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Sorghum Tabbouleh with Shrimp & Sherry Vinaigrette
Whole grains without gluten

Makes six servings Sorghum 1 cup uncooked whole grain sorghum (soaked overnight in water to cover) 3/4 teaspoon sea salt, divided 3 cups water Dressing 2 tablespoons freshly squeezed lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1/8 teaspoon white pepper Vegetables 1/4 cup shelled raw pumpkin seeds or pine nuts 1 English or hothouse cucumber, unpeeled and chopped 3 green onions, chopped 1 small red bell pepper, chopped, or 12 grape tomatoes, halved 1 small yellow bell pepper, chopped 1/2 cup cooked edamame 1/2 cup chopped seasonal fruit (figs, pears, apples, oranges or dried cranberries) 1/2 cup chopped fresh parsley, plus extra for garnish 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1/4 cup crumbled feta cheese or queso fresco (optional) Mixed greens

12 cooked large whole shrimp, peeled (or more, to taste) Drain soaked sorghum and discard water. In heavy medium saucepan, combine sorghum, 1/2 teaspoon salt and 3 cups water. Bring to boil. Cover and reduce heat, simmering for 40-45 minutes. Transfer to strainer and drain well. Set aside. Make dressing: In screw-top jar, shake lemon juice, oil, vinegar, remaining 1/4 teaspoon sea salt and pepper until thoroughly blended and creamy. Set aside. Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside. In large bowl, combine sorghum and vegetables and toss to blend. Add dressing and toss until all ingredients are well-coated. Let stand for 20 minutes before serving. Arrange mixed greens on a large platter, top with tabbouleh, arrange shrimp on top and serve, garnished with fresh parsley.