Recipe Type: Sides

 

April 4, 2025

Ancient Grain Blend with Tzatziki Sauce & Asparagus

Ancient Grain Blend

Ancient grains, asparagus, Greek yogurt, arugula, Bluebird Grain Farms, vegetarian, Ancient Whole Grain Blend, Spring side dish with farro, Bluebird Grains Spring Salad Recipe, Mediterranean recipe
Print Recipe
6 servings
A nourishing, Mediterranean Inspired dish featuring Bluebird’s Ancient Whole Grain Blend, creamy homemade tzatziki, fresh asparagus, and arugula—perfect as a light entrée or hearty side. This recipe highlights fresh, whole ingredients and is naturally vegetarian. Copyright: Bluebird Grain Farms

Ingredients

For the Grain Base
  • 1 cup Bluebird's Ancient Whole Grain Blend dry
  • 3 cups stock or water
  • dash salt
  • 2 cups arugula
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt full fat
  • 1/2 cucumber English or Persian recommended
  • 1-2 cloves garlic minced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon fresh lemon juice or white wine vinegar
  • 1 Tablespoon fresh dill chopped (can substitute mint), optional
  • 1/4 teaspoon salt
  • black pepper to taste
For the Asparagus
  • 1 pound fresh asparagus about 25 stalks
  • salt for boiling water
  • olive oil for tossing
  • sea salt to taste
To Garnish
  • fresh lemons thinly sliced

Methods

Cooking Ancient Grain Blend
  • In a medium pot, bring 3 cups of water or stock to a boil with a dash of salt.
  • Add 1 cup Bluebird Ancient Grain Blend. Return to boil, then reduce heat to a simmer.
  • Cover and cook for 40 minutes, stirring occasionally, until tender.
  • OR: Use a rice cooker (brown rice setting) with 1 cup dry blend to 3 cups water.
  • Let grains cool to room temperature.
Make the Tzatziki Sauce
  • Grate cucumber and squeeze out moisture using a cheesecloth or clean towel.
  • In a bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice, and dill.
  • Season with salt and pepper.
  • Chill for at least 30 minutes to meld flavors.
Prepare the Asparagus (10–15 minutes before serving)
  • Trim the woody ends (1–2 inches) off the stalks.
  • Bring a large pot of salted water to a boil.
  • Boil Asparagus: Thin stalks: 2-3 minutes, Thick stalks: 4–5 minutes
  • Drain and plunge into ice water to stop cooking.
  • Toss with olive oil and sea salt.
Assemble the Dish
  • In a large bowl, mix the cooled grain blend with 1 cup tzatziki sauce and arugula. Reserve the remaining tzatziki for garnishing the asparagus.
  • Spread mixture on a serving platter.
  • Lay the cooked asparagus on top whole grain/arugula mixture.
  • Drizzle with remaining tzatziki sauce on top of asparagus.
  • Garnish with lemon slices. Serve and enjoy!

 

March 7, 2025

Swiss Chard, Leek, and Herbed Ricotta Crostata with Emmer Crust

Emmer Flour

Emmer Flour, Crostatta, Swiss Chard Tart
Print Recipe
6 servings
Copyright: Six Seasons by Josh McFadden
Leafy greens are meant for pies and tarts, like this chard crostata- an open-faced, free form tart that doesn't require a tart pan. Here wilted chard is paired with sweet leeks and lots of fresh herbs. It's at once fresh tasting and comforting, perfect with a glass of cider.

Ingredients

  • 1 bunch swiss chard dried ends trimmed
  • extra virgin olive oil
  • 3 cloves garlic smashed and peeled
  • 2 whole leeks well cleaned, trimmed and halved lengthwise and cut into 1/4inch half moons
  • 4 teaspoons dried chili flakes
  • 1 cup whole milk ricotta cheese
  • 1 cup Parmigiano-Reggiano cheese freshly grated
  • 1 cup mixed fresh herbs lightly packed mix of any of the following: dill, cilantro, mint and parsley
  • 2 teaspoons lemon zest lightly packed, grated
  • 2 eggs
  • 1 Emmer pie crust made with Bluebird Grain Farms emmer flour
  • kosher salt & freshly ground pepper

