We prepare several dishes at the market featuring gluten-free grains such as polenta and quinoa. We get lots of questions about cooking with gluten-free whole grains, so we put together this guide for the next time you’re inspired to try it at home! COOKING WITH GLUTEN-FREE GRAINS Always cook grains in seasoned water or broth. […]
At our retail shop, we sell wheat berries. Why? Because we love them! Wheat berries take center stage in our Wheat Berry Waldorf salad. We cook wheat berries like you would pasta – in boiling salted water – for about 45-55 minutes. A hearty whole grain, once cooked, they remain a bit chewy. Cook up a […]
For those of you that have not had the chance to visit the SB Public Market in person, here is a video from The Independent. We are so thrilled to be part of this dynamic community! Open daily from 10:00 – 8:0, we prepare a changing selection of fresh soups, salads, sandwiches and main dishes. […]
Our team has been working like crazy. Really. We are so thankful for our staff, friends, and supporters. Please come see us at the Santa Barbara Public Market. We open to the public on Monday! Starting next week, we will be open daily from 10:00 am – 8:00 pm. In addition to our baked goods […]
This salad is delicious. At the very least you must try the roasted cauliflower. If you forget the rest of the recipe (but don’t, you really should try it), you will be very pleased with the roasted cauliflower alone as a side dish…
We are super excited about opening our location at the Santa Barbara Public Market. These photos were taken over a week ago and there’s already been a ton of progress since then. We’re getting closer and closer to bringing you honest to goodness fresh food, prepared daily, in small batches. Oh boy!
On the Central Coast of California, grilling season doesn’t really exist. It’s always a good time of year to grill!
This shrimp is really tasty and stands alone as a main dish, makes a great filling for tacos, or would be a really nice appetizer. Shrimp only take a few minutes to cook, so I recommend having everything else ready to go so they can go right to the table. I use a grill basket to grill shrimp, but if you don’t have one, use wooden skewers or rosemary stems.
Have a great week!
Served warm, this dish is tangy and satisfying. It makes a great side kick to chicken, fish, or a hunk of crusty bread. It would also be delicious as part of a composed salad that included grilled vegetables, feta cheese and greens. Lentils are a legume, low in fat and high in fiber. The dark green French lentils called for in this recipe, commonly called “Le Puy” lentils, take a little longer to cook than other varieties, but they hold their shape well. I use milder brown lentils for soup, stew and other side dishes. Read more for recipes!
This is my latest favorite thing to do. For lunch, I take whole grains and toss them with whatever veggies, cheese, and protein I have on hand. This is a great way to use up leftover brown rice, quinoa, or in this case, barley. I buy pearl barley. It cooks faster than whole groat barley and is more typically found at the store. I use it in soup a lot. This Mushroom Barley Soup is a favorite! I digress. Back to my lunch. It was so good that I decided to make it a post so you can enjoy it too. Please forgive the lack of specific amounts in the recipe. Everything is to taste here. This is less about measuring and more about creating a delicious lunch from refrigerator and pantry staples…
Polenta is basically medium-grind cornmeal boiled in water and/or milk and salt. It becomes a thick, porridge-like mixture. Incredibly quick and versatile, polenta can be served creamy, like mashed potatoes. Add grated Parmesan cheese to the mix and some fresh herbs – oh my. Or, you can spread it out in a sheet pan and chill it, then slice it and grill it with a little olive oil and salt. It can also be spread into thin layers like lasagna noodles (a great gluten-free alternative!). Read more for the recipes…
