Dolmades1

Meatless Mondays: Caledonian Dolmades

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This fun twist on traditional dolmades wraps blanched kale leaves around our steel cut oats flavored with dried cherries and pistachios for a delicious appetizer or on-the-go snack. A Spar for the Spurtle finalist, Camilla Saulsbury, author of Power Hungry, says these are perfect for toting along on your next hiking adventure or fueling up before a big ride. For a delicious Mediterranean dinner, pair these with a Greek salad, fresh hummus, warm pita bread and a bowl full of assorted olives.

Caledonian Dolmades

Caledonian Dolmades

Camilla Saulsbury

This recipe can easily be made gluten free by using our gluten free steel cut oats. Make it vegan by using a non-dairy yogurt or skipping the sauce altogether. 

Makes 20 dolmades

  • 1-3/4 cups Steel-Cut Oats, soaked overnight in cold water, drained
  • 4 Tbsp Olive Oil or Virgin Coconut Oil, divided use
  • 1-1/4 cups chopped Scallions
  • 1 Tbsp minced fresh Ginger
  • 2-1/4 tsp ground Cumin
  • 1 tsp ground Cardamom
  • 1 cup dried Tart Cherries, chopped
  • 2 tsp Garlic Salt (preferably organic), divided use
  • 1/2 tsp freshly cracked Pepper
  • 3/4 cup roasted, lightly salted Pistachios, chopped
  • 3/4 cup packed fresh Mint Leaves, chopped, divided use
  • Grated zest and juice of 4 medium Limes (or Lemons), divided use
  • 20 large Kale leaves, tough stem trimmed off, blanched (see tip)
  • 2/3 cup plain Yogurt
  • 1/4 cup well-stirred Tahini
  1. Drain the oats. Reserve 3/4 cup of the soaking liquid.
  2. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the scallions, ginger, cumin and cardamom; stir-fry 1 minute.  Add the drained oats, cherries, reserved liquid, 1-1/2 teaspoons of the garlic salt, and pepper to skillet; stir-fry 5 to 6 minutes until liquid is absorbed.
  3. Remove skillet from heat and stir in pistachios, all but 2 tbsp of the mint, lime zest, and all but 2 tbsp of the lime juice.
  4. To make the rolls, place the kale leaf veined side down, and put a heaping spoonful the filling in the middle. Fold the leaf from the bottom over the filling. Tuck one side of the leaf over (the other side will remain open). Roll the leaf into a tight roll, and press slightly to seal the top of the leaf to the roll. Place on a serving platter, with the top of the leaf tucked down. Repeat with remaining rolls; lightly brush with remaining olive oil.
  5. In a small bowl, whisk the tahini and yogurt with the reserved lime juice and garlic salt; thin with 2 to 3 tablespoons of water until smooth.
  6. Serve the dolmades with the tahini-yogurt sauce!

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Sorghum Salad

Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Garrett McCord of Vanilla Garlic developed this recipe for us to celebrate our launch of Sorghum Grain. This salad stands up well on its own, but can be accompanied by some crusty bread to round it out. If you don’t have California Olive Ranch’s Miller’s Blend olive oil, any nice olive oil will do, but we think it gives the dish a little extra something. 

Want to know more about Sorghum? Where it comes from and how it is different than other grains? Join us for a Google Plus Hangout all about Whole Grain Sorghum on 10/9 at 5 pm PST. Join us here

Sorghum Salad

Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas

Calling this salad tasty is like calling a Giants’ fan loyal. This dish is boisterous, mouth-engaging, and perhaps even a bit kinky. (Curry will do that, after all.) Curried and roasted winter squash, crispy chickpeas, fresh cilantro, and furious lashings of lime juice all contribute to the nutty flavor and toothsome texture of Bob’s Red Mill whole grain sorghum. Finding a high-quality red curry paste is really important here as it’s what gives the squash the oomph of flavor. California Olive Ranch’s, Miller’s Blend olive oil has a throaty, peppery spice that allows it to not only stand up to the strong flavors, but also blend them elegantly.

Serves 4

1. Preheat oven to 400°F. Whisk together the 2 ½ tablespoons of the olive oil and all of the red curry paste in a bowl. Add the cubed winter squash and toss to coat. Place on a baking sheet lined with aluminum foil or parchment paper and bake for 40 minutes. Allow to cool to room temperature.

2. While the squash is roasting prepare the sorghum. Place 1 cup of sorghum and 3 cups of water in a pot and bring to a boil. Lower heat to a simmer, cover, and cook for 50-60 minutes or until tender. Drain and set aside.

3. Toss the sorghum, squash, cilantro, scallions, lime juice, and the remaining 3 tablespoons of olive oil together in a bowl. Add salt and pepper to taste. This can be served hot, chilled, or room temperature. Garnish with the roasted chickpeas and serve immediately.

Roasted Chickpeas

Roasted Chickpeas

Amazing on a sorghum salad, these are also a delightful snack on their own.

Toss together in a bowl and place on a baking sheet lined with aluminum foil or parchment paper. Bake at 400°F for 35-40 minutes or until crisp.

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Vegetable Bounty Quinoa1

Meatless Mondays: Vegetable Bounty Quinoa Salad with Asian Vinaigrette

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Another in the series of amazing recipes from our Grains of Discovery World Launch party, this recipe comes from Naomi Pomeroy from Portland’s Beast. Of the recipes, this is one of the easiest to prepare and the most versatile. It may look daunting, but I’ve made it several times at home with fabulous results to the delight of my friends and family.

The fresh vegetables and creamy kidney beans add a delightful texture to this salad. The sweet, citrusy dressing is a perfect match for the earthy flavors of quinoa. Naturally gluten free and easily made vegan, this recipe is wonderful paired with grilled vegetables and a protein of your choice (for meatless mondays, we suggest grilled tofu).

Vegetable Bounty Sm

Vegetable Bounty Quinoa Salad with Asian Vinaigrette
Serves 4-6
For the Quinoa:
  • 2 cups Bob’s Red Mill Quinoa
  • 3 cups Water
  • 2 pinch Salt
For the Vegetables:
  • ¾ cup diced fresh Red Pepper
  • 1 ½ cups diced fresh Tomato
  • 1 ½ cups diced Cucumber
  • 1 large Avocado (diced)
  • ½ cup minced Green Onion (green part only)
  • ½ cup picked fresh Mint Leaves
  • ½ cup picked washed Cilantro
  • 2 cups cooked Kidney (or other large) Bean (preferably not canned)
For the Vinaigrette:
  • ½ cup plus 1 Tbsp Lime Juice (must be fresh squeezed)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Sugar (or Honey)
  • 1 ½ tsp Salt
  • 1 Tbsp Light Soy Sauce (note: the original recipe calls for Fish Sauce)
  • 1 ¾ tsp Toasted Dark Sesame Oil
  • ¼ cup Extra Virgin Olive Oil
  • 2 pinches Black Pepper
In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl to allow cooling to room temperature. As the Quinoa is cooking, prepare the vegetables, herbs and beans. You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette. To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
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Antipasto Couscous with Chickpeas2

Embrace Whole Grains & Ethnic Flavors for Meatless Monday

by Guest in Meatless Mondays, Recipes

By Sharon Palmer, The Plant-Powered Dietitian

I’ll let you in on a little secret. Weight loss, better health, longevity and an anti-inflammatory lifestyle can be found in your neighborhood grocery store. Whole grains, in particular, are an essential part of the secret to living a better, healthier life.

While there are so many fallacies out there regarding carbohydrates, there is no better time than September – Whole Grains Month – to put some of these misconceptions regarding carbohydrates and grains to rest. Yes, it’s true that a diet packed in highly refined carbohydrates, such as those found in processed crackers, cereals, and pastries, may be increasing our risk of diseases; but, it’s also true that intake of whole grains actually leads to health promotion. Whole grains not only provide carbohydrates, they are packed with antioxidants, phytochemicals, vitamins, minerals, fiber, and even protein – nutrients and compounds essential for fighting off disease and improving our chances for living well into our 90s.

Even better news is that whole grains taste delicious and are incredibly versatile in a variety of meatless recipes.  When you focus on animal foods at every meal, your choices are limited to the basic beef, pork, chicken, or seafood selection. But when you plan your meals around plant foods – such as whole grains, including amaranth, barley, brown rice, buckwheat, bulgur, corn, millet, oats, quinoa, rye, sorghum, teff, wheat (including Kamut® wheat, farro, and spelt) and wild rice – the sky’s the limit.

A wide variety of ethnic dishes, including those inspired by Mexican, Indian and African flavors, are anything but bland and boring. What’s more, many of these ethnic cuisines use whole grains to form the foundation for a variety of recipes.

Antipasto Couscous with Chickpeas1

Antipasto Couscous with Chickpeas

By Sharon Palmer, RD

A staple in North African cuisine, couscous is actually small pieces of semolina pasta made from whole grain flour. My whole grain couscous dish is based on a variety of flavorful preserved vegetables, such as sun-dried tomatoes, roasted peppers, and marinated artichoke hearts. You can keep these ingredients in your pantry and make this wholesome one-dish meal at a moment’s notice. And it’s just as good served cold as a salad.

Makes 6 servings

Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Garlic cloves, minced
  • 1/2 medium Red Onion, chopped
  • 1/3 cup Sun-Dried Tomatoes, sliced
  • Half 12-ounce jar drained, sliced Fire-Roasted Red or Yellow Peppers (about ½ cup)
  • 1/2 cup canned marinated Mushrooms, drained
  • Half 12-ounce jar marinated Artichoke Hearts, drained and sliced (about 1/2 cup)
  • 1 cup cooked or canned Chickpeas (Garbanzo Beans), no salt added, rinsed and drained
  • 1/4 cup pitted Green Olives, drained
  • 1 Tbsp Capers
  • 1-1/2 cups Water
  • 1 tsp Balsamic Vinegar
  • 1/2 tsp Lemon Pepper
  • 1/2 tsp Smoked Paprika
  • 1 tsp dried Oregano
  • 1 cup uncooked Whole Wheat Couscous
  • 1/3 cup chopped Pistachios

Instructions:

  1. Heat the olive oil in a large saucepan. Add the garlic and onion and sauté for 5 minutes.
  2. Stir in the tomatoes, peppers, mushrooms, artichokes, chickpeas, olives, capers, water, vinegar, lemon pepper, paprika, and oregano. Cook until bubbly, about 3 minutes.
  3. Pour the couscous over the vegetable mixture (do not stir) then cover the pan and remove from the heat. Let stand for 5 minutes.
  4. Remove the cover and fluff the couscous with a fork. Sprinkle with the pistachios and serve immediately.

Notes: Chill this dish to serve it as a salad. If you plan on serving it much later, reserve the pistachios to keep them from getting soggy and sprinkle them on at the last minute.

Per serving (about 1-1/8 cups):

Calories: 240, Carbohydrate: 38 g, Fiber: 6 g, Protein: 8 g, Total fat: 6 g, Saturated fat: 1 g, Sodium: 252 mg

Star nutrients: Vitamin C (20% DV), niacin (10% DV), folate (13% DV), iron (11% DV)

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.

Sharon Palmer, The Plant-Powered Dietitian is a writer and author of The Plant-Powered Diet. Over 850 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Blog. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

 

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soup3

Meatless Mondays: Farro, Lentil and Cabbage Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

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 for a warm-your-soul kind of meal. Top this with crumbly feta cheese and serve alongside crusty French bread and you’ll have yourself a meal to remember!

