Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce

  • Serves: 6
  • Prep: 70-80 minutes
  • Assembly: 5 minutes

Salad

  • 1 1/2 cups Kamut® (khorasan Wheat)
  • 4 1/2 cups Campbell's® Ready to Use 30% Less Sodium Chicken Broth
  • 20 small spring carrots, stems reserved for garnish
  • ½ cup carrots greens, chopped
  • 1 cup watercress OR baby spinach leaves
  • 1 cup flat leaf parsley, chopped
  • 1/2 cup chives, minced
  • 1/4 cup chervil, minced
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • Salt/pepper to taste

Horseradish Yogurt Sauce

  • 1 1/2 cup full fat yogurt
  • Juice of 1/2 lemon
  • 2 cloves garlic, minced
  • 3 tbsp (or more) grated fresh horseradish
  • 2 tbsp mint, minced
  • Dash of salt
  1. Bring Campbell's broth to a boil in a pot with a tight-fitting lid. Add kamut® grains. Cover, reduce heat to low, and simmer for 45-60 minutes. Drain excess liquid. Set aside.
  2. Rinse the carrots and remove stems, place on a tray or bowl. Coat with olive oil and salt. Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes, depending). Set aside.
  3. In a medium bowl, stir together yogurt and lemon juice. Grate garlic and peeled horseradish root on a microplane grater over the yogurt. Add mint and a dash of salt then taste. Add more horseradish and mint to your liking. Cover and keep in the fridge until you're ready to serve.
  4. In a large mixing bowl, toss together cooked kamut, spinach (or watercress), parsley, chives, chervil, chopped carrot greens, shallot, garlic, olive oil and salt/pepper. Spread grain-herb salad on a serving platter and top with grilled carrots. Fetch sauce from the fridge and drizzle yogurt generously over the carrots. Garnish with leftover carrot greens and herbs.
  • Notes: Pairs well with braised lamb chops or grilled lamb kabobs.
  • Tips: Components can be made ahead when stored separately. Extra yogurt with minced mint makes for an excellent sauce for lamb when paired together.
  • Grain Substitution: Salad can be easily replicated with pearl barley, spelt, or accompanied with French (De Puy) Lentils.
  • Per Serving:  520 Calories, 12 g fat, 650 mg sodium, 90 g carbohydrates, 8 g fibre, 18 g protein, 40% DV Calcium

Roasted Vegetable, Gorgonzola, Pearl Barley Salad

  • Serves: 6
  • Prep: 60-75 minutes
  • Assembly: 5 minutes
  • 1 cup pearl barley
  • 4 1/2 cups Campbell's® Ready to Use 30% Less Sodium Beef Broth
  • 1 bay leaf
  • 6 small beets, quartered
  • 2 large fennel bulbs, quartered
  • 2 cups fingerling potatoes, halved or quartered
  • 4 carrots, cut into crayon-sized sticks
  • 1/2 cup olive oil, divided
  • 2 tsp balsamic vinegar
  • 1 shallot, minced
  • 1 cup flat leaf parsley, chopped
  • 1/2 cup crumbled gorgonzola
  • Salt/Pepper to taste
  1. Bring 4 1/2 cups of Campbell's broth to a boil in a pot with a tight-fitting lid. Add pearl barley and bay leaf. Cover, reduce heat to low, and simmer for 40-50 minutes until soft but not mushy. Drain excess liquid. Set aside.
  2. Preheat the oven to 200°C. Clean the vegetables, remove nubby ends, and prepare in quarters, halves, and matchsticks as listed. Combine carrots and fennel on one baking sheet and drizzle with olive oil and salt. On a second baking sheet, combine beets and potatoes and coat with more olive oil and the balsamic vinegar. Roast fennel and carrots for 20 minutes, the potatoes and carrots for 40 minutes or until each sheet of vegetables, respectively, is browning at the edges.
  3. In a large serving bowl, combine cooked pearl barley, shallots, olive oil, and salt and pepper. Add roasted vegetables and lightly toss. Sprinkle with parsley and gorgonzola. Toss again briefly. Serve warm.
  • Notes: Pairs well with grilled chicken.
  • Tips: Several hearty or root vegetables stand up well in this recipe. Consider roasted brussels sprouts as an addition as summer turns to fall. For a lighter dish, omit potatoes.
  • Grain Substitution: Kamut, Spelt, or Farro can all be swapped easily.
  • Per Serving:  460 Calories, 22 g fat, 640 mg sodium, 56 g carbohydrates, 9 g fibre, 13 g protein, 20 % DV Calcium

Farro Caprese Salad

  • Serves: 6
  • Prep: 30-35 minutes
  • Assembly: 5 minutes
  • 1 cup farro
  • 2 1/2 cups Campbell's® Ready to Use 30% Less Sodium Chicken Broth
  • 2 lbs tomatoes (cherry, grape, plum)
  • 2 tbsp olive oil
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 clove garlic, minced
  • 1/2 cup pine nuts, toasted
  • 8-12 oz. fresh burrata cheese
  • Flaky sea salt to taste
  • Freshly cracked black pepper

 

  1. Bring 2 1/2 cups of Campbell's broth to a boil in a pot with a tight-fitting lid. Add 1 cup farro. Cover, reduce heat to low, and simmer for 30 minutes until soft and chewy to the taste. Drain excess liquid. Set aside.
  2. Depending on choice of tomato, halve or quarter into bite sized pieces. Combine tomatoes, olive oil, basil, and garlic in a large bowl and marinate for the remaining cooking time of the farro. Stir in cooked grains, pine nuts, and torn pieces of burrata. Add sea salt and cracked black pepper to taste.
  • Notes: Pairs well with grilled octopus, halibut or sole. If pairing with shrimp (tail-on), marinate in olive oil and garlic before grilling
  • Tips: Investing in Maldon Sea Salt will serve this dish well as the flaky salt takes the tomatoes to the next level of flavour.
  • When large heirloom variety tomatoes become available in late August, substitute for listed tomatoes. To prepare an heirloom tomato: remove core with a very sharp paring knife. With a serrated knife, slice the tomatoes in 1 mm segments parallel to the core.
  • Grain Substitution: Pearl barley is a suitable grain alternative as is pasta like couscous or orzo.
  • Per Serving:  370 Calories, 28 g fat, 570 mg sodium, 15 g carbohydrates, 2 g fibre, 16 g protein, 30% DV Calcium