Avocado Chickpea Pesto Salad

Avocado Chickpea Pesto Salad

You say "Chickpea", I say "Garbanzo Beans"...whatever you call them, it doesn't matter, they are a delicious part of this Avocado Chickpea Pesto Salad.  My little brother devoured fistful after fistful of this simple, creamy and healthy salad.

Avocado Chickpea Pesto Salad

by Joseph's Grainery

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Serve this as a side, or as a fabulously simple and healthy dinner.

Ingredients

• 1 c Joseph's Grainery Garbanzo Beans, soaked overnight and then cooked
• 2 avocados, cubed
• lemon juice
• salt and pepper
• 4 large handfuls spring mix or arugula, sliced
• 8 Tbs basil pesto

Instructions

• Squeeze lemon juice over cubed avocado.
• Combine ingredients in a large bowl and enjoy.

Do you say chickpeas or garbanzo beans?

Roasted Veggie & Wheat Berry Salad

Roasted Veggie and Wheat Berry Salad with Radicchio

Roasted Veggie and Wheat Berry Salad is the perfect side salad!  Do you have a late summer potluck coming up?  Or maybe going to dinner with some friends?  MaMa says that this salad is a safe bet.  Remember that cooler full of radicchio that we got from the nice folks at Royal Rose?  MaMa incorporated some of the radicchio into the salad to give it a flavorful boost.

Ingredients for Roasted Veggie & Wheat Berry Salad:

3/4 c Joseph's Grainery Hard Red Wheat, cooked
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 head Royal Rose Radicchio, chopped
2 ears corn, corn removed from the cob
olive oil
salt & pepper to taste

Directions:  Preheat your oven to 400 degrees.  Place all of the veggies on a baking sheet.  Coat the veggies in olive oil and season to taste with salt and pepper.  Roast the veggies for 15-20 minutes, flipping them once at about the 10 minute mark.

Remove oven and transfer to a large bowl, stir in the wheat berries.  Add additional salt and pepper if needed to suit your taste.

This recipe was inspired by Fake Food Free's Roasted Corn and Pepper Wheat Berry Salad.

Lentil, Grape & Radicchio Salad

Perfect for a warm summer evening, this Lentil, Grape and Radicchio Salad hit the spot for a light dinner.  I thought MaMa had fallen off her rocker when she started pulling the ingredients for this salad out of the fridge and cupboards, but it turns out, even I, at three years old thought this salad was scrumptious.

It all started when the fine folks at Royal Rose sent MaMa and I a cooler full of their tastey Radicchio.  I could see the gears in MaMa's head start to turn.  She was determined to come up with a recipe that would deliciously pair our whole grains (or as it turned out, our lentils) and Royal Rose's Radicchio.

Unfamiliar with radicchio?  I was when it showed up at our house.  MaMa was a little concerned that I was more excited about the box it came in, but then again, I am three years old.  I now know that I should expect something delicious when MaMa pulls a radicchio out of the fridge.  There are a few different varietals of radicchio.  MaMa used Radicchio di Chiagga for this salad, as it's known for it's sharp flavor that's pleasantly bitter.

If you're looking for a salad with a lively combination of flavors, then this one's for you!

Ingredients for Lentil, Grape & Radicchio Salad:

3/4 c Joseph's Grainery Lentils
2 Tbs balsamic vinegar
2 Tbs fresh lemon juice
1 1/2 tsp honey
3 Tbs extra-virgin olive oil
3/4 c walnuts, roughly chopped & toasted
1 1/2 c seedless red grapes, halved
1/2 head of Royal Rose Radicchio, torn into bite size pieces
2 tsp parsley
1/2 c feta, crumbled
salt & pepper, to taste

Directions:  In a small saucepan, bring 2 1/2 c of water to a boil.  Add the lentils, reduce heat, cover and let simmer for about 30 minutes, or until the lentils are tender.  Drain and rinse under cool water.

