2013 12 bob's red mill sides salads cover finalfinal

Whole Grains Every Day

When in Portland, Oregon, tour, dine and shop with us.

For more information, call 503-607-6455.

FPO

barcode

Soups, Salads & Sides from Bob’s Red Mill

Bob’s Red Mill Store & Visitor Center is open from 6 a.m. to 8 p.m. Monday through Thursday, 6 a.m. to 9 p.m. Friday and 7 a.m. to 9 p.m. Saturday.

Whole Grains Every Day

When in Portland, Oregon, tour, dine and shop with us.

Soups, Salads & Sides

For more information, call 503-607-6455.

FPO

barcode

Soups, Salads & Sides from Bob’s Red Mill

Bob’s Red Mill Store & Visitor Center is open from 6 a.m. to 8 p.m. Monday through Thursday, 6 a.m. to 9 p.m. Friday and 7 a.m. to 9 p.m. Saturday.

Whole Grain Foods for Every Meal of the Day®

Whole Grains Every Day. Soups, Salads & Sides

An Employee Owned Company

Shop for Bob’s Red Mill whole grain foods at the healthy place in your favorite grocery store.

Bob’s Red Mill is an authentic miller of whole grain foods.

When in Portland, Oregon visit, tour and see products manufactured at our World Headquarters.

Copyright ©2014 All rights reserved. No part of this book may be reproduced without written permission of Bob’s Red Mill.

Recipes tested by Sarah House.

Photography by Julie Garner.

Creative Direction by Brandi Morris and Darsey Landoe.

Other contributors: Michelle Abendschan and Amanda Schlarbaum.

ISBN: 123-4-5678-9098-7 Manufactured in USA. Bob’s Red Mill Natural Foods 13521 SE Pheasant Court Portland, OR 97222 www.BobsRedMill.com

Shop online at www.bobsredmill.com

We’re so Glad You’re Here.

Welcome! Whole Grains Every Day from Bob’s Red Mill introduces you to new flavors and reinvented classics that will excite your tastes for our healthy, hearty products.

This volume contains 50 easy recipes for soups, sides and salads using nutritious whole grains.

Ever considered making croutons out of feta cheese and hazelnut meal? They’re fantastic! How about farro instead of rice in a rich, satisfying farroto?

Did you know that you can add a nutritional punch to jam with chia seeds? Ever thought of using almond meal to replace bread crumbs?

Oats in a stir fry? Well, you can!

We hope you’re inspired to give these recipes a try and to conduct your own experiments with whole grains. But above all, we wish you well as you use whole grain foods for every meal of the day.

As Bob says, “To your good health!”

Honest-to-Goodness from the Start You may recognize the friendly face of Bob Moore from our products.

connection between nutrition and health, is difficult to overstate.

For over three decades, he has been committed to providing people everywhere

The medical industry is now confirming what Hippocrates stated more

with premium quality whole grain foods for every meal of the day.

than 2,000 years ago: “Let food be thy medicine and medicine be thy food.”

Bob’s journey began in the mid ‘60s after coming across a book about old

Bob simply wouldn’t have it any other way.

stone-grinding flour mills. His enthusiasm was immediate and he decided

An Employee-Owned Business

to source usable stone mills. Equipped with millstones from an old North

For Bob’s 81st birthday, he gave his greatest gift away—his business.

Carolina water-powered flour mill, Bob and his wife, Charlee, began their first

Bob surprised all his employees by giving them ownership of Bob’s Red Mill

mill in Redding, California.

through an Employee Stock Ownership Plan. As Bob says, “It was just the

After moving to Oregon City, Oregon, in 1978, Bob came across an old mill that was for sale. In just a few short months, he was stone grinding flours and

right thing to do. I have people that have worked with me for over 30 years and each and every one of them deserve this.”

cereals for local customers. Word quickly spread, and Bob’s Oregon City based

You can rest assured that every Bob’s Red Mill employee is committed

mill enjoyed much success until 1988 when a fire destroyed the building.

to sourcing, milling, testing, packaging, labeling and selling the finest

Never one to back away from a challenge, Bob rebuilt the business from scratch, and he spent many years building a team and growing the company to where we are today. Today’s 480,000 square foot facility located in Milwaukie, Oregon, produces thousands of products each day, all made with the same good old-fashioned techniques we’ve used since the beginning.

A Name You Can Trust Trust, honesty and integrity—these are the three principles our business is built on. Our packaging illustrates this commitment: the clear bags reveal the high quality of every one of our products.

By producing the very best in whole grain foods, we fulfill our commitment to help care for more and more people through better nutrition. The close

products available. After all, it’s our business.

The Whole Truth about Whole Grains It’s amazing to think that something as simple as a whole grain can pack so

To Your Good Health

much energy and vitality. Sure, they may look innocent enough from the

When it comes to whole grains, the good news just keeps coming.

outside, but the real magic lies within. Which leads us to one of the questions

Recent scientific research has shown that the overall benefit the body

we get asked most: What’s the difference between a whole grain and a

receives from whole grains comes from the synergistic effects of fiber,

processed grain? To put it simply, a processed grain is missing some

vitamins, minerals and phytochemicals. This simply means that they all

of its most nutritious components, whereas a whole grain contains all

work in harmony to provide health benefits that are greater than the sum

of its nutritional health benefits.

of the individual parts. We won’t go so far as to call it nature’s magical

Here’s how it works:

elixir, but it’s not far off.

The edible part of every whole grain, also called the kernel, consists

In fact, studies show that diets rich in whole grains may reduce the risk

of three major parts: the bran, the germ and the endosperm. Processed grains

of heart disease, certain cancers—especially gastrointestinal cancers—

lack the bran and germ, which are removed during the milling process.

and diabetes. And for folks looking to control their weight, whole grains

The remaining endosperm is what creates white flour. Without the bran

are crucial. Fortunately, apart from their amazing health benefits,

and germ, the flour is void of the dietary fiber, iron, and B vitamins.

whole grains taste great, are very easy to prepare and make perfect

Whole grains, on the other hand, include all three parts of the kernel and provide the body with nutrients like fiber, complex carbohydrates, vitamins, minerals, fatty acids and antioxidants. Now that you know the difference, it’s easy to see why we only mill, blend and package whole grains.

economical staple foods.

Small Plates for one, Meals to share.

Banana Flax Bread 1 Baked Apples with Muesli and Vanilla Drizzle 2 Alegria 3 Maple Coconut Fruit Salad 4 Adzuki Bean, Corn & Quinoa with 6 Honey-Lime Dressing Crab Cakes 7 Curried Carrots & Sorghum 8 Cheese Crisps 9 Quinoa Tabbouleh 11 Herbed Cannellini Bean Spread 12 Pear & Canadian Bacon Quinoa Pizza 13 Whole Wheat Pearl Couscous with 15 Cherries & Arugula

Farro Caprese Salad 17

Sweet Corn Quiche in Teff Crust 18

Roasted Beet Carpaccio 19 Gorditas 20

Quinoa-Crusted Chicken Strips 21

with Dipping Sauces

Bean & Barley Fritters with Sriracha Sauce 23

Szechwan Peanut Salad 25

Amaranth Mango Salad 26

Black Bean Tortilla Soup 27

Zucchini & Millet Fritters 28 Basmati Vegetable Salad with Fragrant Vinaigrette

Greek Garbanzo Salad

Ethiopian Injera

30 31 32

Naan 34 Dukkah 35 Dhal 36

Spring Roll Salad 37

Onion Rings with Garlic Aioli 38

French Bean & Kamut® Salad 39 Kamut® with Herbed Mushrooms & Leeks 40 Ribollita 42

Vegetarian Chili 43

Confetti Cornbread 44

Maple Bacon & Butternut Squash Farroto 46

Spinach & Lemon Millet Arancini 47

Tomato Polenta with Gorgonzola 49

Thai Stir-Fried Oats 50

Teff Polenta with Sauteed Chard 52

Caramelized Onion, Gorgonzola, 53

Date & Nut Tartlets

Country-Style Bean Soup 55

Savory Herb Biscuits 56

Butternut Squash & Leek Gratin with 58

Brown Butter Crumbs

Oat Tots with Tangy Dipping Sauce 59

Field Green Salad with Feta-Hazelnut Croutons 61

Olive Oil Quick Bread 62

Pumpkin Chocolate Chip Muffins 63 Aebleskiver 64

Bob’s Favorite Scottish Oatcakes with 65

Blueberry Chia Jam

Whole grain nutrition for your whole life.

Recipe hints: C = cup t = teaspoon T = tablespoon oz = ounce

= vegetarian = vegan = gluten free = dairy free

Banana Flax Bread Preheat oven to 350°F. Grease an 8-1/2" x 4-1/2" loaf pan.

In a large bowl, sift together unbleached white flour, whole wheat flour, baking powder, cinnamon and cardamom. Add flaxseed meal and set aside.

In a separate bowl, mash bananas and stir in lemon zest. Set aside.

Whisk together oil, sugar and salt.

Add eggs and vanilla and mix until well combined.

Add flour mixture to sugar mixture, alternating with bananas, scraping sides of the mixing bowl.

Pour batter into the prepared loaf pan. Tap lightly on the counter to release any air bubbles.

Bake at 350°F until the sides of the loaf pull away from the pan and a toothpick inserted into the center comes out clean, about 50–60 minutes.

3/4 C Bob’s Red Mill unbleached white flour 1/2 C Bob’s Red Mill whole wheat flour 1/4 C Bob’s Red Mill golden flaxseed meal 1-1/4 t baking powder 1/4 t ground cinnamon 1/8 t ground cardamom (optional) 3 medium bananas, very ripe 1/2 t lemon zest, grated (optional) 1/4 C oil 3/4 C sugar 1/2 t sea salt 2 eggs 1 t vanilla extract

Baked Apples with Muesli & Vanilla Drizzle Preheat oven to 400°F. Remove tops, cores and seeds of apples.

Slice bottom just enough to help them sit flat in a casserole dish.

In a medium sized bowl, add muesli, butter, hazelnut meal, coconut, cinnamon and brown sugar, mashing gently with a fork until combined.

Using fingers, stuff each apple with mixture.

Bake for 30-45 minutes.

While baking, combine yogurt and vanilla.

Serve apples hot, drizzled with vanilla yogurt sauce.

Note: These can also easily be left to cook overnight in a slow cooker. Place apples with topping (not including yogurt sauce) in a slow cooker and bake on low heat for 6–7 hours. Serve with yogurt drizzle.

