Recipe of the month

A COLLECTION OF FAVORITE RECIPES FROM OUR COOKBOOK

 Carrot Cranberry Spelt Berry Salad

1½ cups spelt berries

3 medium carrots, diced

2 green onions, thinly sliced

1 bunch parsley, roughly chopped

1 cup dried cranberries

1/2 cup sunflower seeds

1/4 cup apple cider vinegar

2 Tbsp olive oil

Juice of 1 lemon

1 tsp cumin

Salt and pepper to taste

Place spelt berries and 3 cups of water in medium saucepan.  Bring to a boil, reduce heat and simmer for 40 minutes or until tender.  Drain and let cool. 

Add all remaining ingredients. Mix well.

Marinade overnight 

Substitutions

white onion instead of the green

peppers instead of the carrots

dried parsley for the fresh, but fresh is better

From the kitchen of

Tracey Pillon

Refreshing Cooler

2 ½ cups English cucumbers (chopped)

1 ½ cups honeydew melon (chopped)

1/4 cup mint leaves (fresh)

1 small pkg. lemon lime drink (crystals)

1 cups sparkling water (divided)

2 cups ice cubes

Garnish

cucumber or lemon slices

Blend cucumbers, melon, mint, drink mix and half the sparkling water in blender until very smooth.

Add ice; blend on high speed until thickened. Pour into quart sized pitcher or a punch bowl. Stir in remaining sparkling water. Serve immediately.

Garnish with cucumber or lemon slices.

Makes 6 servings

Note

Blending drink ingredients for several minutes result in a very smooth consistency. For a thinner drink, strain the prepared drink before serving and discard strained solids.

From the collection of

Joan Hein