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Artichoke Heart, Kale & Farro Salad

Artichoke Heart, Kale & Farro Salad

Recipe yields 6 to 8 servings Ingredients: Salad  2 cups whole grain Emmer or Einka  farro, dry 4 bunches of  kale (approximately 16-18 stems), stems removed, coarsely chopped.  I like to combine Curly Kale and Tuscan Kale. 1 large shallot 1 14 oz. can artichoke hearts, rinsed, quartered & drained ( marinated artichokes work well… Continued

Emmer Farro Salad with Fresh Garden Vegetables

Emmer Farro Salad with Fresh Garden Vegetables

Compliments of Bluebird Grain Farm Kitchen Recipes Yields 6 Servings Ingredients: 3 Cup Water 1 Cup whole grain Emmer Farro ½ Cup Olive Oil to taste ¼ Cup Red Wine Vinegar to taste ½ Cup Chopped Red Onion ½ Cup Chopped Celery or Fennel ½ Cup Chopped Carrot ½ Cup Peeled & Seeded Cucumber ½ CupTomatoes,… Continued

Warm Einka (Einkorn) Salad

Warm Einka (Einkorn) Salad

Serves 4-6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einka 2 cups water ½ teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems ½ small yellow onion, finely diced 1 small leek, cleaned, cut lengthwise in ½, thinly sliced using mostly white 1/3 cup fresh peas (can sub small frozen… Continued

Spring Salad of Rye Berries, Fennel, and Green Peas

From The Splendid Grain by: Rebecca Wood Serves 4 Make this salad in spring when fresh peas are in season. With plenty of rye berries, it’s filling enough to be a light lunch. Ingredients: 6 tablespoons extra virgin olive oil 1 teaspoon freshly grated lemon zest 2 ½ tablespoon fresh lemon juice 1 clove garlic,… 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

Farro, Asparagus and Tuna Wraps

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

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