While the lentils are cooking, in a large bowl whisk together the vinegar, lemon juice, and olive oil.  Once the lentils have finished cooking, stir them into this dressing, along with the walnuts, grapes, radicchio, parsley and feta.  Season to taste with salt and pepper.

Serve along side a main dish, or let it be the feature...either way, you'll thoroughly enjoy it!

Wheat Berry Pasta Salad

This is one of MaMa's favorite things to make for lunch or a quick dinner.  She usually makes it with miniature bow-tie pasta, but she was all of out it when she made it for this photo.  It's a great blend of flavors and tastes pretty gourmet consider how quickly she can throw it together.

Wheat Berry Pasta Salad

by Joseph's Grainery

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A quick, easy and delicious way to incorporate Hard Red Wheat Berries into your diet.

Ingredients

• 1/2 lb of a small pasta - miniature bow ties, macaroni, etc
• 1 c walnuts, chopped
• 2/3 c craisins
• 1 Tbsp olive oil + 1/4 c olive oil
• 1/2 c Joseph's Grainery Hard Red Wheat, cooked
• 1 Tbsp parsley, chopped
• feta cheese to sprinkle

Instructions

• Cook the pasta according to the package instructions. Strain and set aside.
• In the same pot, pour 1 Tbsp olive oil and saute the walnuts and the wheat berries for about 5 minutes over medium heat.
• Then add back the pasta and the remaining ingredients, tossing to make sure the oil coats.
• Sprinkle with feta cheese and serve.

Wheat Berry & Spinach Salad

My friend Kate broke her arm last week and had to have surgery.  I was really worried about her and kept asking to see her, so MaMa fixed her family dinner and we took it over.  MaMa made them one of our favorite meals, Lentil & Brown Rice Burritos (you can find the recipe here).  To round out the meal she put a Wheat Berry and Spinach Salad and completed it with a Chocolate Vinegar cake (we'll post the recipe tomorrow...it's super yummy, even though the name makes you wonder.)

This salad is super easy, especially if you cook up the wheat berries ahead of time.  We like to cook a large batch of the wheat berries and then freeze them for moments just like these.  We always have them ready to throw in a recipe!  Not sure how to cook wheat berries?  Click here.

So for a easy, quick and healthy salad all you need are these 4 ingredients:

4 c spinach, washed
1/3 c Joseph's Grainery Hard Red Wheat Berries
2/3 c feta cheese
2/3 c craisins

Directions:  Place all of the ingredients in a large bowl and toss gently.  Add salad dressing if you wish.

The wheat berries give you the crunch that croutons would, only they are much healthier for you.

Lentil, Spinach and Feta Salad

In a hurry to make dinner?  Or maybe you need to take a salad somewhere?  This recipe is super easy and takes no time at all (especially if your lentils are already cooked). 

Ingredients:

1 1/2 cups Joseph's Grainery Lentils, cooked

4 cups lightly packed fresh spinach, washed and drained

1 onion, thinly sliced

6 oz feta cheese, crumbled

3/4 cup Vinaigrette dressing

Salt and Pepper to taste

Directions:  Cook the lentils (click here to see our eHow article on How to Properly Cook Lentils).  Place the spinach, lentils, onion, feta and vinaigrette in a bowl.  Season with salt and pepper and gently toss.

Balsamic Wheat & Chicken Salad

We had this for dinner and MaMa said it was super easy to make and really tastey. She says she's looking forward to the leftoevers for lunch today! The recipe is pretty simple as is, but there are a few short cuts you can take to make it even easier...we'll share them after we share the recipe.

Ingredients:

2 1/2 c Joseph's Grainery Soft White Wheat, cooked
1/4 c minced onion
1/4 c diced red pepper
1 boneless chicken breast, cooked or grilled
4 1/2 Tbsp Balsamic Vinegarett Salad Dressing

Directions: Mix together ingredients. Chill and pour dressing over salad just before serving.

