Sharing a meal represents sharing life. We tell our stories and listen to one another’s while passing serving bowls and plates. That’s what we love most about cooking and eating together, and that’s what we love the most about this chapter.
The truth is, there’s more to whole grains than desserts and side dishes, despite what you might think. From einkorn risotto (using berries in lieu of rice) to hearty einkorn-studded stews, the time-honored einkorn berry can pack a powerful punch in terms of satisfying food.
Spicy Salmon over Cilantro Lime Einkorn
California-Style BLT with Roasted Garlic and Rosemary Yogurt Sauce
Breaded Lemon Chicken with Capers on Pilaf
Kale and Cremini Vegetable Pot Pie
Vegetable Soup with Red Wine and Lemon
Italian-Style Mustard Green Soup
Ravioli with Sundried Tomatoes, Capers, and Ricotta
Butternut Squash Gnocchi with Sweet Garlic–Ginger Brown Butter Sauce
Strawberry Leek Pizza with Kefir Crust
RED WINE RISOTTO
The first time we made einkorn risotto was a revelation: “You mean you can use einkorn berries instead of rice?” While what results is a slightly chewier version of the old Italian classic, it is every bit as creamy and comforting—a refined, satisfying favorite.
* At least 4 hours ahead of time and up to the night before, soak einkorn berries in enough water to cover and add a teaspoon of apple cider vinegar. When ready to use, drain and rinse and set aside.
* Place the stock in a medium-size saucepan and heat until warm. While the stock is warming, place a large stockpot over medium heat and melt 2 tablespoons (28 g) butter. Add sliced onions to the butter and cook until onions are translucent, stirring occasionally, about 10 minutes.
* Add einkorn berries to onions and stir everything together until coated. Add wine and 1 cup (235 ml) of warm stock. Cook risotto at a low simmer, stirring constantly, until most of the liquid is absorbed; when you push a section of the berries down, liquid should not immediately refill the space. Add another 1/2 cup (120 ml) stock and cook/stir until absorbed. Repeat this process until all the stock has been used, which will take about 45 minutes. Once done, the grains should be soft and plump but more al dente in doneness than rice (if they are still hard, add more broth and keep cooking).
* Add the remaining 2 tablespoons (28 g) butter, fresh thyme, and grated Pecorino cheese. Add salt and pepper to taste, and garnish with a big squeeze of lemon and extra cheese and thyme if desired.
Yield: 1 quart (4 cups, or 660 g) risotto, or 4 servings
1 cup (200 g) of einkorn berries
1 teaspoon apple cider vinegar
4 to 4 1/2 cups (940 ml to 1 L) vegetable, chicken, or beef stock
4 tablespoons (55 g) butter, divided
1/2 cup to 1 cup (115 g) sliced onion
1/4 cup (60 ml) red wine (such as Cabernet Sauvignon)
2 teaspoons fresh thyme, plus more for garnish (or 1 teaspoon dried thyme)
1/4 cup (25 g) grated Pecorino cheese, plus more for garnish
Sea salt and black pepper, to taste
Lemon wedges, for garnish
KALE AND RED PEPPER RISOTTO
If you ask Tim about his favorite kind of food, he’ll say “peasant-style Italian,” which basically means recipes like this one, despite what the term risotto might make you think. While it’s true risotto today is associated with fancy restaurants and impressive menus, in actuality, it’s an incredibly simple, comforting dish. This kale and red pepper version bursts with rich flavor in every bite, from the einkorn berries plumped up with stock to the sautéed vegetables surrounding them.
* At least 4 hours ahead of time and up to the night before, soak einkorn berries in enough water to cover and add a teaspoon of apple cider vinegar. When ready to use, drain and rinse.
* In a saucepan, warm 4 cups (950 ml) of stock over medium heat and keep at a simmer. In a large stockpot, warm 3 tablespoons (42 g) butter. Add einkorn berries and toast them in the butter over medium heat for about 10 minutes, stirring frequently. Add 1/2 cup (120 ml) of stock and continue cooking, stirring frequently, until stock is absorbed and liquid doesn’t immediately refill a section when you push at it with a spoon. Repeat this process with the einkorn berries, adding 1/2 cup (120 ml) of stock at a time and stirring until it absorbs, until all the stock has been incorporated, about an hour.
* In between cooking einkorn berries, set a large skillet on an adjacent burner and warm a tablespoon (14 g) of coconut oil over medium heat. Add sliced onion, chopped peppers, salt, and pepper, and cook until softened, about 10 to 15 minutes. Add chopped kale and stir/cook until it wilts, about 5 minutes. Remove from heat.
* Add kale-pepper-onion mixture and grated Pecorino cheese to pot of einkorn berries and stir everything together. Taste and adjust for salt. Serve in bowls, with freshly grated cheese.
Yield: 1 quart (4 cups, or 660 g) risotto, or 4 servings
1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
4 cups (950 ml) vegetable, beef, or chicken stock
3 tablespoons (42 g) butter
1 tablespoon (14 g) coconut oil
1/2 medium (100 g) onion, sliced
1/2 large (150 g) red pepper, seeds removed and diced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8 cups (125 g) roughly chopped kale, from half a bunch of kale with stems removed
1/2 cup (50 g) grated Pecorino cheese
MEAT AND POTATO PASTIES
I spent 3 years of college in northern Wisconsin, where meat pasties are not hard to find. From small shops to large diners, ground beef and potatoes are encased in buttery dough like large hand pies everywhere you look, perhaps to thicken everybody up for the long winters. In this recipe, we have a throwback to that comforting classic.