2 • Baked Apples with Muesli & Vanilla Drizzle

Banana Flax Bread • 1

6 apples (Jonathan, Braeburn or Gala) 1-1/2 C Bob’s Red Mill gluten free muesli 6 T butter, cool, cubed 1/4 C Bob’s Red Mill hazelnut meal 1/4 C coconut, finely shredded 1 t cinnamon 3 T dark brown sugar 1 C plain yogurt 1 t vanilla extract

Alegria Line a 9" x 9" baking pan with parchment paper.

Preheat a wide-bottomed pan with a lid over medium-high heat for about 5 minutes.

Add 1 T of amaranth to the pan, cover and cook over medium-high heat until most of the grains have popped, about 30 seconds. Transfer to a bowl.

Repeat with remaining amaranth, 1 T at a time.

Add pumpkin seeds to popped amaranth.

1/2 C Bob’s Red Mill organic amaranth grain 1/4 C raw pumpkin seeds 1/2 C sugar 1 T blackstrap molasses

Place sugar in an even layer in a deep pot over medium heat. The granules will slowly begin to melt. Add molasses. When molasses begins to boil steadily, gently stir to incorporate sugar.

Remove from heat and immediately add popped amaranth and pumpkin seeds. Stir well to coat.

Quickly transfer to the baking pan and spread evenly with a rubber spatula.

Immediately cut to desired size. Let cool and serve.

Maple Coconut Fruit Salad Stir vanilla bean seeds into yogurt. Whip cream and sugar to stiff peaks. Gently fold whipped cream into yogurt mixture.

Mix all fruits together.

Melt butter in a skillet over medium heat.

Once it foams, add coconut, stirring frequently, until consistently golden brown. Add maple syrup and salt. Stirring frequently, allow to sizzle and caramelize for 1–2 minutes.

In a large serving bowl (or individual glasses), sprinkle 2/3 of the coconut crumbs on the bottom, then 1/2 of the fruit, 1/2 of the cream mixture, the remaining fruit, and the remaining cream.

Top with remaining coconut crumbs and pistachios.

4 • Maple Coconut Fruit Salad

Alegria • 3

Seeds from 1 vanilla bean pod 1 C Greek yogurt 1 C heavy cream 3 T powdered sugar 2 C pineapple, chopped 2 C clementine segments 1 C strawberries, sliced 2 C kiwi, peeled and chopped 3 C Bob’s Red Mill shredded coconut 4 T maple syrup 1/4 t kosher salt 1 C pistachios, chopped

Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing Drain water from soaking beans.

Rinse, then add to a pot with 4-1/2 C fresh water.

Bring to a boil, then reduce heat and simmer for about 45–50 minutes.

Bring 2 C of water to a boil in a 2-quart pot.

Add quinoa and return to a boil. Cover, reduce heat to medium and let simmer until water is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes.

While beans and quinoa are cooking, whisk together lime juice, vinegar, oils, cumin, garlic, cilantro, honey, and ginger. Add salt and pepper to taste.

Toss together remaining ingredients, cooked beans and as much dressing as desired.

6 • Adzuiki Bean, Corn & Quinoa with Honey-Lime Dressing

1-1/2 C Bob’s Red Mill adzuki beans, soaked overnight 1 C Bob’s Red Mill organic quinoa grain 6-1/2 C water, divided Juice of 2 limes 1-1/2 T rice vinegar 3 T olive oil 1/1/2 T sesame oil 3/4 t ground cumin 1 clove garlic, minced 3/4 C cilantro, finely chopped 1-1/2 T honey 3 T fresh ginger, minced Sea salt and pepper 2 C sweet corn kernels 2 C spinach or arugula 1 C green onions, finely chopped 1 C carrot, finely grated 1 avocado, chopped

In a bowl, combine chia seeds, water and lemon juice. Stir and let thicken, about 5 minutes.

Add all remaining ingredients except for butter or oil, mixing well. Shape into small cakes using about 1/4 C mixture per cake. Coat each cake in extra almond meal, if desired.

In a large skillet, heat butter or oil over medium-high heat. Working in batches, add crab cakes and fry for 4–5 minutes on each side until browned. Drain on paper towels. Serve warm.

Alternate method: Bake on parchment-lined sheet trays in a 375°F oven for 10–15 minutes until browned.

1-1/2 t Bob’s Red Mill chia seed, ground 1-1/2 T fresh lemon juice 3 T water 12 oz cooked crab meat 1/3 C green onions, finely minced 1/4 C mayonnaise 1 t dijon mustard 1 clove garlic, minced 2 t Cajun seasoning 6 T Bob’s Red Mill almond flour meal, plus extra for coating, if desired Butter or oil for frying

Curried Carrots & Sorghum 1 C Bob’s Red Mill sorghum grain, soaked overnight 3 C water 1 t sea salt, divided 1 C canned coconut milk 3 T rice wine vinegar 1 T curry powder 1/2 t chili powder 2 t sugar 2 C carrots, slivered 1/2 C raisins 1/4 C green onion, chopped

Rinse, drain and pick through sorghum.

Combine water, sorghum and 1/2 t salt in a pot with a tight-fitting lid. Bring to a boil.

Cover, reduce heat and let simmer until tender, about 50–60 minutes. Drain any excess water.

Meanwhile, combine the coconut milk, rice vinegar, curry powder, chili powder, 1/2 t salt and sugar.

When sorghum is cooked, drained, and cooled, add carrots, raisins and onions. Toss with dressing.

Serve chilled or at room temperature.

Crab Cakes • 7

8 • Curried Carrots & Sorghum

Crab Cakes

Cheese Crisps Heat oven to 275°F. Place melted & cooled butter, egg and water in a food processor. Add flour, salt and cheese and blend until incorporated.

Place mixture into a bowl; add flaxseeds and mix by hand until a soft dough forms.

Turn dough out onto a board dusted with brown rice flour. Roll to about 1/16" thick and cut into bite size pieces.

Distribute pieces onto a parchment-covered dark cookie sheet. Bake for 30–35 minutes, rotating cookie sheet halfway through baking.

Crackers will be brown and hard when done.

1/2 C Bob’s Red Mill organic coconut flour 1/2 C Bob’s Red Mill organic brown rice flour 1/2 t sea salt 1/4 C butter, melted and cooled 1 egg 2 T water 3 C sharp cheddar cheese, shredded 2 T Bob’s Red Mill organic brown flaxseeds

Cheese Crisps • 9

Bring water to a boil in a 2-quart pot.

Add quinoa and return to a boil.

Cover, reduce heat to medium and let simmer until absorbed, about 12 minutes.

Remove from heat, fluff with a fork, cover and let stand 15 minutes.

Let cool completely.

Toss together all ingredients. Chill for at least 1 hour to allow flavors to blend.

Quinoa Tabbouleh • 11

1 C Bob’s Red Mill organic quinoa grain 2 C water 1 C Italian parsley, chopped 1/2 C scallions or green onions, chopped 2 C cherry tomatoes, halved 1 C fresh mint, chopped 1-1/2 C cucumber, seeded and diced 1 garlic clove, minced or pressed 1 T fresh basil, minced 1/2 C fresh lemon juice 1/4 C extra virgin olive oil 2 t kosher salt 1 t ground pepper

Herbed Cannellini Bean Spread 1/4 C Bob’s Red Mill cannellini beans 1/2 C onion, chopped 1 C carrot, peeled and finely chopped 1 t dried sage 1 small bay leaf 1 large garlic clove, peeled 5 C water 2" fresh rosemary sprig 1/2 t salt 4 T extra virgin olive oil

Soak the beans overnight in cold water to cover by 2".

Drain the beans and rinse them. Put them in a pot with onion, carrot, sage, bay leaf, garlic clove, and enough cold water to cover by 1" (about 5 cups).

Bring to a boil, cover, reduce heat, and simmer until tender, 1–1-1/2 hours, stirring occasionally.

Skim off any foam that may rise to the top.

Remove from heat. Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.

Drain the beans, reserving 1 C of the cooking liquid. Discard the bay leaf and rosemary.

Transfer the beans to a food processor and pulse on and off, adding a bit of cooking liquid if necessary, until the beans are mostly smooth.

With the machine running, add the oil, blending until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve with crackers or veggies.

12 • Herbed Cannellini Bean Spread

Quinoa Tabbouleh

Pear & Canadian Bacon Quinoa Pizza Preheat oven to 450°F. Line two baking sheets with parchment paper and sprinkle with a little cornmeal. Set aside.

Mix the three cheeses together in a small bowl.

Set aside.

Pear & Canadian Bacon Quinoa Pizza • 13

In the bowl of a food processor, add white flour, quinoa flour, yeast, salt and sugar. Pulse a couple times to combine. With the processor running, pour the water and olive oil through the feed tube. Allow the dough to process for 1 minute.

Transfer the dough to a floured board and cover with a medium bowl. Let rest 10–15 minutes.

Divide dough into four balls and pat each ball into a circle. Place on prepared baking sheets.

Brush with olive oil and add pear, bacon and cheese blend. Bake for 15–18 minutes.

Note: Depending on your oven, you may need to rotate the baking sheets once during cooking.

1-1/3 C Bob’s Red Mill unbleached white flour 2/3 C Bob’s Red Mill organic quinoa flour 1 T active dry yeast 1 t sea salt 1 t sugar 3/4 C hot tap water 2 T olive oil, plus more for brushing dough 2 pears, sliced thin 6 Canadian bacon rounds, sliced into thin strips 1/2 C manchego cheese, shredded 1/2 C pepperjack cheese, shredded 1/2 C parmesan cheese, shredded

Whole Wheat Pearl Couscous with Cherries & Arugula Combine water and orange juice in saucepan, bringing to a boil. Stir in the whole wheat couscous, cover pan and reduce heat to simmer.

Cook for 20 minutes. Prepare a large baking sheet by covering it with parchment paper.

When the couscous has absorbed all liquid, spread onto baking sheet to cool.

Whisk together orange juice, olive oil, and balsamic vinegar in a small sauce pan and bring to a low simmer. Add the dried cherries, turn off heat and let stand for 5–10 minutes.

Drain and reserve liquid.

Pour couscous into a large bowl. Take the reserved liquid drained from the cherries, and whisk vigorously until emulsified.

Combine with couscous.

Whole Wheat Pearl Couscous with Cherries & Arugula • 15

Add cherries, celery, arugula, walnuts, and red onion. Add salt and pepper to taste.

Using a sharp vegetable peeler, create thin shavings of cheese and toss with the salad.

Serve warm, or at room temperature.

