RECIPE of THE MONTH

HUDSON VALLEY SPRING VEGETABLE MÉLANGE AND MIXED WHOLE GRAIN SALAD

All ingredients are organic:

1/4-Cup	Wheat Berries
1/4-Cup	Wild Rice
1/4-Cup	Brown Rice
1/4-Cup	Spelt, Local
1/4-Cup	Farro (Emmer) Wheat
1/4-Cup	Quinoa
1/4-Cup	Dried Cherries, rehydrated in cranberry juice
1-Cup	Fiddlehead Ferns, blanched
1-Cup	Tokyo Turnips, cleaned and blanched
1-Cup	Fava Beans, cleaned and blanched
2-Bunches	Local Asparagus, cleaned and blanched - cut into 1 inch barons
1-1/2 Ounces	Walnuts
1-1/2 Ounces	Pumpkin Seeds
1-1/2 Ounces	Sesame Seeds
1-1/2 Ounces	Sunflower Seeds
1-1/2 Ounces	Aged Sherry Vinegar
2-Ounces	Extra Virgin Olive Oil
2-Ounces	Walnut Oil
To Taste	Salt, Sea Salt (Fleur De Sel Maldon)
To Taste	Pepper, Freshly Ground
2-Ounces	Micro Red Cabbage or your favorite micro greens

Cook all grains separately until al dente. When cooked, place all in a colander and then air-cool. Meanwhile, toast all nuts and seeds separately in an oven until they have the desired flavor and texture. Mix walnut oil and olive oil with seasonings and sherry vinegar. Set mixture aside. Mix blanched vegetables with half of the aged sherry vinaigrette, season and set aside. Next mix grains, cherries, seeds, nuts, sherry vinaigrette and seasonings in a large bowl. Disperse grain salad equally in six bowls and top with local spring vegetable mélange and garnish with micro greens.

SERVES 6.