Tag Archives: recipe

Pasta with Greens & Leeks

This dish is inspired by Carla Lalli Music‘s post How to Make Pasta Without A Recipe. We love the time-saving tip of cooking the greens along with the pasta. Even though our inner-nutritionist is lecturing us about the vitamins in … Continue reading

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Black Valentine Soup

Valentine’s Day is just around this corner. Here’s a cozy/goth way to celebrate: make you’re beloved some black valentine soup with our heirloom black valentine beans! This one is about as easy as it gets. We’ve got an olive oil … Continue reading

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Pasta with Lemon Sauce

10 oz. Community Grains fettuccine or pappardelle 2 tbls lemon juice grated zest from 4 lemons (meyers if you’ve got them) 2 tbls tiny capers 2 tbls olive oil 2 tbls butter ½ cup grated Parmesan cheese Cook the pasta … Continue reading

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Recipe Wednesday: Salt Dough Ornaments

We’ve got just the thing for those half-used bags of white flour collecting dust in your pantry: salt dough ornaments! ‘Tis the season, y’all. Get crafty!…

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Whole-Wheat Pappardelle with Arugula Pesto and Corn

Recipe by Oliveto Restaurant’s Executive Chef, Jonah Rhodehamel As seen in the October 2013 issue of Food & Wine Magazine Serves 4 Prep time: 40 minutes 2 cups loosely packed wild arugula (about 1 ounce), plus more arugula for garnish … Continue reading

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Ginger Molasses Cookies

Depending on your preference, these sweet and spicy cookies can be soft and chewy like gingerbread, or crunchy like a gingersnap:…

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Recipe Wednesday: Fusilli with Chicken and Castelvetrano Olives

A super easy & delicious recipe when you’ve got some leftover chicken to use up.

Castelvetrano olives are sometimes a bit hard to find, but it’s worth the extra effort to track some down. Grown in Sicily, Castelvetrano olives are picked young and cured in lightly salted brine, giving them…

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Flakey Whole Grain Pie Crust

Jemnny Raven, renowned Pastry Chef at Oliveto Restaurant in Oakland, CA shared her pie crust recipe using Community Grains Hard Red Winter Wheat Flour. With a little help from her son, Ofelio, she turned out one stellar looking apple pie!…

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Ligurian-Style Whole Grain Focaccia

This focaccia is made in the dimpled, Ligurian “schiacciata” tradition. It can be topped with anything, including cheese, olives, and dabs of pesto. The dough is bathed with salt water and oil, sealing in the moisture and creating a salty, crunch crust. I have used instant yeast here because it is increasingly more prevalent in stores, and because it shortens the preparation time with the same results as active dry yeast.

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Craig Ponsford Makes Ciabatta

Master Baker Craig Ponsford walks us through the steps of making ciabatta dough with Community Grains whole grain flour.

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