Bob's Red Mill: Fresh & Seasonal

Fresh & Seasonal 10 FRESH PICKS FROM THE FARMERS MARKET

Table of Contents With summer stretching out before us, there’s nothing we enjoy more than exploring our local farmers markets for the freshest produce, and combining them with simple, wholesome ingredients to create a seasonal feast! Check out our fresh picks below, and get ready to create something delicious. • Gluten Free Peach Dutch Baby • Grain Free Strawberry Scones • Blueberry and Feta Quinoa Salad • Grain Free BLT • Gluten Free Corn Fritters • Mediterranean Sorghum Grain Bowl • Protein Ranch Dressing

• Strawberry Basil Farro Salad • Grain Free Cheesecake Bars • Stone Fruit Crisp

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Gluten Free Peach Dutch Baby

Ripe peaches kissed with the zing of fresh lemon zest are the star of this Gluten Free Peach Dutch Baby. Garnish it with toasted sliced almonds, a sprinkle of powdered sugar and a dollop of whipped cream for a memorable breakfast or brunch.

INGREDIENTS 3 Eggs, room temperature ⅓ cup Dark Brown Sugar, packed ¾ cup Whole Milk ½ tsp Vanilla 2 tsp fresh Lemon Zest ¾ cup Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour ½ tsp Kosher Salt

4 Tbsp Unsalted Butter 2 ¼ cups Peaches, fresh or frozen 1 Tbsp Honey GARNISH ⅓ cup sliced Almonds, toasted 1 Tbsp Powdered Sugar

Lemon Wedges Whipped Cream

INSTRUCTIONS • Preheat the oven to 425°F. Combine eggs, brown sugar, whole milk, vanilla and lemon zest in a small mixing bowl and whisk until smooth. • In a separate medium-sized mixing bowl, combine flour and salt. Pour the milk mixture into the dry and whisk just until combined and smooth. • Heat a 10-inch cast iron pan over medium heat and melt butter. Add peaches and honey and sauté for several minutes, until peaches soften slightly and take on some color, 2–3 minutes. (Note: If using frozen peaches, cook for 7–8 minutes.) • Pour batter over the peaches and immediately transfer pan to preheated oven. Bake until a deep golden brown and slightly rumpled looking, 20–25 minutes. • Remove from the oven and garnish with toasted almonds and powdered sugar. Add a good squeeze of fresh lemon juice.

• Slice the pancake into wedges and serve warm with whipped cream.

Makes 4–6 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Grain Free Strawberry Scones

These sweet and tender grain free scones taste just like strawberry shortcakes and are perfect for your next brunch.

INGREDIENTS 1 package Bob’s Red Mill ® Grain Free Flatbread Mix ¼ cup solid Coconut Oil ¼ cup Milk or Dairy Free Milk 2 Eggs 1 cup chopped Strawberries 1 tsp Bob’s Red Mill ® Organic Coconut Sugar or Golden Monk Fruit Sweetener INSTRUCTIONS • Preheat oven to 400°F.

• Pour flatbread mix in a medium bowl. Add solid coconut oil. Using a fork, cut oil into the mix until mixture looks like coarse pebbles. Place in the freezer for 10 minutes. • Once chilled, add milk and eggs and stir gently until just mixed. Gently fold in strawberries until they are evenly distributed. Pour onto a piece of parchment paper. Wet your hands with water and form mixture into an 8-inch circle about 1 inch thick. Place the parchment paper in a 10-inch cast iron skillet or on a sheet pan. • Slice into six even triangles and sprinkle with coconut sugar or monk fruit sweetener. Bake for 20–25 minutes, or until golden brown. Allow to rest for 5–10 minutes before serving. Makes 6 scones.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Blueberry and Feta Quinoa Salad For a delightfully cool and easy summer meal, this blueberry and feta quinoa salad is an excellent choice. Quick-cooking quinoa keeps kitchen time minimal, feta adds a nice salty bite, and blueberries offer a sweet taste of summer.

