Picnics, Parties and Potlucks

Picnics, Parties p Potlucks 10 Portable Dishes to Enjoy

Table of Contents Now that the weather is warm and sunny, outdoor eating is a pleasure we can’t wait to enjoy! We’ve chosen our favorite recipes for your next cookout or holiday celebration.

•Pimento Cheeze Dip

•Grain Free Bread Bowl

•Kettle Corn

• Summer Quinoa Succotash Salad

• Farro Veggie Burgers

•Easy Black Bean Burgers

•Grain Free Hoagie Buns

•Berry Cheesecake Bars

•Blueberry Rye Hand Pies

•Peanut Butter Sandwich Cookies

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Pimento Cheeze Dip Serve this vegan version of the classic Southern cheese dip in a bread bowl (see our grain free option, right)! Delicious with crackers, on a burger, or in a grilled “cheese” sandwich.

rain Free Bread Bowl Bread bowls are perfect for dips, soups and sauces. With our Grain Free Flatbread Mix, it's easy to make this portable and delicious treat.

INGREDIENTS

INGREDIENTS

1 package Bob’s Red Mill ®

1 cup raw Cashews (soaked and drained, if desired) ¼ cup Bob’s Red Mill ® Nutritional Yeast 1 tsp Kosher Salt ½ tsp Mustard Powder ½ tsp Onion Powder ¼ tsp Garlic Powder ¼ tsp ground Turmeric (optional, for color) ⅛ tsp Paprika 1 Tbsp Lemon Juice 1 Tbsp Rice Wine Vinegar ⅓ – ½ cup Water 1 cup shredded Carrots ½ cup diced canned Pimentos, drained Dash of Hot Sauce, if desired • Place cashews in a food processor and process to a coarse meal. Add nutritional yeast and spices and pulse to evenly distribute. Add lemon juice, vinegar and ⅓ cup water and puree, adding additional water as needed, to make a thick and creamy consistency. • Place cashew mixture in a bowl and fold in shredded carrots and diced pimentos. Season to taste with hot sauce. Serve immediately or cover and store chilled until ready to use. Makes 2 cups. INSTRUCTIONS

Grain Free Flatbread Mix

2 Eggs ¼ cup Olive Oil ¼ cup Water 1–2 tsp mixed Herbs or Garlic

INSTRUCTIONS

• Preheat oven to 400°F. Generously oil a 3-cup round oven-safe baking dish. • Mix together grain free bread mix, egg, oil, water and herbs/garlic, if using; let sit for 5 minutes. Using wet hands, gently shape dough into a round and place in prepared baking dish. Smooth the top and bake until a toothpick inserted in the center comes out clean, 30–35 minutes. Let cool thoroughly before removing from baking dish. • Place cooled loaf on a cutting board. With a sharp serrated knife, cut out a circle around the top center of the bread, leaving the sides intact; set aside. Cut out the interior of the loaf, leaving about ½ -inch thick sides and base. Fill with Pimento Cheeze Dip or your favorite spread (or soup). Cube the bread that was removed from the center and serve alongside. Makes 1 loaf.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Kettle Corn Sweet, salty and crispy, kettle corn is synonymous with county fairs across the United States. Now you can make it at home (or while camping!) and enjoy it while watching an outdoor movie under the stars.

INGREDIENTS

1 Tbsp Coconut Oil ¼ cup Bob’s Red Mill ® White or Yellow Popcorn 2 Tbsp Sugar ¼ tsp Kosher Salt

INSTRUCTIONS

• Set a large sheet pan aside.

• Place a medium heavy-bottomed pot, preferably with a long handle, on the stove. Melt the coconut oil over medium heat until melted, then add three popcorn kernels and cover. When you hear them pop, add the remaining popcorn, sugar and salt, and replace the lid. • Shake the pan frequently as popcorn pops. Remove from heat when pops are 3 seconds apart and pour the popcorn on the sheet pan. Remove any unpopped kernels. Transfer to a bowl and enjoy! Makes 4 cups.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Summer Quinoa Succotash Salad

This traditional American side dish is loaded with fresh corn and lima beans, with a little extra protein and fiber from organic quinoa! Serve this fresh and colorful dish at your next outdoor cookout.

INGREDIENTS

4–5 cups Vegetable or Chicken Broth, divided 1 cup Bob’s Red Mill ® Organic Quinoa Grain 12 oz frozen Lima Beans 1 Shallot, diced 2 cloves Garlic, minced 4 cups fresh or frozen Corn 1 Red Pepper, diced 2 cups Cherry Tomatoes, halved, divided ¾ tsp Salt ¼ tsp Black Pepper

INSTRUCTIONS

• Bring 2 cups broth to a boil in a 2-quart pot. Add quinoa and return to a boil. Cover, reduce heat to medium and simmer until the broth is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes. • Place lima beans and 2 cups broth in a large high-sided skillet. Bring to a boil, lower heat and simmer for 25 minutes, or until just tender. • Add shallot and garlic to the beans. Cook for 10 minutes, or until the shallots are tender and opaque. If needed, add more broth ¼ cup at a time to ensure there’s enough liquid to cook the vegetables in (not to fully cover them). • At this point, add corn and peppers. If you need a little extra broth, add ¼ cup at a time. Cook for about 10 minutes, or until corn is crisp but cooked.

• Add 1 cup halved tomatoes to the bean and corn mixture. Cook for 5 minutes.

• Remove pan from heat. Add remaining cup of tomatoes, cooked quinoa, salt and pepper. Toss thoroughly and serve warm or at room temperature. Makes 8 servings.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Farro Veggie Burgers These delicious veggie burgers include rich, nutty organic farro for extra flavor—and fiber! Delicious on a bun with your favorite burger toppings, or on a salad.

INGREDIENTS

1 White Onion, diced 1 clove Garlic, minced 1 Tbsp Olive Oil 1 cup Bob’s Red Mill ® Organic Farro , cooked according to package directions and cooled 15 oz can Black Beans, drained and liquid reserved ½ cup freshly grated Parmesan ¼ cup chopped Parsley 2 tsp Paprika 2 tsp Cumin 2 tsp Sea Salt 2 tsp Black Pepper 2 cups chopped fresh Spinach 2 Tbsp Bob’s Red Mill ® Flaxseed Meal 4–6 Eggs

2 Tbsp Tomato Paste ½ cup Bread Crumbs

INSTRUCTIONS

• Sauté onion and garlic in olive oil over medium heat until fragrant. Transfer to a large bowl and add farro, black beans, Parmesan, parsley, dry spices, spinach and flaxseed meal, mixing thoroughly. • Add 4 eggs, tomato paste and bread crumbs, stirring to fully incorporate and create a sticky mixture. Form patties ½ inch thick and 4 inches in diameter. • Add additional olive oil to a hot skillet and sauté patties over medium heat for 4–6 minutes per side, until nicely browned.

• Enjoy with your favorite burger toppings!

Makes 8–10 burgers.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Easy Black Bean Burgers These burgers are so good and so easy. This is also a great recipe for using what you have on hand—if you don't have quinoa in your pantry, you can use all oatmeal, or use all regular rolled oats or quick cooking oats if needed.

INGREDIENTS

5 ½ cups cooked Black Beans 1 cup Bob’s Red Mill ® Gluten Free Rolled Oats 1 cup Bob’s Red Mill ® Gluten Free Quick Rolled Oats ¾ cup cooked Bob’s Red Mill ® Organic Quinoa Grain Two 14.5 oz cans diced Tomatoes, undrained 2 tsp Garlic Powder 2 tsp Salt Pepper to taste

INSTRUCTIONS

• Preheat the oven to 350°F. Line two large sheet pans with parchment paper.

• Place half the beans, half the rolled oats, half the quick cooking oats, half the quinoa and half the tomatoes in a food processor fitted with a blade attachment. Blend until this mixture becomes a paste. • Next, place the mixture and remaining ingredients in a large bowl. Stir to mix well. • To make the burgers, scoop about ½ cup bean mixture onto the parchment-lined sheet pans. Do this gently and lightly press them with wet fingers to form into a burger patty shape. • Bake burgers for 30 minutes, then flip and bake an additional. 25–30 minutes until firm. Allow to cool slightly on the sheet pan. Serve warm. Makes 18–20 burgers.

BOB’S RED MILL E-BOOK | PICNICS, COOKOUTS E POTLUCKS

rain Free Hoagie Buns Need grain free hoagie buns at your next picnic or cookout? Our Grain Free Flatbread Mix makes it easy. Fill with your favorite sandwich ingredients for the ultimate grain free sandwich!

INGREDIENTS 1 package Bob’s Red Mill ® Grain Free Flatbread Mix 2 Eggs ¼ cup Olive Oil ¼ cup Water

INSTRUCTIONS

• Preheat oven to 400°F. Oil a baking sheet or line with parchment paper.

• Combine flatbread mix, eggs, oil and water in a bowl and mix until well combined. Let sit for 5 minutes.

• Scrape batter onto prepared baking sheet and use wet hands for shaping. For hoagies, divide batter in half. Shape each half into 6-inch-long loaves, about 2 inches in diameter, with rounded ends.

• Bake until browned, 20–25 minutes. Let cool significantly before serving.

• Note: For a baguette, shape batter into a 12-inch long loaf, about 1 inch in diameter, making sure to shape the ends into defined points. Makes 2 hoagie buns or 1 baguette.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Berry Cheesecake Bars n Oatmeal Shortbread Crust

These rich and creamy cheesecake bars are bound to be a hit at your next potluck. Garnish with seasonal berries for an extra-special touch.

INGREDIENTS 1 cup Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour ½ cup Bob’s Red Mill ® Organic Regular Rolled Oats ¼ cup Sugar ¼ tsp Kosher Salt

8 Tbsp Unsalted Butter, room temperature 16 oz Cream Cheese, room temperature ½ cup Sugar

¼ cup Sour Cream 1 tsp Vanilla Extract 1 Tbsp Lemon Juice 2 Large Eggs 2 cups fresh, mixed Berries (raspberries, blueberries, blackberries) 1 Tbsp Lemon Zest

INSTRUCTIONS

• Preheat the oven to 325°F. Spray and line an 8 x 8-inch square pan with parchment paper.