1 C water 2/3 C orange juice 1-1/3 C Bob’s Red Mill whole wheat pearl couscous 1/4 C orange juice 2 T olive oil 1 T balsamic vinegar 2/3 C Bob’s Red Mill dried tart cherries 2 stalks celery, finely diced 2 oz baby arugula, finely chopped 1/2 C pecans, lightly toasted and coarsely chopped 1/2 cup red onion, thinly sliced Sea salt and ground black pepper 2 oz gouda cheese, shaved (optional)

Farro Caprese Salad Bring water and 1 t salt to a boil.

Add farro to a pot of salted, boiling water and cook until tender, 20–30 minutes.

Drain and rinse in cold water.

Blend all remaining ingredients.

Serve immediately or refrigerate.

Farro Caprese Salad • 17

2 C Bob’s Red Mill organic farro 1-3/4 t salt, divided 6 C water 5 T extra virgin olive oil 1 T balsamic vinegar 1 T red wine vinegar 1/4 t ground black pepper 2 C cherry tomatoes, halved 1/4 C shallots or red onion, finely chopped 1 clove garlic, finely minced 1/3 C basil, chopped 1/3 C parsley, chopped 10 oz fresh mozzarella, chopped into bitesized pieces

Sweet Corn Quiche in Teff Crust Preheat oven to 350°F. Grease a 9" pie plate.

Whisk water and oil until white and frothy.

Add teff flour and salt. Mix, then press into prepared pie plate.

Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt.

Blend just to mix.

Sprinkle cheese into unbaked teff pie crust.

Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling.

Bake until knife inserted into center comes out clean and center of pie is set, about 45 minutes.

18 • Sweet Corn Quiche in Teff Crust

1/3 C water 1/3 C sesame oil 1-1/4 C Bob’s Red Mill teff flour 1/8 t salt 2 C fresh corn kernels 3/4 C milk 4 large eggs Tabasco or Tapatio hot pepper sauce, to taste 1/4 t salt 4 oz gouda cheese, shredded 3/4 C onion, chopped 1/3 C green bell pepper, minced 2 cherry tomatoes, sliced thinly

Roasted Beet Carpaccio

Combine pearl barley and water in a medium pot and bring to a boil. Cover and reduce heat; cook until barley is soft and chewy, about 50–60 minutes. Drain off any remaining water and toss with arugula. Set aside.

Roasted Beet Carpaccio • 19

Meanwhile, add balsamic vinegar and cherries to a small saucepan and heat over medium heat, boiling until reduced to 1/3 C, about 20 minutes. Add olive oil, salt and pepper.

Thinly slice beets into rounds and arrange on bed of barley and arugula. Top with crumbled blue cheese and cherries. Drizzle with dressing and serve immediately.

1/2 C Bob’s Red Mill pearl barley 1-1/2 C water 1 C balsamic vinegar 1/4 C Bob’s Red Mill dried tart cherries 4 C arugula, chopped 1 lb beets 3 oz blue cheese, crumbled 1/3 C olive oil Pinch of sea salt and black pepper

3-1/2 C Bob’s Red Mill golden masa harina corn flour 2-1/4 C warm water 1/4 C vegetable shortening, soft 1 t sea salt 1/2 C Bob’s Red Mill unbleached white flour 2 t baking powder

Heat griddle or comal to medium or medium-low heat.

Mix masa harina and water. Add shortening, salt, flour and baking powder, kneading until blended and masa forms a ball, cleaning sides of bowl.

Wet hands and shape into 1-1/2"–2" balls.

Cover to prevent drying.

With moistened hands, pat and flatten into 1/4" thick patty, forming a 3"–4" circle.

Place gordita on hot griddle or comal.

Cook each side 6–8 minutes or until lightly browned. Top with lettuce, cheese, tomato, onion, sour cream and your favorite meat, if desired.

Alternative cooking method: Fry each gordita in hot oil (375°F) until lightly browned. Remove, drain. Slice gordita halfway through, forming pocket.

Fill with lettuce, cheese, tomato, onion, sour cream and your favorite meat, if desired.

20 • Gorditas

Preheat oven to 425°F. Trim and scrub beets, wrapping each one in foil. Place on a baking sheet and bake for 45–60 minutes, until easily pierced with a knife. Skins should easily peel off.

Gorditas

Quinoa-Crusted Chicken Strips with Dipping Sauces On a sheet tray, spread two layers of paper towels.

Preheat oven to 425°F. In a quart saucepan, bring water to a boil.

Add quinoa, reduce heat and simmer for 10 minutes. Drain water and spread quinoa on paper towels to dry, about 30 minutes.

Scrape quinoa off paper towels and into a deep plate or pie pan.

Toss chicken strips in a bowl with orange juice, 1/2 t salt, cumin and paprika.

In a deep plate or pie pan, whisk the egg.

In another deep plate or pie pan, mix the flour and 1/2 t salt. Coat the chicken strips with the flour, then egg, then roll in the quinoa.

Place a heavy sheet tray or baking pan in the oven for five minutes, take out and spray heavily with oil. Quickly place the chicken strips on the hot pan, making sure they do not touch each other. Spray with oil and bake 20–25 minutes.

Serve with dipping sauces.

Quinoa-Crusted Chicken Strips with Dipping Sauces • 21

Chipotle Pepper Sauce In a blender or food processor, puree the roasted pepper, chipotle and cilantro. Add the sour cream and remaining 1/2 t salt and puree until smooth.

Dairy-Free Ranch Combine mayonnaise, lemon juice, parsely, dill, chives, garlic onion powder and black pepper by hand or in a blender.

Let sit for at least 1–2 hours for best flavor.

1 C Bob’s Red Mill organic quinoa grain 2 C water Non-stick olive oil spray 1-1/2 lb boneless, skinless chicken breasts, cut into 3/4" strips 2 T orange juice 1-1/2 t sea salt 1 t ground cumin 1/2 t ground paprika 1 egg 1/4 C Bob’s Red Mill unbleached white flour or gluten free all-purpose flour 1/2 C roasted red pepper, drained and chopped 1 small chipotle chile, canned in adobo sauce 1/2 C fresh cilantro, plus extra for garnish 1/2 C sour cream 2/3 C mayonnaise 2 T lemon juice 1 T fresh parsley, minced 1 T fresh dill, minced 2 t fresh chives, minced 1 clove garlic, minced 1/2 t onion powder 1/8 t ground black pepper

Bean & Barley Fritters with Sriracha Sauce • 23

Fritters Rinse soup mix then place in a large container and cover with cold water by 2".

Cover and let soak in the refrigerator overnight.

Drain soup mix and place in a blender or food processor. Add baking soda, spices, salt, onion and garlic and puree until smooth.

Add water if needed to adjust consistency.

Heat about 2" of oil in a heavy and deep pan or deep fryer to 365°F. Using a small cookie scoop or two spoons, drop about 1 T of batter into hot oil and cook until golden brown, about 3 minutes, flipping half-way through.

Remove fritters from hot oil and let drain on paper towels. Season with salt while still warm.

Serve warm with Sriracha Sauce or a dipping sauce of your choice.

1 C Bob’s Red Mill black bean soup mix 1 t baking soda 1/2 t ground cumin 1/4 t chili powder 1/2 t sea salt 1/4 C onion, finely chopped 1 garlic clove 1–2 T water, as needed Oil, to fry

1 egg 1 T white vinegar 2–3 t Sriracha chile sauce 1/2 t sea salt 1 C oil

Sauce Using a blender or food processor, mix egg, vinegar, chile sauce and salt until combined.

With the machine running, add oil in a steady stream. Once all oil has been added, the mixture should be light, fluffy and well emulsified.

Store chilled.

24 • Bean & Barley Fritters with Sriracha Sauce

Bean & Barley Fritters with Sriracha Sauce

Amaranth Mango Salad

Szechwan Peanut Salad In a pot, combine country rice blend and water, bringing to a boil. Reduce heat to medium-low, cover and simmer for 40 minutes.

Remove from heat and allow to steam, covered, for 10–15 minutes.

Szechwan Peanut Salad • 25

Blend all ingredients in a large bowl.

Chill for an hour before serving.

2 C Bob’s Red Mill country rice blend 4 C water 2 C red bell pepper, chopped 1 C green onion, sliced 1/2 C peanuts, chopped 1/2 t red pepper flakes 2 T sesame oil 1–2 T ginger, grated 2 cloves garlic, minced 3 T rice vinegar 2 T soy sauce 1 T Thai fish sauce (optional)

Bring water to a boil. Add amaranth, reduce heat to low and simmer until water has been absorbed, about 20–25 minutes.

Remove from heat and drain off any excess water. Let cool.

Combine yogurt, curry powder, ginger and salt in a large bowl.

Add the cooked amaranth, mango, bell pepper, jalapeno and fresh herbs.

Serve immediately, or chill and serve.

26 • Amaranth Mango Salad

1 C Bob’s Red Mill organic amaranth grain 1-1/2 C water 1/2 C plain yogurt 1-1/2 t curry powder 1 t ginger, grated 1/2 t sea salt 1-1/2 C mango, chopped 1/2 C red bell pepper, diced 1 T jalapeno, diced 1 T fresh mint, minced 2 T cilantro, chopped

Rinse bean soup mix under running water.

Drain and set aside.

Heat oil in a soup pot over medium heat.

Add onion, carrot and celery, and cook until softened, 5–7 minutes.

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Add liquid as needed.

Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Garnish with cilantro and sour cream if desired.

1 C Bob’s Red Mill black bean soup mix 2 T oil 1/2 C onion, diced 1/4 C carrot, diced 1/4 C celery, diced 2–3 garlic cloves, minced 1/2 jalapeno, diced 1/2 t ground cumin 1/4 t ground cayenne 1/4 t dried oregano 6 C vegetable or chicken stock 1/8 C cilantro, chopped 2 roma tomatoes, diced 1 C chicken, cooked and shredded Sea salt, to taste Sour cream, if desired

Zucchini & Millet Fritters

Black Bean Tortilla Soup • 27

1/2 C Bob’s Red Mill hulled millet 2 C water 1/4 t salt 3 large eggs 1 C yellow onion, chopped 2 cloves garlic, peeled and chopped 1 T fresh basil, finely chopped 1 t kosher salt 2 C zucchini, shredded and drained* 1/2 C golden raisins 4 oz feta, crumbled 1 C Bob’s Red Mill almond meal 2 T extra virgin olive oil

Bring water and salt to a boil in a 2-quart pot.

Add millet, reduce heat to low and let cook until soft and most of the liquid has been absorbed, about 20 minutes.

Drain off any excess water and let cool.

Combine millet, eggs, onion, garlic, basil and salt in a large bowl. Add the drained zucchini, golden raisins, feta cheese and almond meal, and mix together well.

To form the fritters, scoop about 1/4 C of the millet mixture per fritter and shape into a wide, flat round about 3" in diameter.

