Recipe Type: Salads

 

March 5, 2024

Spring Beet, Asparagus & Einkorn Salad

asparagus, whole grain einkorn, einka, roasted beets, warm spring salad
Print Recipe
4 servings

Ingredients

  • 1 cup Bluebird Whole Grain Einkorn
  • 2-3 small beets- all colors work 1" cubes, diced and roasted
  • 3 Tablespoons olive oil divided
  • 1 Tablespoon butter or ghee
  • 4-5 cremini mushrooms thinly sliced
  • 6 spears asparagus halved
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 Tablespoon pumpkin seeds toasted
  • 1 1/2 cups arugula
  • 1 lemon juiced
  • 1 pinch chili powder
  • balsamic vinegar to taste

Methods

  • Heat oven to 350 degrees. Dice beets in 1″ chucks. Toss with olive oil, salt and pepper and roast for 45 minutes or until soft.
  • On stovetop or in rice cooker, cook 1 cup of whole grain Einkorn with 3 cups of water. Simmer, covered, for 25 minutes. Turn heat off and let rest for 10 minutes. Drain any excess liquid.
  • Heat two tablespoons of olive oil and butter in a small skillet and sauté halved asparagus spears and mushrooms, 4-5 minutes. Sprinkle salt and pepper to taste during saute.
  • In a medium bowl, combine mushrooms, asparagus, beets, and Einkorn, and sprinkle with a pinch of chili powder and salt to taste.
  • Just before serving add arugula, fresh lemon juice, a tablespoon of olive oil, and toss. Top with pumpkin seeds and balsamic vinegar. Serve warm or at room temperature.

 

August 4, 2023

Chilled Corn and Farro Salad with Cilantro Lime Dressing

Ingredients

  • 6 ears corn shucked (about 4 cups of corn)
  • ½ cup Bluebird whole grain emmer farro raw (~1 cup cooked)
  • ½ cup red onion diced
  • 1 large bell pepper diced
  • ½ cup cilantro leaves chopped
Dressing
  • 3-4 limes freshly squeezed (~3 tablespoons juice)
  • ¾ cup cilantro and stems coarsely chopped (~1 bunch)
  • ¼-⅓ cup olive oil depending on consistency
  • 1 clove garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon Jalapeno diced (increase quantity for more heat)
  • ¼ teaspoon salt
  • 1 lime, zested

Methods

  • Cook and cool emmer farro. Set aside. This step can be done in advance. Follow cooking instructions on the package.
  • In a large pot of salted boiling water cook the corn for 3 minutes, covered. Turn heat off and remove corn from the pot and let cool.
  • Chop remaining ingredients: onion, bell pepper, cilantro. Shave corn kernels off of their cob and add them to a medium size bowl. Combine onion, pepper and cilantro and cooked emmer farro with whole corn kernels. Make dressing.
Dressing
  • Add dressing ingredients to a blender or food processor. Pulse until smooth. If dressing is too thick slowly drizzle olive oil into blender, until desired consistency.
  • Drizzle the dressing over corn ingredients and mix until thoroughly incorporated. Salt to taste. Chill and serve cold. Pair with chilled Sauvignon Blanc.
Modifications
  • Place corn salad on top of fresh garden greens.
    Add 1/2 cup of black beans or chickpeas for additional proteins.
    Top corn salad on enchiladas or tamales.
    Use as a taco filling.

July 29, 2022

Marinated Cannellini Bean and Farro Salad

Emmer Farro
Print Recipe
6 people

Ingredients

  • 3 cups Cannellini beans (2 15 ounce cans)
  • 1 cup Bluebird Emmer Farro cooked
  • 1/2 cup red onion finely diced
  • 1/3 cup olive oil
  • 2 medium lemons juiced
  • 1 medium lemon zested
  • 2 cloves garlic finely minced
  • 1 cup flat leaf parsley chopped
  • 1/4 cup fresh oregano leaves finely chopped
  • 1 teaspoon salt plus more to taste
  • black pepper coursely ground, to taste

Methods

  • Strain and rinse Cannellini beans.
  • Mix beans, farro, and onion together. 
  • Juice lemons and pour the juice into a small bowl.
  • Whisk into the lemon juice:  zest, olive oil, minced garlic, fresh oregano, salt and pepper.
  • Pour lemon and herb mixture over beans and farro, add parsley and incorporate thoroughly.
  • Chill a minimum of 2 hours before serving, mixing intermittently to make sure the lemon-olive oil dressing is fully distributed throughout the salad.
  • Salt and pepper to taste. Serve chilled.

