ITEMS
Bell peppers
Red onion
Chioggia beets
Toasted oatmeal
Mimi's Mustard (GF sub Montzarella cheese)
Smoked Sausage (Veg sub Montzarella cheese)
PRODUCERS
Terra Greens Produce - Manhattan
Amaltheia Organic Dairy - Belgrade
Amaltheia Organic Dairy - Belgrade
Gluten-Free Prairie - Manhattan
Mimi's Mustard and Dip - Big Sandy
Stone Ranch Montana Wagyu - Helena
Chocolate Oatmeal from Gluten-Free Prairie
This recipe was developed by Deb Wheaton of Gluten-Free Prairie. Feel free to sub the coconut oil for a different oil or butter if you want. The maple syrup could be substituted with your preferred sweetener as well. Serves 2.
What you'll need:
1 C very hot water
2 Tbs coconut oil
1 Tbs maple syrup
1 Tbs dark cocoa powder or a good dark chocolate
1 C toasted oatmeal
2 tsp cinnamon
Fruit, nuts, or coconut flakes for topping (optional)
Bring water to a boil, then set aside.
Meanwhile, melt the coconut oil, syrup, and chocolate in a medium saucepan.
Reduce heat, add oatmeal and cinnamon and stir. When it starts to bubble, continue to stir the oatmeal until it absorbs all the oil/chocolate/syrup mixture.
Add hot water to cover oatmeal and stir.
Let sit, covered, until desired consistency (about 5 minutes), and serve with toppings.
Find more recipes at www.glutenfreeprairie.com
Roasted Beet and Red Onion Salad
Perfect for a potluck side dish, or a meal all on it's own. This salad uses a grain base, which could just as easily translate to a legume base. Barley, farro, lentils, chickpeas, brown rice, quinoa, etc, would all work.
What you'll need:
~3 C cooked grains - usually takes about 1 C uncooked, but follow package directions
~4 medium chioggia beets, stem end cut off - if they're small, use more
1/2 a red onion, minced
4 ounces feta cheese, goat cheese, or other salty cheese - cubed or crumbled
Handful of minced fresh herbs like mint, parsely, chives, basil, tarragon, or scallions (optional)
1 1/2 Tbs lemon juice - sub white wine vinegar or cider vinegar
1 Tbs olive oil
salt and pepper to taste
Wrap whole beets loosely in tin foil and roast at 450. It'll take 35-45 minutes before they can easily be pierced with a fork. Remove from oven. When cool enough to handle, rub off the skins and dice or slice however large you want them. If you're using barley, farro, lentils, or brown rice, they can be cooked on the stove in about the same amount of time as the beets take to roast. Once cooked, drain any excess liquid and set aside.
If you want to temper the bite of raw red onion, you can either add a splash of lemon juice or vinegar and a pinch of salt to the minced onion and let sit, stirring occasionally to redistribute the acid. Or soak the minced onion in a small bowl with cold water for 30 minutes, then drain.
Whisk together the lemon juice, olive oil, a pinch of salt and a few cracks of pepper in a small bowl or jar. In a large bowl, combine cooked grains/legumes, diced beets, minced onion, cheese, and herbs. Toss everything with the lemon juice and olive oil until well-coated. Taste and adjust salt and pepper, lemon juice, or olive oil as needed.
Variations: Add a few handfuls of arugula or spinach, or thin ribbons of kale or chard. Saute hardier greens briefly before adding, if desired. Increase lemon juice and olive oil by 1/2 Tbs or so if adding more ingredients.
To keep the colors of the chioggia beets, you could use them raw, sliced very thin. Try one first before deciding to go raw. Although generally somewhat sweet, they can sometimes be bitter when uncooked. Allow them to sit in the oil/vinegar mix first before adding other ingredients.