Outdoor Entertaining

Outdoor Entertaining FRESH RECIPES FOR THE BACKYARD & MORE

Table of Contents

Spring is here, with the promise of summer stretching out ahead. Is there any better time to enjoy the great outdoors with a delicious meal? We’ve gathered our favorite recipes, bursting with market-fresh produce, for you to enjoy al fresco this season.

• Poke Nachos with Sesame Crackers • Vegan Burmese Tofu Feta • Farro Salad with Grilled Summer Vegetables • Market Greens with Millet • Lentil Quinoa Burgers • Vegan Burger Buns • Lemon Blueberry Yogurt Bark • Jammy Hand Pies

• Gluten Free Blueberry Muffins • Lemony Blackberry Shortcakes

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Poke Nachos with Sesame Crackers Poke (pronounced poh-kay) is a traditional Hawaiian delicacy made from diced fresh ahi tuna tossed with a savory marinade and aromatics like garlic, ginger and scallions. We added avocado and cucumber, as well as our delicious Sesame Oat Crackers!

INGREDIENTS 2 Tbsp Coconut Aminos or Soy Sauce 2 tsp Rice Vinegar 1 tsp Sesame Oil 1 tsp freshly minced Ginger 1 clove Garlic, minced 2 small Scallions, thinly sliced 2 Tbsp freshly chopped Cilantro 1 Avocado, cut into small cubes

1 cup small-diced Cucumber 2 Ahi Tuna Fillets, small diced (about 1 lb) Fresh Lime Juice Red Onion, diced small Sesame Seeds Sriracha Mayonnaise Bob’s Red Mill ® Sesame Oat Crackers

INSTRUCTIONS • In a small bowl, combine coconut aminos (or soy sauce), rice vinegar, sesame oil, ginger, garlic, scallions and cilantro. Stir the mixture well. • In a large bowl combine tuna, cucumber, avocado and marinade. Gently stir to make sure everything is fully coated with the marinade mixture. Plate the ahi tuna mixture. • Top with a squeeze of lime juice, red onion, sesame seeds and Sriracha mayonnaise. Serve with our Sesame Crackers! Makes 2–4 servings.

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Vegan Burmese Tofu Feta Cheese Chickpea flour is used to create a tangy, salty vegan feta cheese alternative! This rich cheese alternative is the perfect addition to a salad or your favorite Mediterranean dish.

INGREDIENTS BURMESE TOFU 1 ½ cups Water ½ cup Bob’s Red Mill ® Chickpea Flour ½ tsp Kosher Salt ¼ cup Bob’s Red Mill ® Nutritional Yeast 1 Tbsp fresh Lemon Juice

MARINADE ¼ cup Apple Cider Vinegar ¼ cup fresh Lemon Juice

3 cloves Garlic, minced 1 Tbsp dried Oregano 1 tsp Lemon Zest 1 tsp Onion Powder 1 tsp Kosher Salt ¼ tsp cracked Black Pepper ¼ tsp crushed Red Pepper Flakes

INSTRUCTIONS • Line a 9 x 5-inch loaf pan with parchment paper. Set aside. • In a medium pot, combine water, chickpea flour, salt, nutritional yeast and lemon juice, whisking well to make sure there are no lumps. Cook over medium heat for 8–10 minutes, until thick and creamy. • Pour into the prepared pan, but do not smooth out to fit the pan. The mixture will naturally flow a bit, however, it will be thick enough to not pour to the edges of the pan. Cool for an hour at room temperature, and then refrigerate at least 3 hours, until firm, up to overnight. • Drain any liquid from the pan, and cut the tofu into ¾ -inch cubes. • In a covered container or large mason jar, combine the marinade ingredients. Add cubed Burmese tofu, cover and shake to coat the tofu. Let the mixture marinate 8 hours. Store feta in the marinade in the refrigerator for up to 5 days. Makes 8 servings.

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Farro Saladwith Grilled Summer Vegetables This savory and substantial summer salad is filled to the brim with colorful grilled vegetables and chewy farro, and dressed with a chimichurri-inspired garlic and fresh herb dressing. The dressing pairs well with grilled protein—like chicken or steak—so go ahead, make a double batch and use it as a marinade!

INGREDIENTS 2 cups Bob’s Red Mill ® Organic Farro 2 tsp Kosher Salt 1 medium Red Onion, sliced into rounds 1 lb Asparagus, woody ends removed 1 Yellow Squash, sliced into planks 1 Zucchini, sliced into planks 2 ears of Corn (6–7 inches each) 2 Bell Peppers, sliced into thick strips

½ cup Cherry Tomatoes 1 cup fresh Parsley, packed 1 cup fresh Cilantro, packed 2 cloves Garlic 1 medium Jalapeno, seeded ¼ cup Red Wine Vinegar ½ cup Olive Oil Salt and Pepper to taste 3 cups Arugula 4 oz Feta Cheese

INSTRUCTIONS • Bring 2 quarts water and salt to a boil in a large pot. Rinse farro and add, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain and set aside. • Grill onion, asparagus, squash, zucchini, corn and bell peppers over medium-high heat until lightly charred, about 15 minutes. Cut the corn off the cob and slice the cherry tomatoes in half. • In a blender or food processor, blend together parsley, cilantro, garlic, jalapeno, vinegar and olive oil to create the dressing. Add salt and pepper to taste. • In a large bowl, toss together farro, arugula and half of the dressing. Arrange vegetables on top, and top with remaining dressing and crumbled feta cheese. Serve chilled or at room temperature. Makes 6 servings.

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Market Greens withMillet Next time greens hit the market, grab a few bunches and cook up this simple and quick side dish of market greens with millet. This recipe was created by Katie Workman for our Food52 partnership #bobsperfectpantry.

INGREDIENTS 2 cups Water Pinch of Salt 1 cup Bob’s Red Mill ® Hulled Millet 2 cups diced Butternut Squash 1 Tbsp Olive Oil Salt and Pepper to taste

¼ cup minced Onion 1 tsp Dijon Mustard Black Pepper to taste 4 cups seasonal Baby Greens Arugula, Kale, Romaine, Spinach, etc. 1 cup Pomegranate Seeds, divided ½ cup fresh Basil, slivered

3 Tbsp Olive Oil 3 Tbsp Sherry or

Red Wine Vinegar

INSTRUCTIONS • Bring water and salt to a boil in a pot. Add millet, cover, reduce heat to medium-low and simmer until all water is absorbed, about 20 minutes. When finished cooking, remove from heat, fluff with a fork and set aside. • While millet cooks, prepare squash. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Toss squash with olive oil and spread out on the baking sheet in a single layer. Season with salt and pepper. Roast for about 20 minutes until tender and lightly browned in spots. Remove from oven and set aside to cool on the baking sheet. • Whisk together olive oil, vinegar, onion, mustard, salt and pepper in a large bowl. • Add the cooled squash, greens, millet, about ¾ of the pomegranate seeds and the basil. Toss to combine with the dressing. Arrange salad on a serving platter or place in a serving bowl. Garnish with the remaining pomegranate seeds and serve at room temperature or slightly chilled.

Makes 6 servings.

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Lentil Quinoa Burgers These hearty plant-based burgers are packed with protein and fiber. Finish them on the grill to add that special grilled flavor! Note: Use vegetarian Worcestershire Sauce to make this vegetarian.

INGREDIENTS 1 cup Bob’s Red Mill ® Brown Lentils ½ cup Bob’s Red Mill ®

¼ cup Worcestershire Sauce 2 Tbsp Bob’s Red Mill ® Flaxseed Meal 1 tsp Kosher Salt Freshly ground Black Pepper, to taste 2 cups Bob’s Red Mill ® Organic Old Fashioned Rolled Oats

Organic Tri-Color Quinoa 4 cups Water or Vegetable Broth 8 oz Mushrooms 6 oz Onion 4 cloves Garlic

INSTRUCTIONS • Place lentils, quinoa and water or broth in a large pot. Bring the mixture to a boil, then reduce heat to low and allow to simmer for 1 hour, or until lentils are done. Add water as needed to keep mixture from sticking to the pan. The quinoa will be overcooked, but that helps the mixture come together. Drain any remaining liquid and set aside. Next, place mushrooms, onions and garlic in a food processor and process until vegetables are the size of peas. • Add mushroom mixture, Worcestershire sauce, flaxseed meal, salt, pepper and rolled oats to the hot quinoa lentil mixture, stirring well to combine. Cover and cool completely in the refrigerator. This can rest overnight in the fridge. • Preheat oven to 375°F and line two sheet pans with parchment paper. With wet hands, scoop out ½ cup of the lentil quinoa mixture. Form 15 balls and flatten into patties on prepared sheets. • Bake for 30 minutes, or until firm enough to flip, then flip and bake an additional 15 minutes, or until burgers are set and golden brown on each side. To finish, heat a grill to medium heat, and grill cooked patties for 5–10 minutes per side. Be careful not to burn them! Serve with your favorite burger toppings.

Makes 15 burgers.

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Vegan Burger Buns

These delicious vegan buns by Malcolm Regisford are delicious with any type of burger. Perfect for summer grilling.

INGREDIENTS 2 cups unsweetened Plant-Based Milk, warm 1 ½ tsp Active Dry Yeast

1 ½ Tbsp Sugar 2 Tbsp Olive Oil 3 ¼ cups Bob’s Red Mill ® Organic Unbleached All-Purpose White Flour 1 ½ tsp Salt INSTRUCTIONS • Preheat oven to 425°F and line a baking sheet with parchment paper. • In a small bowl whisk together milk, yeast and sugar. Let sit for 5 minutes while the yeast activates, then whisk in oil. • In the bowl of a stand mixer fitted with a dough hook, add flour and salt. Pour in the yeast mixture and knead on medium for 5–7 minutes. If kneading by hand, this will take 8–10 minutes. • Turn the dough out onto a floured work surface and divide into six equal pieces. • Pinch the edges of the dough together and place the pinched side face down on your work surface. Cup your hand over the dough and roll until a taut ball forms, about 10 seconds. Place on prepared baking sheet. Repeat with remaining pieces, cover with plastic wrap or a damp towel and let rest for 10 minutes. • Remove the covering and bake for 10–15 minutes, or until golden brown. Let cool on a wire rack, serve and enjoy! Makes 6 buns.

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Lemon Blueberry Yogurt Bark

Prep this super easy, refreshing yogurt bark as a treat on warm days. Simply blend together plain yogurt, blueberries and a touch of maple syrup and vanilla extract for a flavorful base. Sprinkle on our Lemon Blueberry Homestyle Granola for a lemony crunch. Freeze and enjoy! Note: This amount of yogurt will fit on a quarter-sheet tray. Make sure the tray you use fits in your freezer or split between two smaller pans. To make this dairy free, substitute your favorite dairy free yogurt. INGREDIENTS 2 cups Plain Greek Yogurt 2 Tbsp Maple Syrup 1 cup frozen Blueberries 1 tsp Vanilla Extract ¾ cup Bob’s Red Mill ® Lemon Blueberry Homestyle Granola INSTRUCTIONS • Blend yogurt, maple syrup, blueberries and vanilla together. • Pour onto a parchment-paper lined sheet tray and spread into an even layer. Sprinkle granola on top and freeze for at least 3 hours or until firm. • Cut into 2-inch squares and enjoy immediately. Store portioned yogurt bark in an airtight container in the freezer for up to 5 days. Makes 8 servings.

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Jammy Hand Pies Our jammy hand pies have a buttery, flaky crust and a delicious fruit filling. They’re fun to assemble and bake and perfect for those of us who prefer a higher crust to filling ratio in our pies.

INGREDIENTS CREAM CHEESE PASTRY DOUGH 2 ½ cups Bob’s Red Mill ® Organic Unbleached All-Purpose White Flour 1 Tbsp Sugar ½ tsp Kosher Salt 1 cup cold Unsalted Butter, cut into 1-inch pieces 6 oz cold Cream Cheese, cut into 1-inch pieces

1 cup Jam 1 Egg, beaten 1 Tbsp Water CREAM CHEESE ICING 2 oz room temperature Cream Cheese 2 Tbsp room temperature Unsalted Butter ¾ cup Powdered Sugar 2 Tbsp Jam ½ cup Sprinkles, if desired