[Note: The original recipe calls for bacon and chicken broth, but for Meatless Mondays, we've omitted those. See the original here.]

Farro, Cabbage and Lentil Soup

Farro, Cabbage and Lentil Soup

Recipe by Michelle Abendschan of Je Mange la Ville

(Serves 4)

  • 1 Tbsp Olive Oil
  • ½ medium Yellow or White Onion, diced
  • 1 Celery Stalk, diced
  • 3 cloves Garlic, minced
  • 1 tsp fresh Rosemary, minced
  • ½ tsp dried Sage
  • ¼ tsp dried Thyme
  • 1/8 tsp Red Pepper Flakes
  • ½ head Green Cabbage, cored and sliced thinly
  • Kosher Salt and Pepper
  • ½ cup Dry White Wine
  • ½ cup Farro
  • ½ cup Red or Brown Lentils
  • 3.5 cups low-sodium Vegetable Broth
  • 2 cups loosely packed Baby Greens (Spinach, Arugula, Chard, and/or Kale)
  • Optional garnishes: Olive Oil, crumbled Feta Cheese, freshly ground Black Pepper

In a heavy soup pot, heat olive oil. Add onions, celery and garlic to pot and cook over medium heat until soft, about 5-7 minutes. Add rosemary, sage, thyme, pepper flakes and cabbage. If pot looks too dry, add a little olive oil. Sprinkle with a little salt and pepper and cook about 5 minutes, until cabbage is golden in spots and a little soft. Add wine and deglaze any brown bits from the bottom of pan.

Rinse farro and lentils and add to pan along with the broth and reserved, cooked bacon. Bring to a boil, reduce heat to low and simmer, partially-covered, for about 25 minutes. Stir occasionally.

Add the greens to the top of the soup, cover and cook 5 more minutes. Stir to combine and add salt and pepper to taste. Serve drizzled with a little olive oil, crumbled feta cheese and more freshly ground black pepper.

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Cassidy Stockton Google: Cassidy Stockton
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Beet Carrot Sorghum Burgers2

Meatless Mondays: Beet, Carrot and Sorghum Burgers

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

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 cheese and all the regular burger fixin’s. Baking them helps the burgers maintain structural integrity, bu you can also fry these in vegetable oil if you’re in a hurry. I have never had much success grilling these fresh. Leftovers work like a dream on the grill, though. You can easily make these gluten free by choosing a starch instead of flour and make these vegan by using Daiya cheese and flaxseed meal (as an egg replacement).

Beet Carrot Sorghum Burgers

Beet and Carrot Burgers
adapted from some random CSA box

Makes 6 large burgers

  • 2 cups grated Beets
  • 2 cups grated Carrots
  • 1 cup cooked Sorghum*
  • 1 cup toasted Sunflower Seeds
  • 2 Eggs, beaten
  • 2 Tbsp Soy Sauce
  • 1 cup grated Cheddar Cheese
  • 3 Tbsp Whole Wheat Flour
  • 2-3 cloves Garlic, minced
  • ¼ tsp Cayenne Pepper (or to taste)
  • 1 Tbsp dried Parsley
  • Salt and Pepper to taste

Preheat oven to 350°F. Line one or two baking sheets (depending on size) with parchment paper. Combine all ingredients, adding more flour if mixture is too wet. Form patties by scooping 2/3 cup of mixture into a ball in your hands. Compress ball as tightly as you can to help it hold together. Place the ball on the prepared baking sheet. Gently press down to flatten to ½” thickness. Use your hands to press along the edges to help the burger take shape, if needed. Repeat with remaining mixture, keeping about 2” between burgers (purely for flipping ease). Bake 30-40 minutes, flipping halfway through.

Leftover burgers can be frozen and reheated for use.

*I have used rice as the grain with much success, but really enjoyed the texture that cooked sorghum offered.

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Toasted Egg with Millet

Toasted Eggs with Millet

by Cassidy Stockton in Featured Articles, Recipes

These are not your mom’s deviled eggs. These eggs were, hands-down, my favorite dish at our Grains of Discovery World Launch Party. Pretty simple preparation, if you think hard boiling eggs is simple, but utterly sophisticated result. The filling is light and delicious and the toasted millet gives a unique crunch to these deviled eggs. I can’t think of a better way to impress your Labor Day barbecue guests than with these superb Toasted Eggs from Chef Kevin Gibson of Evoe.

Toasted Egg with Millet

Toasted Eggs with Millet Seed
Serves 4-6
  • 1 cup whole grain Millet
  • 6 hard-boiled Eggs*
  • 2 tsp Dijon Mustard
  • 1 Tbsp grated Shallot
  • 2 Tbsp snipped Chives
  • 1/3 cup Mayonnaise
  • 2 tsp Champagne Vinegar
  • Pinch Italian Sea Salt**
Slowly toast 1 cup Millet grains in a 250 degree oven until slightly colored, cool. Hard boil 6 eggs and cool. Peel eggs under running water. Cut in half from pole to pole. Remove yolks and place in bowl. Add some of the 1 tbs toasted Millet seed, 2 tsp Dijon mustard, pinch of Italian sea salt, ¼ cup mayonnaise, 2 tsp champagne vinegar, 1 tbs grated shallot and 2 tbs snipped chives. Using fork, mash and mix the yolks and flavorings. Spoon yolk mixture into whites and dip yolk side into remaining Millet seeds. Place grain side down onto griddle, flatten slightly and warm through. The Millet will turn a nice golden color and have a wonderful texture against the creamy yolk.
*Use this fool-proof (I’ll believe it when I see it) method for hard boiled eggs: http://www.bonappetit.com/recipe/foolproof-hard-boiled-eggs
*If you don’t have Italian Sea Salt, any finely ground sea salt will work in a -ahem- pinch.
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soup1

Meatless Mondays: Strawberry, Jalepeño and Chia Seed Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I’m not sure we could find a dish that is more suited to a hot summer day than this beautiful chilled strawberry soup from Gregory Gourdet of Departure. Chef Gourdet served this at our Grains of Discovery Launch Party last June. Personally, I was hesitant for several reasons, the main reason being that I was hesitant about something called strawberry soup and wasn’t sure if I liked chilled soup or not. However, being in a room full of amazingly creative chefs, you kind of have to try the dishes. It was absolutely incredible. This was sweet, not terribly spicy and the coolness was perfect for the sweltering New York heat that evening. You can use this dish many ways, too. You could serve it as an appetizer, as a respite between courses (in the usual soup spot), as a main dish or even as a dessert. Be adventurous and give it a whirl, I think you’ll be pleasantly surprised.

Chilled Strawberry Jalepeno Soup
Chilled Strawberry, Jalapeño and Chia Seed Soup, Coconut Sorbet, Lemongrass, Mint
For the Lemon Grass Syrup:
  • 6 oz Lemon Grass
  • 9 oz Sugar
  • 9 oz Water
Wash and rough chop lemongrass. Combine with sugar and water. Bring to a simmer, stirring occasionally. When sugar has dissolved, remove from stove, cover and steep for 30 minutes. Puree and strain. Reserve.
For the Strawberry Soup:
  • 1.5# Strawberries, de-stemmed, washed, pureed and strained
  • 14 oz Lemongrass Syrup
  • 12 oz Coconut Water, with pulp, (julienne pulp and reserve)
  • ½ small Red Jalapeño
  • ½ tsp Salt
  • 2 Tbsp Lime Juice
Combine all except for coconut meat in blender, puree and stain. Chill until very cold.
To Serve:
  • 4 Tbsp Bob’s Red Mill Chia Seeds, bloomed in 2 cups water for 30 minutes
  • 8 oz Strawberries, cleaned, diced
  • Reserved, julienne Coconut Meat
  • Coconut Sorbet
  • 6 large Mint Leaves, torn
  • 1 Lime, zest
Mix 32 oz of soup with 4 Tbsp of chia seed mixture. Stir to mix well. Divide soup into 4 cold bowls. Place 3 small scoops of coconut sorbet in the bowls and garnish with diced strawberries, coconut meat, lime zest and mint leaves. Enjoy!
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Discover Millet

