Recipes submitted by our customers
Spelt Veggie Salad
2 cups whole spelt kernals
1½ cup chopped veggies (celery, carrots, peppers, onion)
¾ cup cow feta cheese
Cook spelt in water, simmer uncovered for approximately 50 minutes.
Once cooled, mix in veggies and cheese.
Salad dressing
Olive oil , wine vinegar, little maple syrup, spices (basil, oregano, garlic etc.) and dried mustard. Pour dressing over the mixture.
Creamy Lentil Dip
1/2 cu dried lentils 2 to 3 cu water
1.5 cu broth 2 -3 tbls white wine
1/2 cu sour cream 1/4 cu minced celery
1/4 cu minced red pepper
Rinse lentils, then soak in water overnight. Drain. Bring to a boil with broth, cover, reduce heat & cook til tender & drain. Puree ½ lentils with wine, then add remaining lentils & continue pureeing. Makes more than 1 cu.
With 1 cu puree add sour cream, celery & pepper. Mix well. Refrigerate until ready to use. Serve with baskets of mixed tortilla chips or toasted pita bread strips.
FIELDSTONE Granary Ltd
4851 Schubert Road
ARMSTRONG, BC
V0E 1B4
Phone 250 546 4558
Fax 250 546 4815
"manager@fieldstonegranary.ca"