Lasagna

Meals for New and Expectant Families

by Cassidy Stockton

The first few weeks of life with a newborn, whether it is a first child or not, is an incredibly challenging time for any family. Mom and Dad are likely exhausted and cooking a meal may seem like an insurmountable task. Bring them the best gift ever by delivering a

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soup3

Meatless Mondays: Farro, Lentil and Cabbage Soup

by Cassidy Stockton

Even if the heat is still lingering in your part of the country like it is here, the nights may be cool enough to enjoy a hearty soup. If not, save this one aside for a cold winter night. This soup combines chewy farro with creamy lentils and crispy(ish) cabbage

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WheatBerries2

Whole Grains Month: Recipe Roundup {Giveaway}

by Cassidy Stockton

September is one of our favorite months at Bob’s Red Mill. Of course, I could probably say that about any month- we’re a pretty happy bunch here. We love that the weather is turning cooler, forcing us to move inside and relish in our baking again. The air has a

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Beet Carrot Sorghum Burgers2

Meatless Mondays: Beet, Carrot and Sorghum Burgers

by Cassidy Stockton

I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. At my house, we love them topped with melted cheddar (as seen here) or goat

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Toasted Egg with Millet
Tamale1
eggrolls4

Spar for the Spurtle Winner Paula Todora!

by Cassidy Stockton

We are thrilled to announce Paula Todora as our Spar for the Winner! Paula wowed the judges with her Steel Your Heart Away Eggrolls. Her eggrolls are filled with steel cut oats, apples, walnuts, raisins and apple pie spices, then rolled in a wrapper and deep fried to crispy golden

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soup1
Lemon Bars
Discover Millet

Meatless Mondays: Sweet Millet Congee

by Cassidy Stockton

Congee is a traditional porridge served for breakfast, lunch and even dinner. It is most often made with rice and can be topped with any number of toppings depending on the region. Congee is often served plain as comfort food for those who are sick. We’ve used millet as a

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