Farro Ricotta Cake

Ingredients 1 cup Organic Farro 3 cups Water 2 cups Milk 1 cup Sugar Zest from one Lemon 1 Cardamom Pod (or 1/8 tsp ground Cardamom) 2 tsp Vanilla Extract 1/4 tsp Kosher Salt 1 cup Ricotta Cheese 4 Eggs separated 1/4 cup Golden Raisins 2 Tbsp Orange Liqueur 1 zest of one orange 1/4 cup Powdered Sugar Instructions Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside. Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool. Add ricotta, egg yolks, raisins, liqueur and zest from 3/4 of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much. Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-stick spray and covering the bottom with a circular piece of parchment paper. Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan. To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate. Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.
by Bob's Red Mill via Endless Supplies Store - Brands

Savory Spring Dutch Baby

Ingredients 3 Eggs 3/4 cup Milk 1/4 cup melted butter + 1 Tbsp cold or room temperature Butter 3/4 cup Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour 1 Tbsp minced Parsley 1 Tbsp minced Tarragon 1/2 tsp Lemon Zest 1/2 tsp Salt 1/2 tsp Ground Black Pepper Sautéed Leeks, Roasted Asparagus, and 1 – 2 Fried Eggs to serve (see below for recipes) Instructions Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, zest, salt, and pepper, and gently whisk until smooth. Carefully remove hot cast iron pan from oven and place remaining 1 Tbsp butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, about 20 – 25 minutes. Carefully remove the Dutch baby from the oven and decorate with sautéed leeks, roasted asparagus, and fried eggs to serve. Recipe Notes Sauteed Leeks 2 large Leeks, cleaned well 1/4 cup Butter or Coconut Oil 1/2 tsp Salt Slice leeks into 1/4-inch thick rounds, white and light green parts only. In a large saute pan, melt butter over medium heat. Add leeks and salt and cook, stirring occasionally, until soft. Roasted Asparagus 1 bunch Asparagus (about 2 lbs) 2 Tbsp Olive Oil Salt and ground Black Pepper to taste Preheat oven to 425°F; line a sheet tray with parchment paper. Toss asparagus with oil, salt, and pepper; spread in an even layer on prepared sheet tray. Roast, stirring once, until soft and beginning to brown on the tips, 10 – 15 minutes.
by Bob's Red Mill via Endless Supplies Store - Brands

The Peaceful Commute

Clif Bar employee Kris Klotzbach has never once driven her car to the office in the four years she’s worked here, and she lives 20 miles away ...
by Clif Bar & Company via Endless Supplies Store - Brands

Spicy Chickpea Quinoa Patties

INGREDIENTS: 1.5 cups precooked Bob’s Red Mill tri-color (cook according to package instructions) 1 can organic chickpeas (garbanzo beans) – drained and rinsed 1/4 cup fresh parsley 1/4 of a medium white onion 2 cloves of garlic, peeled and smashed 4 TBSP gluten-free flour (or any regular flour will do if you’re not gluten free) 2 TBSP fresh lemon juice 1/4 cup olive oil 1 tsp lemon zest 1 tsp cumin 1 tsp coriander 1 tsp sea salt 1 tsp cayenne pepper 1 tsp garlic powder DIRECTIONS: Put all ingredients into a food processor (except for the quinoa) and process until smooth. Turn the mixture into a large bowl and add the quinoa. Blend well until quinoa and chickpea mix are fully incorporated. Coat the bottom of a pre-heated pan with a little olive oil and drop spoonfuls of mixture into the pan to create patty shapes. Fry on each side on medium heat for about 3-4 minutes (or until golden brown). TO SERVE: They make great snacks as is, or serve them with a side of homemade yogurt dressing (below), fresh cucumbers and fresh tomatoes. RECIPE FOR YOGURT DRESSING: 1/2 cup greek yogurt 1 tsp salt 1 tsp pepper 1 tsp garlic powder lemon zest from 1 lemon juice from 1/2 a lemon Place all ingredients in a cup and whisk. Then, slowly drizzle water into the mixture until dressing reaches desired consistency.
by Bob's Red Mill via Endless Supplies Store - Brands

Farro Niçoise Salad

Ingredients 1 cup Organic Farro 3 cups Water 1/2 tsp Salt 1/4 cup diced Shallot 1/4 cup minced Parsley 2 Tbsp minced Chives 2 Tbsp minced Tarragon Zest of one Lemon about 1 Tbsp 2 Tbsp Lemon Juice 1 Tbsp Capers 1 tsp Dijon 1/3 cup Extra Virgin Olive Oil 8 Tomato Wedges 4 Hard-Boiled Eggs sliced 1 cup pitted Niçoise or Kalamata Olives 1 lb blanched and cooled Green Beans see below* Instructions In a 2-quart pot, bring water and salt to a boil. Add farro, reduce heat to a simmer, and cook until soft, about 30 minutes. Drain off hot water, rinse thoroughly with cold water, and drain well. Store chilled until ready to serve. In a blender or food processor, combine shallot, herbs, lemon zest and juice, capers, and Dijon mustard. Process into a rough paste then, with the machine running, slowly stream in the olive oil. Continue to process until the oil is evenly incorporated and emulsified. Toss cooked and cooled farro with the dressing. Place dressed farro on a main serving platter or individual serving plates and decorate with tomatoes, eggs, olives, and green beans. Recipe Notes *To blanch green beans, bring a large pot of salted water to a rolling boil. While the water comes to a boil, set out a large bowl of ice water. Place the cleaned and trimmed green beans in the boiling water and let cook until tender and bright green, about 2 - 3 minutes. Immediately remove the beans from the boiling water and plunge directly into the bowl of ice water to stop the cooking. Let the beans sit in the ice water until cool to the touch, 3 – 5 minutes. Drain thoroughly and serve.
by Bob's Red Mill via Endless Supplies Store - Brands

Savory Waffles with Cheddar, Dill and Ham

INGREDIENTS: 2 large eggs 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix 3 tablespoons oil 1/2 teaspoon Dijon mustard 1 cup water 1/2 cup diced ham 1/2 cup grated sharp cheddar 1 tablespoon chopped fresh dill, plus extra for garnish if desired Optional, for topping: Fried eggs, butter DIRECTIONS: Preheat waffle iron. In a medium bowl, beat eggs with a whisk until fluffy. Add waffle mix, oil, water, and dijon mustard and mix until just combined – it will be lumpy. Fold in the ham, cheddar, and dill – again, mix until just combined. Pour batter (according to your waffle iron’s directions) into preheated waffle iron and bake according to waffle iron manual – my waffles took 3 minutes. Continue to repeat this step until all the batter is gone. Serve immediately — I recommend topping with some butter, a fried egg (runny yolk!) and additional fresh dill.
by Bob's Red Mill via Endless Supplies Store - Brands