June 26, 2020

Chilled Emmer Farro Caprese Salad

Print Recipe
6 people
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!

Ingredients

  • 1 cup Bluebird Emmer Farro or Einkorn berries
  • 3 cups water
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup basil chopped
  • 2 tablespoons olive oil extra virgin
  • 4 ounces mozzerella cheese chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 cup onion or shallot chopped
  • 2 medium tomatoes chopped
  • fresh ground black pepper to taste

Methods

  •  Place the farro, water, and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes (30 minutes if you are using Einkorn). Drain excess water. Cool for about 10 to 15 minutes.
  • While Farro is cooking chop the shallots, basil,  and mozzarella.
  • Place the cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, tomatoes, basil, mozzarella, salt and pepper and stir to combine all ingredients.
  • Salad can be served at room temperature or chilled and serve cold.

 

August 30, 2019

Einkorn Broccoli Slaw

Ingredients

Slaw
  • 1 cup Bluebird Einkorn
  • 1 head broccoli
  • 2 cups purple cabbage thinly shredded
  • 1 cup carrot shredded or julienned
Dressing
  • ½ cup plain Greek yogurt
  • cup mayonnaise
  • 2-3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • ¼ cup shallot finely chopped
  • Pinch red pepper flakes
  • Salt & freshly ground black pepper

Methods

  • Combine the einkorn in a medium saucepan with 1 1/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes.
  • While the einkorn is cooking trim the broccoli. Cut the florets into 11/2 inch pieces. Peel the stems and thinly slice, then stack and cut into thin strips.
  • Bring a small pot of water to a boil and throw in just the florets. Cook 1 minute, then transfer to a bowl of ice water. Drain well and transfer the florets and the stems to a large mixing bowl. Add the cabbage and carrot. When the einkorn is tender, drain well and add to the mixing bowl.
  • In a medium bowl, combine the dressing ingredients and pour over the einkorn mixture. Toss and taste for seasoning. Serve room temperature or chilled.

 

July 12, 2019

Bow Hill's Pickled Blueberry Farro Salad

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The allspice notes of Bow Hill’s Organic Heirloom Pickled Blueberries meld seamlessly with the orange and fennel in this ancient grain salad. Farro harks from the tombs of Egypt and meets the modern-day pickled blueberry! Close neighbors to Bow Hill, Samish Bay Cheese, provide their signature Ladysmith Cheese to keep it all in Washington.

Ingredients

  • cups Bluebird whole grain emmer or einkorn farro
  • ½ cup organic pickled heirloom Blueberries
  • 2 oranges supremed and reserving juice
  • 2 cups fennel thinly sliced (about 1 medium bulb)
  • ¼ pound Samish Bay Ladysmith cheese or substitute ricotta salata
  • ¼ cup fresh parsley chopped
Vinaigrette
  • ¼ cup orange juice
  • 3 tablespoons white wine or champagne vinegar
  • ¼ cup olive oil

Methods

  • Cook the farro in a pot of boiling, salted water until tender. Time will vary depending on the variety of farro used. Drain well.
  • Slice the fennel 1/16th of an inch thick with a mandolin. Whisk all vinaigrette ingredients together.
  • Assemble the salad by combining all of the ingredients and vinaigrette. Fold in the orange supremes and cheese last to help ensure that they hold their shape. Salt to taste.
  • Click here for more information about Bow Hill Blueberries and the wonderful products that they grow and sell in Washington State.

