Super Salad

Recipe by: Jonathon

Sawyer, chef, owner, The
Greenhouse Tavern, Cleveland
http://www.acfchefs.org/ACFSource/Recipes/?id
=62

Ingredients Method of Preparation

2 bunches (approximately) cleaned kale, de-
In large bowl, add kale and dressing; work dressing into kale. Top with
stemmed, cut small
orange segments, beans, grains, blueberries, avocado and granola.
2 oranges, separated into segments
1 cup cooked beans (adzuki or turtle) Yuzu Soy Dressing
Method: In blender, add yuzu juice, soy sauce, honey and rice wine
1 cup cooked grains (quinoa, millet, spelt) vinegar. Blend on medium speed; slowly incorporate sesame and
1 cup fresh blueberries blended oils.
2 avocados, sliced
½ cup granola
¼-½ cup Yuzu Soy Dressing (recipe follows)
Yuzu Soy Dressing
¼ cup yuzu or citrus juice
½ cup soy sauce
1 T. honey
¼ cup rice wine vinegar
¼ cup sesame oil
1¼ cups blended oil

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Ingredients
2 cups puffed rice
2 1⁄2 cups puffed millet
4 1⁄2 cups old fashioned rolled oats
1 cup raisins
3⁄4 cups sunflower seeds, toasted
3⁄4 cups pumpkin seeds, toasted
1⁄2 cup flax seeds
3⁄4 cups toasted unsweetened coconut
1 cup mini chocolate chips
3⁄4 cups honey
3⁄4 cups maple syrup
3 cups (24 oz) natural peanut butter
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White House Peanut
Butter Granola Bars
Recipe by: Margi Fineran, White House
Pastry Chef
http://www.chopchopmag.org/content/whit
e-house-peanut-butter-granola-bars
Method of Preparation
1. Put all the ingredients together in a large bowl and mix well to
coat everything in peanut butter.
2. Prepare a sheet pan 12x18in by lightly brushing it with canola oil.
3. Spread the well mixed ingredients into the prepared pan and
smooth evenly with a spatula.
4. It’s a stiff mixture, to really push it together, cover with parchment
or wax paper and roll it into place with a rolling pin.
5. Chill or freeze before cutting into squares.
Notes:
• This is a no bake granola bar, but I have found it easy to blend
together if the oatmeal has been toasted and is still a little warm.
• Of course, this can be made with sunbutter or almond butter.
 Millet-Crusted
Tamale Pie

Recipe by: Judith Finlayson

Ingredients Method of Preparation

Topping
1. Topping: In a saucepan over medium heat, toast millet, stirring
1 cup millet constantly, until it crackles, about 5 minutes. Add water, salt and
3 cups water/chicken/vegetable stock pepper to taste and bring to a boil. Reduce heat to low. Cover and
cook until millet is tender and all water is absorbed, about 20
Salt and pepper minutes. Stir in cheese.
1 cup shredded Monterey Jack cheese
2. Filling: Meanwhile, in a skillet, heat oil over medium heat for 30
Filling seconds. Add sausage and cook, break up with a spoon, until no
1 tablespoon olive oil longer pink, about 8 minutes. Drain off all but 1 tablespoon fat
from fat, if necessary. Add chili powder and cook, stirring, for 1
12 ounces hot or mild Italian sausage, casings
minute. Add salsa and stir well. Stir in corn, beans and rice and
removed
cook, stirring, until heated through. Place in pie dish.
2 teaspoons chili powder
3. Spread topping evenly over filling. Bake in preheated oven until
¾ cup tomato salsa
top is nicely browned, about 25 minutes.
1 cup corn kernels
1 cup cooked pinto beans, drained and rinsed
1 cup cooked brown rice

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 Millet Raisin Scones

http://www.bobsredmill.com/recipes.php?re
cipe=528

Ingredients Method of Preparation

1-1/4 cups inbleached white all-purpose flour
1. Preheat oven to 400°. Lightly grease a baking sheet, set aside.
1 cup millet flour
2 tbsp hulled millet 2. In a skillet heat millet grains until they turn golden brown. In a
large bowl stir together flour, millet flour, baking powder, salt,
3 tsp baking powder soda and 2 tablespoons sugar until well blended. Add browned
1/2 tsp sea salt millet grains. In a bowl mix oil, egg whites, and yogurt until well
blended. Pour oil mixture into flour mixture stirring constantly
1/2 tsp baking soda until well blended together.
3 tbsp sugar
3. With your hands pat dough into a ball (if sticky roll in flour) and
1/2 cup canola oil
place on a floured surface. Knead dough lightly 2 or 3 turns, then
4 egg whites large, lightly beaten place on a prepared baking sheet and pat into a smooth circle
about 8" in diameter. Using a sharp knife dipped in flour cut into 8
1/4 cup yogurt (plain nonfat)
wedges; leave in place. Brush on egg whites and sprinkle with
3/4 cup raisins, natural unsulfured sugar.

4. Bake 25-30 minutes. Allow to cool 5 minutes prior to serving.

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 Greek-inspired
Millet Salad

Recipe by: Kimberly Snyder

Ingredients Method of Preparation

Base
1. Pre-Prep: Be sure to soak the millet overnight in water and rinse
2 cups dry millet well before using.
⅓ cup pitted and chopped Kalamata olives
2. In a saucepan over high heat, bring the water to a boil. Reduce
⅓ cup drainer capers heat, then add the millet and simmer until the millet has cooked to
¼ cup scallions a softer texture- around 15-20 minutes. Pour through a strainer
and set to the side to cool down.
¾ cup chopped parsley
1 cup chopped tomatoes 3. Blend all the dressing ingredients together until smooth in a
blender, or simply add them to a bowl and whisk well with a fork.
½ cup chopped purple cabbage
Dressing 4. Add the millet to a large mixing bowl, then pour the dressing on
top, and add the olives, capers, scallions, parsley, tomatoes and
2 Tbs. fresh lemon juice
purple cabbage. Mix well and enjoy your delicious meal that will
1 Tbs. Dijon mustard evoke memories or images of the beautiful Mediterranean part of
2 Tbs. raw apple cider vinegar the world!

1 Tbs minced shallot

2 tsp. dried oregano
¼ cup olive oil
High quality sea salt, to taste

Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms