I’m not sure what I like best about this salad – the taste or the presentation! This makes a great dish for a light lunch or a special brunch, served in colorful radicchio “bowls.” The combination of textures (think soft, chewy barley combined and the crunch of the cucumber) and flavors (the sharpness of the radicchio with the smoothness of the avocado and the citrus flavors) are perfect partners!

This recipe is easy, pretty and delicious!

Barley Salad in Radicchio Bowls with Champaign-Orange Vinaigrette

Serves 4-6

Ingredients:

• 1 cup Bob’s Red Mill Pearl Barley, cooked according to package directions, then chilled
• 1 head Radicchio, gently separated to use whole leaves as individual serving “bowls” (wash and dry them thoroughly)
• 1 Cucumber, seeded and diced into 1/4-inch pieces
• 1-2 Avocados, diced into 1/4-inch pieces
• 1-2 Oranges peeled with pith removed, and sectioned
• 3 Tbsp Parsley, torn or cut into small pieces

For the dressing:

• 1/4 cup Orange Juice
• 1/4 cup Champagne Vinaigrette
• 1/3 cup Olive Oil
• 1 Tbsp Dijon Mustard
• 2 tsp Honey
• 1/2 tsp Salt, or to taste
• 1/8 tsp Black Pepper, or to taste

Directions:

In a medium-sized mixing bowl, combine all the dressing ingredients and whisk together until smooth. Taste and adjust the ingredients slightly, to taste. Chill until ready to use.

After you’ve cooked the barley (it takes between 50-60 minutes to cook), chill it until it’s cool.

Mix the diced cucumber and parsley into the barley. Gently fold in the orange sections and avocado. Add the Champagne-orange dressing, a few tablespoons at a time, and gently toss until all the ingredients are lightly coated.

Scoop the mixture into individual radicchio “bowls” and serve on individual place settings.

Patricia grew up surrounded by her Italian-immigrant family who focused a lot of time, energy and love on family, food, friends and conversation. In her home it was always, “grab a plate” whenever someone — anyone — came to visit. Patricia loves to explore cooking, baking, restaurants and traveling, so through her experiences, she invites you to “grab a plate” and share some time with her on her food blog, Grab a Plate.

This tasty, whole grain take on a Chinese classic comes from Jennifer Baldwin of Healthy Mamas and is just perfect for Meatless Mondays. Healthy Mamas is written by “just a few girls who happen to be moms, who are discovering and sharing ways to cook YUMMY and easy healthy meals!” They have loads of healthy, easy recipes so check ‘em out.

Ingredients

• 1 Tbsp Corn Starch
• 8 oz. Pineapple Juice (or Juice from a 15 oz. can of Pineapple Chunks*)
• 2 Tbsp Soy Sauce
• 1 Tbsp fresh minced Ginger
• 1 Tbsp Apple Cider Vinegar
• 2 cups Sugar Snap Peas
• 1 Red Bell Pepper, sliced
• 1/2 cup Water Chestnuts
• 2 Carrots, sliced into thin pieces
• 2 cups Bob’s Red Mill Whole Wheat Pearl Couscous
• 1 Tbsp Olive Oil
• 4.5 cups Water (or Chicken Broth)

This beautiful soup comes from Faith Gorsky of An Edible Mosaic as part of our Whole Wheat Pearl Couscous celebration. Look for another delicious recipe from her next week. AnEdibleMosaic.com is a unique recipe collection of international favorites and updated American classics, with emphasis on seasonal dishes. Tantalizing photography nudges you into the kitchen and easy to follow instructions make sure you stay there. Whether the occasion is breakfast, dessert, or anything in between, you’ll find what you’re looking for and hopefully be inspired to try something new. 

Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

Serves 4

• 3/4 cup Bob’s Red Mill Whole Wheat Pearl Couscous (Israeli Couscous)
• 1 Tbsp Olive Oil
• 1 medium Red Bell Pepper, diced
• 1 medium-large Onion, diced
• 3 large cloves Garlic
• 1-inch piece fresh Ginger, grated on a microplane
• 1 (14 oz) can petit diced Tomatoes, with juices
• 2 Tbsp Tomato Paste
• 3 cups low-sodium Chicken or Vegetable Stock
• 1 Bay Leaf
• 2 dried Red Chili Peppers (optional)
• 2 tsp Garam Masala
• 1-1/2 tsp Sugar
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 (16 oz) can Chickpeas, rinsed and drained
• 1 Tbsp Lemon Juice
• 3 Tbsp Coconut Milk or Heavy Cream
• Fresh Cilantro or Flat-Leaf Parsley (optional; for garnish)

Fill a medium-sized pot 2/3 of the way full with water and bring to a boil.  Add the couscous and a generous pinch of salt and cook until the couscous is al dente, about 7 to 9 minutes; drain and set aside.

Heat the oil in a medium pot over medium heat; add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally.  Add the garlic and ginger and cook 2 minutes more, stirring constantly.  Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers (if using), garam masala, sugar, salt, and black pepper; turn heat up to high and bring to a boil, then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally.  Turn heat off, cool slightly, and remove the bay leaf and dried red chili peppers.

Transfer 2/3 of the soup to a blender and puree until smooth (or use an immersion blender).  Pour the pureed soup back into the pot, along with the chickpeas and lemon juice.  Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream.  Taste and season with additional salt, black pepper, sugar, or lemon juice as desired.

Serve garnished with cilantro or parsley if desired.

Think of this recipe, from the Bob’s Red Mill Cookbook, as a jumping off point for a simple, yet delicious meal on a busy Monday night. The vegetables listed below are suggestions; feel free to add or subtract vegetables based on what you have on hand or what is in season (broccoli, cauliflower, sweet potatoes, mushrooms, etc). Quinoa ensures that your family gets all the protein they need, while the roasted vegetables deliver a rainbow of vitamins and minerals. Serve this with a loaf of crusty bread and a green salad or sliced fruit for a hearty Meatless Monday meal.

Roasted Vegetables and Quinoa

• 1/4 cup Olive Oil
• 2 Garlic Cloves, minced
• 6 small thin-skinned Potatoes, quartered
• 3 medium Zucchini, halved lengthwise and sliced
• 1 large Onion, halved and sliced
• 2 medium Carrots, peeled and sliced on the diagonal
• 2 Red or Green Bell Peppers, cut into chunks
• 2 Tbsp chopped fresh Rosemary or 1/2 to 1 Tbsp dried
• 1/2 tsp Kosher Salt
• 1/4 tsp freshly ground Black Pepper
• 3 cups Vegetable Stock
• 1-1/2 cups Quinoa
• 1/3 cup Raisins

Preheat oven to 425°F.

Combine the olive oil, garlic, potatoes, zucchini, onion, carrots and bell pepper in a large bowl. Sprinkle with the rosemary, salt, and pepper and mix thoroughly to coat. Transfer the vegetables to a large roasting pan, cover loosely with foil and roast for 30 minutes.

Meanwhile, bring the stock to a boil in a heavy saucepan. Stir in the quinoa and return to a boil, then reduce the heat to medium, cover and cook for 15 minutes, or until all of the liquid has been absorbed. Remove from heat, replace the cover to keep it warm and set aside.

Remove the foil from the roasting pan, stir the vegetables, and add the raisins. Roast, uncovered, for another 10 to 15 minutes, or until tender and nicely browned.

Mound the quinoa in a wide shallow bowl, serving platter, or individual plates, top with the vegetables and serve.

This wonderful chia seed recipe comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help us out with a chia recipe. You can find more about Sarena on her blog, The Non Dairy Queen. I see she’s also making some great jam with chia seeds- what a clever idea!

