Recipe by Tess Hoke of Yardfood If you have guests in town for the holidays, start the morning right with this delicious coffee cake! Preheat the oven to 350 degrees and grease a 9×9-inch baking dish. If you’d like to use a Bundt pan, please increase the ingredients by 1.5x and bake towards the longer… Continued
Photo courtesy of Sugar + Salt Co. Prep Time: 4 hours Cook Time: 35 minutes Serves 6 Ingredients Pasta: 2 cups Bluebird Grain Farms’ Sonora Flour 3 eggs 1-2 Tbsp water Sauce: 4 cups Butternut Squash, cubed 2 Tbsp olive oil 1 1/2 tsp coarse Kosher salt 1/2 tsp black pepper 1/4 cup onion, finely… Continued
Recipe and Photo courtesy of Sugar + Salt Co. Ingredients 4 tablespoons avocado oil, divided1 small onion, finely chopped, divided4-5 medium cloves fresh minced garlic1 ½ teaspoons coarse Kosher salt1 tsp fresh ground black pepper4 cups reduced-sodium vegetable broth1 ½ cups Einkorn berries2 cups water1 medium zucchini, cut into 1-inch pieces1 medium yellow squash, cut… Continued
Recipe and Photo courtesy of Sugar + Salt Co. The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch.… Continued
Serves 6-8 Copyright: Bluebird Grain Farms Ingredients 3 cups Cannellini beans (2 15 oz cans) 1 cup cooked Bluebird Whole Grain Emmer Farro 1/2 cup red onion, finely diced ⅓ cup olive oil Juice of 2 medium lemons Grated zest of 1 medium lemon 2 cloves of garlic, finely minced 1 cup of flat leafed… Continued
Recipe Yields approximately 10-12 bars Copyright Bluebird Grain Farms We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you… Continued
Recipe by: Chef Seth Caswell Serves 4 Ingredients 2 oz fresh morel mushrooms*, sliced into rings 2 tsp unsalted butter 1 shallot, minced 1 Tbsp fresh thyme, roughly chopped 1 garlic clove, minced 4 asparagus stalks 2 cups vegetable stock (or substitute chicken stock) 1 ½ cups Bluebird Grains Emmer Farro 1 medium onion, small dice… Continued
Recipe & Photo Credit: Town & Country Markets Serves-4 Ingredients 1 cup (uncooked) Bluebird Grain Farms Organic Whole Grain Emmer Farro, rinsed 2 eggs, beaten 1 tablespoon sesame oil oil for frying 4 green onions, thinly sliced (white and green parts), divided 1 clove garlic, minced 1 generous cup asparagus (about 1/2 pound), sliced diagonally… Continued
Makes 2 loaves The overnight rise develops the flavor of einkorn beautifully in this crusty, naturally leavened loaf. It takes a few hours to make, but very little attention and the results are so remarkable, your friends won’t believe you made it at home. You’ll need an oven-proof cast iron Dutch oven pot with a… Continued
Serves 6 Ingredients 1 large cauliflower, cut into medium size florets, stem included ½ cup cracked farro porridge ( split emmer works too) 2 tablespoons of butter or Olive oil 2 cups, chopped yellow onion 3 medium garlic cloves, diced 1 large carrot, chopped 2 bay leaves 2 tsp salt 1 cup dry white wine… Continued