Short cuts:
1. Cook the wheat ahead of time, freeze it and then just pull it out of the freezer a few hours before you want to make the salad.
2. Use pre-cooked chicken breast meat, either that you've cooked up ahead of time or the packaged kind at the grocery store.

There are sometimes when you just don't have enough time, a few of these short cuts might come in handy...say, you've forgotten that you need to take a salad to someone's house. Chances are you have most of these ingredients in your fridge, freezer or pantry and this salad would fit the bill!

Wheat Waldorf Salad Recipe

We made this salad for our Thanksgiving dinner and it received raving reviews.  It has just about everything, but the kitchen sink in it.

Wheat Berry Waldorf Salad

by Joseph's Grainery

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Add a little protien to this classic salad with wheat berries.

Ingredients

• 1 c Joseph's Grainery Soft White Wheat, cooked
• 3 c apple, chopped
• 1 c celery, chopped
• 2 c grapes, halved
• 1/2 c raisins
• 1 c walnuts, chopped
• 1 c mini marshmellows
• 1 c mayonnaise

Instructions

• In a large serving dish/bowl mix together all ingredients, making sure the mayo evenly coats all of the ingredients.

It was yummy!  I approve!

Soft White Wheat Delight

Are you looking for a fun salad recipe for Thanksgiving?  This is it!  It'll be a hit with the kiddos.

Ingredients:

8 oz package of cream cheese
1 tub of Cool Whip

3 c Joseph's Grainery Soft White Wheat, cooked
3 Tbs lemon juice
1 large package of vanilla instant pudding
1 20 oz can pineapple chunks, drained - it's ok to let a little juice get into the mix.  :)
2 11oz cans mandarin oranges, drained and chopped
1 c shredded coconut
1 c miniature marshmellows

Directions:  Mix together cream cheese, cool whip, lemon juice and pudding mix until well blended.  Fold in pineapple, mandarin oranges, wheat berries coconut and marshmellows.  Chill and serve.

Recipe for the Perfect Protien Salad

This is a recipe that you'll want to think about in advance, as you may want to soak the soybeans and wheatberries overnight.

Ingredients:

• 3/4 c dry soybeans, soaked at least 4 hours
• 3/4 c Joseph's Grainery Hard Red Wheatberries, soaked at least 30 minutes
• 1/4 c cider vinegar
• 1 tsp salt
• fresh black pepper, to taste
• 1/4 c minced fresh dill (or 2 tsp dried)
• 1/3 c mayonnaise
• 1 to 2 small cloves garlic, minced
• 1/2 c finely minced parsley
• 1 c cottage chsses
• 3 scallions, finely minced
• 1 medium carrot, minced
• 1 small cucumber, peeled, seeded and minced
• a little bit of minced bell pepper
• optional veggies include: red onion, celery, fresh alfalfa sprouts, sliced radish, and/or fresh tomato slice (for garnish)

Directions:  Place the soaked soybeans in a medium sized saucepan and cover with water.  Place the soaked wheat berries in another saucepan and add at least 2 c of water.  Bring each to a boil and simmer until tender.  This will take between 1 and 1 1/4 hours (you can also try cooking them in the same pot - they have similar cooking times).  Rinse both and drain well.  Transfer to a medium sized bowl.  Combine everything and mix well.  Serve garnished with ripe tomato slices.

Recipe from The New Moosewood Cookbook by Mollie Katzen

Southwest Barley Salad

Next time you're asked to bring a salad, here's an excellent option!

Ingredients:

• 3 cups reduced-sodium chicken broth
• 3/4 cup Joseph's Grainery Barley
• 1 cup fresh or frozen corn
• 1 cup canned black beans, rinsed and drained
• 3/4 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1/2 cup chopped green onions
• 1/2 cup minced fresh cilantro
• 1 garlic clove, minced
• 1/2 cup salsa
• 3 Tbs. reduced-fat sour cream
• 2 Tbs. lime or lemon juice

Directions:  In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.