 

May 25, 2018

Warm Einkorn & Lentil Salad with Spring Herbs and Lemon Yogurt Dressing

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2 people

Ingredients

  • 1 cup Bluebird Einka & French Lentil Blend
  • 3/4 cup whole plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon ginger freshly grated or finely chopped
  • 1 teaspoon garlic freshly grated or finely chopped
  • 1 small lemon zest and 2 teaspoons juice
  • kosher salt and pepper
  • 6 radishes chopped
  • 1 cup fresh herbs chopped (any combo of parsley, dill, cilantro, marjoram, mint)
  • 4 cups leafy greens (any combo of lettuce, arugula, spinach, kale etc.)

Methods

  • In a medium pot with a lid, toast the Einka & Lentil blend over medium high heat for about 5 minutes, until it begins to pop and smell toasty.
  • Add 2 Cups water and a pinch of salt and bring to a boil. Then lower the heat to simmer, cover and cook for 25 minutes, until done. Drain off any excess water.
  • While Einka & Lentils are cooking, prepare the dressing: In a small bowl or measuring cup with a spout, mix together the yogurt, mayonnaise, ginger and garlic.
  • Zest the lemon into the dressing using a microplane grater or by removing the yellow zest with a knife and chopping it finely.
  • Squeeze 2 teaspoons of lemon juice into the dressing. Add ½ teaspoon salt and mix well.
  • Toss together the warm Einka & Lentils, chopped radish and fresh herbs, and ½ cup of the dressing. Taste and adjust flavors with additional salt, pepper, or lemon juice to your taste.
  • Place leafy greens into a serving dish and spoon the warm Einka & Lentil salad over the top. Serve with additional dressing on the side, for each person to drizzle on if they’d like more.
  • Extra dressing and extra salad can be stored in the refrigerator for up to 5 days. The dressing is also great with any cooked or raw veggies, meats, eggs, or even on a sandwich instead of mayo!

 

July 21, 2016

Artichoke Heart, Kale & Farro Salad

Ingredients

  • 2 cups Bluebird Emmer Farro (or substitute Bluebird Einkorn Berries)
  • 4 bunches kale stems removed and coarsely chopped. I like to combine curly kale and Tuscan kale.
  • 1 large shallot
  • 1 14 ounce can artichoke hearts rinsed, quartered and drained (marinated artichokes work well but are not necessary).
  • 2 Tablespoons butter
  • 1/8 cup dry white wine
  • 1 teaspoon dried Italian herbs
  • 1/2 cup feta cheese
  • olive oile extra virgin
  • sea salt to taste
Creamy Artichoke Dressing
  • 1 14 ounce can artichokes rinsed and drained
  • 1/2 cup olive oil extra virgin
  • 3 Tablespoons white balsamic vinegar
  • 2 Tablespoons lemon juice freshly squeezed
  • 2 Tablespoons shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon Italian dried herbs
  • 2 Tablespoons honey mustard
  • salt and pepper to taste

Methods

  • On stove top, in medium size pan, add 2 cups of Emmer or Einka farro to 6 cups of  salted boiling water. Simmer on low (50- 60 minutes for Emmer, 20-25 for Einka). Drain and set aside to cool. This step can be done up to 5 days advance! You can also use a rice cooker to cook farro; use the brown rice setting, 1 cup farro to 1.5 cups of water.
  • Wash and remove stems from kale. Coarsely chop the kale and set aside.
  • Slice one whole shallot into long thin slices. Set aside.
  • In a large saucepan with burner on medium heat add 1 tablespoon olive oil and 2 tablespoons butter.  Add sliced shallot, simmer on low until shallots are translucent (about 8 to 10 minutes).
  • Add Italian herbs and a dash of salt, saute for 2 minutes.
  • Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for  2 to 3 minutes, or until it’s slightly wilted but maintains it structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool.
  • Once Kale mixture is cool add cooked farro to Kale mixture. Mix in quartered artichoke hearts.
Prepare Dressing
  • In blender add 1 can of drained artichoke hearts, olive oil, balsamic vinegar, lemon juice, shallots, garlic, Italian  herbs, honey mustard, salt and pepper. Blend until all ingredients are combined and dressing is smooth.
Complete the Salad
  • Toss dressing with kale and farro about 10 minutes prior to serving.
  • Top salad with Feta cheese. Serve.

