Summer Fresh Seven Grain Salad

Ingredients

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• 1/2 cup uncooked green or yellow lentils (6.5 oz cooked)
• 1/2 cup uncooked wheatberry (4 oz cooked)
• 1/2 cup uncooked green mung beans (5 oz cooked)
• 1/2 cup uncooked brown rice (6 oz cooked)
• 1/2 cup uncooked couscous (6 oz cooked)
• 1/2 cup uncooked navy beans (4 oz cooked)
• 1/2 cup uncooked adzuki beans (4/6 oz cooked)
• 1/2 cup uncooked black turtle beans (4 oz cooked)
• 1/2 cup uncooked pearl barley (5 oz cooked)
• 1/2 cup chopped green onions
• 1/2 cup chopped red pepper
• Salt and pepper
Sauce
• 10 tbsp. canola oil (or avocado)
• 6 tbsp. soy sauce
• 8 tbsp. vinegar
• 4 tbsp. honey
• Salt
• 2 tsp. turmeric
• 1/2 tsp. cumin

Instructions

1. Toss all the beans, grains, and veggies together.
2. Whisk all the sauce ingredients together. Combine with salad mixture and chill until ready to serve. You can use more or less sauce based on your preferences.

Notes

This makes a BIG batch, so you can always halve it for individual use  If you find the salad too dry, whip up another half batch of dressing!

I know not all of these grains/beans can be found canned, but for the most part I consider this a super simple salad. Whether you go the from-scratch route, or the canned route, you will not regret your decisions! This will be coming out all autumn long!

Cheeseburger Soup

INGREDIENTS

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 2 to 4 cups shredded Velveeta process cheese
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

DIRECTIONS

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Test Kitchen Tips

Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

To prevent soup from curdling, remove from the heat before adding sour cream.

Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.