Just before serving , combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold. Yield 6 servings

Recipe from January/February 2005 "Country Woman"

Lentil Salad

There are so many great lentil recipes out there.  Here's another one...

Ingredients:

• 2 c Joseph's Grainery Lentils, cooked, drained & cooled
• 2 or 3 heads of broccoli
• 1 head cauliflower
• 5 or 6 green onions
• 2 or 3 tomatoes

Dressing:

• 1 c mayonnaise
• 1/2 c sour cream
• 1 Tbls sugar
• 1 Tbls vinegar
• 3 drops Tabasco
• 1 tsp Worcestershire sauce

Directions:  Cook lentils and drain.  Wash broccoli and cauliflower - cut into small pieces.  Peel broccoli stem and cut into small pieces.  Mix dressing and pour over the ingredients. Add tomatoes just before serving.

Recipe from Marlene Brown, 2008 Friends of Whitman County Library Cookbook

Do you have any wheat, barley or lentil recipes you want to share?  Please e-mail us at info@josephsgrainery.com

Lentil Confetti Salad

Next time your throwing a party and need a little more confetti, try this salad!

Ingredients:

• 1/2 c Joseph's Grainery Lentils
• 1 1/2 c water
• 1 c cooked rice
• 1/2 c bottled Italian dressing
• 1/2 c tomatoes, seeded and diced
• 1/4 c chopped green pepper
• 3 Tbls chopped onion
• 2 Tbls chopped celery
• 2 Tbls sliced pimento-stuffed green olives
• chopped parsley

Directions: Wash and drain lentils. Place in a heavy saucepan; add water and salt. Bring to a boil; reduce heat, cover and simmer for about 20 minutes. Do not overcook; lentils should be tender with skin intact. Drain immediately. Combine with cooked rice; pour dressing over mixture and refrigerate until cook. Add remaining ingredients except parsley; mix well. Garnish with parsley before serving. Makes about 5 servings. Note: Lentils require NO soaking.

Recipe from Nancy White, Priest Lake Community Cookbook

Wild Rice & Barley Salad

Here's a great salad recipe for the next time you need to take a dish to a potluck!

Ingredients:

• 1 3/4 c chicken broth
• 1/2 c brown and wild rice mix, uncooked
• 1/2 c Joseph's Grainery Barley, uncooked
• 3/4 c garbanzo beans, rinsed and drained
• 1/3 c golden raisins
• 2 green onions, sliced and chopped
• 2 Tbls red wine vinegar
• 1 1/2 tsp olive oil
• 1 1/2 tsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 2 Tbls basil, chopped
• 2 Tbls toasted almonds, sliced or slivered

Directions: Combine first three ingredients in a medium pan and bring to a boil. Cover and simmer for 40 minutes, remove from heat, let sit 5 minutes. Put cooked rice/barley mixture in medium bowl and add beans, raisins and onions. In a separate bowl, combine vinegar, oil, mustard, salt and pepper. Whisk and pour over rice/barley mixture. Toss well, cover and chill 2 hours. Stir in basil and almonds and serve.

Recipe from Cindy McSweeney, 2008 Friends of Whitman County Library Cookbook

Wheat Salad

Wheat is an unexpected ingredient in this easy and yummy salad.

Ingredients:

• 1 1/2 c cooked Joseph's Grainery Soft White Wheat
• 1 - 6 oz pkg instant valnilla pudding
• 1/2 c walnuts
• 3 Tbls lemon juice
• 1 - 8 oz cream cheese, softened
• 1 - 16 oz can crushed pineapple
• 1 large cool whip

Directions: Mix cream cheese and pudding together until smooth. Add pineapple and juice, wheat, walnuts, lemon juice and cool whip. Refrigerate until thickened.

Recipe from Diane Appel, 2005 Dusty BB Club Cookbook