Heat oil in a large skillet over medium heat.

Add 4–6 fritters to the pan, making sure not to overcrowd. Cook until browned, about 5–10 minutes. Flip the fritters and cook until the second side is browned, about 5 minutes.

Remove from pan and drain on paper towels. *To remove excess liquid, toss shredded zucchini with 1/2 t salt and let sit for 20 minutes.

Drain in a colander or mesh strainer.

28 • Zucchini & Millet Fritters

Black Bean Tortilla Soup

Basmati Vegetable Salad with Fragrant Vinaigrette

Vinaigrette 1/2 C olive oil 2 T rice vinegar 1 t ground cumin 1/2 t ground turmeric 1/2 t ground allspice or ground clove 1/2 t ground coriander 1/2 t kosher salt freshly ground pepper

Combine rice and water in a medium pot.

Bring to a boil, cover, reduce heat to low and simmer until tender, about 45–55 minutes.

Drain thoroughly and chill.

Melt butter and olive oil in a large skillet over medium heat. Add the onion and celery, raise heat to medium-high and cook, stirring frequently, for about 2 minutes or until vegetables begin to soften.

Add bell pepper and zucchini, cooking for about 4 minutes or until vegetables are tender but not soft. Stir in garlic and cook for 1 more minute.

Let cool.

Add the cooled vegetables and feta to the chilled rice and toss gently until thoroughly combined.

Vinaigrette Heat a small skillet over low heat, toasting cumin, turmeric, allspice/clove and coriander for about 1 minute to maximize their fragrance.

Whisk toasted spices together with olive oil, rice vinegar, salt and pepper.

Pour vinaigrette over salad and toss gently to coat.

Season with salt and pepper to taste.

Serve chilled or at room temperature.

30 • Basmati Vegetable Salad with Fragrant Vinaigrette

1 C Bob’s Red Mill brown basmati rice 2-1/2 C water 2 T butter 2 T olive oil 1 large onion, coarsely chopped 2 stalks celery, thinly sliced 1 medium red bell pepper, coarsely chopped 2 medium zucchini, coarsely chopped 2 cloves garlic, minced 1/2 C feta, crumbled

Ethiopian Injera

Greek Garbanzo Salad 3 C Bob’s Red Mill garbanzo beans 2 English cucumbers, halved lengthwise and sliced 1 clove garlic, minced 2 C cherry tomatoes, halved 1 C Greek olives, pitted 1/2 C feta, crumbled 1/2 C red onion, thinly sliced

Cook garbanzo beans according to package directions. Drain and set aside.

Whisk together all dressing ingredients.

Greek Garbanzo Salad • 31

Combine garbanzo beans, cucumbers, garlic, tomatoes, olives, feta and red onion with dressing. Add salt and pepper to taste.

Dressing 6 T olive oil 1 T red wine vinegar 1 T lemon juice 1/2 t dijon mustard 1/2 t honey 1 T fresh oregano, finely chopped 1 T fresh basil, finely chopped 1 T Italian parsley, finely chopped 1/2 t garlic powder Sea salt and black pepper

Mix flour and water together in a large bowl. Cover with a paper towel and let sit for 24–48 hours at 75°–80°F. When ready to cook the injera, pour off any liquid that may rise to the top. Add sea salt and stir.

Preheat an 8"–10" skillet over medium heat.

Spray with oil and add 1/4 C batter for an 8" skillet or 1/2 C batter for a 10" skillet.

Do not swirl the batter around the pan, but let the batter spread on its own.

Injera should be thicker than a typical crepe but thinner than a standard pancake.

Cook until holes appear on the surface and the top is dry to the touch, about 2–4 minutes.

Immediately flip the skillet over onto a serving platter; the injera will unmold itself from the pan.

Let cool.

32 • Ethiopian Injera

1-1/2 C warm water 1 C Bob’s Red Mill teff flour 1/2 t sea salt

Naan Preheat the oven to the highest setting below broil.

Put a heavy baking tray into the oven to preheat.

Combine sugar, milk and yeast in the bottom of a blender and let sit for 5 minutes. Add the oil, yogurt, and egg to yeast mixture in the blender, blending until smooth.

Add the rice flour, tapioca flour, xanthan gum, salt and baking powder to the food processor.

Pulse until blended. Turn the food processor to the lowest setting and pour in the wet ingredients in a slow, steady stream. Increase speed once all the wet ingredients have been added and blend until smooth.

On a silicon mat or sheet of parchment paper, scoop 1/4 C of batter per naan. Spread each scoop into a tear shapes, about 1/4" thick. If desired, brush each naan with ghee or melted butter.

Remove baking tray from the oven and carefully transfer the naans onto the hot baking tray.

Bake 3–4 minutes, until naan puffs up and turns light brown.

Increase oven temperature to broil.

Place the tray with naan under the broiler for 30–60 seconds for extra browning, if desired.

Enjoy with your favorite curry or raita.

Note: Weighing the white rice flour greatly improves accuracy.

34 • Naan

2/3 C milk or milk alternative, room temperature 2 t sugar 2 t active dry yeast 2 t vegetable oil 2/3 C plain whole milk yogurt 1 egg 10oz Bob’s Red Mill white rice flour, about 1-3/4 C 1/4 C Bob’s Red Mill tapioca flour 1 t xanthan gum 2 t salt 1 t baking powder 1/4 C melted ghee or butter for brushing, if desired

Dukkah Over medium heat, toast the sesame seeds in a skillet until golden. Remove from heat and set aside. Repeat with the pumpkin seeds.

If using whole spices, toast each spice separately over medium heat until fragrant, no more than 1 minute.

In a food processor or clean coffee/spice grinder, process the whole seeds and spices until coarsely ground.

Dukkah • 35

Place ground nut mixture in a bowl. Add the spices and hazelnut meal and mix to combine.

Can be stored in the freezer for up to 3 months.

3/4 C Bob’s Red Mill hazelnut meal 1/2 C Bob’s Red Mill white hulled sesame seeds 1/2 C Bob’s Red Mill raw pumpkin seeds 3 T whole coriander or 1-1/2 t ground 3 T whole cumin or 1-1/2 t ground 1 T whole fennel or 1/2 t ground 2 T ground black pepper 2 t sea salt 1 t paprika

Dhal Combine lentils and water in a medium pot and bring to a boil. Once boiling, reduce heat to low. Add ginger and cover, allowing to simmer until lentils are tender and the mixture has slightly thickened, approximately one hour.

Stir occasionally.

Add ghee or oil to a frying pan set over medium heat. Add onion and saute for about 5 minutes, stirring constantly. Saute garlic for 1 minute, then add turmeric, cumin, coriander and chili.

Continue roasting the spices with garlic and onions for about 2 minutes to release their aromatic qualities.

Remove ginger pieces from lentils and add onion and spice mixture. Add salt to taste.

Garnish with fresh cilantro and a dollop of yogurt, if desired.

36 • Dhal

1 C Bob’s Red Mill red lentils 4 C water 2"–3" fresh ginger, peeled and cut into 3 pieces 4 T ghee or oil 1 onion, diced 2 cloves of garlic, minced 1 t turmeric 1/2 t ground chili powder 1 t ground coriander 1 t ground cumin Sea salt Fresh cilantro, finely chopped Plain yogurt, if desired

1 C Bob’s Red Mill hulled millet 2 C water 1 t sea salt 1 medium carrot, shredded 1-1/2 C green or napa cabbage, shredded 1 medium red bell pepper, thinly sliced 15 oz canned baby corn, 1/2" pieces 3 green onions, chopped 1/2 C cilantro, chopped 1/3 C basil, chopped 1/3 C mint, chopped 1–2 T Bob’s Red Mill natural brown sesame seeds

Bring water and salt to a boil.

Rinse millet and add to salted, boiling water.

Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.

Meanwhile, combine the dressing ingredients and mix well. Set aside.

Spring Roll Salad • 37

Drain the cooked millet and combine with carrot, cabbage, red bell pepper and corn.

Add dressing and toss well.

Chill at least 1 hour or overnight.

Dressing 1/4 C rice wine vinegar 1/4 C lime juice 2 T toasted sesame oil 2 t Sriracha chili sauce 2 t soy sauce 1/4 C brown sugar 2 cloves garlic, minced 1 T Thai fish sauce (optional)

Onion Rings with Garlic Aioli 1/2 C mayonnaise 2 cloves garlic, minced 1/4 t ground pepper 2 t lemon juice 4 large onions, peeled, sliced 1/2" thick and separated into rings 3/4 C Bob’s Red Mill gluten free oat flour 1/4 C corn starch 1/4 t baking powder 1/2 C evaporated milk 1-1/2 t sea salt 2 T vegetable oil, plus more for frying 1 egg white 2–4 T water

For aioli, stir together mayo, garlic, pepper and lemon juice. Cover and refrigerate.

Sift together oat flour, cornstarch and baking powder and set aside.

Whisk together evaporated milk, salt, oil and egg white. Add flour mixture and mix to combine.

Adjust consistency with water to make a very thick batter.

Heat oil in a deep fryer or deep pan to 355°F, about 3" deep. Dip 1/4 of onion rings in batter, taking care to coat thoroughly. Carefully lower into hot oil and cook until dark golden brown, about 2–3 minutes. Remove and let drain on paper towels. Repeat with remaining onion rings.

Serve with aioli.

38 • Onion Rings with Garlic Aioli

Spring Roll Salad

Soak kamut® berries overnight in water to cover.

In a separate container, cover flageolet beans in water and soak overnight. Drain water and rinse off grains and beans.

Place beans in a pot and cover with plenty of water. Bring to a boil. Reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour.

Place kamut® berries in a pot, add water to cover and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour.

While beans and kamut® are cooking, whisk vinaigrette ingredients together in a large bowl. Place chopped/diced veggies in the bowl.

Drain beans and berries and rinse in cold water, then combine with other ingredients.

Mix all ingredients together and chill for a few hours or overnight.

Note: Any whole grain or combination of grains can be used in place of the kamut® berries, including whole oat groats, hull-less whole barley, wheat berries, long grain brown rice or spelt berries.

1-1/2 C Bob’s Red Mill organic kamut® berries 1 C Bob’s Red Mill flageolet beans Water, as needed 1 C green onions, chopped 2 medium tomatoes, diced 2 C spinach, chopped Vinaigrette 1/2 C olive oil 1/4 C lemon juice 2 T white wine vinegar 2 T dijon mustard 1/4 C shallots, minced 1 t thyme 1 t tarragon 1 t dried parsley flakes 1/2 t sea salt 1/2 t black pepper

Kamut® with Herbed Mushrooms & Leeks 1-1/2 C Bob’s Red Mill organic kamut® berries 4-1/2 C water 2 T unsalted butter 3 C sliced leeks, white and light green parts 1-1/2 lb assorted mushrooms, trimmed and quartered 1/4 t sea salt 1 C low-sodium vegetable or chicken broth 1 T fresh tarragon, chopped 1 T fresh thyme, chopped Black pepper, to taste

Bring water to a boil in a medium pot.

