Ancient Grains Power Bowl

 

Ancient grains are everywhere right now--and rightfully so. This group has remained relatively genetially unchanged for millenea, a trait that is unheard of in today's major grains such as modern corn, rice, and wheat. Their tried and true qualities are said to be higher in vitamins, minerals, fiber, and flavor.

Our Jansal Valley® ancient grain blend combines  farro, freekeh, grano, red rice, rye berries and wheat berries. This particular balance has been specially selected for even cooking and harmonious flavors and textures.

Ancient grains are excellent in soups, salads, as a side, or even in place of hot breakfast cereals. Here we are combining them with nutritional power houses for an Ancient Grains Power Bowl to fuel you through your day.

 

Ancient Grains Power Bowl

 

Ingredients


1 pkg Jansal Valley® Ancient Grains
1 C Rainbow Carrots / roughly chopped
1 C Brussels Sprouts / washed / quartered
½ C Endive / halved
½ C Radicchio / halved
¼ C Watercress / washed / trimmed
½ C L’essence du Fromage®Crème Fraîce
¼ C Walnuts / toasted / roughly chopped
1 Grapefruit / segmented
Salad Dressing of Choice / to taste

 
 

Method


Preheat oven to 375°F. Cook grains according to package instructions, chill, and reserve. Roast Brussels sprouts in the oven for 25 minutes, or until tender. Chill and reserve. Grill endive and radicchio, slice ¼” thick. Chill and reserve. To serve, divide grains evenly among four bowls. Arrange grapefruit, watercress, endive, radicchio, and Brussels sprouts on top. Top Brussels sprouts with crème fraîche and toasted walnuts. Finish with choice of salad dressing, salt, and pepper.

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Wainer Family Farm Pea Green Salad

 

Pea Greens are finally ready for harvest at the Wainer Family Farm™! These young and tender pea vines have a mild sweetness similar to snap peas and are rich in nutrients. You can easily swap these in for any other leafy green in salads, like we've done in this recipe, or cook them down as you would baby spinach. While these have been most often used in Asian cuisine, their delicate, spring flavor is incredibly versatile.

 
 

Wainer Family Farm Pea Green Salad

 

Ingredients


4 C Wainer Family Farm™ Pea Greens
2 C Frisee Lettuce / chopped
2 C Romaine Lettuce / chopped
1 bulb Fennel / shaved
1 English Cucumber / seeded / sliced
2 Shallots / shaved
½ C Jansal Valley® Sliced Almonds / toasted
1 C Creamy Dressing of Choice
      (see bonus recipe below for a Crème Fraîche & Poppy Seed             Dressing!)
Salt & Pepper / to taste

 

Method


Rinse, drain, and dry the salad greens. Prepare the remaining salad ingredients. To serve, mix the greens together & place on a serving tray. Top with remaining ingredients, then drizzle with dressing. Serve chilled or at room temperature.

 

Crème Fraîche & Poppy Seed Dressing

 

Ingredients


1 C L’essence du Fromage® Crème Fraîche
¼ C Apple Cider Vinegar
½ C Buttermilk
¼ C Scallions / sliced
2 T Honey
1 clove Garlic / minced
2 T Flat Leaf Parsley / minced
2 T Fresh Dill / chopped
2 T Poppy Seeds
1 T Jansal Valley® Herbes de Provence
Salt & Pepper / to taste

 

Method


In a mixing bowl, whisk together crème fraîche, vinegar, buttermilk, and honey. Fold in the remaining ingredients, season with salt & pepper, and serve.

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Lemon Curd Tiramisu

 

Lemon Curd Tiramissu

 

Ingredients


For Cake:
6 Eggs
1 C Granulated Sugar / sifted
1 C All Purpose Flour / sifted
2 t Kosher Salt
For Honey Syrup:
1 jar Jansal Valley® Tangerine Honey
½ C Water

For Filling & Garnish:
1 C Mascarpone / room temperature
½ C Greek Yogurt
1 jar Kilchurn Estate® Lemon Curd
Pinch of Kosher Salt
2 pts Fresh Blueberries
1 Lemon / zested
Edible Flowers

 

Method


For Cake: Preheat oven to 325°F. Grease & line an 8 x 8 x 2 pan.

In the bowl of a stand mixer with the whisk attachment in place, beat eggs and sugar together for 8-10 minutes on medium speed. The eggs should at least double in volume. With the mixer running on low, sift in the flour and kosher salt. Mix just to incorporate.

Pour the batter into the prepared pan. To release air bubbles from the batter, run a tooth pick through it a few times, then tap the pan against the counter.

