Recipes — recipe

Mark Collins
7-grain Turkey Meatballs with Rosemary Blackberry Balsamic Glaze

7-grain Turkey Meatballs with Rosemary Blackberry Balsamic Glaze

   The holiday season is full of sweet parties and gatherings with all your beautiful friends and ugly friends...and weird relatives. We thought we'd share a fantastic appetizer that is simple to make ahead with a twist of gourmet.  We use ground turkey in these meatballs as well as our 7 grain flakes to add texture and nutrition.  They are baked, which makes them fast to prepare.  They can also be made up to a week ahead of your party and kept in the fridge or freezer, so they are the perfect grab for unexpected holiday guests as well.  7...

Read more →


Mark Collins
Greek Quinoa, Feta, and Spinach Stuffed Mushrooms

Greek Quinoa, Feta, and Spinach Stuffed Mushrooms

    Looking for a simple appetizer that has really complex flavors but still is easy to make? These Quinoa, Feta and Spinach Stuffed Mushrooms are sure to hit the spot! The flavor profile is classically Greek with hints of lemon and dill to complement the tart tangy feta cheese. They can be made up to 2 days ahead of your party or dinner when kept in the fridge and then baked according to the directions for a quick appetizer that won't keep you away from your guests. Better yet, bring everyone into the kitchen and make them together! Drizzle generously with...

Read more →


Toasted Spelt Vegetable Soup

Toasted Spelt Vegetable Soup

 Spelt is a variety of wheat that has been cultivated for over 5000 years. It is used in bread, crackers, and pastries and has a protein content that makes it ideal for baking. However, it also has a delicious nutty flavor and has many health benefits cooked as a whole berry. Spelt is loaded with nutrients. One serving contains 30% of your daily dietary fiber and 21% of protein. Spelt also contains great levels of iron, copper, magnesium, potassium, and vitamin B6. We toast it in a little oil to make this delicious turkey soup and the results are amazing! ...

Read more →