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June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Frost Beer Works will be at the Co-op June 8th (3-5pm)

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Vegetable Spelt Berry Salad PDF Print E-mail

Celebrate summer's veggies with the crunchy spelt berry!

INGREDIENTS

  • 1 Cup dried spelt berries, already cooked ahead of time
  • 1 to 2 Tbsp(s) olive oil
  • 1 Small sweet or red onion, chopped
  • 1 to 2 Cloves garlic, minced
  • 1 Stalk carrot or celery, finely diced
  • 1 Medium zucchini, diced
  • 2 Cups broccoli florets, chopped
  • 2 Roma tomatoes, chopped
  • Dash of Italian seasoning
  • Salt and pepper to taste

OPTIONAL INGREDIENT

  • 1 Cup chickpeas or white beans, cooked (extra dressing may need to be used).

DRESSING INGREDIENTS

  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp balsamic vinegar or rice
  •   vinegar or fresh lemon juice
  • 1 to 2 Tsp Dijon mustard
  • Salt and pepper to taste
  • 1 Clove garlic, minced

DRESSING DIRECTIONS

  1. Mix together olive oil, balsamic or rice vinegar with Dijon mustard and seasonings and extra minced garlic. Pour over salad and mix well.
  2. Let chill for an hour or serve right away.

– SERVES approximately 6 people