INGREDIENTS 2 cups Water ½ tsp Salt 1 cup Bob’s Red Mill ®

⅛ tsp Black Pepper 1 ¼ cups fresh Blueberries 1 cup seeded and diced Cucumber 1 cup crumbled Feta ½ cup thinly sliced Green Onions 1 cup minced fresh Mint

Organic Quinoa Grain 2 Tbsp Extra Virgin Olive Oil 2 Tbsp White Wine Vinegar 1 Tbsp Honey ¼ tsp Salt

INSTRUCTIONS • Place water and salt in a medium pot and bring to a boil. Add quinoa, reduce heat to a simmer, cover and cook for 12 minutes. Remove from heat, drain, rinse in cold water and let cool for at least 30 minutes. • In a large bowl, whisk together oil, vinegar, honey, salt and pepper. Add cooked and cooled quinoa, blueberries, cucumber, feta and green onions and toss to mix. Just before serving, gently mix in diced fresh mint. Makes 4–8 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Grain Free BLT A summer staple, BLTs are the perfect use for those sun-ripened tomatoes and fresh lettuce that beckon from every market. Pair it with our Grain Free Flatbread for a truly special seasonal treat. INGREDIENTS 2 Eggs ¼ cup Oil ¼ cup Water 1 package Bob’s Red Mill ® Grain Free Flatbread Mix Mayonnaise or other sandwich spread, to taste 2–4 leaves of Lettuce 4 slices Thick-Cut Bacon, cooked 2 vine-ripened Tomatoes, sliced ¼ -inch thick Salt and pepper, to taste INSTRUCTIONS • Preheat oven to 400°F; oil a baking sheet or line with parchment paper. • Whisk together eggs, oil, water and bread mix in a large bowl. Let sit for 5 minutes. • Divide dough in half and scoop into two 6-inch rounds, using wet hands to smooth edges. • Bake until golden, about 15 minutes. Let cool, then slice in half horizontally and spread with mayonnaise or other sandwich spread. Layer bottoms with lettuce, bacon and tomatoes, seasoning with salt and pepper to taste, then add tops and enjoy! Makes 2 sandwiches.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Gluten Free Corn Fritters Crisp summer corn, plenty of fresh herbs and a touch of our Gluten Free 1-to-1 Baking Flour make these gluten free corn fritters irresistible!

INGREDIENTS 3 cups fresh Corn Kernels 5 Scallions, chopped ¼ cup chopped fresh Basil ¼ cup shredded Cheddar ¼ cup shredded Parmesan cheese ½ tsp Garlic Powder ¼ tsp Cayenne Pepper

2 tsp Kosher Salt ¾ cup Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour 4 Eggs 2–3 Tbsp neutral Oil Sour Cream and chopped Herbs, for garnish

INSTRUCTIONS • Add corn to a large bowl and stir in scallions, herbs and shredded cheeses. Add garlic powder, cayenne, salt and flour. Mix until flour evenly coats the corn. • Make a well in the center and add eggs. Lightly whisk eggs to break up the yolks before stirring to combine with the rest of the ingredients. • Heat a seasoned skillet or nonstick pan over medium-high heat and add oil until it shimmers. Add ¼ cup portions of batter, flatten slightly and cook for 2–3 minutes. Flip and cook for an additional 2–3 minutes, until both sides are golden brown. Remove hot fritters to a cooling rack. • Serve warm with sour cream, and garnish with fresh herbs. Makes 8 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Mediterranean Sorghum Grain Bowl This incredibly delicious grain bowl starts with our whole grain sorghum and is topped with fresh veggies, garbanzo beans, kalamata olives and more. Perfect for an al fresco feast!

INGREDIENTS ½ cup Bob’s Red Mill ® Sorghum Grain

½ cup Kalamata Olives ¼ cup chopped Cilantro ¼ cup fresh squeezed Lemon Juice 4 Tbsp Olive Oil ½ tsp Black Pepper ½ tsp Salt

1 ½ cups Water 2 cups Arugula 1 cup cooked Chickpeas 1 cup Cherry Tomatoes, sliced

1 Cucumber, diced ¼ cup Feta Cheese

INSTRUCTIONS • Rinse sorghum and place in a pot with water. Bring to a boil, cover, reduce heat and simmer for 50–60 minutes, or until tender. Drain excess water and set aside. • Divide cooked sorghum between two large bowls and top with arugula, chickpeas, tomatoes, cucumber, feta cheese, olives and cilantro. • Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper, and devour! Makes 2 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Protein Ranch Dressing This creamy and delicious ranch dressing has a secret ingredient: Almond Protein Powder. Use it as a salad dressing or a dip for veggies, or (if you're feeling saucy) pizza!

