Recipe by: Brooke Lucy for Bluebird
Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3 cups grated zucchini (about 2 medium) 3/4 cup Bluebird's Farro Porridge — dry (yields 1 1/2 cups of cooked porridge) 1 large egg 1/4 cup Bluebird's Emmer Flour 1/2 cup vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to... Continued
Recipe by: Bluebird
Grain Farms Servings: 4 Ingredients: 1 Cup Bluebird Grain Farms Cracked Farro Porridge 1 Pinch sea or kosher salt 1/2 Teaspoon cardamom 3 Cups whole milk 1/2 Cup sugar 1/2 Teaspoon vanilla 1/2 Cup cream 1 Teaspoon rosewater * Optional 1/4 Cup roasted pistachios, chopped (roast for 6 minutes at 325 degrees) Method: Place... Continued
Not exact matches
Recipe by Brooke Lucy for Bluebird
Grain Farms Posole is a delicious, hearty soup that can
serve as a full meal unto itself.
Compliments of Bluebird
Grain Farm Kitchen Recipes Yields 6 Servings Ingredients: 3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes,... Cont
Grain Farm Kitchen Recipes Yields 6
Servings Ingredients: 3 Cup Water 1 Cup whole
grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes,... Cont
grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes,... Continued
As a result of his tenure at NHPS, they now boast that the pastas, breads, and rice that students eat are always whole
grain; chicken nuggets and other breaded, highly - processed proteins have been replaced by chicken that is roasted on the bone; 100 % of their schools have salad bars, all of which
serve fresh vegetables prepared from scratch; and, at the time of his departure in 2012, over 170,000 pounds of produce had been purchased from local
farms.
Mead School District
served a local lunch in elementary schools with roasted chicken, Shepard's
Grain wheat rolls, Washington milk, and an assortment of local produce, and highlighted the
farms in their specially - decorated cafeterias.
In medium bowl, combine all ingredients and
serve immediately with whole
grain tortilla chips like Lundberg Family
Farms Grounded Snacks Red Rice & Quinoa Tortilla Chips.