2 tsp Apple Cider Vinegar 3–5 Tbsp Ice Cold Water

INSTRUCTIONS • Combine flour, sugar, salt, butter and cream cheese in a food processor. Pulse until the butter is the size of peas. Drizzle in apple cider vinegar, followed by water, one tablespoon at a time, until the dough just comes together. Turn dough onto the counter and divide into two equal pieces. Gently shape each piece into a rectangle, wrap and chill for 30 minutes. • Lightly flour the work surface and rolling pin. Working with one piece at a time, roll the chilled dough into an 18 x 8-inch rectangle. With a sharp knife, cut the dough into twelve 3 x 4-inch pieces. Brush the edges of one piece with egg wash, add 1 ½ tablespoons of jam and top with a second piece. Press edges, crimp with the tines of a fork and puncture 2–3 times on top. Repeat with remaining dough. Freeze for 30 minutes or until solid. • Preheat oven to 400°F. Brush the hand pies with egg wash and bake on a parchment lined tray, about 26–28 minutes or until golden brown. Let cool completely. • Soften the butter and cream cheese in the microwave for 15–30 seconds until very soft, but not hot. Whisk in powdered sugar and jam, drizzle over the cooled hand pies and top with sprinkles. Make 12 hand pies.

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Gluten Free BlueberryMuffins These soft and fluffy muffins are so popular, we put them on our bags of Gluten Free 1-to-1 Baking Flour! The perfect way to use fresh summer berries.

INGREDIENTS 2 cups Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder ½ tsp Salt ½ cup Butter, softened

1 ¼ cups Sugar + 2 tsp, divided 2 Eggs ½ cup Buttermilk 1 ½ cups Blueberries, fresh or frozen

INSTRUCTIONS • Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. • Whisk together flour, baking powder and salt. Set aside. • In a large bowl, cream together butter and 1 ¼ cups sugar until very light and fluffy, about 10–15 minutes, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. • Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. • Spoon batter evenly into 12 prepared baking cups. Sprinkle with remaining 2 teaspoons sugar. • Place pan in oven and immediately reduce heat to 375°F. Bake for 30 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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Lemony Blackberry Shortcakes

These shortcakes feature some of our favorite things: tender cornmeal shortcakes, sweet summer blackberries, and the citrusy-tart goodness of lemon curd whipped cream.

INGREDIENTS SHORTCAKES 1 ½ cups Bob’s Red Mill ® Unbleached White All-Purpose Flour ½ cup Bob’s Red Mill ® Medium Grind Cornmeal 2 Tbsp Sugar 1 Tbsp Baking Powder ½ tsp Kosher Salt

Coarse Turbinado Sugar or Sparkling Sugar, for topping BLACKBERRIES 1 quart fresh Blackberries ½ cup Sugar LEMON CURD WHIPPED CREAM 2 cups Heavy Whipping Cream or Crème Fraîche, if preferred ¼ cup Lemon Curd Lemon Zest to taste, about 1 Lemon

½ cup Unsalted Butter, cubed ½ cup Buttermilk, plus more if needed

INSTRUCTIONS • Preheat oven to 425°F with a rack in the center. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. Add butter cubes and incorporate using a pastry cutter or your fingertips until the butter is broken into pea-size bits. • Using a fork, stir buttermilk into the dry ingredients to gently incorporate just until the dough comes together in moist clumps. Transfer to a well-floured countertop and firmly shape and pat it into to disk that is 1 ½ inches thick. • Cut into rounds using a 3-inch biscuit cutter, gathering scraps and cutting again to get 6 biscuits total. Place shortcakes 2 inches apart on a baking sheet and brush lightly with buttermilk. Sprinkle tops with turbinado sugar and bake until the tops are golden and the bottoms are crisp, 14–16 minutes. Transfer to a rack to cool. • Meanwhile, in a medium bowl, toss blackberries with sugar. Let stand for at least 10 minutes, stirring occasionally, until sugar is dissolved. Whip cream to soft peaks. Add lemon curd and whisk to combine. • Cut shortcakes in half and spoon crème fraîche or whipped cream on the bottoms, followed by blackberries and syrup. Add lemon zest to taste. Place the shortcake caps on top and serve.

Makes 6 shortcakes.

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