Cooking with Grain Recipes | Cooking with Chef Mead

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Cooking with Grain Recipes | Cooking with Chef Mead

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Tehachapi Farms Sonora/Red Fife Blend

Oatmeal Raisin Cookies


2 cups Sonora/Red Fife Blend Flour
1 tsp baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup (8 oz.) unsalted butter – softened
1 cup brown sugar (dark), firmly packed
2 large eggs
2 tsp. vanilla
3 cups oats (not instant)
¾ cup raisins
¾ cups mini chocolate chips (Chocolate chips are optional)
*1½cups raisins, substitute for chocolate chips 


  1. Preheat oven to 350 degrees
  2. Whisk together, Sonora/Red Fife Blend Flour, baking powder, baking soda and kosher salt. Set aside.
  3. Cream together with mixer on low, softened unsalted butter, sugar, Dark brown sugar, eggs and vanilla. Increase speed of mixer to high and cream mixture until fluffy and light in color.
  4. Beat in flour mixture
  5. Stir in oats, raisins, mini chocolate chips
  6. Drop cookies into 2 tbsp. dough balls onto sheet pan, 2 inches apart
  7. Bake 11-15 minutes on center rack


Lemon Thyme Vinaigrette

Yield: 1½ cups


1 small shallot, finely chopped
¾ cup olive oil
¼ cup champagne vinaigrette
3 tbs. fresh lemon juice
2 tbs. fresh orange juice
¼ tsp. freshly grated lemon zest
Salt and pepper to taste
1 tbs. fresh thyme leaves


  1. Combine all ingredients
  2. Season to taste
  3. Whisk to blend


Farro and Kale Salad


2 cups cooked farro
4 cups kale, cleaned and cut into 1 inch strips
½ cup dried cranberries
1 green apple, julienned
2 tbs. pine nuts
1 cup sugar snap peas, blanched, cut on a bias
1 cup feta cheese
1 cup lemon thyme vinaigrette
½ cup preserved lemon
Salt and pepper to taste


  1. Combine farro, kale, cranberries, apple, pine nuts, snap peas and to
  2. Toss in lemon thyme vinaigrette.
  3. Add salt and pepper to taste
  4. Garnish with preserved lemon and crumbled feta cheese.




  1. Judy Fletcher May 2, 2017 at 12:25 am - Reply

    At the recent cooking demonstration “Cooking with Grains”, Chef Mead and Chef Alan prepared a dish that was “like fried rice”. Unfortunately, the recipe was not in the hand out. It was SO GOOD! I would very much appreciate receiving the recipe for this delicious dish.

    Love the “Cooking with Chef Mead” demonstrations as well as the fabulous Farmhouse Restaurant.

  2. Pilar May 3, 2017 at 2:40 pm - Reply

    I attended this demo and loved it. Thank you. I have already made the kale salad twice and lie it. Thank you for the cookie recipe, I will be making those for sure.

  3. Kim Crawford May 3, 2017 at 3:45 pm - Reply

    Thank you so much for these recipes. I enjoy receive your emails and the Farmhouse is my favorite new spot for lunch. Soon I will be walking over for dinner with the warmer days ahead.

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