* Preheat oven to 350°F (180°C, or gas mark 4). In a medium bowl, combine einkorn flour and salt. Cut in butter with a pastry cutter until butter is in chunks throughout. Stir in 2 tablespoons (30 ml) of water, and stir until it begins to come together. If dough seems too crumbly and dry still, add up to 2 more tablespoons (30 ml) of water; if too wet, add a bit more flour. Use clean hands to form mixture into a solid ball of dough, pushing and forming the dough right in the bowl. Separate ball into 4 equal pieces, form them into balls, and place them in the fridge to rest and chill while you make the filling.
* In a large skillet over medium heat, melt coconut oil. Stir in onion, carrots, bell peppers, 1/4 teaspoon salt, and pepper. Once everything’s soft and golden, about 10 to 15 minutes, add potatoes and ground beef, along with the remaining salt and thyme. Stir mixture together and cook just long enough to lightly sear meat, a few minutes. Remove from heat.
* Working with 1 of the 4 rounds of dough at a time on floured parchment, use a floured rolling pin to create a 7 to 8-inch (18 to 20 cm) round. Place a few spoonfuls of the meat and vegetable mixture in the center, and pull the edges of the dough over the top, starting with the long sides and then sealing things together with the short sides. Place these pasties on a parchment-lined rimmed baking pan or sheet. Use a fork to press the edges, brush all 4 pasties with yogurt, and pierce all over with a fork. Leftover filling may be sautéed and eaten on its own, added to morning egg scrambles, added to pizzas, or frozen for later use.
* Bake in the oven for 60 to 75 minutes, until golden and firm.
Yield: 4 pasties
FOR THE DOUGH:
1 1/4 cups (156 g) all-purpose einkorn flour, plus more for working with the dough
1/2 teaspoon salt
1/2 cup (112 g) unsalted butter, cold and cubed
2 tablespoons to 1/4 cup (30 ml to 60 ml) cold water
FOR THE FILLING:
1 tablespoon (13 g) coconut oil
3/4 cup (90 g) chopped onion (about 1/2 onion)
3/4 cup (90 g) chopped carrots (about 3 to 4 peeled carrots)
3/4 cup (90 g) chopped bell peppers (about 1 bell pepper)
3/4 teaspoon sea salt, divided
1/2 teaspoon pepper
3/4 cup (90 g) chopped Yukon gold potatoes (about 1 potato)
3/4 pound ground beef, preferably grass-fed
Leaves of 6 to 7 springs of thyme (or 1 tablespoon [4 g] dried thyme)
2 tablespoons (30 g) yogurt, for brushing
You don’t have to use einkorn bread crumbs or einkorn bread to make Italian meatball sandwiches like these, but this recipe demonstrates yet again the versatility of this ancient grain. Here, the herbed einkorn bread crumbs (page 70) add lightness and softness to the baked and browned meatballs, and soft slices of einkorn sandwich bread (page 45) are perfect for creating filling, meaty, sauce-covered sandwiches everyone will enjoy. The 4-ingredient tomato sauce in this recipe is simple Italian food at its finest and one of our favorite ways to make sauce, originally inspired by legendary cook Marcella Hazan.
* For the sauce: In a large stockpot over medium heat, combine tomatoes, onions, and butter. Simmer for 45 minutes. Taste and adjust by adding sea salt as desired. Remove onions (you can freeze for making stock, use for another recipe, compost, or discard).
* For the meat: In a large bowl, combine beef, garlic, basil, parsley, Pecorino, sea salt, and pepper. Stir gently and break up beef to incorporate. Stir in eggs and then bread crumbs. Finally, add the milk. The mixture should not be too runny and should be able to hold form. Form meatballs by hand into 2 1/2-inch (6 cm)-size balls and place onto rimmed baking sheet (no need to grease it—there is enough fat for the meatballs to brown on the bottom while baking). Bake at 375°F (190°C, or gas mark 5) for 35 minutes, turning meatballs in the pan once halfway through. After meatballs are browned, add meatballs and any pan juices to the sauce and simmer in sauce for at least 20 to 30 minutes, or longer to develop more flavor.
* For serving: Slice meatballs in half or thirds and place on toasted einkorn bread. Cover in sauce and grate extra Pecorino on top. Cover with another slice of toasted bread to serve.
Yield: About 19 sandwiches
FOR THE SAUCE:
26 1/4 ounces (750 g) crushed tomatoes (such as boxed San Marzano)
3 onions, peeled and halved
7 tablespoons (100 g) butter
Sea salt
FOR THE MEATBALLS:
2 pounds (900 g) ground beef, preferably grass-fed
3 to 4 cloves garlic, diced
1/4 cup (4 g) chopped basil
1/4 cup (15 g) chopped parsley (packed)
3/4 cup (75 g) grated Pecorino cheese, plus more for serving
2 teaspoons sea salt
1 teaspoon black pepper
2 eggs
1/2 cup (55 g) Herbed Bread Crumbs (page 70)
3 tablespoons (45 ml) whole milk
FOR SERVING:
1 to 2 Soft Sandwich Loaves (page 45), sliced
Nestled on a bed of bright and flavorful cilantro lime einkorn, this tender salmon is sweet and spicy, drizzled with what’s similar to a homemade barbecue sauce.
