A really filling and delicious salad that would pair nicely with all sorts of proteins. It's also perfect for a picnic since it doesn't need to be refrigerated.

The original recipe can be found at this link

Kamut and Chickpea Salad

Salad Ingredients

1 to 1 1/2 cups cooked Kamut berries*
2 cups cooked chickpeas
2 roasted red peppers drained
1/2 small onion, minced
1/4 cup minced parsley

Dressing Ingredients

5 tablespoons fresh-squeezed lemon juice
4 tablespoons olive oil
3 teaspoons Dijon mustard
2 or 3 minced cloves of minced garlic
Salt and pepper
Fresh Herbs, (your choice)

Directions

In a small bowl, blend together the lemon juice, olive oil, Dijon-style mustard, garlic, salt, pepper, and fresh herb. Mix all the salad ingredients together with dressing in a bowl. Best if marinated for about an hour before serving. It gets better the longer it sits! Check seasoning before serving.

Not sure how to cook kamut? It's easy!

*Cooking Kamut Berries

To cook, use 3 parts water to 1 part kernel. Bring to a boil with a pinch or two of salt. Cover and simmer on low for 1½ to 2 hours or until tender. Let stand 15 minutes. Drain excess liquid if any.

Alton Brown featured this on a recent episode of Good Eats. Since I'm on a bread-baking kick I thought I'd give it a try. I didn't have agave nectar so I substituted maple syrup. I'm sure honey would also work well. Next time I make this recipe I plan to double it. I think it needs a bit more salt, so I'm going to bump it up to 1 & 1/2 teaspoons of kosher salt. I'll let you know how it turns out. Overall though, it makes delicious sandwich bread!

Oatmeal Sandwich Bread

Ingredients

1 package active dry yeast
11 ounces bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
1 teaspoon kosher salt
12 ounces leftover, cooked old fashioned rolled oats, at room temperature
1/4 cup warm water
2 tablespoons agave syrup
1 tablespoon olive oil, plus extra for bowl and pan
1 large egg yolk
1 tablespoon water

Directions

Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.

Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.

Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.

Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.

Heat the oven to 350 degrees F.

Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.