Thanks to all the volunteers who helped out to make so much beautiful food! We got lots of great feedback and requests for recipes.
I didn't use recipes and but i'll work on recreating them. Here's what I got so far...
Khoresian Wheat & Roasted Beet Salad
khoresian wheat (aka Kamut), available at OB People's Organic Food Co-op
red beets, scrubbed well, 1/2" dice, gleaning from Suzie's Farm
olive oil from OB People's bulk section
red onion, thinly sliced
fresh minced garlic (and/or roasted garlic)
fresh flat leaf parsley, chopped, gleaned from Suzie's
fresh squeezed lemon juice from local backyard lemons
freshly ground black pepper
Soak khoresian wheat over night in water (1 part grain:3 parts water); bring to a boil, covered; reduce heat and simmer for 40-60 minutes (I prefer a chewy texture but you might like it softer). Drain any remaining water. Toss beets in olive oil and a bit of salt and roast until soft and caramelized. Toss ingredients together to taste.
Quinoa & Roasted Squash Salad
summer squash gleaned from Suzie's
yellow onion, chopped
fresh oregano, minced (homegrown by our friend, Ian)
Lemon Vinaigrette with Garlic & Fresh Herbs
fresh lemon juice
fresh garlic cloves
fresh herbs: thyme, oregano, chives & parsley
I usually make dressings about 1 part acid to 3 parts oil or so. Blend with an immersion blender.
Get Funky at These Fermented Food Festivals
12 hours ago