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mains

 

 

Thai Steak Salad

Half a package Kamut® Capellini nests

1 pound top sirloin steak, thinly sliced. 

Salad

1 red or yellow pepper, sliced into strips

1 english cucumber, sliced

2 carrots, sliced into ribbons with a vegetable peeler

1 small red onion, thinly sliced

2 tbsp fresh cilantro, chopped

2 tbsp fresh mint, chopped

1 green onion, sliced

1 head butter lettuce

2 tbsp peanuts or almonds, chopped

Thai Dressing/Steak Marinade

1 tbsp lime, juices

2 tbsp tamari or soy sauce

2 tbsp brown sugar

2 tbsp fish sauce

1 tbsp sesame oil

2 tbsp rice vinegar

1 tsp ginger, minced

3 garlic cloves, minced

1 red chill, seeded and diced

3 kafir lime leaves, torn

 

Combine marinade ingredients. Pour half over steak slices and marinate while assembling salad.  Prepare salad ingredients in a large bowl. Cook steak in a pan until desired doneness, remove from heat, add noodles and cool. Add to salad, toss with dressing and serve.

Kamut® Berry Watermelon Salad
Kamut® Berry Watermelon Salad

1 cup Kamut® Berries

1/2 tsp salt

1 small watermelon, chopped

1/2 cup feta cheese, chopped

5-10 mint leaves, julienned

3 tbsp balsamic vinegar

2 tbsp olive oil

Salt and pepper to taste

 

Presoak Kamut® berries overnight, drain off water. Bring 3 cups water to a boil, add soaked grain and salt. Cover and simmer for 30 to 40 minutes. If you choose not to soak berries, cook in boiling water for 45-60 minutes.

 

Drain water and cool berries with cold tap water. Combine watermelon, feta cheese, mint leaves, cooled Kamut® berries, balsamic vinegar, olive oil, salt and pepper. Toss and serve.

Kamut® Scrambled Muffins

Scramble

4 eggs

2 tbsp milk

1 cup ham, cubed

1 medium onion, diced

1 tsp olive oil

salt and pepper, to taste

In a medium pan, saute onion in oil until transparent, add ham. In medium bowl, crack eggs and add milk, salt and pepper, beat until combined. Add to ham and onion until scrambled.

Muffins

1/2 cup Kamut® flour

1/2 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp onion powder

 

In a large bowl, comine first 7 ingredients, in another bowl, beat the egg and buttermilk, pour into dry ingredients.

 

Add scramble, cheese, green onion and spinach. Fill greased muffin cups, bake at 450 for 10-15 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

 

 

1/2 tsp smoked paprika

1 egg

1 cup buttermilk

1 cup cheddar cheese, shredded

1/4 cup green onion, minced

1/4 cup spinach, chopped

Smokey Paprika Butter

1/4 cup soft butter

1 tsp smoked paprika

Brush onto hot muffins and serve warm.

Kamut® Berry Pilaf

1 cup Kamut® Berries

1 red onion, finely diced

2 garlic cloves, minced

3 tbsp olive oil

1 bunch asparagus, sliced into 1" pieces

3 carrots, diced

3 scallions or several chives, sliced

3 tbsp balsamic vinegar

1 tbsp rosemary, minced

1/2 cup parmesan cheese, grated

 

Place 1 cup Kamut® berries and 3 cups of water in a saucepan. Bring to a boil. Reduce heat and simmer for 45 minutes, or until soft. Drain and reserve.

 

In a wok or large saucepan over medium-low heat, saute red onion, garlic, asparagus and carrots in 2 tbsp olive oil until tender. Add scallions, balsamic vinegar, rosemary and additional oil. Season to taste with salt and pepper. Stir in cheese and serve warm as a side dish or cold as a salad.

Japanese Noodle Salad

Noodles

1 454 g package Kamut® Capellini 

1 cup edemame, cooked and cooled
3 cups vegetables, julienned (carrots, cucumber, snow peas, and red pepper)
1 tbsp black and white sesame seeds


Dressing
1 lemon, juiced
1/3 cup rice vinegar
1/3 cup tamari or soy sauce
3 tbsp mirin ( sweet cooking wine)
1 tbsp sugar or maple syrup
1/3 cup miso soup or chicken broth
1 tbsp ginger, grated
1 tsp sesame oil 
3 tbsp grapeseed oil or vegetable oil

Cook the capellini until el dente or 8-10 minutes. Rince with cold water. Mix the edemame beans and remaining vegetables. Toss in the sesame seeds. Pour the dressing over and mix well. Serve immediately or chill.

Zucchini Fritters

2 cups zucchini, coarsely grated

1 small onion, finely diced

2 eggs, beaten

1/2 cup parmesan, finely grated

1/2 cup milk

1 cup Kamut® Flour

salt and pepper to taste

In a medium bowl combine zucchini, onion, eggs, parmesan, milk, salt and pepper. Slowly add Kamut® flour, stirring well. 

 

Heat oil in a large skillet over medium-high heat. Drop 1/4 cupfuls of batter into the skillet, cook until golden brown on both sides. 

Serve with red pepper aioli. Combine minced roasted red pepper and 1/2 cup mayonnaise.

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