Monthly Archives: March 2013

Basic Whole Grain Pizza Dough

This dough can also be used to make ciabatta or buns. It uses the poolish method and requires more water that conventional all-purpose flour….

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Recipe Wednesday: Easy Polenta “Soufflé”

This easy, cheesy polenta dish has a creamy texture somewhere between a pudding and a soufflé. It’s rich and sophisticated-tasting while being surprisingly simple to make. …

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Recipe Wednesday: Marathoner’s Seeded Banana Bread

This moist banana bread is packed full of sweet fruit flavor and nutty whole wheat nutrition – and better yet, no added sugar. It’s a good energy booster after a long run or a hike…

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Community Grains now in the Tri-State Area!

We are excited to announce that our New York, New Jersey, and Connecticut area friends can now find Community Grains products at any Fairway Market….

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Recipe Wednesday: Whole Grain Irish Soda Bread

It’s almost St. Patrick’s Day, a day for feasting on corned beef, colcannon, and soda bread! This whole-grain version of the popular quick bread is similar to what it originally tasted like, before the advent of processed all-purpose white flour.:…

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Francis-Olive’s Chestnut Beans with Bacon & Cavolo Nero

Our old friend Francis-Olive, chef, baker, blogger, writer, and experimenter extraordinaire, has cooked up this delicious autumn-inspired stew using Community Grains’ Chestnut Lima Heirloom Beans:…

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