This salad is ripe with the flavors of rhubarb, herbs and delicious, juicy strawberries. We use our own Hard Red Spring Wheat Berries, simmered in chicken stock until they are nice and tender, yet still slightly chewy. Chopped rhubarb is tossed with honey and a dash of salt and baked in the oven for a few minutes until just brown. We use slivered almonds, also baked in the oven until slightly golden, for added crunch, protein and healthy fat.
The dressing is a homemade blend of sherry vinegar with olive oil, honey and minced shallots. Everything is tossed together with herbs like minced tarragon and basil, seasoned with a sprinkle of sea salt and mixed with microgreens and crumbled queso fresco. Were not even kidding, this salad is amazing and loaded with flavor. Plus, its nutritious, and the wheat berries add plenty of protein, fiber and iron. Theres really nothing not to like, so we encourage you to give this one a try.
This is a great recipe for all of you quiche lovers out there. Not only is it loaded with springtime veggies like sliced asparagus and thinly sliced leeks, ingredients like minced garlic, freshly chopped thyme, salt and pepper, and parmesan cheese pack these little tarts with flavor. Of course, everyone knows eggs are a great source of protein as well. The tart crust is homemade, using our Gluten Free 1-to-1 Baking Flour, milk and coconut oil. You can make this quiche in a regular pie pan and simply slice it, or you can use cute little tart pans to make individual quiches, perfect for parties and dinners with family and friends. Mini quiches also make for great appetizers and the veggie ingredients can be mixed and matched to suit your tastes and the seasons.
Speaking of tarts, this recipe is a great brunch option that is sure to please your quiche lovers in the house. Organic Spelt Berries are full of nutritious fiber, iron and magnesium, and have a sweet, nutty flavor that goes great with the flavors of cold-smoked salmon and creme fraiche. Other spring veggies like baby spinach, asparagus and shallots complete this dish, coupled with seasonings like ground nutmeg and pepper.
Start this recipe by first making the crust, using Unbleached White All-Purpose Flour blended with cold cream cheese, unsalted butter, salt and Organic Spelt Flour. Youll need a rolling pin to make the crust and either a tart pan with a removable bottom, or a regular pie pan if you want to serve it more like a pie instead. Once youve made the crust, you can follow the instructions and add in the fillings before popping it into the oven until browned and the filling is set. When youre ready to dig in, cut it into wedges and serve at room temperature or slightly warmer than room temp. Your guests will love this light, fresh, springtime recipe.
As you can see, there are many ways to use up all that beautiful fresh produce that is abundant in the spring. From fava beans that we use in this yummy fava bean dip, to fruits like apricots and strawberries, to the rhubarb and asparagus found in the recipes just, creative ideas abound on ways to incorporate these foods into your weekly menu. This nice thing is that when you do, not only are you pleasing your taste buds, youre painlessly feeding your body foods loaded with vital nutrients. We call that a win-win.
