Healthy Summer Recipe Guide
KAMUT® Broccoli and Cherry Tomato Pasta Salad
DRESSING:
Makes 6-8 servings
• 2 cups cooked KAMUT® pasta• 3 cups small broccoli florets• 1 1/2 cups sliced button mushrooms• 2 cups cherry tomatoes, havled
• 1/2 cup shallots, minced • 14 oz can artichoke hearts, drained and
halved
HERB MIXTURE:
• 1/2 cup finely chopped parsley• 1/2 cup fresh chopped basil leaves• 1/4 cup fresh chopped mint leaves• 1 tsp freshly grated lemon zest
SALAD:
• 2 cloves garlic, peeled • 1/4 cup low-fat buttermilk• 1/2 cup 2% low-fat cottage cheese• 1 Tbs fresh lemon juice• 1 Tbs red wine vinegar
• 1 Tbs balsamic vinegar• 1 Tbs exta virgin olive oil• 1/2 tsp black pepper • 1/2 cup crumbled feta cheese
Not your typical pasta salad. The nutty, buttery flavor of the KAMUT® pasta com-
bined with a fresh herb mixture and crisp, fresh broccoli and tomatoes delivers a lot
of flavor and texture.
Combine all the ingredients of the herb mixture together and reserve 3 table-
spoons. Set remaining herb mixture aside.
For the dressing, place the 3 tablespoons of herb mixture in a food processor.
Drop the 2 garlic cloves through the food chute with the food processor on and
process until minced. Add cottage cheese and next five ingredients. Process till
smooth. Stir in the feta.
To prepare salad, steam the broccoli, covered for 3-4 minutes, should still be crisp.
Cool and combine with all the remaining salad ingredients in a large bowl. Pour
over the dressing and toss well.
KAMUT® Orange, Walnut and Blue Cheese Salad
• 1 cup KAMUT® berries• 1/4 cup golden raisins• 1 large orange: peeled, remove pith
and cut into 1/2” segments• 2 small fresh red chilies finely chopped• 1 shallot finely chopped
• 1 1/2 cup coarsely chopped, toasted walnuts
• 1 1/2 cup crumbled blue cheese• 3 Tbs finely chopped fresh parsley• Salt and pepper to taste
• 1/4 cup fresh squeezed orange juice• 1 tsp orange zest• 1 Tbs fresh squeezed lemon juice
• 1/4 cup extra virgin olive• 2 Tbs honey
DRESSING:
Makes 4-6 servings
SALAD:
A colorful and zesty salad, bursting with flavor and a perfect accompaniment to
grilled meats and fish.
Soak the KAMUT® berries overnight in 3 cups of water, drain, put into a saucepan
and cover with water (at least 2” higher than the KAMUT®) bring to a boil , reduce
to a low heat and simmer for 20-30 minutes. The KAMUT® should be tender but
still slightly chewy. Drain and cool.
Assemble and toss together in a serving bowl the KAMUT® berries, golden raisins,
orange segments and shallots. Season with salt and pepper. Let stand for 10 min-
utes. Meanwhile, put all the dressing ingredients into a jar with a lid and shake until
well blended. Drizzle over salad and gently toss, then sprinkle with the walnuts, blue
cheese and parsley.
KAMUT® Sweet and Spicy Avocado and Carrot Salad
• 1 cup KAMUT® berries• 4-5 large carrots• 1 Tbs extra virgin olive oil• 1/2-1 tsp chipotle powder• 1 avocado
• 1/4 cup sunflower seeds• 1 Tbs freshly chopped cilantro for
topping• Salt and pepper to taste
• 1 Tbs fresh squeezed lime jucie• 1 Tbs extra virgin olive oil• 1 Tbs honey
DRESSING:
Makes 4-6 servings
SALAD:
A simple, yet flavorful vegetarian/vegan salad. A delightful sweet, spicy and creamy
mix of fresh cool avocado, chipotle roasted carrots and a lightly honey sweetened
dressing.
Soak the KAMUT® berries overnight in 3 cups of water, drain, put into a saucepan
and cover with water (at least 2” higher than the KAMUT®) bring to a boil ,
reduce to a low heat and simmer for 20-30 minutes. The KAMUT® should be
tender but still slightly chewy. Drain and cool.
Preheat the over to 375 degrees. Peel the carrots and cut into ½” slices. Toss with
a tablespoon of olive oil and ½ teaspoon of chipotle powder (for more heat add
more). Put into a shallow roasting pan and roast until carrots are tender, but still
have a slight crunch—about 25-30 minutes. Allow to cool. Remove avocado from
skin and dice into ½” pieces.
Toss together the KAMUT®, roasted carrots, avocado and sunflower seeds and sea-
son with salt and pepper. Whisk together the lime juice, olive oil and honey. Drizzle
over the salad and lightly toss. Top with the chopped cilantro.
KAMUT® Baby Spinach Salad with Orange-Pepper Dressing
• 1/2 cup KAMUT® berries• 3-4 handfuls of baby spinach• 1/4 cup sunflower seeds• 2 oz crumbled feta cheese
• 1/2 cup fresh squeezed orange juice
• 1/4 cup walnut oil
• 2 Tbs honey• 1/2 tsp crushed red pepper flakes• salt and pepper to taste
DRESSING:
Makes 2 servings
SALAD:
Very easy, very healthy, side salad with simple fresh ingredients. Makes a great side
salad for casual dining and can easily be a main dish salad with the addition of
chicken or shrimp.
Soak the KAMUT® berries overnight in 2 cups of water, drain, put into a saucepan
and cover with water (at least 2” higher than the KAMUT®) bring to a boil ,
reduce to a low heat and simmer for 20-30 minutes. The KAMUT® should be
tender but still slightly chewy. Drain and cool.
Assemble and toss all the salad ingredients. Put all the dressing ingredients into a
jar with a lid and shake until well blended. Drizzle over salad and toss well.
For more information and recipes about KAMUT® Wheat please visit Kamut.com or feel free to email Lauren Verini at [email protected]