June 17, 2016

Emmer Farro Salad with Fresh Garden Vegetables

Print Recipe
6 people as a side, 4 as a main

Ingredients

  • 3 cups water
  • 1 cup Bluebird Emmer Farro
  • 1/2 cup olive oil to taste
  • 1/4 cup red wine vinegar to taste
  • 1/2 cup red onion chopped
  • 1/2 cup celery or fennel chopped
  • 1/2 cup carrot chopped
  • 1/2 cup cucumber peeled, seeded and chopped
  • 1/2 cup tomatoes seeded and chopped
  • handfuls arugula chopped
  • 2 cloves garlic finely chopped
  • 1 small fresh red chili pepper
  • 2 tablespoons capers drained
  • 1/4 cup flat leaf parsley
  • 1/4 cup basil or mint
  • oil cured black olives for garnish

Methods

  • In a saucepan, bring the water to a boil and salt it lightly. Add the farro, reduce the heat to low, cover, and simmer for 30 to 35 minutes or until the grains are soft but still have some firmness at the center.
  • If the farro is ready but has not absorbed all the water, drain the cooked farro in a sieve.
  • Place the drained farro in a bowl and let it cool.
  • Add the olive oil, vinegar, salt, and pepper to the farro; toss to coat.
  • Fold in the onion, celery or fennel, carrot, and cucumber. Then add the tomatoes, arugula, garlic, and chili, if using. 
  • Add the capers, parsley, and basil or mint, and taste and taste for seasoning. Add more oil, vinegar, salt, or pepper, if you like.
  • Garnish the salad with olives, if using. Serve at room temperature

March 19, 2016

Warm Einkorn Salad with Herbs and Seasonal Vegetables

Ingredients

  • 1 1/4 cups Bluebird Einkorn Berries
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 4 Tablespoons olive oil
  • 4 ounces cremini mushrooms cleaned and trimmed, keep stems
  • 1/2 small yellow onion finely diced
  • 1 small leek cleaned, cut lengthwise in 1/2' thin slices using mostly whites
  • 1 1/2 teaspoon fresh thyme leaves minced, or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh marjoram or oregano minced or 1/2 teaspoon dried marjoram or oregano
  • 1 Tablespoon (about 3 cloves) garlic minced
  • 3 ounces asparagus spears trimmed and cut into 1/4" rounds (or use broccoli when asparagus out of season)
  • 1/4 cup fresh parsley chopped
  • 1/3 cups fresh peas or small frozen peas, optional
  • 1/4 cup walnuts toasted, optional
  • 1/4 cup feta cheese optional
  • kosher salt and ground pepper to taste

Methods

  • In a 2 quart pot cover Einkorn with cold water, salt and bring to a boil. Reduce heat, cover and cook for 30 minutes. Water should mostly be absorbed. Remove from heat, let stand covered another 10-15 minutes. Drain and let grains cool spread out on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
  • In Cuisinart w/ blade process mushrooms until they are finely chopped.
  • In saute pan over medium flame warm up 2 tablespoons olive oil, add mushrooms and saute until most of liquid evaporates. Season with kosher salt & remove from pan.
  • Reheat 2 tablespoons of olive oil in pan add yellow onion & pinch of salt, cook until soft, about 5 minutes.
  • Add garlic, thyme, marjoram/oregano, salt & leeks to pan and stir to cook, not allowing the leeks to brown.
  • Add asparagus or broccoli and stir fry for about 1 minute, add peas if using and 2 tablespoons of water, cover for about one minute. Uncover and stir in mushrooms, Einkorn and parsley. Remove from heat.
  • Season w/ salt and pepper to taste, adding in extra virgin olive oil if you like & top w/ optional toasted walnuts & feta. Serve warm or at room temperature.

