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Whole-Grain Oat & Currant Scones

on Monday, 16 December 2013. Posted in Pasta & Grains, Recipes, Desserts

This recipe was created by Oliveto Pastry Chef Jenny Raven for Community Grains and it is a very popular scone in their cafe. They make it with their Hard Red Winter Wheat Flour bringing a wonderfully nutty flavor to the scone while the butter and buttermilk keep the texture light.

Dark & Delicious Whole Grain Brownies

on Monday, 16 December 2013. Posted in Pasta & Grains, Recipes, Desserts

This recipe was created for Community Grains by Oliveto's Pastry Chef Dierdre Davis. These brownies honestly taste no different than other delicious fudgy brownies and YET they are made with whole grain flour.

Baked Beans

on Monday, 16 December 2013. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Baked Beans
Heirloom cannellini beans from Community Grains make for an extra rich and creamy pot of baked beans. Pile them up next to your cornbread, collards and barbecue meats.

Crispy Snow Cap Beans & Greens with Tomatoes

on Monday, 16 December 2013. Posted in Salads & Dressings, Vegetable & Side Dishes, Recipes

This recipe was created for Community Grains by Carrie Murphy, a poet who blogs about healthy food at Plums in the Icebox.

Fusilli Pasta Salad with Potatoes, Pepper & Aioli

on Monday, 16 December 2013. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

This is a great pasta salad that combines Community Grains fusilli with the brightflavors of aioli, roasted red peppers, and fresh herbs along with rich German butterball potatoes! Recipe created exclusively for Community Grains by Chef Jonah Rhodehamel of Oliveto Cafe & Restaurant in...

Fusilli with Chicken & Castelvetrano Olives

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

A super easy & delicious recipe when you-ve got some leftover chicken to use up. Grown in Sicily, Castelvetrano olives, also known as Nocellara olives, are picked young and cured in lightly salted brine, giving them their recognizable bright green color as well as their mild, buttery flavor....