recipe: vegetable couscous

2 tblsp extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1-1/2 tsp cumin
1 tsp coriander
2-1/4 cups couscous
1 plum tomato, seeded and chopped
2 tblsp cilantro, chopped
2 tblsp parsley
flat bread

Directions
Pre-cut and measure ingredients—since there are so many, it’ll help things go smoothly the rest of the way. Next, pre-heat a large pot over medium-high heat. Add oil, bay leaf, onion, zucchini, yellow squash and salt and pepper. Saute 7 or 8 minutes, stir frequently.

Add pumpkin, chicken broth, cumin and coriander and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork.

Remove the bay leaf, mix in tomato, cilantro, parsley and serve with warm Mediterranean flat breads.

recipe: soybean soup

3-1/3 tblsp mirin
4 cups water
2 tblsp natural sea salt
3 cups edamame
3/4 cup katsuo dashi
1 tsp sugar
3-1/3 tblsp milk
pinch natural sea salt
4 sprigs chervil

In a small saucepan, boil off the alcohol content of the mirin to leave about 2 tablespoons.
Let it cool and set it aside.

Bring the water and sea salt to a boil and add soybeans for 5 minutes.
Drain and plunge into a bowl of iced water.
Let cool and dry.
Open the bean pod and remove the beans.
Puree them in a blender with the stock.
Add mirin, sugar, and milk and continue to blend.
Strain then mash any remaining bits.

Add salt as desired and serve chilled.

recipe: peanut butter smoothie

1 cup ice
3/4-1 cup water not quite covering the ice
2 bananas
1/2 cup old-fashioned oats
2 tbl natural organic peanut butter
1 tbl Flax seed oil
1/2 tsp Amazing Grass SuperFood powder

Blend then serve in stemless flutes. For balance, side it up to one of Dinkel’s famous chocolate donuts!

Thanks to megan, product manager’s assistant, for this submission.

recipe: mystery chili

Mild, spicy or 5-alarm? Beef, pork or vegetarian? Red kidney, or bean-free? The weather’s signaling that it’s time for football, sweaters, and comfort food. But did you ever stop to think it’s the one dish that inspires an International Chili Society? and countless chili cook-offs??

Flatiron, calla, modern—we’ve got a bowl for every type of chili. What’s your recipe??

recipe: grilled brewers chicken

photo courtesy of: stevendepolochicken legs and thighs—avg 2.5 per person
1 can of beer
baking pan
grill
barbeque sauce

Prep the night before by laying out all the chicken in a deep baking pan. Douse with a can of beer and bake overnight at 200° F.

In the a.m., chill until the grill’s ready and add sauce as desired—happy barbeque-ing and happy Labor Day!