Add kamut® berries, cover, reduce heat to a simmer and cook until berries are tender and plump, about 45–60 minutes. Drain off any excess water and set kamut® aside.

Heat the butter in a large, deep skillet over medium-high heat until it foams. Add the leeks and cook, stirring frequently, until they soften, 4–5 minutes. Add mushrooms and salt. Continue cooking until the mushrooms release their liquid and are just short of tender, 7–10 minutes.

Stir in broth, tarragon, thyme, cooked kamut, and salt and pepper to taste. Cook uncovered over medium heat until some of the liquid has evaporated and the flavors mingle, about 5 minutes.

Serve warm.

French Bean & Kamut® Salad • 39

40 • Kamut® with Herbed Mushrooms & Leeks

French Bean & Kamut® Salad

Ribollita Soak the beans overnight. Drain and put into a pot, cover with water, 2 T olive oil and sage leaves.

Cook over low heat for about 2 hours or until the beans are tender, adding more water if necessary.

Add salt to taste.

Meanwhile, in a large pot, add remaining 1/4 C olive oil together with all the vegetables, cooking over low heat for about 45 minutes.

Cover and stir regularly. Salt to taste.

Using a hand blender or food processor, puree half of the beans together with the parsley, basil and garlic. Add this puree, the remaining beans and their water, and the tomato paste to the vegetables.

Add more water if necessary. Stir well, adding salt and pepper to taste.

Serve soup with a piece of toasted bread at the bottom of each bowl, covering it with soup. Garnish generously with olive oil and parmesan cheese.

42 • Ribollita

1 C Bob’s Red Mill cannellini beans 10–15 fresh sage leaves 9 C water 6 T olive oil, divided Sea salt and black pepper, to taste 4 C savoy cabbage, core removed, thinly sliced 2 C Swiss chard, finely chopped 2 carrots, thinly sliced 6 kale, finely chopped 2 zucchini, thinly sliced 2 potatoes, peeled and chopped into 1" cubes 2 leeks, thinly sliced 1 cup loose parsley 1/3 C basil 2 cloves garlic 1-1/2 T tomato paste 3–4 slices stale rustic bread High-quality olive oil Grated parmesan cheese

Soak the beans overnight. Rinse, then drain the beans. In a large soup pot, heat vegetable oil.

Add onions and green bell pepper and saute until soft, about 5 minutes.

Add spices and jalapeno and saute for 1 minute.

Add drained beans, tomato juice, stewed tomatoes, green chiles, cilantro and water.

Cook on medium-high heat until the beans are fully tender, about 2 hours.

Season to taste with sea salt.

3-1/3 C Bob’s Red Mill small red beans, rinsed and soaked overnight 2 T vegetable oil 1/4 C onions, diced 1/4 C green bell pepper, diced 4 t chili powder 4 t garlic powder 4 t onion powder 4 t cumin 1/2 t chipotle chili powder 1 t paprika 1 t jalapeno, diced 11 oz canned tomato juice 14.5 oz canned stewed tomatoes 4 oz canned mild green chilies 4 t fresh cilantro 5–6 C water Sea salt

Confetti Cornbread 1-1/4 C Bob’s Red Mill corn grits polenta 1-1/2 C buttermilk, divided 1-3/4 C Bob’s Red Mill unbleached white flour 1-1/2 T baking powder 1/4 t baking soda 1 t salt 1/2 C packed brown sugar 2 T honey 2 T unsalted butter, melted 2 large eggs 3/4 C yellow corn kernels, fresh or frozen 3/4 C red bell pepper, diced 2 T jalapeno, minced

Soak polenta in 1-1/4 C buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.

Preheat oven to 350°F. Grease a 9" cake pan.

Sift flour, baking powder, baking soda and salt together. Stir in soaked polenta and brown sugar.

In the microwave or on the stovetop, melt honey and butter until dissolved. In a third bowl, whisk eggs with remaining 1/4 C buttermilk.

Add honey and egg mixtures to flour mixture.

Stir in corn and peppers until evenly dispersed.

Pour batter into prepared pan. Bake for 30–45 minutes or until center is springy and toothpick inserted comes out clean.

Cool in pan for 20 minutes before serving.

Vegetarian Chili • 43

44 • Confetti Cornbread

Vegetarian Chili

Maple Bacon & Butternut Squash Farroto Soak farro overnight. Drain and rinse.

Pour broth into a small pot and heat on low.

Fry bacon pieces in medium pot until crisp.

Remove bacon and set aside, keeping 1 T rendered bacon fat in pot. Add butter and diced shallots or onion, sauteeing over medium heat until soft, about 2 minutes. Add garlic, nutmeg and farro, toasting for 1–2 minutes.

Add white wine and simmer until liquid has evaporated, stirring occasionally. Once liquid has evaporated, add broth a few ladles at a time, allowing liquid to evaporate completely before adding more broth. Stir frequently to keep risotto from sticking.

When all broth has been added, remove from heat.

Add butternut squash, parmesan cheese, maple syrup and sage. Season with sea salt and pepper.

46 • Maple Bacon & Butternut Squash Farroto

1 C Bob’s Red Mill organic farro 5–6 C chicken or vegetable broth 3 strips bacon, diced 1/2 C butter 1/2 C shallot or onion, finely diced 1 clove garlic, minced 1 t nutmeg 1/2 C dry white wine 1-1/2 C roasted butternut squash (cubes or mash) 1 C parmesan cheese, grated 3 T maple syrup 5 sage leaves, torn into small pieces Sea salt and pepper

Spinach & Lemon Millet Arancini Heat olive oil in a pot and saute shallot and garlic over medium heat, until tender, about 5 minutes. Add the millet and toast for 2–3 minutes.

Add wine, spinach, lemon zest and broth to the pot. Bring to a boil, reduce heat to low and simmer until liquid is absorbed and millet is soft, about 20–25 minutes.

Stir in parmesan cheese, adding salt and pepper to taste. Let cool.

Add egg yolk to cooled millet mixture and stir to combine. Using a small ice cream scoop, take some millet into your hand and add a small cube of mozzarella to the center, rolling the millet around the cheese to form a ball. Repeat with the remaining millet.

Preheat the oven to 375˚F. Have flour, bread crumbs and whisked egg white set out in bowls, with a parchment-lined, non stick spray-coated baking sheet nearby. Roll each arancini in the flour, then the egg, and then the bread crumbs.

Set on the baking sheet and repeat with each arancini. Spray arancini with non-stick, olive oil spray.

Bake for about 20 minutes.

Cool 1–2 minutes before serving. Serve with warm marinara sauce, if desired.

Spinach & Lemon Millet Arancini • 47

Deep-fry option: Add about 3" of vegetable or peanut oil to a large pan with tall sides.

Heat oil to 350˚F. Fry arancini until golden, about 2–3 minutes total. Let cool briefly before serving.

1 T olive oil 1 shallot, finely diced 2 garlic cloves, minced 1/2 C Bob’s Red Mill hulled millet 1/4 C white wine 1/4 C frozen spinach, chopped 1/2 t lemon zest 1-3/4 C low-sodium chicken or vegetable broth 1/4 C parmesan cheese, grated 1 egg, separated 12 small cubes mozzarella cheese 1/4 C Bob’s Red Mill unbleached white flour 1/3 C Italian herb breadcrumbs Non-stick olive oil spray Sea salt and black pepper

Tomato Polenta with Gorgonzola Butter an 8" x 8" pan and set aside.

Tomato Polenta with Gorgonzola • 49

In a medium saucepan, bring water and salt to a boil. Add polenta, basil, tomatoes, and garlic while stirring constantly. Reduce heat and simmer for about 45 minutes until very thick, stirring at least every 5 minutes.

Pour and scrape polenta into prepared pan and let cool about 3-5 minutes. Cut into 3" squares. Slice each square along diagonal to make two triangles.

Heat a saute pan with 2 T oil or preheat a grill and cook for 2–4 minutes on each side.

Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted.

Garnish with basil.

4 C water 1/2 t sea salt 1 C Bob’s Red Mill gluten free corn grits/polenta 1 T basil, plus more for garnish 2 oz sun-dried tomatoes in oil, drained & chopped 2 cloves garlic, finely minced 4 oz gorgonzola cheese, crumbled

1-3/4 C Bob’s Red Mill steel-cut oats 2 T vegetable oil 3 green onions, thinly sliced, green and white parts separated 1 medium red bell pepper, diced 8 oz shiitake or button mushrooms, sliced 3 T Thai fish sauce or soy sauce 1-1/2 T bottled Thai green curry paste 2 t Bob’s Red Mill date sugar or brown sugar 2 large eggs, lightly beaten 1 C fresh pineapple, diced 1/2 C roasted, lightly sea-salted cashews, coarsely chopped 1/4 C Bob’s Red Mill unsweetened flake coconut Juice and grated zest of 2 medium limes 1/2 cup fresh cilantro leaves or mint leaves (or combo of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to skillet. Stir-fry 3 minutes.

Push oat mixture to side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then mix with oat mixture.

Add the pineapple, cashews and coconut.

Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs.

Serve, sprinkled with remaining herbs.

Notes: Use our gluten free steel-cut oats to make this recipe Celiac-friendly.

Vegan version: Omit eggs or sub with 1/2 C drained, soft tofu. Use soy sauce instead of fish sauce.

50 • Thai Stir-Fried Oats

Thai StirFried Oats

Teff Polenta with Sauteed Chard Polenta Add broth, basil, thyme, oregano and garlic powder to a pot and bring to a boil over medium-high heat. Whisk in teff, reduce heat to low, cover and cook 15–20 minutes, stirring occasionally until broth is absorbed. Stir in 1 T butter and grated parmesan. Teff should be soft and slightly creamy. Season with salt and pepper to taste.

Spread teff out in a 8" square pan coated with non-stick spray. Cool to room temperature and then refrigerate at least 2 hours (up to 24).

After cooling, heat a non-stick skillet with 2 T olive oil over medium heat. Slice polenta into 4 or 6 squares and sauté in the oil about 3–4 minutes per side, until slightly golden.

Chard Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs into 1" pieces. Cut chard leaves into 1"-wide strips.

Heat remaining oil and butter in a large heavy pot over medium heat until foam subsides, add onion and garlic, reduce heat and cover.

Stir occasionally, until onions are soft and begin to color, about 8 minutes.

Add chard stems and ribs to the pot, along with salt and pepper. Cover and stir occasionally, about 10 minutes.

Add chard leaves to pot and cover. Cook 4–6 minutes until tender and wilted. With a slotted spoon, divide chard among four plates, atop a square of polenta. Drizzle with balsamic vinegar and shaved parmesan to finish.

52 • Teff Polenta with Sauteed Chard

4 C low-sodium chicken or vegetable broth 1/2 t dried basil 1/2 t dried thyme 1/4 t dried oregano 1/2 t garlic powder 1 C Bob’s Red Mill whole grain teff 2 T unsalted butter, divided 1/3 C grated parmesan cheese 3 T olive oil, divided 1 bunch rainbow chard 1 medium onion, diced 3 garlic cloves, minced 1/4 t kosher salt 1/8 t pepper 1 T balsamic vinegar 1/4 C parmesan cheese, shaved

Caramelized Onion, Gorgonzola, Date & Nut Tartlets

Caramelized Onion, Gorgonzola, Date & Nut Tartlets • 53

1 bag Bob’s Red Mill gluten free pie crust 12 T cold butter, cut into pieces 8 T cold shortening, cut into pieces 6 T ice water 2 t olive oil 2 t butter 2 medium sized red onions, thinly sliced 1/4 t sea salt 1 t brown sugar 1 T balsamic vinegar 1/2 C Bob’s Red Mill date crumbles 1/2 C pecans or hazelnuts, chopped 1/2–3/4 C gorgonzola cheese 1 T honey

Pour pie crust mix into a bowl or food processor.

Add butter and shortening. Using pastry cutter or blade attachment, mix until dough resembles coarse sand. Sprinkle with 6 T ice water and mix just until dough comes together. Add up to 2 T more water. Divide dough into 2 portions, flatten into disks, wrap and refrigerate for 1 hour.

Add olive oil and butter to a saute pan over medium heat. Once butter has foamed, stir in onions and reduce heat to medium low.

After 10 minutes, add salt and brown sugar, stirring occasionally until onions have caramelized.

After 30 minutes, add balsamic vinegar and cook for 1–2 minutes. Remove from heat.

Preheat oven to 375°F. Spray a standard muffin tin with oil. Remove dough from refrigerator and let sit until malleable. Roll dough out to 1/8" thickness. Cut dough into 12 rounds 4" wide, then gently press rounds into muffin tins.

In a small bowl, mix date crumbles, nuts and caramelized onions. Spoon mixture into muffin tins. Top each with gorgonzola and bake for 25–30 minutes or until cheese has become golden brown.

Drizzle lightly with honey and serve.

Sprinkle black pepper over trimmed meat.

Heat oil in 4-quart soup pot over medium heat.

Working in batches to not overcrowd the pot, sear cubed pork over medium heat until browned on all sides. Transfer to a plate and set aside.

In the same soup pot, saute onions over medium heat for 2–3 minutes; add the garlic and cook 1 minute more. Add the bell pepper and stir, cooking 2–3 minutes more.

Add 1/4 C of the water to the soup pot and stir, cooking and scraping whatever brown bits remain on the bottom.

Add the meat and the remaining water and the drained beans to the pot. Bring just to a boil, then reduce heat to a simmer.

Add thyme, parsley, bay leaf and hot chili pepper.

Cover and simmer until beans have softened, about 1-1/2 hours, stirring occasionally.

Discard bay leaf and the hot chili pepper.

Add salt and pepper to taste if needed.

Garnish with parsley.

2 T oil 1/2 t pepper 1-1/2 lb boneless pork country-style ribs, shoulder, or loin, trimmed of fat, cut into bite-size pieces 1 large onion, coarsely chopped 3 cloves garlic, finely minced 1 large green or red bell pepper, seeded, diced 10 C water 1-1/2 C Bob’s Red Mill cranberry beans, soaked overnight and drained 1 t dried thyme 2 T Italian parsley, plus more to garnish 1 bay leaf 1 small red dried hot chili pepper Sea salt and black pepper

Savory Herb Biscuits 2-1/2 C Bob’s Red Mill gluten free biscuit mix 1/2 C unsalted butter or shortening, cold, cubed 3 T shallots, finely minced 1 T mixed fresh herbs, minced, or 2 t dried (thyme, rosemary, dill) 1/2 t black pepper 1/4 t sea salt 1/2–3/4 C very cold water or milk 3 T lemon juice Bob’s Red Mill sweet rice flour for board 1/4 C melted butter

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

Add biscuit mix to bowl and cut in butter using a pastry cutter until mixture resembles a coarse meal. Add shallots, herbs, pepper and salt.

Add water or milk and lemon juice and mix lightly just until moistened. Do not over mix.

Sprinkle sweet rice flour onto a flat work surface.

Turn out biscuit dough onto well-floured surface.

Sprinkle a few tablespoons of sweet rice flour onto biscuit dough and gently fold. Repeat this once more and then pat out to about 3/4" thickness. Cut biscuits using a 2-1/2" cookie cutter or drinking glass.

Place on prepared cookie sheet and brush tops with melted butter. Bake for about 20–25 minutes and brush again with melted butter before serving.

Country-Style Bean Soup • 55

56 • Savory Herb Biscuits

Country-Style Bean Soup

Butternut Squash & Leek Gratin with Brown Butter Crumbs Preheat oven to 375°F .Grease an 8" x 8" casserole dish or six 1-cup ramekins with butter on all sides.

Spread half of the squash and half of the leeks into the prepared casserole dish or ramekins.

To make the sauce, melt 2 T butter in a small pot over medium heat. Add shallots and saute until tender, 3–4 minutes. Add tapioca flour, whisking continually for 2 minutes. Reduce heat to low and slowly add milk & cream, whisking the entire time.

Cook until thickened, then remove from heat and add nutmeg, cloves, white pepper and salt to taste.

Add cheese, whisking until melted.

Pour half of sauce over squash and leeks.

Add remaining squash and leeks and then the last of the sauce. Bake for about 20 minutes.

While squash is baking, heat 3 T butter in a skillet over medium heat. Butter will foam up and begin to brown. Once medium brown, remove from heat and immediately add sage, almond meal, maple syrup and salt.

Once the squash has baked for about 20 minutes, remove from oven and sprinkle sage crumbs over top. Increase temperature to 400°F and bake again for 20 more minutes. Garnish with finely chopped Italian parsley. Serve warm.

58 • Butternut Squash & Leek Gratin with Brown Butter Crumbs

4 C butternut squash, peeled, sliced 1/4" thick 3/4 C leeks, thinly sliced 2 T butter 1/3 C shallot, diced 3 T Bob’s Red Mill tapioca flour 1 C milk 1 C cream 1/8 t ground nutmeg 1/8 t ground cloves 1/8 t ground white pepper 1 t sea salt 1/4–1/2 C shredded comte or Swiss cheese 3 T butter 1 T fresh sage, minced 1 C Bob’s Red Mill almond meal 2 T maple syrup 3/4 t salt Italian parsley

Oat Tots with Tangy Dipping Sauce Line a 9" x 5" metal baking pan with plastic wrap.

Bring milk, water and butter to a boil in a large heavy saucepan. Gradually whisk in oats.

Reduce heat to medium and cook, stirring often, until oats are very thick and start to pull away from the sides, about 8 minutes. Remove from heat, stir in cheese and season to taste with salt and pepper.

Immediately transfer the oats to the prepared baking pan, spreading evenly so height is consistent throughout. Refrigerate until cool and firm, about 1 hour.

Turn oats out onto a cutting board and cut into 3/4" x 1" rectangles. Set aside.

Preheat oven to 200°F. Heat oil in a large heavy skillet over medium-high heat. Place flour in a plate or pie pan. Lightly coat the oat fries in flour, shaking off excess.

Working in batches so as not to crowd the pan, fry oat tots until golden-brown on all sides, about 5 minutes. Add more oil if necessary, but make sure the oil has warmed to medium-high heat before continuing frying. Transfer tots to paper towels with a slotted spoon and let drain.

Place tots on a clean baking sheet and keep warm in the low-heat oven while frying remaining batches.

Oat Tots with Tangy Dipping Sauce • 59

Tangy Dipping Sauce Heat 1 T olive oil in a medium skillet over medium heat. Add shallots or onions and sauté until translucent.

Add balsamic vinegar and stir well for about 1 minute, making sure to scrape up any pieces stuck to the pan.

Add broth and increase heat to medium-high.

Add evaporated cane juice and dried cherries, stir well and let simmer until thick, about 10 minutes.

Let cool slightly, then puree in a blender until smooth.

1 C milk 1 C water or stock 1 T butter 1 C Bob’s Red Mill quick-cooking steelcut oats 4 oz chevre or other soft cheese 1/4 t salt 1/4 t ground black pepper Olive oil for frying Bob’s Red Mill gluten free oat flour for breading 1 T olive oil 2 T minced shallots or onion 1 T balsamic vinegar to taste 1 C chicken or vegetable broth 2 T evaporated cane juice 1/2 C Bob's Red Mill dried tart cherries, chopped

Olive Oil Quick Bread

Dressing Whisk first six ingredients together. Slowly drizzle in 1/2 C olive oil, whisking the entire time to emulsify. Add salt and pepper to taste. Set aside.

Field Green Salad with Feta-Hazelnut Croutons • 61

Croutons Whisk egg white and water in a small bowl.

Place hazelnut meal and salt in a second bowl.

With one hand, dip the feta cubes in the egg white mixture, shake off any excess, and then toss in hazelnut meal. With a clean hand, remove breaded feta from the hazelnut meal and set aside until all feta cubes are breaded.

Heat 2 T olive oil in a saute pan over medium heat.

Fry the feta croutons in small batches, about 3–4 minutes per side until browned.

Remove and drain on paper towels.

Salad Toss with field greens, red grape halves and green onions. Add hazelnut croutons and dressing just before serving.

1/4 C champagne vinegar 2-1/2 t dijon mustard 1 T shallot, finely minced 1 clove garlic, finely minced 2 T Italian parsley, finely chopped 1 t honey 1/2 C olive oil salt, pepper 1 egg white 1 T water 3/4 C Bob’s Red Mill hazelnut meal 1/2 t salt 8 oz feta, cut into 1/2" cubes 2 T olive oil 6 oz field greens 1 C red grapes, halved 2 green onions, finely chopped

Heat oven to 350°F. Lightly grease a 9" x 5" loaf pan.

In a bowl, combine flour, hazelnuts, pecans, baking powder, rosemary, thyme, salt and lemon zest.

Whisk together eggs, wine and olive oil, adding honey in a steady stream.

Make a well in the center of the dry ingredients, adding the wet ingredients and stirring just until combined. Transfer into loaf pan and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.

62 • Olive Oil Quick Bread

Field Green Salad with Feta-Hazelnut Croutons

2-1/2 C Bob’s Red Mill unbleached flour 1/4 C hazelnuts, coarsely chopped 1/4 C pecans, coarsely chopped 2 t baking powder 2 t rosemary, coarsely chopped 1 t dried thyme 1/2 t sea salt 1 T lemon zest 2 eggs, lightly beaten 3/4 C sweet white wine (or apple juice) 1/2 C extra virgin olive oil 1/2 C honey, warm

Pumpkin Chocolate Chip Muffins Grease muffin tin and place on a baking sheet.

Preheat oven to 375°F. Mix brown rice flour, hazelnut meal, baking powder, pumpkin spice and sea salt in a medium sized bowl and set aside.

Whisk together eggs, oil, vanilla, pumpkin puree and evaporated cane sugar. Add dry ingredients, mixing with a spatula, alternating with the milk.

Fold in chocolate chips.

Using a muffin scoop, portion out into 12 lined and greased muffin cups.

Bake with a tray underneath at 375°F for 25 minutes. Muffins will brown but will stay soft when done.

Vegan option: use a flaxseed mixture to replace the eggs and substitute rice milk for the whole milk.

3 C Bob’s Red Mill brown rice flour 1 C Bob’s Red Mill hazelnut meal 1 T + 1 t baking powder 2 t pumpkin spice 1/2 t sea salt 2 eggs 1/2 C oil 1 T vanilla 1-1/2 C pumpkin puree 1 C Bob’s Red Mill evaporated cane sugar 1-1/3 C whole milk 1 C chocolate chips

Aebleskiver In a medium bowl, beat egg yolks until pale.

Stir in buttermilk pancake mix, water, butter and lemon zest until blended.

In a medium bowl, beat egg whites until stiff, but not dry. Fold into yolk mixture.

Generously grease each aebleskiver cup with shortening. Heat aebleskiver pan according to manufacturer’s instructions.

Fill each cup 3/4 full with batter, cook until bubbly and set around edges, about 1-1/2 minutes.

Turn 1/4 turn with a fork or wooden toothpick to brown other side. Continue 1/4 turns each 15–30 seconds until lightly browned on all sides and a wooden toothpick inserted in center comes out clean. Re-grease each aebleskiver cup with shortening before every batch.

Dust with powdered sugar for garnish.

Serve warm with lemon curd, maple syrup or jam.

64 • Aebleskiver

Pumpkin Chocolate Chip Muffins • 63

2 large eggs, separated 1-1/2 C Bob’s Red Mill buttermilk pancake mix 1 C water 2 T melted butter 1/2 t lemon zest 2–4 T powdered sugar Shortening for pan

Bob’s Favorite Scottish Oatcakes with Blueberry Chia Jam Oatcakes Preheat oven to 325°F. Line a baking sheet with parchment paper.

Place the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder. Stir until combined.

Add butter and stir until evenly distributed.

With a fork, mix in water, just until moistened.

Pat dough into a ball, and then flatten slightly.

Sprinkle a board with flour. Roll dough out to 1/4" thick. With a 2"–3" round cutter, cut dough into rounds. Re-roll and cut scraps. Do not let dough sit for too long. Place oatcakes about 1/4" apart on the baking sheet.

Bake approximately 25–35 minutes.

Let cool on a rack. Serve with jam or cheese, or use them to build hors d’oeuvres.

Bob’s Favorite Scottish Oatcakes with Blueberry Chia Jam • 65

Jam Combine berries and agave in a small saucepan.

Cook over medium heat until berries begin to soften and burst, about 5–7 minutes.

Add chia seeds, reduce heat to low and cook until very thick, about 10–15 minutes. Stir often.

Remove from heat, let cool, then add vanilla extract.

Store in the refrigerator for up to 7 days.

1-1/2 C Bob’s Red Mill Scottish oatmeal 1/2 C Bob’s Red Mill whole wheat pastry flour, plus additional for rolling 3/4 t Bob’s Red Mill evaporated cane sugar 1/2 t sea salt 1/4 t baking powder 1/4 C butter or margarine, melted 1/2 C hot water 3 C fresh blueberries 1/4 C agave nectar 1/4 C Bob’s Red Mill chia seeds 1/2 t vanilla extract

Thanks for Spending Time with Bob’s Red Mill.

Since 1978, Bob’s Red Mill has been helping customers return to a simpler way of eating, using healthy, nutritious whole grains.

And we’ve never wavered in our commitment to producing the highest quality foods.

Our product line has evolved to include more than 400 all-natural products including flours, meals and mixes for pancakes, breads and soups.

With gluten sensitivities and Celiac disease on the rise, we’re continually inspired to provide more delicious alternatives to our product offerings. We have more than 80 gluten free products that are produced in our huge dedicated gluten free testing and production facility.

As a purveyor of high quality whole grains to stores, restaurants, universities, schools, hospitals and home kitchens around the world, we take our job very seriously. Thank you for your trust.

Get To Know Our Grains Almond Flour gluten free

Chia

Mild, buttery flavor with a hint of sweetness.

Ancient seed with a slightly nutty flavor.

Low carb, high fiber, and a good source

When dry, they are similar to a poppy seed; when

of vitamin E and magnesium.

wet, they have a gelatinous quality similar to

Amaranth gluten free With a grassy smell and almost spicy taste,

tapioca. Rich in omega-3 acids and dietary fiber.

Coconut Flour gluten free

it is best used in savory dishes. A good source

Slightly sweet taste but no deep coconut flavor.

of high-quality protein, iron, fiber and the

A favorite choice for gluten free and low carb

amino acid lysine.

baking. Excellent source of dietary fiber.

Arrowroot Flour gluten free

Corn Meal/Flour gluten free

Neutral taste and highly practical in gluten

Whole grain, high fiber, available in a variety

free baking, or as a thickener for sauces,

of grinds. Blue cornmeal is higher in protein

puddings and gravies.

and adds great crunch to any recipe.

Barley

Farro

Has a slightly nutty flavor and adds a chewy

Heirloom cousin of modern wheat with

texture. Excellent source of dietary fiber;

a faintly sweet, nutty taste and chewy texture.

also provides iron and protein.

Good source of protein and fiber.

Beans

Graham Flour

Mild flavor. High in fiber and protein.

Coarsely ground wheat flour. Adds a slight

Many varieties are also a good source of iron

crunch and hearty texture. Good source of fiber.

and B-vitamins.

Brown Rice Flour gluten free

Green Pea Flour gluten free Adds a nice consistency and nutritional

Mild flavor, wired range of use. Great for

boost to baked goods. Great base for soups.

gluten free baking or for thickening soups,

Provides fiber and protein.

sauces and gravies.

Buckwheat gluten free Malty, nutty flavor. A source of protein, fiber, magnesium, potassium and the amino acid lysine.

Hazelnut Flour gluten free Rich, buttery flavor and aroma. Low carb, high fiber and rich in vitamin E.

Kamut® Khorasan Wheat

Spelt

Flavorful heirloom wheat, also known as

Heirloom variety of wheat with a sweet, nutty

“Prophet’s Grain” or “King Tut’s Wheat.”

flavor and chewy texture. A source of dietary

A good source of fiber, protein, and minerals

fiber, protein and iron.

including potassium and phosphorus.

Millet gluten free

Sweet Rice Flour gluten free Milled from a special variety of rice called

Mild, nutty flavor with a hint of sweetness.

“sticky rice.” It is not sweet but has a mild flavor

Very versatile. High fiber, easy to digest.

and high starch content. Valued in gluten free

Oats some gluten free, verified by testing Subtle, sweet, whole grain flavor. Easily digested.

baking for its special binding qualities.

Teff gluten free

High in fiber and a good source of protein,

Ancient grain originating in Africa.

B-vitamins and many minerals.

Dark, earthy flavor. A good source of fiber

Quinoa gluten free Earthy, nutty flavor well suited to savory dishes.

A source of high quality protein, dietary fiber,

and protein, and an excellent source of iron.

Also provides calcium.

Whole Wheat

B-vitamins, a variety of minerals and all essential

Use wheat berries in salads and pilafs,

amino acids, including lysine.

or grind into whole grain flour perfect

Rye Flour Dark, nutty, robust flavor. Perfect for hearty,

for nutritious baked goods. High in fiber and a source of protein.

peasant-style breads. A good source of fiber.

Sorghum gluten free This ancient grain has a mild, slightly sweet flavor and pleasantly chewy texture perfect for soups, salads and pilafs. High in dietary fiber.

Soy High in protein, fiber, iron, folate and potassium. Also provides calcium.

Did You Know?

Bob’s Red Mill makes more than 80 certified gluten free products. All Bob’s Red Mill products labeled with this gluten free symbol are made in our dedicated 100% gluten free facility and tested in our quality control laboratory to ensure purity.

Index

Bob’s Red Mill Products listed in bold.

A

Adzuki Beans Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Aioli Onion Rings with Garlic Aioli, 38 Almond Meal/Flour Butternut Squash & Leek Gratin with Brown Butter Crumbs, 58 Crab Cakes, 7 Zucchini & Millet Fritters, 28 Amaranth Alegria, 3 Amaranth Mango Salad, 26 Anasazi Beans Vegetarian Chili, 43

B

Bacon Maple Bacon & Butternut Squash Farroto, 46 Pear & Canadian Bacon Quinoa Pizza, 13 Baking Flour, Gluten Free All Purpose Quinoa-Crusted

Chicken Strips with Dipping Sauces, 21 Biscuit Mix, Gluten Free Savory Herb Biscuits, 56 Black Bean Soup Mix Bean & Barley Fritters with Sriracha Sauce, 23 Black Bean Tortilla Soup, 27 Bread Banana Flax Bread, 1 Confetti Cornbread, 44 Ethiopian Injera, 32 Gorditas, 20 Naan, 34 Olive Oil Quick Bread, 62 Pumpkin Chocolate Chip Muffins, 63 Savory Herb Biscuits, 56 Brown Basmati Rice Basmati Vegetable Salad with Fragrant Vinaigrette, 30 Buttermilk Pancake Mix Aebleskiver, 64

C

Cannellini Beans Herbed Cannellini Bean Spread, 12

Canadian Bacon Pear & Canadian Bacon Quinoa Pizza, 13 Ribollita, 42 Cashews Thai Stir-Fried Oats, 50 Chia Seed Bob’s Favorite Scottish Oatcakes with Blueberry Chia Jam, 65 Crab Cakes, 7 Cheese Basmati Vegetable Salad with Fragrant Vinaigrette, 30 Butternut Squash & Leek Gratin with Brown Butter Crumbs, 58 Caramelized Onion, Gorgonzola Date & Nut Tartlets, 53 Cheese Crisps, 9 Farro Caprese Salad, 17 Field Green Salad with Feta-Hazelnut Croutons, 61 Greek Garbanzo Salad, 31 Maple Bacon & Butternut Squash Farroto, 46 Oat Tots with Tangy

Dipping Sauce, 59 Pear & Canadian Bacon Quinoa Pizza, 13 Ribollita, 42 Roasted Beet Carpaccio, 19 Spinach & Lemon Millet Arancini, 47 Teff Polenta with Sauteed Chard, 52 Tomato Polenta with Gorgonzola, 49 Whole Wheat Pearl Couscous with Cherries & Arugula, 15 Zucchini & Millet Fritters, 28 Dried Tart Cherries Oat Tots with Tangy Dipping Sauce, 59 Roasted Beet Carpaccio, 19 Whole Wheat Pearl Couscous with Cherries & Arugula, 15 Chicken Black Bean Tortilla Soup, 27 Quinoa-Crusted Chicken Strips with Dipping Sauces, 21 Coconut Baked apples with Muesli & Vanilla Drizzle, 2 Maple Coconut Fruit Salad, 4 Thai Stir-Fried Oats, 50 Coconut Flour Cheese Crisps, 9

Corn Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Sweet Corn Quiche in Teff Crust, 18 Corn Flour (Masa Harina) Gorditas, 20 Corn Grits Polenta Confetti Cornbread, 44 Tomato Polenta with Gorgonzola, 49 Country Rice Blend Szechwan Peanut Salad, 25 Crab Crab Cakes, 7 Cracker Alegria, 3 Cheese Crisps, 9 Cranberry Beans Country-Style Bean Soup, 55

D

Date Crumbles Caramelized Onion, Gorgonzola Date & Nut Tartlets, 53 Date Sugar Thai Stir-Fried Oats, 50 Dip Dukkah, 35 Herbed Cannellini Bean Spread, 12 Onion Rings with Garlic Aioli, 38

E

Eggs Sweet Corn Quiche in Teff Crust, 18 Thai Stir-Fried Oats, 50

F

Farro Farro Caprese Salad, 17 Maple Bacon & Butternut Squash Farroto, 46 Fish Sauce Spring Roll Salad, 37 Szechwan Peanut Salad, 25 Thai Stir-Fried Oats, 50 Flagolet Beans French Bean & Kamut® Salad, 39 Flax Seeds Cheese Crisps, 9 Flaxseed Meal Banana Flax Bread, 1 Fritter Bean & Barley Fritters with Sriracha Sauce, 23 Zucchini & Millet Fritters, 28 Fruit Amaranth Mango Salad, 26 Baked apples with Muesli & Vanilla Drizzle, 2 Banana Flax Bread, 1 Bob’s Favorite Scottish Oatcakes with Blueberry Chia

Jam, 65 Field Green Salad with Feta-Hazelnut Croutons, 61 Maple Coconut Fruit Salad, 4 Pear & Canadian Bacon Quinoa Pizza, 13 Roasted Beet Carpaccio, 19 Whole Wheat Pearl Couscous with Cherries & Arugula, 15

G

Garbanzo Beans Greek Garbanzo Salad, 31 Ginger Amaranth Mango Salad, 26 Dhal, 36 Szechwan Peanut Salad, 25 Greens Arugula Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Whole Wheat Pearl Couscous with Cherries & Arugula, 15 Cabbage Ribollita, 42 Spring Roll Salad, 37 Chard Ribollita, 42 Teff Polenta with Sauteed Chard, 52

Kale Ribollita, 42 Spinach Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 French Bean & Kamut® Salad, 39 Spinach & Lemon Millet Arancini, 47

Bread, 62 Hot Sauce Sriracha Bean & Barley Fritters with Sriracha Sauce, 23 Spring Roll Salad, 37 Tabasco, Tapatio Sweet Corn Quiche in Teff Crust, 18

Hazelnuts Caramelized Onion, Gorgonzola Date & Nut Tartlets, 53 Olive Oil Quick Bread, 62 Hazelnut Flour Baked Apples with Muesli & Vanilla Drizzle, 2 Dukkah, 35 Field Green Salad with Feta-Hazelnut Croutons, 61 Pumpkin Chocolate Chip Muffins, 63 Honey Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Caramelized Onion, Gorgonzola Date & Nut Tartlets, 53 Confetti Cornbread, 44 Field Green Salad with Feta-Hazelnut Croutons, 61 Olive Oil Quick

Kamut® Berries French Bean & Kamut® Salad, 39 Kamut® with Herbed Mushrooms & Leeks, 40

H

K

L

Leeks Kamut® with Herbed Mushrooms & Leeks, 40 Legumes Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Bean & Barley Fritters with Sriracha Sauce, 23 Country-Style Bean Soup, 55 Dhal, 36 Greek Garbanzo Salad, 31 Herbed Cannellini Bean Spread, 12 Ribollita, 42 Szechwan Peanut Salad, 25

Vegetarian Chili, 43

M

Maple Syrup Butternut Squash & Leek Gratin with Brown Butter Crumbs, 58 Maple Bacon & Butternut Squash Farroto, 46 Maple Coconut Fruit Salad, 4 Masa Harina (Corn Flour) Gorditas, 20 Millet Spring Roll Salad, 37 Spinach & Lemon Millet Arancini, 47 Zucchini & Millet Fritters, 28 Molasses Alegria, 3 Muesli Baked apples with Muesli & Vanilla Drizzle, 2 Mushrooms Kamut® with Herbed Mushrooms & Leeks, 40 Thai Stir-Fried Oats, 50

O

Oat Flour Oat Tots with Tangy Dipping Sauce, 59 Onion Rings with Garlic Aioli, 38 Oatmeal, Scottish Bob’s Favorite Scottish Oatcakes

with Blueberry Chia Jam, 65 Oats, Steel Cut Oat Tots with Tangy Dipping Sauce, 59 Thai Stir-Fried Oats, 50 Onion Rings Onion Rings with Garlic Aioli, 38

P

Peanut Szechwan Peanut Salad, 25 Pearl Barley Roasted Beet Carpaccio, 19 Pearl Couscous Whole Wheat Pearl Couscous with Cherries & Arugula, 15 Pecan Halves Caramelized Onion, Gorgonzola Date & Nut Tartlets, 53 Olive Oil Quick Bread, 62 Whole Wheat Pearl Couscous with Cherries & Arugula, 15 Pie Crust Mix, Gluten Free Caramelized Onion, Gorgonzola Date & Nut Tartlets, 53 Pistachio Maple Coconut Fruit Salad, 4 Pizza Pear & Canadian Bacon Quinoa

Pizza, 13 Pork Country-Style Bean Soup, 55 Pumpkin Seeds Alegria, 3 Dukkah, 35

Q

Quinoa Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Quinoa-Crusted Chicken Strips with Dipping Sauces, 21 Quinoa Tabbouleh, 11 Quinoa Flour Pear & Canadian Bacon Quinoa Pizza, 13 Quiche Sweet Corn Quiche in Teff Crust, 18

R

Red Lentils Dhal, 36 Rice Basmati Vegetable Salad with Fragrant Vinaigrette, 30 Szechwan Peanut Salad, 25 Rice Flour Cheese Crisps, 9 Naan, 34 Pumpkin Chocolate Chip Muffins, 63 Savory Herb Biscuits, 56

S

Salad Grain Salad Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Amaranth Mango Salad, 26 Basmati Vegetable Salad with Fragrant Vinaigrette, 30 Curried Carrots & Sorghum, 8 Farro Caprese Salad, 17 French Bean & Kamut® Salad, 39 Greek Garbanzo Salad, 31 Quinoa Tabbouleh, 9 Roasted Beet Carpaccio, 19 Spring Roll Salad, 37 Szechwan Peanut Salad, 25 Whole Wheat Pearl Couscous with Cherries & Arugula, 15 Green Salad Adzuki Bean, Corn & Quinoa with Honey-Lime Dressing, 6 Field Green Salad with Feta-Hazelnut Croutons, 61

Sesame Seeds Dukkah, 35 Spring Roll Salad, 37 Sorghum Grain Curried Carrots & Sorghum, 8 Soup Black Bean Tortilla Soup, 27 Country-Style Bean Soup, 55 Dhal, 36 Kamut® with Herbed Mushrooms & Leeks, 40 Ribollita, 42 Vegetarian Chili, 43 Soy Sauce Szechwan Peanut Salad, 25 Squash Butternut Squash & Leek Gratin with Brown Butter Crumbs, 58 Maple Bacon & Butternut Squash Farroto, 46 Sweets Aebleskiver, 64 Alegria, 3 Baked Apples with Muesli & Vanilla Drizzle, 2 Banana Flax Bread, 1 Bob’s Favorite Scottish Oatcakes with Blueberry Chia Jam, 65 Maple Coconut Fruit Salad, 4 Pumpkin Chocolate Chip Muffins, 63

T

Tabbouleh Quinoa Tabbouleh, 11 Tapioca Flour Butternut Squash & Leek Gratin with Brown Butter Crumbs, 58 Naan, 34 Teff Ethiopian Injera, 32 Sweet Corn Quiche in Teff Crust, 18 Teff Polenta with Sauteed Chard, 52 Tomato Black Bean Tortilla Soup, 27 Farro Caprese Salad, 17 French Bean & Kamut® Salad, 39 Greek Garbanzo Salad, 31 Quinoa Tabbouleh, 11 Sweet Corn Quiche in Teff Crust, 18 Tomato Polenta with Gorgonzola, 49

Spinach & Lemon Millet Arancini, 47 Whole Wheat Flour Banana Flax Bread, 1 Bob’s Favorite Scottish Oatcakes with Blueberry Chia Jam, 65

Y

Yogurt Baked apples with Muesli & Vanilla Drizzle, 2 Dhal, 36 Maple Coconut Fruit Salad, 4

Z

Zucchini Basmati Vegetable Salad with Fragrant Vinaigrette, 30 Ribollita, 42 Zucchini & Millet Fritters, 28

W

White Flour Banana Flax Bread, 1 Confetti Cornbread, 44 Olive Oil Quick Bread, 62 Pear & Canadian Bacon Quinoa Pizza, 13 Quinoa-Crusted Chicken Strips with Dipping Sauces, 21

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