Summer is here!

Happy SUMMER!

I think all schools are finally on summer break. All year long, I cannot wait for summer. And then it hits and I sorta freak out. Does anyone else feel like they need some time to adjust and get into the new routine?

Our biggest shift is in food consumption. I love having everyone home but everyone is moving in different directions, so I need to have lots of ‘ready-to-go’ meals’. I have never offered Kamut Bread for the bakery- since the flour can be hard to get, and it’s expensive. (Food Nanny is my first choice!) But our family loves it and relies on it to keep everyone fueled for summer swim/coaching! Izzy packs her lunch for her 12 hour shifts at the hospital, and she loves having Kamut items to pack! If you aren’t familiar (and I wasn’t until my friend Dori introduced me to it) Kamut bread tastes amazing, but is more nutrient-packed….here is a bit more info:

“Kamut flour has a significantly higher protein content (up to 40% more), more amino acids (up to 65% more) and is also richer in potassium, magnesium, selenium, zinc, and vitamin E. Although higher in gluten than regular flour, its gluten content is more easily digestible. Vegans prefer Kamut for its relatively high protein content. (Because Kamut is a variant of wheat, it contains gluten. Anyone with a wheat allergy or Celiac disease should avoid Kamut flour entirely, although many who are just sensitive to wheat gluten are able to eat Kamut without any problem.)”

We use it for toast, peanut butter and jelly sandwiches, even as a side with dinner! Very versatile! This past week I made cinnamon raisin Kamut bread and we went through 3 loaves in 2 days! I also made Kamut soft pretzels that my crew inhaled! I am not sure what Kamut items I will offer at the bakery- this week we will start off by offering just a few loaves of plain Kamut bread.

And I have been meaning to share some of my non-bakery recipes that we love around here! Today I am making our favorite Quinoa Salad and Make-Ahead Breakfast Sausage to stock the fridge for the weekend ahead! The recipes are below in case anyone is interested.

Good luck to everyone as they adjust to summer schedules!

-HBS

SCHONE QUINOA SALAD

INGREDIENTS

• 1 cup uncooked quinoa, rinsed in a fine-mesh colander

• 2 cups water

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

• 1 medium cucumber, seeded and chopped

• 1 medium red bell pepper, chopped

• 3/4 cup chopped red onion (from 1 small red onion)

• 2 avocados, cut into small pieces

• 1 cup finely chopped flat-leaf parsley (from 1 large bunch)

• 1/4 cup olive oil

• 1/4 cup lemon juice (from 2 to 3 lemons)

• 1 tablespoon red wine vinegar

• 2 cloves garlic, pressed or minced

• 1/2 teaspoon fine sea salt

• Freshly ground black pepper, to taste

INSTRUCTIONS

1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

2. In a large bowl, combine the chickpeas, cucumber, bell pepper, onion, avocado and parsley. Set aside.

3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Breakfast Sausage Patties

Ingredients

• 1 teaspoon dried sage

• 1 teaspoon garlic powder

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 1 tablespoon brown sugar

• ¼ teaspoon crushed red pepper flakes

• 1 pinch ground cloves

• 2 pounds ground chicken (not ground chicken breasts- there is a difference!)

Instructions

1. In a small bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.

2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

3. Sautee the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).