Welcome to the first episode of
Fresh Pickings, a podcast that takes a closer look at everyday ingredients--what makes them extraordinary, and how you can incorporate them into your recipes and diet. On this episode, we are diving into the world of old fashioned oats. We talk to Mary Izett, co-host of
Fuhmentaboudit about what makes oats, “old-fashioned,” the health benefits of oatmeal, and how oats are used to brew beer. Then, Cathy Erway, host of
Eat Your Words, will share her recipe.
Peachy Salad with Savory Toasted Oats
- 1/4 cup Bob’s Red Mill Organic Regular Rolled Oats
- 2 Tbsp Extra-Virgin Olive Oil
- Pinch of Salt, Pepper, and Cayenne Pepper (latter optional)
- 1 Peach (or Nectarine), thinly sliced
- 1 tsp Balsamic Vinegar
- 1 tsp Extra-Virgin Olive Oil
- About 4 cups assorted Baby Lettuces
Makes 2-3 servings
Heat the 2 tablespoons of oil in a pan over medium-high heat about 30 seconds, or until hot. Add the oats and shake or stir the pan to coat them all in the oil.
Reduce heat to medium-low and sprinkle with the salt, pepper, and optional cayenne. Cook, stirring frequently, another 1-2 minutes, or until the oats appear lightly toasted (careful to watch for any signs or smells of over-toasting or burning).
Remove from the pan immediately and set aside to cool.
Toss the lettuces and the peach slices in a large bowl, and drizzle in the balsamic vinegar and remaining olive oil. Toss to coat thoroughly, and divide among serving dishes. Top each with the cooled oat topping and serve immediately.
Recipe link:
http://noteatingoutinny.com/2015/08/11/peachy-salad-with-savory-toasted-oats/
Recipe by Cathy Erway
Visit BobsRedMill.com/FreshPickings for information, products, coupons, and more.
Related Products