INGREDIENTS 1–1 ¼ cups Almond Milk, divided 1 Tbsp Lemon Juice 1 Tbsp Apple Cider Vinegar ½ cup Bob’s Red Mill ® Almond Protein Powder 1 tsp Kosher Salt ½ tsp dried Chives ½ tsp dried Dill

½ tsp dried Parsley ½ tsp Onion Powder ¼ tsp Garlic Powder ¼ tsp coarsely ground Black Pepper INSTRUCTIONS

• Whisk together 1 cup almond milk, lemon juice and cider vinegar. Add almond protein powder, salt, herbs and spices and whisk until smooth. Add additional almond milk to reach desired consistency. • Use immediately or store, chilled, for up to 7 days. Makes 1 ½ cups.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Strawberry Basil Farro Salad

Sweet basil and strawberries, chewy whole grain farro and a tangy, creamy dressing makes this Strawberry Basil Farro Salad a winner on your summer dinner table.

INGREDIENTS DRESSING 2 Tbsp minced Shallots 2 Tbsp Lemon Juice 1 Tbsp Balsamic Vinegar 1 Tbsp Honey 1 tsp Dijon Mustard ½ tsp Salt

SALAD 1 lb fresh Strawberries, sliced 2 cups Bob’s Red Mill ® Organic Farro , cooked according to package directions and chilled ½ cup sliced Almonds, toasted 2 oz torn Basil

1 tsp Poppy Seeds ½ cup Canola Oil or Light Olive Oil

INSTRUCTIONS • Place all dressing ingredients except the oil in a blender or food processor and process until smooth. • Slowly stream in oil and let mix until smooth, creamy and emulsified. Store chilled until ready to use. • Toss farro, strawberries and almonds with dressing. Add basil and gently toss to combine. Serve chilled or at room temperature. Makes 4–8 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

GrainFreeCheesecakeBars

These creamy and delicious cheesecake bars feature a flavorful crust made with our Grain Free Blueberry Muffin Mix. Make them the night before you plan to enjoy them!

INGREDIENTS 1 package Bob’s Red Mill ® Grain Free Blueberry Muffin Mix 8 Tbsp Unsalted Butter, melted 16 oz Cream Cheese, softened 1 cup Sugar

½ cup Sour Cream 3 Eggs, beaten 2 tsp Vanilla Extract 1 tsp Lemon Juice 2 cups fresh Blueberries

INSTRUCTIONS • Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray and line with parchment paper. Allow parchment to extend over the sides of the baking dish to help lift the cheesecake when it is done. • In a food processor, process Blueberry Muffin Mix until the blueberries are broken down and resemble coarse crumbs. Add melted butter and process to combine. Press the mixture into the prepared dish to form the crust. Bake for 15 minutes, then allow to cool slightly while you make the filling. • With a hand-held mixer or a stand mixer, beat cream cheese and sugar until smooth (1–2 minutes). Add sour cream, vanilla extract, beaten eggs and lemon juice. Mix until just combined. • Pour filling over the crust. Put an empty 9 x 13-inch pan on the oven rack in the lower third of the preheated oven. Place the cheesecake pan in the 9 x 13-inch pan and carefully pour boiling water into the larger pan until the water comes about halfway up the sides of the smaller pan. • Bake for 45–50 minutes, until the center is just set. Turn oven off, crack the door open and allow cheesecake to cool for an hour in the oven. The water bath, along with the gentle cooling, will help to ensure a crack-free cheesecake. Then remove cheesecake and allow it to fully cool before refrigerating. Chill overnight, then top with blueberries and cut into 16 bars.

Makes 16 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

Stone Fruit Crisp This delicious crisp can be made with whichever stone fruit are freshest and sweetest at your farmers market. It’s also a wonderful use for imperfect-looking produce, as the delicious fruit is chopped and baked under a sweetened oat topping.

INGREDIENTS TOPPING 1 cup Bob’s Red Mill ® Regular Rolled Oats ⅓ cup Bob’s Red

FILLING

4 lb assorted

Stone Fruits (peaches, plums, nectarines), pitted and sliced ½ -inch thick 1 Tbsp Lemon Juice 1 tsp Vanilla Extract

¾ cup Sugar ¼ cup Cornstarch ¼ tsp Salt ½ tsp ground Cinnamon ¼ tsp Ground Ginger ⅛ tsp ground Nutmeg

Mill ® Unbleached White All-Purpose Flour ½ cup Brown Sugar ½ tsp Salt ½ cup cool Butter

INSTRUCTIONS • Preheat oven to 350°F. • In a small bowl, combine oats, flour, sugar and salt. Add cool butter and mix until smooth. • In a large bowl, combine sugar, cornstarch, salt and spices. Add sliced fruit, lemon juice and vanilla extract and mix gently to combine. • Pour filling into a 2-quart baking dish and sprinkle topping evenly over the top. • Bake until filling is bubbling, 60–70 minutes. Let cool 1 hour before serving. Makes 8–10 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET

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