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Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauté Greens

Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauté Greens

Serves 4 Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis This fun cake is made by following the basic cooking instructions for  Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with… Continued

Bluebird Grain Bowl with Tahini Dressing

Bluebird Grain Bowl with Tahini Dressing

  Recipe modified from Shelly Adam’s recipe Glory Bowl;  Whitewater Cooks, 2007. Serves 4 Ingredients 4 cups cooked whole grain Bluebird Emmer Farro or Einkorn (2 cups uncooked) 1 cup beets, grated 1 cup carrots, grated 1 cup almonds, toasted 1 cup spinach leaves 1 cup tofu, baked or sauteed 1 cup, avocado, sliced Tahini… Continued

Beet & Vegetable Farro Soup

Beet & Vegetable Farro Soup

Ingredients 1 tablespoon extra virgin olive oil or safflower oil 1 large onion, chopped 5 cloves of garlic, minced 2 stalks of celery, diced 2 carrots, diced 2 tablespoons of tomato paste 5 cups water or vegetable stock ( or half of each) 3 cups sliced beets, tops removed, not peeled 1/2 tablespoon fresh or… Continued

Chilled Emmer Farro Caprese Salad

Chilled Emmer Farro Caprese Salad

Recipe developed for Bluebird Grain Farms by Acacia Larson.  This is a quick recipe (especially if you have some leftover farro in the fridge) for a delicious, refreshing farro salad. Perfect for a mid-summer dinner! Recipe Yields- 6 Servings Ingredients 1 Cup Bluebird Grain Farms Whole Grain Emmer or Einkorn            … Continued

Einkorn Cauliflower Bowl

Einkorn Cauliflower Bowl

Makes 4 servings Ingredients:  1 cup Bluebird’s einkorn berries Salt 3 tablespoons extra-virgin olive oil 1 medium cauliflower, cut into small florets Freshly ground black pepper 3 cloves garlic, minced Pinch red pepper flakes 1/2 cup Castelvetrano olives, pitted and chopped 1/2 cup grated Pecorino Romano ½  chopped Italian parsley 1 lemon ¼ cup toasted… Continued

Leek and Squash Einkornotto

Leek and Squash Einkornotto

  ©Bluebird Grain Farms Yields 4 servings Ingredients 1 large delicata squash, cut in half lengthwise, seeded and cut into ½-inch thick slices or 1 medium butternut squash, peeled, seeded and cut into ½-inch thick slices 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper 2 leeks, cut in half lengthwise, rinsed… Continued

Einkorn Broccoli Slaw

Einkorn Broccoli Slaw

Copyright Bluebird Grain Farms / Recipe by Jean Galton Makes 8 servings Ingredients Slaw 1 cup  bluebird einkorn 1 head broccoli 2 cups thinly shredded purple cabbage 1 cup julienned or shredded carrot Dressing ½ cup plain Greek yogurt 1/3 cup mayonnaise 2-3 tablespoons cider vinegar 1 tablespoon sugar ¼ cup finely chopped shallot Pinch… Continued

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