• In the bowl of a food processor, blend flour, oats, sugar, salt and butter for 45–60 seconds, until mixture comes together in large crumbles. It should hold together when gently squeezed.

• Pat crust mixture into the prepared pan and smooth into an even layer. Bake until golden, about 25 minutes.

• When the crust is nearing doneness, wipe food processor bowl clean. Add cream cheese, sugar, sour cream, vanilla extract and lemon juice. Blend until completely smooth, 30–45 seconds. Scrape down the sides of the bowl, add eggs and pulse until just combined.

• Pour batter into the baked crust, tapping gently to pop large air bubbles.

• Bake for 35–37 minutes, until the center no longer jiggles and the edges are beginning to turn golden. Let cool completely at room temperature before refrigerating. Just before serving, slice into 16 squares and generously garnish with fresh berries and lemon zest. Serve chilled. Makes 16 two-inch squares.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Blueberry Rye Hand Pies

We’ve filled these hand pies with a juicy blueberry filling and wrapped them in a tender cream cheese pastry crust.

Note: These hand pies can be frozen and stored for up to 3 months.

Cream Cheese Pastry Dough 1 ¾ cups Bob’s Red Mill ® Organic Unbleached

Blueberry Filling Two 14.5 oz cans Oregon Fruit Blueberries in 100% Blueberry Juice 2 Tbsp Bob’s Red Mill ® Organic Unbleached All-Purpose White Flour 1 Tbsp Cornstarch ¼ cup Sugar ¼ cup reserved Blueberry Juice 2 tsp Lemon Juice Egg Wash

Blueberry Cream Cheese Icing 2 oz Cream Cheese, room temperature 2 Tbsp Unsalted Butter, room temperature 1 cup Powdered Sugar 2 Tbsp reserved Blueberry Juice ½ cup Sprinkles, if desired

All-Purpose White Flour

¾ cup Bob’s Red Mill ®

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

1 Egg, beaten 1 Tbsp Water

INSTRUCTIONS

• Combine flours, sugar and salt in a food processor. Add butter and cream cheese and pulse until butter is the size of peas. Drizzle in vinegar, then water, 1 tablespoon at a time, until dough just comes together. • Divide into two equal pieces on a floured work surface. Shape each piece into a square, wrap in plastic wrap and chill for at least 30 minutes. • Drain and reserve juice from blueberries. Combine blueberries, flour, cornstarch, sugar, ¼ cup blueberry juice and lemon juice in a small saucepan. Heat over medium, stirring occasionally, for 8–10 minutes or until thickened. Set aside to cool. • Flour work surface and rolling pin. Working with one piece of dough at a time, roll into an 18 x 8-inch rectangle. Cut into twelve 3 x 4-inch pieces. • Brush the edges of one piece with egg wash, add 1 ½ tablespoons blueberry filling and top with another piece of dough. Press edges together, then crimp with the tines of a fork. Cut a ½ -inch slit on top. Repeat, creating 12 hand pies. Freeze for 30 minutes or until solid. • Preheat oven to 400°F. • Brush with remaining egg wash and bake from frozen on a parchment-lined tray, 26–28 minutes or until golden brown. Let cool completely. • Soften butter and cream cheese in the microwave for 15–30 seconds until very soft, but not hot. Whisk in powdered sugar and blueberry juice. Drizzle on top of the cooled hand pies and top with sprinkles, if desired. Make 12 hand pies.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Peanut Butter Sandwich Cookies

These addictive cookies combine delicious, wholesome oats and luscious peanut butter. They're even better the next day when the filling has time to set the cookie and bring it all together, making them perfect for picnics or parties.

Cookies ½ cup Butter or Dairy Free Stick Butter Alternative ½ cup Peanut Butter ½ cup Granulated Sugar ½ cup packed Brown Sugar 1 Egg 1 tsp Vanilla ¾ cup Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour ½ tsp Baking Soda ¼ tsp Baking Powder ½ tsp Salt 1 cup Bob’s Red Mill ® Gluten Free Rolled Oats or Gluten Free Quick Oats • Preheat oven to 350°F. In a large bowl, cream together butter, peanut butter, granulated sugar and brown sugar. Add egg and vanilla; beat well. • In another bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients to the creamed mixture and blend just until mixed well. Add oatmeal and stir. • Drop by tablespoons onto a parchment-lined baking sheet and press each mound down with a fork to form ¼ -inch thick cookies. Bake for 10–13 minutes, or until cookies are light brown. Cool on a rack. INSTRUCTIONS

Filling 3 Tbsp Butter or Dairy Free Stick Butter Alternative

1 cup Powdered Sugar ½ cup Peanut Butter

TO ASSEMBLE

• Cream butter with powdered sugar and peanut butter. Spread filling onto half the cooled cookies, then top with the other half to form sandwiches. Makes 16 cookies.

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

et Social n Bob’s Red Mill

Find more great recipes at: BobsRedMill.com/recipes