MI CO-OP Recipes
Photos by Robert Bruce Photography || Recipes Submitted by MCL Readers and Tested by Recipe Editor Christin McKamey
WHOLE GRAINS Nutty, tasty and filling recipes.
WINNING RECIPE!
FARRO SALAD WITH MINT DRESSING Amy Schultz, Great Lakes Energy
Pickled Onions: ½ cup vinegar 1 tablespoon sugar 1½ teaspoons kosher salt, divided 1 red onion, thinly sliced Farro: 1 cup dried (uncooked) farro 3 cups water ½ teaspoon salt Salad: 4 cups arugula 1 cup cherry tomatoes, halved 1 large cucumber, seeded and diced 1 carrot, thinly sliced Spiced Chickpeas: 1 (15-ounce) can chickpeas (garbanzo beans) ½ teaspoon smoked paprika ¼ teaspoon garlic powder ¹⁄ 8 teaspoon cayenne pepper • freshly ground black pepper & salt, to taste 1 tablespoon olive oil
RECIPE CONTEST Win a
$50
energy bill credit!
Around The World due Aug. 1 Instant Pot & Slow Cooker Favorites due Sept. 1 Submit your favorite recipe for a chance to win a $50 bill credit and have your recipe featured in Country Lines with a photo and a video. Submit your recipe at micoopkitchen.com, or send it via email (include your full name and co-op) to recipes@countrylines.com.
10 JULY/AUGUST 2021
Dressing: ¹⁄ ³ cup fresh lemon juice 1 tablespoon dijon mustard 1 teaspoon sugar 1 garlic clove, minced ¹⁄ 8 teaspoon salt & freshly ground black pepper, to taste ¹⁄ ³ cup extra-virgin olive oil ¹⁄ ³ cup chopped, fresh mint Mix together the vinegar, sugar, 1 teaspoon kosher salt, and red onion. Let sit at room temperature for an hour. Meanwhile, make the farro; simmer 1 cup dry farro in 3 cups water with ½ teaspoon salt until tender, about 25 minutes (will make 2 cups cooked). Drain. In a large bowl, toss cooked farro, arugula, tomatoes, cucumber, and carrot together and set aside. Drain chickpeas and blot with paper towels; toss with spices (do not add oil yet). Heat a large 12-inch sauté pan over medium-high heat and add 1 tablespoon oil. Once oil is hot, fry for 15 minutes or until golden brown and crunchy, stirring occasionally. Meanwhile, make dressing. Add chickpeas to salad. Toss with dressing. Top with pickled onions. Watch a video of this month’s winning recipe at micoopkitchen.com/videos