Methods

  • Make the Emmer Pie Crust
  • If the chard stems are very slim and tender, you can just sauté them along with the leaves. If they are thicker, prep them this way: Fold the leaves half lengthwise and slice along the edge of the center rib and stem to cut away the stems. Cut the stems crosswise into thin slices. Rinse the stems well in a colander and pat dry.
  • Stack a few leaves, roll them into loose cylinder, and cut or tear them into wide ribbons. Repeat with all the leaves. Rinse the leaves well in a colander and shake dry.
  • Heat 1/4 cup olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook slowly to toast the garlic so it's soft, fragrant, and nicely golden brown--but not burnt-about 5 minutes. Add the chard stems, leeks, and chili flakes, and season with salt and black pepper. Sauté until the leeks are soft and fragrant and the chard stems are soft, 8 to 10 minutes.
  • Add the chard leaves; if they won't all fit in the pan, just add a few handfuls and toss them with tongs until they're wilted, and then add the rest. Add a splash of water and cover the pan. Cook over medium heat until the leaves are tender, 8 to 10 minutes. If there is a lot of liquid in the pan at this point, uncover the pan, raise the heat, and boil most of it off.
  • Transfer the vegetables to a bowl or platter to cool. Meanwhile, put the ricotta, Parmigiano, herbs, lemon zest, and eggs in a bowl and stir to blend well.
  • Add the cooled chard and fold together. Taste and adjust the seasoning with more salt, black pepper, or chili flakes.
  • Preheat oven to 350F.
  • Line a large baking sheet with parchment paper or a silicone baking mat. Lightly dust the work surface and roll out the dough to a rough 15-inch round. Roll the dough gently around your rolling pin, move it over the baking sheet, and gently unroll it into position, allowing it to drape over the sides of the sheet.
  • Pile the ricotta chard filling into the middle of the dough and gently spread it in an even layer to within about 3 inches of the edge. You should have at round of filling that's about 9 inches in diameter.
  • Gently fold the border of dough up and over the filling, pleating loosely as you work your way around the crostata. Don't aim for perfection.
  • Bake the crostata until the dough is nicely browned, on the underside as well as the edges, 25 to 30 minutes. Reduce the heat to 325°F and bake until the crust is cooked all the way through, another 15 to 20 minutes.
  • Carefully slide the parchment onto a rack and let the crostata cool for at least 15 minutes before cutting. You can serve it slightly warm or at room temperature.

 

January 23, 2025

Probiotic Winter Grain Salad

Emmer Farro

probiotic winter salad, fiber rich recipe, foods that support your biome, farro salads, firefly kitchen, Emerald City Kraut Recipe
Print Recipe
4 servings
This hearty, nutrient dense salad delivers rich flavor, fiber, and probiotics-perfect for adding a robust, health-focused dish to your winter menu! Choose your local ferments and this simple salad give you that late winter boost. In Washington state our local Methow favorites are Willow Brook Organics handcrafted ferments. In the Greater Seattle Area you can find Firefly Kitchen Ferments at PCC Markets.

Ingredients

  • 1 cup cooked Bluebird Whole Grain Emmer Farro cooled
  • 1/4 cup Firefly's Yin Yang Carrots drained
  • 1/2 cup Firefly's Emerald City Kraut drained and chopped
  • 1 cup lacinato kale finely chopped
  • 1 Tablespoon olive oil
  • kosher salt to taste

Methods

  • Prepare the Grain: Follow Bluebird Grain Farms’ cooking instructions for Whole Grain Emmer Farro. This grain can be cooked in a rice cooker for convenience and prepared up to 3 days in advance. Note: Using Whole Grain Emmer Farro is essential to achieve the full nutritional benefits, including its inherent fiber and rich flavor.
  • Prep the Ingredients: Chop Emerald City Kraut and kale finely to ensure even distribution and ease of serving.
  • Massage the Kale: Use your hands to gently massage the mixture, allowing the kale to soften and absorb the flavors. This step enhances the texture and ensures even seasoning.
  • Combine and Season: Once the farro has cooled, mix it with the carrots, kraut, and chopped kale in a large mixing bowl. Add salt to taste.
  • Enhance with Kraut Juice (Optional): For an extra burst of flavor, incorporate the juice from the kraut to taste. This adds tangy depth.
  • Refrigerate or Serve: The salad improves with time! Serve immediately for a fresh, vibrant dish, or refrigerate for up to 24 hours to let the flavors meld beautifully.

