The almost two months that we’ve had this competition running have flown by and the doors close on Spar for the Spurtle this Sunday night (7/22). That means you still have time to think of an idea and film your 3 minute-or-less video this weekend. I’ve been asking folks around …
Continue Reading...The Spar for the Spurtle arbiters have graciously extended the deadline for entry into the contest to Sunday, July 22nd. That gives you a full extra weekend to whip up your entry. We’ve been getting some great entries, but it’s still anyone’s game. As a reminder, there are a lot …
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We’ve been having a little love affair around here with Amaranth lately. Maybe it’s because, while we love our quinoa, we’ve been wanting to break out of the box and get creative with some of our other unique grains. Of the grains we offer, amaranth is one that we don’t …
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When the weather gets hot in Portland this time of year, one of my go-to meals is mezze. If you’re not familiar with mezze, it’s a combination of Mediterranean or Middle Eastern foods that can be served before a big meal or, in my case, in lieu of a traditional …
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In honor of the upcoming holiday, I’ve gathered together some fun, meatless recipes that you can make today or use to celebrate on the Fourth. Enjoy!
Salads & Sides:
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These biscuits from Julie Wilcke-Pilmer were a prize winner in the Bob’s Red Mill Baking Contest at the Newport Celtic Festival earlier in the month. The picture is kind of hard to make out, but they’re absolutely wonderful! These are not the light and fluffy American-style biscuits, but made in …
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Tis’ the season of summer for Polenta Marionberry Cake. Here at the Whole Grain Store they are going fast! Great for picnics, parties or tonight’s dessert! Add a side of ice cream, coconut or whipped cream, yum. They will only be available through June, so hurry in or make one …
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An easy to make, versatile veggie burger, this recipe case easily be adapted to use a different kind of bean if Adzuki beans are hard to come by. We love this recipe because it contains barley, a nutritional powerhouse. Barley doesn’t get enough credit, in our opinion, in the culinary …
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A few nights ago, I attempted my first-ever homemade risotto. Instead of rice, I used a grain called freekeh. We don’t carry freekeh at Bob’s Red Mill, but I had been curious after hearing about it from several different blogging friends. I was given some to play with, so …
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We tested this recipe recently to see if it was a good fit for a magazine article and the chicken strips disappeared so quickly that we thought you would enjoy it too! We love the creative use of quinoa as a chicken crust—what a fantastic way to add whole grains …
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