Recipe Type: Sides


August 4, 2023

Chilled Corn and Farro Salad with Cilantro Lime Dressing


  • 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
  • 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


  • 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.
  • 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.
  • 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.


April 28, 2023

Cumin-Toasted Split Farro and Green Chile Side

Print Recipe
4 people


  • 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


  • 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.


February 24, 2021

Fuego Cheese Biscuits

Print Recipe
12 biscuits
Recipe compliments of Guerra’s Gourmet


  • 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


  • 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

November 25, 2020

Potlatch Pilaf Stuffing with Apples, Walnuts and Fried Shallots

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!


  • 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)


  • 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.

July 22, 2020

Chive Farro Fritters with Lemon Yogurt Dressing and Fresh Greens


  • 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


  • 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.


May 31, 2020

Einkorn Cheese Crackers

Print Recipe
8 dozen


  • 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


  • 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.


November 8, 2019

Fluffy Einkorn Biscuits

Print Recipe
12 medium biscuits
Copyright Bluebird Grain Farms


  • 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


  • 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.


August 30, 2019

Einkorn Broccoli Slaw


  • 1 cup Bluebird Einkorn
  • 1 head broccoli
  • 2 cups purple cabbage thinly shredded
  • 1 cup carrot shredded or julienned
  • 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


  • 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.


  • 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
  • ¼ cup orange juice
  • 3 tablespoons white wine or champagne vinegar
  • ¼ cup olive oil


  • 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.


April 28, 2019

Methow Spring Quiche with Einkorn Crust

Print Recipe
9 inch quiche


Einkorn Crust Ingredients
  • 1 1/2 cup Bluebird Einkorn Flour
  • 1 teaspoon salt
  • 1/2 cup chilled butter (one stick) cut into small pieces
  • 3-4 tablespoons ice water
Filling Ingredients
  • 2 cups asparagus chopped into 1-inch segments
  • 1/2 medium onion chopped
  • 2 cloves garlic sliced
  • 2 tablespoons olive oil extra virgin
  • 6 large mushrooms thinly sliced
  • 1 bunch fresh spinach chopped
  • 1/2 teaspoon dried oregano
  • 1//2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried chili flakes
  • 1/2 cup Pepper Jack or Swiss cheese grated
  • 1/3 cup milk
  • 1/2 cup sour cream
  • 6 large eggs
  • 3 tablespoons Parmesan cheese grated
  • 1 teaspoon paprika


  • Preheat oven to 375 degrees.
Prepare Einkorn Crust
  • Lightly grease the bottom and sides of a 9-inch pie pan with olive oil.  This crust may be made in a food processor or by hand. Either way, it is critical to work quickly and gently to avoid developing the gluten and to preserve a tender, shortbread-like texture.
To make crust by hand:
  • Combine the flour, salt, in a large bowl.
  • Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.
  • Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball.
  • Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
To make crust in a food processor:
  • Cut the butter into 1-inch pieces and place them in the bowl of the food processor.
  • Add the flour and salt.
  • Process until all of the ingredients are incorporated.
  • With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together.
  • Gather the dough and pat into a flat round disc. Lightly dust wax paper or a silicone baking mat with Einkorn flour. Starting from the center of the disc, carefully roll out the dough to a 9” round.
  • Transfer round to an oiled pie pan and crimp the edges of the dough. Set aside and prepare quiche innards.
Prepare Filling
  •  In large sauté pan, heat olive oil on medium heat and sauté onions for 6 to 8 minutes until translucent. 
  • Add garlic, sauté for 3 to 4 minutes.
  • Add oregano, salt, pepper, and chili flake. Add sliced mushrooms and asparagus segments. Sauté for 3 to 4 minutes until mushrooms and asparagus have slightly softened.
  • Add fresh spinach. Sauté for two to three minutes until spinach is slightly wilted. Turn heat off and cover with a lid allowing steam to continue to cook vegetables. Set aside.
  • Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
  • Evenly cover the bottom of the pie crust with the sautéed vegetable mix.
  • Pour the cheese/milk mixtures atop the vegetables. 
  • Sprinkle the top with freshly grated Parmesan cheese and paprika.
  • Bake for 1 hour until the top is slightly browned and the middle of the quiche is solid and does not jiggle.
  • Cool quiche 10-15 minutes prior to serving.


March 20, 2019

Lebanese Einkorn and Lentils

Print Recipe
4 people
This is an excellent side dish for any kind of grilled or roasted meat, or any Mediterranean inspired meal.  It could even be the base of a delicious grain bowl with some chickpeas and tzatziki or hummus and roasted vegetables.


  • 1 cup Bluebird Einka & Lentil Blend
  • 1 1/2 teaspoon whole cumin seed
  • kosher salt
  • 1/4 cup olive oil
  • 1 large onion peeled, halved and thinly sliced into half moons
  • 1/2 teaspoon each: ground cinnamon, ground cumin, ground turmeric
  • kosher salt and pepper to taste
  • Fresh lemon wedges, cilantro or parsley, hummus, yogurt, olives, toasted walnuts Optional toppings


  • Heat a medium pot over medium-high heat until hot.  Add the Einka & Lentil blend and 1 ½ tsp. cumin seeds and toast over medium-high heat for about 3 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 onions: Heat a large frying pan over medium-high heat until hot.  Add ¼ Cup olive oil and let it warm for about 30 seconds.  Add the sliced onion and ½ tsp. kosher salt.  Cook, stirring every couple of minutes until the onions are deeply browned and blackened in spots, about 15 minutes.
  • In the last minute of cooking, add ½ tsp each: cinnamon, cumin, and turmeric.  Cook, stirring for about a minute, then remove from the heat.
  • To serve: Toss together the warm cumin-scented Einka & Lentils, and the fried onions – be sure to use a rubber spatula to scrape out all the spiced oil!
  • Taste and adjust the salt and pepper to your liking.  Then top with any of the optional garnishes, and serve.


May 25, 2018

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

Print Recipe
2 people


  • 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.)


  • 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!