July 21, 2015

Split Emmer Farro Tabbouleh Salad

Ingredients

  • 1 cup Bluebird Split Emmer Farro
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1 large English cucumber cut into small dice
  • 1/4 cup scallions white only, minced
  • 1 cup cherry tomatoes sliced in half
  • 1 bunch parsley finely minced
  • 3 Tablespoons fresh mint finely minced
  • 1/4 cup kalamata olives minced
  • 1 lemon juiced and zested
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil extra virgin
  • salt and freshly ground black pepper to taste
  • 1/4 cup feta cheese in small dice (optional)
  • 2 green onions minced (optional)

Methods

  • Add the split farro, water, and kosher salt to a medium saucepot over high heat. Bring to a boil, reduce to a simmer, cover and cook until the farro is tender (about 10 minutes).  Turn heat off and allow split farro to absorb water, keeping the lid on (about 10 more minutes).  Split emmer farro can be cooked in a rice cooker on the white rice setting with a 1 cup split farro to 1.5 cup water ratio.
  • Spread the farro out onto a baking sheet to cool.
  • Meanwhile, in a large mixing bowl, combine the cucumber, parsley, mint, olives, lemon juice, lemon zest, and olive oil.
  • When the farro is cool, mix it into the rest of the ingredients in the bowl.  Season with, cayenne pepper,  salt, and fresh ground black pepper, to taste. 
  • Chill in the refrigerator before serving.    Just before serving, add cherry tomatoes and garnish with the optional feta and minced onions.

May 15, 2015

Eastern Mediterranean Salad

Ingredients

  • 1/2 cup Bluebird Emmer Farro (Bluebird Einkorn also works well)
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 bunches escarole
  • 1 cup, packed frisee (curly endive)
  • 1 cup, packed baby arugula
  • 1 Tablespoon fresh Moroccan mint coarsely chopped
  • 1 Tablespoon curly parsley coarsely chopped
  • 1 cup Persian or English cucumber skin and seeds removed, diced
  • 4 ounces ricotta salata
  • 1/4 cup pistachios roasted and chopped
  • 1/2 cup dried barberries (pomegranate seeds fresh or dried or dried cranberries or cherries can be used in place of barberries).
  • 1/2 teaspoon za'atar
  • salt and pepper to taste
  • 1/4 cup olive oil extra virgin
  • 2 Tablespoons Red Wine Vinegar
  • 1/2 cup Pomegranate Syrup see below for recipe
Pomegranate Syrup
  • 2 cups pomegranate juice
  • 2 Tablespoons sugar
  • 1 teaspoon fresh lemon juice plus extra for dressing

Methods

Pomegranate Syrup
  • Begin by making the Pomegranate syrup, a reduction of pomegranate juice, sugar, and lemon juice. Place all three ingredients in a 4 quart saucepan set over medium heat.
  • Cook, stirring occasionally until the sugar has dissolved. Reduce the heat to medium low and cook until the mixture has reduced to about ½ cup, approximately 15 minutes or until the consistency is of syrup. Remove from the heat and cool. Transfer to a glass jar. You can do this step in advance.
For the Salad
  • In medium size saucepan add whole grain emmer farro to 4 cups of water. Bring to a rolling boil then reduce heat, uncovered and cook for 60 minutes on a low simmer. Turn heat off, drain excess liquid. Cool.
  • In separate small saucepan add split emmer farro to 1 ½ cups of water. Bring to boil, and then turn to a low simmer, covered, for 10 to 15 minutes, until water is absorbed. Turn heat off and allow it to sit for 10 minutes covered. Remove lid and bring to room temperature, allowing grain to fully cook and dry out. If pinched for time you can spread the splits onto a cookie sheet to cool and dry quickly.
  • Chill grains until ready to toss and serve salad. This step can be done a few days in advance.
  • Tear escarole in medium size bowl. Toss with frisee, arugula, mint and parsley;  set aside.
  • Dice cucumbers into a separate bowl.  Place fresh ingredients in a refrigerator and chill until ready to serve.
Dressing
  • Whisk vinegar and pomegranate syrup until thoroughly incorporated. Set aside.
Assemble Salad
  • Immediately before serving toss together escarole/frisee mix with whole and split emmer and cucumbers. 
  • Dress with olive oil plus a dash of fresh lemon juice, za’tar, salt and pepper to taste.
  • Plate each serving and top with pistachios, barberries and ricotta.
  • Drizzle pomegranate syrup/vinegar mixture on top and around edges of each plate.
    Serve immediately.