Place the pan into the preheated oven, and bake for 15-20 minutes, or until the cake has risen. Rotate the cake, and cook for another 10-15 minutes, until completely set. Remove the pan from the oven, and allow the cake to cool completely before slicing into 1inx2in sticks. Spread the cake sticks onto a sheet pan and allow them to dry out a bit while you prepare the rest of the recipe.

For Honey Syrup: Combine honey and water in a small sauce pan, and bring to a boil.  Allow the syrup to reduce for 10-15 minutes. Transfer to a bowl, and set aside.

For the filling: combine the mascarpone, yogurt, and salt in a mixing bowl.  Fold in the lemon curd, and set aside.

To build the tiramisu: Place a layer of the cake pieces into the bottom of a clear serving dish. Brush the cake with a bit of the honey syrup, then cover with a layer of the lemon curd mixture. Add a layer of blueberries, then continue to layer the cake, lemon curd mixture, and blueberries until the serving dish is filled. Garnish the top of the dish with fresh berries, lemon zest, and edible flowers. Allow the tiramisu to sit, refrigerated for at least 2 hours before serving. 

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Super Food Smoothie Bowl

Super Food Smoothie Bowl

 

Ingredients


FOR SMOOTHIE:
2 C Greek Yogurt
¼ C Skim or Soy Milk
1 Avocado / halved / cored / peeled
1 Banana / peeled
2 T Jansal Valley® Cinnamon Honey
¼ t Ground Cinnamon
1 T Powdered Sugar

FOR TOPPINGS:
½ C Jansal Valley® Banana Nut Granola
½ C Fresh Blueberries
¼ C Almond Butter
2 T Black Chia Seeds
½ Banana / sliced
Optional: Cinnamon Honey / to drizzle

 

Method


In a blender, combine all smoothie ingredients and blend until well combined. Thin with milk as needed to achieve desired consistency. Transfer the smoothie to a chilled bowl and arrange assorted toppings in the bowl. Enjoy right away for a super food packed breakfast or light lunch.

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Garnish and Serve

You've asked, and we're here to answer: what's that garnish?

All of these are super, super simple to use. Nearly all of them require little-to-no effort aside from taking the product out of its package. They provide easy, eye-catching, impressive finishes to so many dishes that we make in the test kitchen.  

See below for our favorite and most often used garnishes that you may have spotted in our recent posts.

 
 

 Pickle Skewers- pickled garden vegetables, spicy cocktail onions, cornichons, jalepeno stuffed spanish olives. perfect for a bloody mary, or a new take on for a dirty martini. more color, texture, and bite than the traditional olive.
Mango Pearls- a fun, easy introduction to gastronomy. Unique and easy to use. Brightness in color & flavor are matched with an exciting, caviar-like pop. Perfect to garnish summery, tropical drinks or to watch dance in a champagne flute
Chocolate Mint- the refreshing qualities of mint combined with the richness and depth of chocolate, all packed into fresh leaves are ready to be muddled into a Mojito or blended into a Mudslide.

 

 
appetizer garnish
 

Black Lava Salt- the stark black, slightly shiny finish to this charcoal-infused sea salt is a perfect finishing salt for any dish featuring bright colors. Crunchy & savory with a hint of earthy black lava, this salt provides contrast in many ways.
Edible Herb Flowers-beautiful in flavor & looks, edible herb flowers like chive blossoms, African flowering basil, and fennel flowers offer delicate versions of their full-grown relatives’ flavors. Pluck off the petals and sprinkle them over a dish as a bright garnish, or leave them whole in the body of a summer salad or as a pop of color on a cheese board. 
Citrus Dust- all natural dried citrus fruit is ground in a blender to a super-fine dust and used as an easy, but elegant, unexpected, and bright garnish. Sprinkle it over the rim of a dish as a fragrant frame, or finish a dish with it as you would salt & pepper. It’s bright yellow-orange color pairs perfectly with seafood, poultry or grilled vegetables. 

 

 
dinner garnish
 

Spicy Radish Sprouts- the familiar bite of radishes combined with the light crunch of sprouts,  the bright whites, purples, yellows, and greens and a unique, wild shape are a natural way to enhance any salad, chilled noodle dish, or sandwich. We love them as a spicy addition to a cheese board.
Lavender Salt- French Atlantic grey sea salt with blue lavender flowers provide lightness & floral notes to any Spring or Summer dish. Beautiful to sprinkle over a soft cheese or fresh fruit. Perfect for rimming a glass of fruity, white sangria.  
Fresh Farmer's Cheese- versatile, creamy, and tender- this multi-purpose cheese can be crumbled, grated, shredded, or melted to finish a dish. It’s bright, white color and interesting texture add visual appeal to the dish as well. 

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Color Coded Guide to Produce

Fall Winter Produce Planner

See the Sid Wainer Fall Menu Planner here

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