the hot summer air has turned crisp and fresh, the trees are starting to change colors and you can finally use the oven again! we partnered with bob’s red mill to bring you some of our favorite recipes to spice up your fall. whether it’s baking buttery basil lemon shortbread cookies or making a fall greek farro salad, you will love what we have cooked up for you!
This spin on a Greek salad is made with farro, chickpeas, fresh vegetables and a tangy herb Greek dressing. It’s easy to make, filling and perfect as a side dish or main.View Recipe
This hearty and filling vegetarian Southwest Quinoa Bake is packed with nourishing ingredients like black beans, tomatoes, bell pepper, corn and protein-rich quinoa. With Litehouse® Freeze Dried Cilantro, Garlic and Jalapeño, it’s easy to make with minimal prep time.View Recipe
These buttery shortbread cookies are flavored with bright lemon zest and herbaceous freeze dried basil for a cookie that’s sweet, light and so satisfying! They’re easy to make with just seven basic ingredients and can be made into just about any shape.View Recipe
Note: This recipe can be made with a large bowl and hand mixer or in the bowl of a stand mixer. Both work well, though the dough will tend to creep up the beaters of the hand mixer towards the end of mixing. If you don’t have a reusable pastry bag, zip all the pastry dough into a 1-gallon zip top bag. Snip off the corner of the bag to create a ½” opening. Gently squeeze to pipe the puffs onto the prepared pans.View Recipe
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