 

August 4, 2023

Chilled Corn and Farro Salad with Cilantro Lime Dressing

Emmer Farro

Print Recipe

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.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

April 28, 2023

Cumin-Toasted Split Farro and Green Chile Side

Emmer Farro

Print Recipe
4 people

Ingredients

  • 1 1/2 cups Bluebird Split Emmer Farro
  • 3 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium shallot in thin long slices
  • 4 ounces roasted green chilies fresh roasted green chilies are best, but canned works too
  • 3 1/3 cups water or broth
  • 1 cup fresh or frozen corn
  • salt to taste
  • 1/2 cup cilantro coarsely chopped
  • 1/2 cup sunflower seeds
  • 1/4 cup Queso Fresco Feta cheese also can work

Methods

  • Heat a medium size skillet over medium- low heat and dry roast the cumin and split farro, stirring occasionally until cumin is brown and the split farro appears “toasted” (about 5 minutes).
  • Add oil, shallots, and chili powder; sauté for about 5 minutes until shallots release their moisture and begin to turn translucent.
  • Add roasted green chilies, a pinch of salt, and liquid. Stir to incorporate ingredients. Turn the burner to low, cover the skillet with a lid and cook for 15 -20 minutes or until all the moisture is absorbed.
  • Remove the lid, incorporate corn. Careful to not release too much moisture.
  • Turn off burner, cover again with lid and let sit for 10 minutes to allow it to steam finish.
  • Remove the lid. Mix in 1/4 cup of cilantro and 1/4 cup of sunflower seeds, reserving the remaining ingredients for the topping.
  • Move into a serving bowl, top with the remaining cilantro, sunflower seeds, and Queso Fresco. Serve warm.
  • This side can also be a vegetarian taco filling served with corn tortillas.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro

 

February 24, 2021

Fuego Cheese Biscuits

Einkorn Flour

Print Recipe
12 biscuits
Recipe compliments of Guerra’s Gourmet

Ingredients

  • 3 cups Einkorn baking mix
  • 8 tablespoons butter cold
  • 1 cup milk
  • 1 teaspoon vinegar
  • 1 tablespoon Guerra’s Extra Spicy Seasoning
  • 4 ounces Guerra’s Fuego Cheese by Daniels Artisans diced into small cubes

Methods

  • Preheat oven to 450F
  • Mix vinegar and milk together and set aside.
  • Next, evenly mix Guerra’s Extra Spicy Seasoning and Bluebird Grain Farms Einkorn Baking Mix with a whisk. Mix the small diced cold butter by hand into the flour mixture until it resembles coarse crumbles.
  • Add in the small diced Fuego cheese. Add milk to the mixture and gently fold together until dough forms.
  • Turn dough onto a flour work surface, using a rolling pin roll out dough to 3/4 inch thickness, use a 3-inch biscuit ring to cut dough. Evenly space cut biscuits on a baking sheet and brush tops with milk and sea salt just before baking.
  • Bake in the oven for 8 to 10 minutes until the cheese is lightly caramelized.

Products used

Einkorn Baking Mix

 

November 25, 2020

Potlatch Pilaf Stuffing with Apples, Walnuts and Fried Shallots

Potlatch Pilaf

Potlatch Pilaf, Split Emmer Farro, Best Thanksgiving Stuffing, Stuffing with whole grains, Emmer Farro,
Print Recipe
6 people
For some people, the pièce de résistance of Thanksgiving is not the turkey, but the stuffing. Simple to prepare, Bluebird’s Organic Potlatch Pilaf Stuffing with Apples relies not on the high carbohydrate count of typical stuffing, but instead on the hearty foundation of split emmer’s high protein content. It’s also so delicious, so substantial, and so packed with nutrition that you can even serve it as a stand-alone side dish. Great as leftovers, too!

Ingredients

  • 1/4 cup olive oil or use peanut or canola oil
  • 1 cup shallot thinly sliced (about 1 large or two medium)
  • 1 large apple diced
  • 2 tablespoons candied ginger chopped
  • 2 teaspoons curry powder or masala powder
  • 1 tablespoon dried mint or 2 tablespoons fresh mint, chopped
  • 1 cup Bluebird Potlatch Pilaf
  • 2 1/4 cups broth (chicken or vegetable)
  • 1 handful parsley chopped
  • 1/3 cup walnuts toasted and coarsely chopped (to toast: 325 degrees for 7 minutes)

Methods

  • Heat a heavy bottom saucepan over medium-high heat. Add the oil and let warm for 30 seconds. Add the thinly sliced shallot and cook, stirring occasionally for about 5 minutes, until golden brown.
  • Remove from heat and use a slotted spoon to remove the shallots and place them on a paper towel-lined plate to cool.
  • Leave the oil in the pan and return to medium heat. Add the diced shallot, apple, ginger, curry or masala powder, mint, and Potlatch Pilaf to the hot oil and stir, cooking for about 1 minute.
  •  Add the broth and stir again. Cover the pan and bring to a boil. Reduce the heat to low, and simmer for 45 minutes.
  • For Side Dish: Turn off the heat, remove the cover, and let sit for 10 minutes. Scoop the stuffing into a dish and top with the fried shallots, parsley, and toasted walnuts.
  • For Stuffing: Scoop the stuffing into turkey or squash halves and bake as directed in your recipe. When done, top stuffing with fried shallots, parsley, and walnuts.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

July 22, 2020

Chive Farro Fritters with Lemon Yogurt Dressing and Fresh Greens

Emmer Farro

Print Recipe
5

Ingredients

  • 1 cup Cracked Farro Porridge
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 3 tablespoons fresh chives minced
  • 2 cups Gruyere cheese shredded (about 6 ounces)
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup Japanese panko bread crumbs
  • Salt to taste
  • Olive oil
  • 2-3 bunches fresh salad greens washed and ready to serve
Lemon Yogurt Dressing
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tablespoon good olive oil
  • Salt to taste
  • extra lemon juice to taste
  • 1 tablespoon chives
  • olive oil

Methods

  • On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
  • While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt.  Add cooled porridge, stir to incorporate all the ingredients.  Cover and refrigerate up to 2 hours until firm.
  • When ready to cook cakes, heat oven to 250 degrees F.
  • Spread the panko in a shallow dish.  Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat.
  • Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat.
  • Place patties all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned.
  • Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary.
  • Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with lemon yogurt dressing dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve warm.
Lemon yogurt dressing
  • In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

May 31, 2020

Einkorn Cheese Crackers

Einkorn Flour

Print Recipe
8 dozen

Ingredients

  • 2 cups Bluebird Einkorn Flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt plus more for sprinkling
  • 1/4 teaspoon cayenne pepper
  • 6 tablespoons unsalted butter grated
  • 8 ounces extra sharp cheddar cheese grated
  • 4-6 tablespoons ice water
  • 1 egg lightly beaten with 1 teaspoon water

Methods

  • In a food processor, combine the flour, baking powder, salt, and cayenne and pulse to combine.
  •  Add the butter and cheese and pulse until well mixed.
  •  Add 4 tablespoons of ice water and pulse until the mixture starts to hold together. Add additional water if necessary.
  • Divide the dough in half, form into circles and wrap in plastic wrap. Freeze 20 minutes.
  • Line two baking sheets with silicone mats or parchment. Using one square at a time, roll the dough on a lightly floured surface to a scant 1/8 inch thickness.
  • Using a fluted 1 3/4-inch cookie cutter, cut the dough into circles, rerolling the dough to use it up.
  • Poke holes in each with a fork and freeze until firm, 10 to 15 minutes. Repeat with the remaining dough.
  • Preheat the oven to 350°F. 
  • Brush the circles with the egg and sprinkle with salt.
  • Bake until puffed and crisp, 18 to 21 minutes. Transfer to a cooling rack and repeat with the remaining dough.
  • Store in airtight containers at room temperature.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

November 8, 2019

Fluffy Einkorn Biscuits

Einkorn Flour

Print Recipe
12 medium biscuits
Copyright Bluebird Grain Farms

Ingredients

  • 3 cups Bluebird Whole Grain Einkorn Flour or Einkorn Baking Mix
  • 2 1/2 teaspoons baking powder omit if using Einkorn Baking Mix
  • 1/2 teaspoon coarse salt
  • 8 tablespoons organic shortening or butter chilled, cubed
  • 1 cup milk or buttermilk
  • 1 teaspoon white vinegar omit if using buttermilk

Methods

  • Heat oven to 450°F.
  • In a medium-size bowl or food processor, mix the flour, baking powder, and sea salt. Mix on low. Add or pulse in the cubed butter until the mixture forms coarse crumbs.
  • Add vinegar to the milk, then briskly mix (or pulse) liquids into the dry ingredients until the ball forms (if you are making buttermilk biscuits, do not add vinegar). Do not overmix!
  • Turn dough onto surface dusted with flour. With your hands, gently pat dough into a square and fold the dough over itself a few times (this yields fluffy biscuits). Pat dough until it is 1/2 inch thick. If you prefer to use a rolling pin, roll gently and continue to fold the dough. Use caution to not overwork, or press, dough too hard.
  • Cut with 2 1/2-inch round biscuit cutter. Place rounds on a cookie sheet lined with parchment paper.
  • Bake 8 to 10 minutes or until golden brown. Serve warm.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

 

August 30, 2019

Einkorn Broccoli Slaw

Einkorn

Print Recipe

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
  • ⅓ 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.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

July 12, 2019

Bow Hill's Pickled Blueberry Farro Salad

Emmer Farro

Print Recipe
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

  • 1½ 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.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries