This hearty vegan grain bowl is as delicious as it is healthy. Roasted root vegetables, earthy mushrooms on a bed whole grain are drizzled with an irresistible lemon tahini dressing and crispy nigella seeds, also known as holy seeds.
Pozole rojo (or red pozole) is a beloved Mexican soup that has been enjoyed for centuries. This traditional recipe from Chef Dave Smoke McCluskey serves up a taste of the past with heirloom corn that has been nixtamalized with wood ash, lending the stew deep and complex flavors with a hint of smoke.
Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
This warm grain bowl makes a healthy and delicious breakfast. Delicious stone fruit at the peak pairs beautifully with nutty whole grains like einkorn or Rouge de Bordeaux, a rare grain featured in our Heirloom Bean and Grain Club.
Gougeres are delicate little pastry puffs with cheese, normally Gruyere. Despite their fancy name they are incredibly easy to whip up and can be made the day ahead. We're using Emmer Flour, an ancient grain that will make them even more flavorful in addition to being more healthy.