Meatless Mondays: Sweet Millet Congee

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

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 whole grain alternative to white rice and cooked it with sweet potatoes, ginger and cinnamon for a sweet breakfast dish. Our original recipe calls for this to be topped with crumbled bacon, but we’ve omitted that in favor of toasted almonds for Meatless Mondays.

MIllet Congee

Sweet Millet Congee

Contributed by: Sarah House 

  •     1 cup Millet
  •     5 cups Water
  •     1 cup peeled & diced Sweet Potato
  •     2 tsp minced fresh Ginger
  •     1 tsp ground Cinnamon
  •     2 Tbsp Brown Sugar
  •     1 cup diced Apple
  •     1/4 cup Honey
  •     1 cup toasted sliced Almonds

Directions

Step 1

Rinse and drain whole grain millet.

Step 2

Combined millet, water, sweet potato, ginger, cinnamon and brown sugar in a deep pot. Bring to a boil, reduce heat to low and simmer, stirring often, until water is absorbed, about 1 hour.

Step 3

Remove from heat and add apple, honey and sliced almonds.

Notes

*Slow Cooker Method: Reduce water by 1 cup and cook on high for 2 to 2 ½ hours.

 

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Cassidy Stockton Google: Cassidy Stockton
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ChilledButtermilkSoup1

Meatless Mondays: Chilled Buttermilk & Spelt Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Perfect for a hot summer day, this chilled soup comes from Chef Cathy Whims of the restaurant, Nostrana. Cathy created this dish for our Grains of Discovery Launch Party in New York last June. The soup was a big hit and would be excellent served alongside some crusty bread and seasonal roasted vegetables.

Chilled Buttermilk Spelt Soup

Chilled Buttermilk & Spelt Soup
Adapted from Deborah Madison, Vegetarian Cooking for Everyone, 1997
Serves 4-6

For the Chilled Buttermilk & Spelt Soup:

  • 1 cup Bob’s Red Mill Organic Whole Grain Spelt
  • 2 qt Water
  • 2 Tbsp Kosher Salt
  • 2 Bay Leaves
  • ½ cup Red Onion, diced fine
  • ¼ tsp ground Cumin
  • ½ tsp ground Turmeric
  • ½ tsp Sweet Smoked Paprika
  • ¼ tsp ground Black Pepper
  • ¼ cup Celery Heart, chopped fine
  • ¼ cup Italian Parsley, chopped fine
  • 2 Tbsp fresh Mint, chopped fine
  • 1 tsp Lemon Zest, chopped fine
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Kosher Salt
  • 2 qts Buttermilk

To garnish:

  • Small bunch Chives, sliced
  • Pinch of additional Sweet Smoked Paprika
  • 2 Tbsp Extra Virgin Olive Oil

Put water, bay leaves, 2 tbsp salt and spelt in a pot. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce heat to low and simmer until spelt is tender but still toothy. Add the diced red onion to the pot and continue simmering until the onion is tender, 2-5 minutes. Drain in a sieve. Put the drained spelt and onion in a large bowl. Add all the remaining ingredients except the buttermilk and lemon juice, and stir to combine. Add the buttermilk and lemon juice, stir, and taste for seasoning. Chill at least one hour before serving. This soup tastes even better the next day or two. To serve, ladle into chilled bowls. Top each serving with a tiny pinch of paprika, a sprinkle of chives and a drizzle of extra virgin olive oil.

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Cassidy Stockton Google: Cassidy Stockton
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