* Preheat oven to 400°F (200°C, or gas mark 6). In a saucepan over medium heat, melt ghee. Add ginger powder and grated garlic, letting them toast in the ghee for a few minutes, until fragrant but not browned. Stir in salsa, sriracha, soy sauce, and sugar, and lower the heat to medium-low; cook this mixture for 3 to 5 minutes, until sugar dissolves and sauce is bubbly. Remove from heat.
* Combine pilaf ingredients in a medium bowl. Toss well to incorporate. Adjust salt to taste.
* Brush the top and bottom of the salmon filets with ghee, and place them in a small oven-safe dish. Sprinkle with salt and pepper on top. Bake for 10 to 15 minutes, until cooked through, but not dried out; insert a knife in the middle to check that it’s done. Immediately pour sauce on top and serve hot on top of pilaf.
Yield: 2 to 4 servings
FOR THE SAUCE:
1 teaspoon ghee
1/4 teaspoon ginger powder
1 clove garlic, grated
1/2 cup (120 g) tomato salsa (whatever heat level you prefer, we used medium)
1/4 teaspoon sriracha
2 teaspoons organic soy sauce
2 tablespoons (26 g) of Sucanat or coconut sugar
FOR THE PILAF:
2 1/4 cups (428 g) Cooked Einkorn Berries (page 15)
1/4 cup (12 g) chopped cilantro
2 tablespoons (30 ml) fresh lime juice
1/4 teaspoon smoked red paprika
1/2 teaspoon sea salt
FOR THE SALMON:
1 pound (450 g) fresh wild-caught salmon fillets
2 teaspoons ghee
1/4 teaspoon sea salt
1/8 teaspoon black pepper, optional
CALIFORNIA-STYLE BLT WITH ROASTED GARLIC AND ROSEMARY YOGURT SAUCE
This recipe is one of our favorite ways to use the beautiful marble rye bread found on page 49. For the sandwich, toasted bread gets topped with bacon, avocado, tomato, lettuce, and a homemade garlicky yogurt sauce with bursts of rosemary for a refined take on the classic BLT. While we prefer beef or turkey bacon, you can swap in whatever type you like best.
* Preheat oven to 375°F (190°C, or gas mark 5). Place the bacon on a baking sheet and bake for 10 to 12 minutes, until crispy and brown. Add the garlic clove to the pan for the last 3 to 4 minutes, so it can roast in the juices. Once done, drain bacon and set aside.
* To make the yogurt sauce: In a small bowl mix roasted garlic clove, yogurt, rosemary, pepper, and sea salt. The roasted garlic should be soft enough to mash into the yogurt.
* To assemble the sandwich: On each slice of toasted rye, spread some of the rosemary yogurt. Then layer lettuce, 2 slices of bacon, tomato, 2 slices of bacon, avocado, and lettuce. Top with additional slice of bread.
Yield: 2 sandwiches
6 to 8 slices beef bacon
1 clove garlic
1/3 cup (77 g) yogurt
3/4 teaspoon finely diced rosemary
1/4 teaspoon black pepper
1/4 teaspoon sea salt
4 slices Marble Rye Bread (page 49), toasted
2 leaves romaine lettuce
1 tomato, sliced
1/2 avocado, sliced
Recipe Note
♦ Save your bacon grease! It comes in handy for our Spinach Skillet Cornbread on page 52.
BREADED LEMON CHICKEN WITH CAPERS ON PILAF
This recipe is straight out of my childhood, when my mom cooked chicken most nights. When it’s cooking, it fills the kitchen with the scents of lemon, onion, and savory meat; once ready, it offers tender meat in creamy gravy studded with capers and lemon.
* Preheat oven to 375°F (190°C, or gas mark 5). Pound chicken breasts to be about 1/2 inch (13 mm) thick, and sprinkle salt and pepper on each side. Mix together flour, garlic powder, and paprika in a rimmed plate. Mix together egg and Pecorino in a separate rimmed plate. Warm a stainless steel pan over medium heat and melt a tablespoon (13 g) of coconut oil inside. Dredge chicken breasts in flour mixture, then egg mixture, then sauté in pan on each side (no need to redip in flour), just long enough to sear and brown, 3 to 4 minutes. Remove chicken to an 8-inch (20 cm) baking pan.
* To the same pan you just cooked the chicken in, melt 1 tablespoon (14 g) of butter. Add onion and garlic, cooking until translucent and fragrant, scraping the pan with a metal spatula to scoop up breading in pan. After 5 to 10 minutes, add broth; the pan will steam and sizzle and it will be a little scary, but 2 seconds later you’ll be fine. Mix together a tablespoon (8 g) of flour and a tablespoon (15 ml) of water in a bowl; add it and 2 tablespoons (28 g) of butter to pan. Reduce for 15 minutes. Meanwhile, add lemon slices and capers to the chicken dish. Pour broth mixture over the chicken, and bake 30 to 40 minutes, until fully cooked, with a thick sauce and tender meat.
* While chicken cooks, prepare pilaf by combining cooked berries and Pecorino in a small saucepan over lowest possible heat. Serve chicken pieces atop 1/4-cup (55 g) piles of einkorn pilaf, spooning pan juices over top.
Yield: 2 to 4 servings
FOR THE BREADED LEMON CHICKEN:
2 boneless, skinless chicken breasts (about a pound)
1 teaspoon sea salt
1 teaspoon black pepper
1/2 cup (63 g) all-purpose einkorn flour, plus a tablespoon (8 g) for sauce
1/2 teaspoon garlic powder
1/2 teaspoon smoked red paprika
1 egg
1/4 cup (25 g) grated Pecorino cheese
1 tablespoon (13 g) coconut oil
3 tablespoons (42 g) butter, divided
1/2 onion (80 to 100 g), sliced
1 clove of garlic, grated
1 cup (235 ml) broth
1 tablespoon (15 ml) water
1/2 lemon, sliced into 6 to 8 slices
2 tablespoons (17 g) capers
FOR THE PILAF:
1 cup (190 g) Cooked Einkorn Berries (page 15)
1 tablespoon (6 g) grated Pecorino
KALE AND CREMINI VEGETABLE POT PIE
In this vegetarian spin on pot pie, a rich and hearty turmeric-colored stew of vegetables and spices cooks beneath a flaky, buttery pie crust topping. Sliced and served in bowls or on plates, each sloppy piece is the definition of comfort food: hot, creamy, and delicious.
* Warm coconut oil in a 3- or 4-quart (3 or 4 L) stockpot over medium heat. Add diced carrots, onion, mushrooms, coriander, chili powder, and turmeric powder, and stir together to coat everything evenly with oil and spices. Let this mixture cook for 10 to 15 minutes, until onions are translucent. Add kale and toss to coat; cook until kale wilts and reduces dramatically in size. Add stock. Taste mixture and add salt and pepper to taste (amount will vary based on type and saltiness of stock). Remove pot from heat and add milk and flour.
* Preheat oven to 350°F (180°C, or gas mark 4). Pour vegetable mixture into a 9-inch (23 cm) pie plate (if you have excess leftover, it may be warmed on the stove and eaten as soup).
* Top with the prepared pie crust, forming and cutting it around the edges in order to fit the plate. Slash the top in the middle, to allow air to escape while the pie bakes. Brush the top of the dough with milk.
* Bake for 45 to 50 minutes, until crust is golden. Let cool slightly before slicing. Serve warm.
Yield: 6 to 8 servings
FOR THE VEGETABLE FILLING:
1 tablespoon (13 g) coconut oil
4 carrots, peeled and diced
1 large onion, peeled and diced
8 baby bella cremini mushrooms, sliced
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 bunch of kale, roughly chopped
1 1/2 cups (12 ounces) vegetable or chicken stock
Generous sea salt and black pepper to taste
1/2 cup (120 ml) milk, plus more for brushing pie crust
2 tablespoons (16 g) all-purpose flour
FOR THE PIE CRUST:
Pie crust dough (page 156), rolled out onto floured surface
VEGETABLE LENTIL STEW
There’s nothing better on a cold night than a pot of hot soup on the stove. This thick and chunky stew combines firm and nutty French lentils with plumped einkorn berries and cooked vegetables for a soothing, filling soup that warms you right up.
* At least 8 hours ahead of time and up to overnight, place the einkorn berries in a bowl with enough water to cover and the apple cider vinegar. Place the French lentils in a separate bowl with enough water to cover. Cover both bowls with a towel.
* After letting berries and lentils soak, strain liquid, rinse, and place the berries and lentils in a large 4-quart (4 L) stock pot. Cover with water and bring to a boil. Reduce heat to simmer and cook for about an hour, until lentils are tender.
* Meanwhile, in a large skillet, warm coconut oil over medium heat. Add carrots, peppers, white onions, and red onions. Toss to coat everything with oil, and add salt and pepper. Cook until softened, but not caramelized, about 10 minutes. Add greens and toss, cooking until just barely wilted. Remove pan from heat.
* When berries and lentils are done cooking, add all the vegetable mixture to the pot, along with enough water to cover. Cook for another 20 minutes, or until all the vegetables are softened. Season with additional salt and pepper to taste.
Yield: 8 to 10 servings
1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
1 cup (192 g) French lentils
1 tablespoon (13 g) coconut oil
4 large carrots, peeled and diced
1 cup (150 g) chopped bell pepper (about 3 mini, seeded bell peppers)
1 white onion, sliced
1/2 red onion, sliced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 to 1/3 cup (5 to 7 g) chopped greens (spinach, kale, chard, radish greens, etc.)
VEGETABLE SOUP WITH RED WINE AND LEMON
The beauty of a soup like this one, which as written is packed with winter vegetables, is that it’s highly adaptable. In spring, substitute peas and red radishes for the peppers and daikon radishes. In fall, swap in chopped squash. The constants are sautéed vegetables, a hefty dose of stock, red wine, lemon juice, and greens—as long as those elements remain, you have an easy, go-to recipe for a flavorful, comforting dinner.
* In a large 3- or 4-quart (3 or 4 L) stockpot over medium heat, melt coconut oil and add salt and pepper, letting it toast for a few seconds in the oil. Add chopped onion, chopped carrots, chopped peppers, chopped daikon radishes, chopped turnip, and minced garlic. Cook this mixture until onions are translucent and vegetables are soft, about 15 to 20 minutes. Add chopped parsley and cook 5 minutes more.
* Add broth, red wine, lemon juice, and kale, and stir together. Cook this mixture for an additional 20 minutes. Finally, add cooked einkorn berries, stir together, and let simmer for 15 minutes. Taste and adjust salt and pepper as needed. Serve in bowls, with bread on the side if desired.
Yield: 8 to 10 servings
1 tablespoon (13 g) coconut oil
1 teaspoon sea salt
1 teaspoon black pepper
1 large white or yellow onion, chopped
2 large carrots, chopped
2 small peppers, chopped
2 daikon radishes, chopped
1 small turnip, chopped
2 cloves garlic, minced
2 tablespoons (8 g) chopped parsley
4 cups (940 ml) unsalted vegetable, chicken, or beef broth
1/3 cup (80 ml) red wine
2 tablespoons (30 ml) lemon juice (half a lemon)
2 handfuls of kale (115 g), leaves torn from stems
1 cup (200 g) Cooked Einkorn Berries (page 15)
Mustard greens are known for their hot and spicy taste, but cooking them with garlic and olive oil in a soup helps to tame that powerful kick. Here, combined with the einkorn berries, the greens make a classic Italian soup that makes us think of Tim’s grandma, Emily, who frequently served him sautéed mustard greens in a broth of water, olive oil, and garlic. Note that if you cook the einkorn berries in the soup for a long time, they will get softer and eventually break open (or puff). Some people like it that way better, but either way is good. You may also cook them to al dente separately, then add to individual bowls of soup as desired. We love serving this soup with slices of One-Bowl Butter Bread (page 46).
* Soak berries in enough water to cover (with a splash of apple cider vinegar or lemon, if you have it) for 4 to 8 hours or overnight. In the morning, drain and rinse berries and set in a saucepan with a cup (235 ml) of water; bring to boil; reduce to simmer; cover, and cook for about 40 minutes until al dente (they will be firm and still chewy). Check on the berries periodically as they cook; if they’re low on water, add another tablespoon or so, just enough to prevent burning.
* In a 3 1/2-quart (3.5 L) stockpot over medium heat, sauté garlic and onions in olive oil until garlic is just beginning to brown. Add in mustard greens and sauté for another 1 to 2 minutes until the greens begin to wilt and are infused with the olive oil. Then add chicken broth and remaining water, bring to a boil, then reduce heat and simmer for 30 minutes. Add cooked einkorn berries and sea salt to taste.
* Serve with a drizzle of olive oil and freshly grated Pecorino or Parmiggiano cheese.
Yield: 2 1/2 to 3 quarts (2 1/2 to 3 L) soup, or 8 to 10 servings
3/4 cup (150 g) einkorn berries
3 cups (475 ml) water, divided
2 cloves of garlic
1 cup (160 g) sliced onion
2 to 4 tablespoons (28 to 60 ml) olive oil
1/2 bunch (8 cups, or 145 g) mustard greens, stems removed and chopped
2 cups (475 ml) chicken broth
Sea salt to taste
Olive oil and grated Pecorino or Parmiggiano cheese, for serving
The filling in these peppers is so tasty—a savory, meaty, tomato mixture studded with fresh mint—that we could eat it on its own. But stuffed into bell peppers, topped with cheese and bread crumbs, and baked until soft, it gets even better. We love making these peppers as a savory, special dinner treat.
* In a large (10-inch [25 cm]) skillet over medium heat, melt coconut oil. Once oil is hot, add onion and garlic, stirring them into the oil to coat. Let cook 5 to 10 minutes, until onion is translucent and beginning to turn golden. Add lamb, salt, and pepper, and use a wooden spoon to break up the meat and stir everything together. Let mixture cook for another 5 to 10 minutes, stirring often, until meat is browned and cooked through. Add strained tomatoes and cooked einkorn berries, lower heat to medium-low, and cook until most of the liquids are absorbed, about 15 minutes.
* While lamb mixture cooks, grease a pan big enough to hold your peppers (probably 8 × 8-inch [20 × 20 cm] but perhaps larger if you have wide peppers) with a little coconut oil. Preheat oven to 375°F (190°C, or gas mark 5). Use a sharp knife to cut a circle around the top of each pepper, around the stem, and pull it out and discard. Scoop out any seeds inside, keeping the pepper shape intact. Set these hollowed peppers in the prepared pan.
* Once liquids are mostly evaporated from the lamb pan, remove pan from heat and add grated Pecorino and mint. Scoop meat filling into the hollowed peppers, distributing evenly among them. Top peppers with bread crumbs and extra Pecorino.
* Bake peppers, uncovered, for 45 minutes to an hour, until peppers are no longer firm, but soft and easy to pierce with a fork. Serve immediately.
Yield: 4 to 6 servings
2 tablespoons (28 g) coconut oil, plus more for greasing pan
2 cups (260 g) chopped white onion (about 1 or 2 onions)
4 garlic cloves, grated
1 pound (450 g) ground lamb
1 teaspoon sea salt
1 teaspoon black pepper
1 cup (180 g) strained tomatoes (such as POMI brand)
1 cup (190 g) Cooked Einkorn Berries (page 15)
6 bell peppers
1 cup (100 g) grated Pecorino, plus more for garnish
1/4 cup (24 g) chopped fresh mint, plus more for garnish
1/2 cup (55 g) Herbed Bread Crumbs (page 70)
We know what you’re thinking: “Homemade einkorn noodles? Who has time for that?” Before you write this recipe off as too time-intensive, however, let us sell you on its charms. Watching dough transform into long, elastic strips is nothing short of magic, and everyone should experience a little magic now and then. What’s more, once you feel comfortable with your pasta maker, whipping these noodles out is truly a breeze. Plus, the reward of eating a meal with the noodles you formed from scratch? That’s pretty priceless.
* In a food processor, combine flour, salt, and eggs, pulsing for 30 to 60 seconds at a time. If mixture seems crumbly, add a tablespoon (15 ml) of water at a time and remix. If it seems wet and is sticking to the sides of the processor, add a tablespoon (7 g) of extra flour at a time and remix. When dough begins to come together into a ball, remove with floured hands and knead on a floured surface a few times. Set in a bowl to rest for 30 minutes.