I happen to be a lover of chia seeds, but to be honest, my kids are a little freaked out by them. Fair enough, we all relate them to our pop culture friends the chia pet. However I see them a bit differently now after completing my nutrition certification. I started really researching where we can get more healthy Omega 3 essential fatty acids outside of eating more fish or taking supplements. I prefer getting my nutrients from whole foods when possible. After researching chia seeds, I really fell in love with the fact that they are a complete protein, full of fiber and the fact that they are loaded with Omega 3 fatty acids. So, in order to convince my kids to give them a try, I decided to use them so they weren’t as obvious. Baked falafel it is! Along with healthy chia seeds, these are full of vegetables and oatmeal too! While I’m happy to say that my kids do eat a wide variety of healthy foods, I have discovered that fun finger foods definitely win my family over when it comes to sneaking in more nutrient rich foods!

Cauliflower Chia Baked Falafel
makes 24

• 1 regular size head of Cauliflower, steamed
• 1 cup chopped Onion
• 2-1/2 cups Chickpeas
• 1/4 cup Chia Seeds
• 3/4 cup Quick Oats
• 2 tsp Baking Powder
• 1/2 tsp Turmeric
• 1 tsp Kosher Salt
• 1/4 tsp fresh ground Black Pepper

Pulse the cauliflower and onion in a food processor until it’s finely chopped. Remove the cauliflower mixture from the food processor and place in a bowl. Next process the chickpeas until mostly pureed.

Leave it a little chunky. In a large bowl, mix the chia through pepper until well blended. Next add the cauliflower mixture and chickpeas to the oat mixture and stir until completely combined.

Scoop 1/4 cup balls out onto parchment lined baking sheets. Bake for 50 minutes to 1 hour at 425°F. Allow to rest for 20 minutes.

It took me several years of working here before I took home my first bag of plump, golden Kamut® berries and I’ve been hooked ever since! Did you know “Kamut” is a trademarked term held by Kamut International and it cannot be used as an adjective? Take that little factoid and save it for your next dinner party.

Kamut® berries cook up firm with a delightful chewy texture and almost buttery flavor. Unlike white rice or barley, this ancient relative of wheat, properly known as Kamut® Khorasan Wheat, is perfect when you want a grain to maintain its texture and identity in your dish. It won’t get mushy, which is why you want to drain off any excess liquid when it’s done cooking rather than cooking it until all the liquid has been absorbed.

Earthy mushrooms and savory parmesan complement the fat kernels of Kamut® grain and make this vegetarian main course or side into an unforgettable meal. Pair this with some steamed greens and crusty bread for a hearty dish perfect for chilly winter weather.

Kamut® Grain and Shiitake Risotto with Thyme

If Kamut® berries are hard to come by, you can use wheat berries or even long grian brown rice instead.

• 2 Tbsp Olive Oil, divided
• 1/2 cup Onion, minced
• 1 Tb fresh Thyme, stems removed
• 1 cup Organic Kamut® Berries
• 1/2 cup White Wine, dry
• 2 large Dried Mushrooms, rinsed and drained
• 4 cups Vegetable Stock, divided
• 4 oz fresh Shiitake Mushrooms, stems removed and sliced
• 2 oz Parmesan Cheese, shredded
• 1/4 cup Mascarpone Cheese (optional)
• 2 Tbsp fresh Parsley, chopped

Directions

In a heavy 4-quart pot, sauté onion and thyme in 1 tablespoon of olive oil until the onion are clear and soft. Add Kamut® berries, stir to coat grains thoroughly. Add wine and cook, stirring until absorbed. Add 3 ½ cups of the stock and dried mushrooms, and bring to a boil. Cover, and reduce to a simmer. Set time for an hour.

When the time goes off, check the kamut for doneness. It will probably need another 30 minutes. Take off the lid and stir often until the liquids are very thick. Remove and put it in a food processor bowl. Process until coarsely pureed, then pour in the reserved stock with the machine running. Transfer back to the pan and bring to a simmer again until thick, about 5-10 minutes.

Heat a large sauté pan over high heat. When hot, add the remaining tablespoon of olive oil and swirl pan to coat. Add the shiitakes and stir constantly until seared and shrunken, about 3 minutes. Take off heat and stir in parsley. Stir all but 2 tablespoons of the parmesan and the mascarpone, if using, into the risotto and serve topped with shiitakes and sprinkled with remaining parmesan.  Makes 5 servings.

