Cooking Style: Stovetop

Refried Black Bean Tostadas

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PrintRefried Black Bean TostadasYield 8 Tostadas Crunchy, creamy, and oh-so-filling, these vegetarian tostadas are a festive, fun, and colorful idea for dinner. The crunchy base comes curtesy of Nixta heirloom corn tortillas, made by hand in Minneapolis. Ingredients1 Tablespoon olive oil + more for brushing tostadas1 bunch green onions, sliced, separated into green and white … Continued

Kernza Pilaf

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PrintKernza PilafYield 4-6 servings This springy dish is bursting with flavor. The Kernza® grains are nutty with a delightfully chewy texture, asparagus brings crunch, and lemon adds brightness. As a bonus, Kernza is an eco-friendly perennial wheatgrass with the power to restore depleted soil and protect threatened waterways. Ingredients3 Tablespoons butter1 large shallot or small … Continued

Lo Mein

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PrintVeggie Lo Mein This satisfying and simple vegan lo mein packs plenty of plant-based flavor. Toss in stir-fried tofu for extra protein. IngredientsFor the sauce:5 scallions, thinly sliced1 Tablespoon ginger, grated3 cloves garlic, minced2 Tablespoons red wine vinegar4 Tablespoons tamari soy sauce4 Tablespoons vegetable oil4 Tablespoons water2 teaspoons sesame oil1/8 teaspoon cayenneFor the noodles:2 yellow … Continued

Wheat Berry Apricot Salad with Olives and Mint

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PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued

Wheat Berry Breakfast Bowl

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PrintWheat Berry Breakfast BowlYield 1 serving Ingredients1 cup cooked wheat berries (see notes for cooking instructions)½ cup yogurt2 teaspoons honey¼ cup blueberries1 banana, sliced1 Tablespoon coconut chips2 teaspoons honeyGround cinnamonInstructionsIn a serving bowl, mix the yogurt and honey until well blended. Arrange the fruit on top then sprinkle with cinnamon. NotesTo cook wheat berries, place … Continued

Citrus Posset

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PrintCitrus Posset This pudding-like dessert is made from just three easy ingredients, and yields a delightfully creamy texture and tangy-sweet taste. Make them ahead and serve them at your next holiday gathering, or simply have a few on hand in the fridge for indulging. Ingredients16 oz. heavy whipping cream⅔ cup granulated sugar2 large lemons, juiced … Continued

Skillet Gnocchi with Mushrooms

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PrintSkillet Gnocchi with Mushrooms Take your pasta night beyond the same old routine with this easy, tasty recipe. Featuring fluffy potato dumplings topped with leafy chard and earthy brown butter mushrooms, this savory, gluten-free, one-skillet meal will become a staple of your weekly meal rotation. Ingredients4 Tablespoons Hope Creamery unsalted butter, divided8 oz package mixed … Continued

Kernza® Pasta with Squash-Sage Sauce

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PrintKernza® Pasta with Squash-Sage Sauce One more way to enjoy Kernza® perennial grain: pasta! Creamy kabocha squash, Gruyere cheese, and crisped prosciutto make this main dish extra delectable. Ingredients4 Tablespoons olive oil, divided5-6 slices prosciutto1 small onion, diced2 cloves garlic, minced1 Tablespoon (about 8 large leaves) fresh sage, finely chopped2 teaspoons Dijon mustardPinch of red … Continued

Lentil Dal topped with Roasted Vegetables

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PrintLentil Dal topped with Roasted Vegetables Nothing beats a hot bowl of soup on a chilly night! In addition to packing a generous serving of veggies, the lentils in this dish will give your body all the protein it needs to feel full and energized. IngredientsFor the roasted vegetables:4 carrots, peeled and cut into 3- … Continued