* Divide rested dough into 4 equal portions. Following your pasta maker’s instructions, work 1 section at a time into long, thin strips of dough adding extra flour to dough and surface whenever things get sticky. Using the noodle attachment, cut these strips into noodles and set them over rods or pans to dry. (We like to stick bamboo skewers under heavy books at the edge of our dining room table and lay the noodles on top of these to dry.) Noodles may be used immediately, or they may be dried for a few hours first. They also may be dried and frozen for later use.
Yield: 1/2 pound (230 g) noodles, or 2 to 4 servings
2 cups (220 g) whole-grain einkorn flour, plus more for dusting surfaces
1/2 teaspoon sea salt
2 eggs
Water, if needed
Recipe Note
♦ Noodles may be cooked and eaten immediately, dried for a few hours and cooked, or even formed into nests and frozen for later use.
The idea for this recipe occurred late one night when we’d just returned from a trip and the kitchen pickings were slim. “I’m starving!” I said to Tim, and, within an hour, a version of this is what he brought me. We both liked it so much, we made it again a few nights later, only with homemade einkorn egg noodles—pure magic. Now, every time I think about these noodle bowls, I think about what a sweet man I married.
* In a large skillet over medium heat, warm 2 tablespoons (28 ml) of olive oil. Meanwhile, fill a 3- or 4-quart (3 or 4 L) stockpot with water and a pinch of salt, set over medium to high heat, and bring to a rolling boil.
* Add onion and nuts to the skillet, and stir everything together. Add spices (cinnamon, ginger, crushed red pepper, cumin, and sriracha) to the pan and stir again. Sauté for 5 to 10 minutes, then add the curry paste and balsamic vinegar, tossing to coat the onions and nuts. Sauté for 3 to 5 minutes more, then add the sweet red peppers.
* When the water in the stockpot comes to a boil, add the egg noodles and cook for 3 to 5 minutes, until al dente. If the pasta is fresh, it will cook extremely quickly; if it’s dried a little while, it will take a few minutes longer. Reserve 1/4 cup (60 ml) of the cooking liquid and strain remaining.
* Add the drained egg noodles to the skillet along with the reserved cooking liquid, stirring everything together to coat. Garnish with chopped parsley.
Yield: 2 to 4 servings
2 tablespoons (28 ml) olive oil
1/2 teaspoon sea salt
3/4 cup (90 g) chopped onion
1/4 cup (36 g) chopped almonds or peanuts (or other nut)
1/4 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon crushed red pepper
1/4 teaspoon cumin powder
1/2 teaspoon sriracha
1 teaspoon Thai green curry paste (such as Thai Kitchen brand)
1 tablespoon (15 ml) balsamic vinegar
1/2 cup (38 g) chopped sweet red peppers
1/2 pound Whole-Grain Egg Noodles (page 124)
1/8 cup chopped parsley
Making homemade pasta is one of those intimidating kitchen tasks that a lot of people are afraid to try—but when you do it in a food processor, everything changes! This incredibly foolproof pasta recipe comes together in minutes and yields a beautifully pale yellow einkorn dough perfect for using in everything from spaghetti to ravioli.
To make this dough without a food processor, combine everything in a large bowl, first stirring and then using your hands to create a dough. Follow the rest of the instructions as written.
* In a food processor, combine 2 cups (250 g) of flour and salt. Pulse a few times to combine. Add the eggs, cracking them right on top of the flour mixture. Process the mixture for 30 to 60 seconds. Stop when the dough comes together into a rough ball.
* Take a look at the dough. If it’s dry, add a little bit of water. If it’s wet/sticky, enough to be smearing against the side, add more flour. Repeat until the dough comes together in the processor, moving from crumbles into a cohesive giant piece of dough.
* Remove dough from food processor to a floured surface, and knead it for about 5 minutes, pressing and pushing on it until it’s smooth and elastic. It should not stick to your hands (if it does, add more flour), but it should not have noticeable flour pieces either. Dust the finished ball of dough with a little flour and place it in a bowl. Cover with a towel, and let mixture rest at room temperature for 30 minutes. Use in your favorite pasta recipe or as directed in einkorn ravioli (page 127).
Yield: 1 pound (450 g) pasta dough
2 to 3 cups (250 to 375 g) all-purpose einkorn flour
1/2 teaspoon sea salt
3 eggs
If there is anything einkorn is perfect for, it’s homemade pasta. Here, we take the elastic einkorn pasta dough from page 126 and turn it into beautiful pillows stuffed with sundried tomatoes, capers, and ricotta.
To prepare pasta for later use, uncooked ravioli may be formed and then frozen on parchment. Once firm, move ravioli to plastic bags and leave in the freezer until desired use.
* In a medium skillet, drizzle a tablespoon (15 ml) of olive oil and warm it over medium heat. Add capers, sundried tomatoes, and onion; sauté until soft, about 10 to 15 minutes. Remove this mixture to a bowl and combine with balsamic vinegar and ricotta.
* Divide pasta dough into 4 equal parts, removing 1 from the refrigerator at a time. On a floured surface, stretch out and press the dough as thinly as possible. For best results, do this in a pasta maker. Use the ravioli attachment of the pasta maker or biscuit cutters on the counter to cut out ravioli shapes. Set them on floured parchment while you continue working with the dough. Once all 4 portions of dough have been transferred to the parchment, place a dollop of prepared filling at the center of every other ravioli piece, leaving a 1/8- to 1/4-inch (3 to 6 mm) border around the sides. Brush the edges with water, and layer an empty ravioli piece atop each filled one. Press down the edges with a fork.