In honor of National Pie Day, our Meatless Mondays recipe is a quiche. Quiche may not truly be a pie in the strictest sense of the word, but it usually comes in a pie crust and that’s close enough for me. I almost gave you pizza today, but even I think that’s stretching the term “pie” a little too far. I am deeply intrigued by this recipe, since my go-to quiche is a basic spinach quiche (sans bacon in my house).  I love the idea of a teff crust and using Gouda as the cheese is almost drool-inducing.

If you can’t come by teff flour, I am sure this quiche would do just fine in a conventional pie crust. Additionally, because teff flour is gluten free, you could substitute oat flour, sorghum flour or even brown rice flour in its place. That’s a nice added bonus to this recipe- it’s gluten free and you wouldn’t know the difference!

Corn Quiche in Teff Crust

•     1/4 cup Water
•     1/4 cup Sesame Oil
•     1 cup Teff Flour
•     1/8 tsp Salt
•     2 cups Fresh Corn Kernels
•     1 cup Milk
•     4 large Eggs
•     1 few dashes Hot Pepper Sauce (Tabasco or your favorite)
•     1/4 tsp Salt
•     4 oz Gouda Cheese
•     1 small Onion, chopped
•     1/2 medium Green Pepper, minced
•     2 Cherry Tomatoes, sliced thin

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

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

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

This delicious dish comes from customer Lindsay McSweeny. It looks like just the thing for Meatless Monday. Hearty enough to stand alone, this dish can also be served alongside steamed broccoli and crusty bread to make a balanced meal.

Lentil Salad with Smoked Mozzarella and Walnuts

Contributed by: Lindsay McSweeney

This salad can be served hot, at room temperature or refrigerated. If serving cold, add the walnuts, mozzarella and thyme just before serving.

•     1 cup Lentils
•     4 cups Vegetable Broth
•     2 Tbsp Lemon Juice
•     1 Tbsp Mustard
•     5 Tbsp Olive Oil
•     1/4 tsp Sea Salt
•     1/8 tsp ground Black Pepper
•     1 large Red Bell Pepper
•     1/2 cup Walnut Halves toasted and chopped
•     1/3 cup chopped Sweet Onion (Vidalia, etc)
•     6 oz Smoked Fresh Mozzarella, diced
•     2 Tbsp chopped fresh Thyme

Directions

Step 1

Bring the broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl.

Step 2

While the lentils are cooking, mix the lemon juice, mustard, olive oil, salt and pepper together in a bowl or jar.

Step 3

Add the vinaigrette to the warm lentils and toss. Set aside.

Step 4

Roast the red bell pepper by holding it over the open flame of a gas burner with a pair of tongs, turning constantly. Alternatively, rub the pepper with a little oil and put it under a broiler, turning constantly. When the pepper has completely charred, put into a small paper bag and allow to steam for 10 minutes. When finished steaming, rub off the charred skin, slice the pepper open and remove the seeds and white ribs. Dice the pepper into 1/2″ pieces. This step can be done ahead of time.

Step 5

When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.

Notes

Fresh plain mozzarella also works well if smoked mozzarella is not available.

This tasty recipe comes from the Bob’s Red Mill Cookbook and was contributed by Lori Sobelson, our Director of Corporate Outreach. Lori, who also manages the Bob’s Red Mill Cooking School, says this recipe was inspired by Rebecca Wood’s The Splendid Grain. These tender cakes cook up beautifully on a nonstick griddle or griddle pan. You can also use a large nonstick skillet or lightly oiled cast-iron pan. Tomato Chutney is a must-have savory-sweet condiment that makes this a stand out dish for any occasion. We recommend serving these cakes alongside roasted vegetables and crusty bread for a full meal. If pine nuts are out of your budget, try chopped walnuts or hazelnuts for a slightly different flavor.

