1 1/4 Cup water 4 tablespoons melted butter Safflower oil, for skillet Method: In a large mixing bowl, combine Einka flour and salt. Add eggs and mix well. Gradually add milk… Continued
Recipe Courtesy of Chef Becky Selengut, www.CornucopiaCuisine.com Ingredients 1 cup beet, red (peeled and chopped into 1″ chunks) 1-quart Rich beef, chicken, or roasted vegetable stock 1 bay leaf 1/2 teaspoon of sea salt 1 tablespoon of extra virgin olive oil 1 onion (sliced into thin half-moons) 1/4 teaspoon of cayenne powder 1 bunch beet greens… Continued
Makes about 6 servings *1 Cup Bluebird Emmer Farro*5 garlic cloves, chopped*1 Cup dried Ceci (Chickpeas)1/2 Cup dry sherry or wine*1 ounce dried Porcini mushroomsSea salt and fresh ground pepper to taste*1 teaspoon dried sage*1 lb fresh mushrooms (shiitake, cremini, etc.), sliced*1 teaspoon dried thyme2 splashes of soy sauce*1 teaspoon dried parsley*1 Tb apple cider vinegar*1… Continued
Adapted from Mediterranean Grains and Greens by Paula Wolfert Ingredients: Time: 2 hours, plus overnight soaking for farro and chickpeas ¾ cup dried chickpeas, soaked in water overnight ¾ cup Bluebird Grain Farms Emmer Farro, soaked in water overnight ½ teaspoon of sea salt 3 tablespoons extra virgin olive oil, plus more for garnish ½ cup chopped… Continued
Compliments of: Chef Earl Hook – La Medusa4857 Rainier Avenue South -Seattle, WA 98118206.723.2192 In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or beet greens… Continued
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
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