* In a large stockpot over medium heat, bring water to a rolling boil. Drop ravioli in water, cooking them in batches, as many as will fit in the pot at a time, for about 4 to 5 minutes per batch. Ravioli will float to the surface when cooked, but before removing all of them, take one out and taste it for doneness. Use a slotted spoon to remove cooked ravioli to plates, and repeat process until all ravioli are cooked. Serve immediately, with olive oil or your favorite pasta sauce on top.
Yield: 24 to 36 ravioli, depending on size, or enough for 4 servings
1 tablespoon (15 ml) olive oil
1 1/2 tablespoons (13 g) capers
2 ounces (56 g) sundried tomatoes
1 small onion, diced
1 tablespoon (15 ml) balsamic vinegar
15 ounces (425 g) ricotta cheese
1 pound (450 g) Basic Pasta Dough (page 126)
BUTTERNUT SQUASH GNOCCHI WITH SWEET GARLIC–GINGER BROWN BUTTER SAUCE
Making gnocchi is a meditative process, one that requires stopping and paying attention. We like saving it for weekend afternoons, especially weekend afternoons in fall and winter, when squash is at its peak. Here, gnocchi pairs beautifully with sweet and spicy sauce, featuring both the sharp kick of ginger and the nutty pleasure of browned butter.
* Preheat oven to 375°F (190°C, or gas mark 5). Cut butternut squash in half vertically, scoop out the seeds, and rub the insides with coconut oil. Place face down on baking sheet, and roast 35 minutes, until a fork easily pierces the skin. Remove the squash from the oven; scoop the flesh into a food processor; purée; and pour into a bowl. (This may be done ahead of time.)
* In a large bowl, stir together 1 cup (260 g) squash puree with 2 1/3 cups (290 g) einkorn flour, nutmeg, salt, and pepper. If the mixture is too sticky to handle, add more flour until you can work with the dough, erring on the sticky rather than over-floured side. Using a spoon and then your floured fingers, work the mixture into a smooth ball of dough. Separate the ball into 4 equal pieces, and roll balls into 1-inch (2.5 cm)-thick logs on a floured surface.
* In a stockpot over medium heat, bring 3 quarts (3 L) of water and 1/2 teaspoon salt to a boil. While water heats, use a floured knife to cut 1-inch (2.5 cm) squares of gnocchi dough, pressing with a fork. Drop these pieces into the boiling water and cook 10 to 15 minutes. The gnocchi will rise to the surface a little before being done.
* Warm 4 tablespoons (55 g) of butter in a saucepan over medium heat until it almost browns. Add ginger, garlic, salt, and coconut sugar, and cook a few minutes, until the moment when it starts to smell almost burned. To serve, place the gnocchi on a dish, top with a few spoonfuls of the reserved butternut squash pureé, and spoon brown butter sauce on top.
Yield: About 45 gnocchi, or enough for 2 to 3 servings
FOR THE GNOCCHI:
1 medium (2- to 3-pound [900 to 1350 g]) butternut squash
1 tablespoon (13 g) coconut oil, melted
2 1/3 to 3 cups (290 to 375 g) all-purpose einkorn flour, plus more for surfaces
3/4 teaspoon nutmeg
1/2 teaspoon sea salt, plus more for water
1/4 teaspoon black pepper
FOR THE SAUCE:
4 tablespoons (55 g) butter
1/2 teaspoon freshly grated ginger
1 clove of garlic, grated
1/4 teaspoon salt
1 tablespoon (13 g) coconut sugar
Blame our 1980s childhoods or our Italian heritages: We could eat pizza every day, especially this einkorn one with its crisp, crackery crust.
* In a medium bowl, stir together 2 cups (250 g) einkorn flour, olive oil, salt, yeast, and kefir. Stir in warm water, and then, using your hands, knead mixture in bowl until it forms a nice dough (you can add up to 1/4 cup [60 ml] extra warm water or 1/2 cup [63 g] more flour if needed). Form into a ball, and place in an oiled bowl, rolling to coat. Cover and leave in a warm place for at least an hour.
* When ready to use, preheat oven to 475°F (250°C, or gas mark 9). Split the dough in half, and stretch and roll each half onto parchment paper, flouring your hands and the dough as necessary. Top pizzas; bake for 12 to 15 minutes.
Yield: 2 pizza crusts
2 to 2 1/2 cups (250 to 313 g) all-purpose einkorn flour, plus extra for sprinkling
2 tablespoons (30 ml) olive oil
2 teaspoons sea salt
1 packet (2 1/4 teaspoons [9 g]) active dry yeast
1/4 cup (60 ml) plain kefir (or yogurt, but results vary)
1/4 cup (60 ml) warm water (105 to 110°F [40 to 43°C])
1. On parchment, stretch and press the dough out with your fingers, pushing and flattening it into a large rectangle.
2. When the dough is as thin as you can press it, add oil or sauce.
3. Top crust as you like, placing toppings almost to the edges.
4. Bake pizzas at 475°F (250°C, or gas mark 9) for 12 to 15 minutes, then remove to cutting board to slice and serve.
The idea for combining strawberries and leeks came to us from Sara Forte’s Sprouted Kitchen, where she put the two together in quesadillas. Here, the same winning combo tops our favorite thin and crispy einkorn pizza crust.