Grilled Millet and Butternut Squash Cakes

• 1 tsp Mustard Seeds
• 1 cup Hulled Millet
• 1 tsp Curry Powder
• 1 medium Butternut Squash (about 1-1/2 to 2 pounds), peeled and diced
• 1 tsp minced fresh Ginger
• 1 tsp Sea Salt
• 1 cup Pine Nuts, toasted
• 2 handfuls finely chopped fresh Cilantro
• Tomato Chutney (recipe follows)

To toast the mustard seeds, heat them in a dry saucepan over medium-high heat, stirring constantly, until the fist seed pops about 30 to 45 seconds. Add the millet and continue toasting and stirring for 3 to 4 minutes, just until fragrant. Watch closely, as the grain and seeds burn easily. Add the curry powder and toast, stirring, for 30 seconds more.

Slowly pour 2-1/2 cups water into the millet (careful: it will boil up). Add the squash, ginger, and salt, and bring to a boil. Lower the heat, cover and simmer for 25 minutes, or until the millet has absorbed all of the water. Remove from the heat and cool to room temperature. Then stir in the pine nuts and cilantro.

Preheat the griddle or griddle pan.

Form the millet mixture into about 8 patties and cook about 3 minutes per side or until golden brown.

Top each cake with a generous spoonful of Tomato Chutney and serve immediately.

Tomato Chutney

This recipe comes from chef Leena Ezekiel.

• 1 Tbsp Vegetable Oil
• 1 tsp Panch Phoron
• 1-inch piece of fresh Ginger, sliced very thin and cut into slivers, divided.
• 6 large Roma or other ripe tomatoes, diced
• 1/2 cup packed Brown Sugar
• 1/2 tsp Cumin powder, plus more for garnish
• Pinch Chili Powder (optional)
• 1/4 cup Golden Raisins or Sliced Dates
• Kosher or Sea Salt

Heat the oil in a medium saucepan over medium-high heat and add the panch phoron and half the ginger. Once the seeds begin popping, add the tomatoes and cove over medium heat until they soften, about 5 minutes. Add the sugar, cumin, chili powder (if using), and dried fruit and cook for about 5 to 6 minutes, until the mixture begins to thicken and takes on a glossy sheen.

Season to taste with salt and garnish with the remaining ginger and a sprinkle of cumin, to taste.

Serve warm, at room temperature or cold. Store in a jar in the refrigerator for up to a week.

This recipe from the Bob’s Red Mill Cookbook is just the thing to kick off the New Year! Serve with sauteed greens or a salad and you have yourself a hearty, and healthy, meal.  Make this even healthier by using whole wheat pasta or make it gluten free by substituting your favorite gluten free pasta. Feta cheese can be left out to make this dish vegan.

Herbed Garbanzos and Parsley with Penne

• 1 Tbsp Olive Oil
• 1 medium Red Onion, chopped
• 2 Garlic Cloves, minced
• 2 cups cooked Garbanzo Beans
• 1 cup Vegetable Stock
• Grated Zest of 1 Lemon
• Freshly squeezed juice of 1 Lemon
• 1 tsp Cumin
• 1/4 tsp dried Oregano, or 1 tsp finely chopped fresh Oregano
• 1/4 tsp Sea Salt
• 1/2 tsp ground Ancho Chili Pepper
• 1/2 tsp smoked Paprika
• 1 pound Penne Pasta
• 1 cup chopped Flat-leaf Parsley
• 1/4 cup crumbled Feta Cheese (optional)

Heat the oil in a large, nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until the onions are browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes, then stir in the garbanzo beans, stock, lemon zest, lemon juice, cumin, oregano, salt, chili pepper and paprika. Cover, reduce heat to low and simmer for 5 minutes.

Meanwhile, cook the pasta in a large pot of oiling, salted water, until barely tender, about 7 minutes. Drain and return to the pot.

Add the garbanzo mixture to the pasta and cook over medium-low heat, stirring gently, until the pasta has absorbed most of the liquid, about 2 to 3 minutes. Stir in the parsley, transfer to a warmed serving bowl, top with feta, if you like, and serve immediately.