Yield: 3-4 cups Ingredients 1/2 cup each dry farro, bulgur, red quinoa, brown rice 4 cups water 1 cup fresh mint, chiffonade Juice of 1 lime Zest of 1 lime 1/4 cup extra virgin olive oil or avocado oil 1
Cheesy Cheddar Grits (Polenta) Yield: 4 servings Ingredients 3 cups cold water 1 cup cornmeal 1 ½ cups shredded extra sharp cheddar cheese 1 tablespoon butter 1/8 teaspoon Tijerina Carnitas or Acadian Spice Blend (may use cayenne) salt and pepper