Super Salad

Recipe by: Jonathon

Sawyer, chef, owner, The
Greenhouse Tavern, Cleveland
http://www.acfchefs.org/ACFSource/Recipes/?id
=62
Ingredients
2 bunches (approximately) cleaned kale, destemmed, cut small
2 oranges, separated into segments
1 cup cooked beans (adzuki or turtle)
1 cup cooked grains (quinoa, millet, spelt)
1 cup fresh blueberries

Method of Preparation
In large bowl, add kale and dressing; work dressing into kale. Top with
orange segments, beans, grains, blueberries, avocado and granola.
Yuzu Soy Dressing
Method: In blender, add yuzu juice, soy sauce, honey and rice wine
vinegar. Blend on medium speed; slowly incorporate sesame and
blended oils.

2 avocados, sliced
cup granola
- cup Yuzu Soy Dressing (recipe follows)
Yuzu Soy Dressing
cup yuzu or citrus juice
cup soy sauce
1 T. honey
cup rice wine vinegar
cup sesame oil
1 cups blended oil

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

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
Ingredients
2 cups puffed rice
2 12 cups puffed millet
4 12 cups old fashioned rolled oats
1 cup raisins
34 cups sunflower seeds, toasted
34 cups pumpkin seeds, toasted
12 cup flax seeds
34 cups toasted unsweetened coconut
1 cup mini chocolate chips
34 cups honey
34 cups maple syrup
3 cups (24 oz) natural peanut butter

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. Its 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.

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

Millet-Crusted
Tamale Pie

Recipe by: Judith Finlayson

Ingredients
Topping
1 cup millet
3 cups water/chicken/vegetable stock
Salt and pepper
1 cup shredded Monterey Jack cheese
Filling
1 tablespoon olive oil
12 ounces hot or mild Italian sausage, casings
removed
2 teaspoons chili powder
cup tomato salsa
1 cup corn kernels

Method of Preparation
1. Topping: In a saucepan over medium heat, toast millet, stirring
constantly, until it crackles, about 5 minutes. Add water, salt and
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
minutes. Stir in cheese.
2. Filling: Meanwhile, in a skillet, heat oil over medium heat for 30
seconds. Add sausage and cook, break up with a spoon, until no
longer pink, about 8 minutes. Drain off all but 1 tablespoon fat
from fat, if necessary. Add chili powder and cook, stirring, for 1
minute. Add salsa and stir well. Stir in corn, beans and rice and
cook, stirring, until heated through. Place in pie dish.
3. Spread topping evenly over filling. Bake in preheated oven until
top is nicely browned, about 25 minutes.

1 cup cooked pinto beans, drained and rinsed

1 cup cooked brown rice

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

Millet Raisin Scones

http://www.bobsredmill.com/recipes.php?re
cipe=528
Ingredients
1-1/4 cups inbleached white all-purpose flour
1 cup millet flour
2 tbsp hulled millet
3 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp sugar
1/2 cup canola oil
4 egg whites large, lightly beaten
1/4 cup yogurt (plain nonfat)
3/4 cup raisins, natural unsulfured

Method of Preparation
1. Preheat oven to 400. Lightly grease a baking sheet, set aside.
2. In a skillet heat millet grains until they turn golden brown. In a
large bowl stir together flour, millet flour, baking powder, salt,
soda and 2 tablespoons sugar until well blended. Add browned
millet grains. In a bowl mix oil, egg whites, and yogurt until well
blended. Pour oil mixture into flour mixture stirring constantly
until well blended together.
3. With your hands pat dough into a ball (if sticky roll in flour) and
place on a floured surface. Knead dough lightly 2 or 3 turns, then
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
wedges; leave in place. Brush on egg whites and sprinkle with
sugar.
4. Bake 25-30 minutes. Allow to cool 5 minutes prior to serving.

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

Greek-inspired
Millet Salad

Recipe by: Kimberly Snyder

Ingredients
Base
2 cups dry millet
cup pitted and chopped Kalamata olives
cup drainer capers
cup scallions
cup chopped parsley
1 cup chopped tomatoes
cup chopped purple cabbage
Dressing
2 Tbs. fresh lemon juice
1 Tbs. Dijon mustard
2 Tbs. raw apple cider vinegar

Method of Preparation
1. Pre-Prep: Be sure to soak the millet overnight in water and rinse
well before using.
2. In a saucepan over high heat, bring the water to a boil. Reduce
heat, then add the millet and simmer until the millet has cooked to
a softer texture- around 15-20 minutes. Pour through a strainer
and set to the side to cool down.
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.
4. Add the millet to a large mixing bowl, then pour the dressing on
top, and add the olives, capers, scallions, parsley, tomatoes and
purple cabbage. Mix well and enjoy your delicious meal that will
evoke memories or images of the beautiful Mediterranean part of
the world!

1 Tbs minced shallot

2 tsp. dried oregano
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