* Place crusts on parchment, brush with olive oil, and top with sautéed leeks, strawberries, mozzarella, salt, and pepper. Slide pizzas, one at a time, onto baking pan, and bake according to crust instructions. Serve with drizzles of balsamic vinegar and olive oil.
Yield: 2 pizzas
1 batch Thin and Crispy Pizza Crust (above), stretched into 2 pizzas
1 teaspoon (5 ml) olive oil, for brushing, plus more for finish
1 or 2 leeks, sliced, woody ends removed; sautéed in 1 tablespoon (13 g) coconut oil until soft
12 strawberries, chopped
16 ounces (453 g) fresh mozzarella
1/2 teaspoon each sea salt and black pepper
Balsamic vinegar, to finish
SOURDOUGH PIZZA CRUST
This pizza crust requires an overnight soak in the fridge, but besides that step, it’s surprisingly simple. Compared with our thin and crispy crust (page 130), it’s heartier, thicker, and more substantial, with that wonderful tang from sourdough. But we’re basically obsessed with them both.
* A day beforehand, combine starter, warm water, olive oil, flour, and salt in a large bowl. Turn mixture onto floured surface and knead 5 to 7 minutes, until smooth. Form into ball, and place in an oiled bowl, turning to coat. Cover bowl with plastic. Refrigerate overnight. In the morning, remove bowl to counter and let sit at room temperature 4 to 5 hours.
* Place floured piece of parchment on counter and place dough on top. It will feel soft, elastic, and stretchy. With floured fingers, spread pizza out into a 14-inch (35 cm) square or a 15 × 13-inch (38 × 33 cm) rectangle. Cover with plastic wrap directly on parchment (to prevent skin), and let rest 2 hours.
* Preheat oven to 500°F (260°C, or gas mark 10) and place a pizza stone inside, if using. If you’re not using a pizza stone, set the parchment and pizza on a large baking sheet, still with plastic covering it.
* Remove plastic from crust, add toppings, and bake 15 to 20 minutes, until golden. Move pizza to cutting board, brush edges with olive oil, and slice. Serve immediately. Leftover pizza may be refrigerated and reheated to serve.
Yield: 1 large pizza (8 to 12 large slices), or 2 medium (9-inch [23 cm]) pizzas
1 cup (250 g) unfed sourdough starter (straight from the fridge)
1/3 cup (78 ml) warm (105 to 110°F [40 to 43°c]) water
1 tablespoon (15 ml) olive oil
2 3/4 cups (344 g) all-purpose einkorn flour, plus more for dusting
1 teaspoon sea salt
Bright, cheesy, and nutty, parsley pesto could make any pizza something special—but it pairs particularly well with the thick sourdough einkorn crust here.
* In a food processor, combine pesto ingredients and blend until smooth. Top sourdough pizza crust(s) with pesto, tomatoes, and mozzarella, and bake according to crust instructions.
Yield: 8 to 12 servings
FOR THE PARSLEY ALMOND PESTO:
2 cups (70 g) packed fresh parsley
1/2 cup (65 g) blanched almonds
2 cloves garlic
1/2 cup (50 g) Pecorino cheese
1/2 cup (120 ml) olive oil
1 1/2 tablespoons (21 ml) fresh-squeezed lemon juice
FOR THE PIZZA:
1 Sourdough pizza crust (page 132)
4 Roma tomatoes, sliced into 1/4-inch (6 mm) rounds
8 ounces (226 g) mozzarella
Recipe Note
♦ If you have leftover pesto, thin it out with olive oil for a great salad dressing!
This recipe uses a slight variation of the herbed tomato einkorn berry salad on page 91. Instead of chopping the tomatoes as you would for the salad, for this recipe, you hollow out the tomatoes and stuff the salad back inside, topping it with ricotta, bread crumbs, and olive oil, and then baking it for 30 minutes. What results is a savory, saucy mixture with Italian roots.
* Using a paring knife, cut a small circle around the stem of each tomato, removing it and throwing it away. Then, using a small spoon, scoop out all the tomato’s fleshy insides and place them in a strainer set over a bowl, to let the juices drain. Set the tomato cavities in an 8 × 8-inch (20 × 20 cm) baking dish and salt all over (about 1 teaspoon total). Preheat oven to 350°F (180°C, or gas mark 4).
* In a large skillet, warm a tablespoon (15 ml) of olive oil and add half an onion, chopped. Sauté until translucent, adding the remaining salt and the pepper along the way. Add cooked, drained einkorn berries to the pan and stir. Add drained tomato flesh to the pan (discard juice or set aside for other use) and stir again. Add fresh herbs, stir, and add salt and pepper to taste. Spoon this filling into the prepared tomato cavities, filling all the way. Place a dollop of ricotta cheese on top of each tomato, then sprinkle bread crumbs all over everything. Bake, uncovered, for 30 to 40 minutes, until tomatoes are soft. Serve warm.
Yield: 10 stuffed tomatoes, or enough for 3 to 4 servings
10 medium tomatoes
1 1/2 teaspoon sea salt, divided
1 tablespoon (15 ml) of olive oil, plus more for drizzling on tomatoes before baking
1/2 cup (80 g) chopped white onion
2 1/4 cups (428 g) Cooked Einkorn Berries (page 15)
1/4 teaspoon black pepper
20 leaves of fresh basil, chopped
5 sprigs of parsley, chopped
4 sprigs of thyme, chopped
1/4 to 1/2 cup (65 to 125 g) ricotta cheese
2 to 3 tablespoons (14 to 21 g) Herbed Bread Crumbs (page 70)
