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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Blue Ribbon Preserves — September Cookbook Review

Title: Blue Ribbon Preserves Author: Linda J. Amendt Publisher: The Berkley Publishing Group Recipes: 200+ recipes for jams, jellies, preserves, butters, marmalades and more! Level: Beginner to Advanced Cover: Softcover Pages:  368 Highlights: Linda Amendt is an award-winning canning preserver. Her book Blue Ribbon Preserves carefully outlines the processes, equipment, safety precautions and recipes to … Continue reading “Blue Ribbon Preserves — September Cookbook Review”

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Jeni’s Splendid Ice Creams – May Cookbook Review

Title: Jeni’s Splendid Ice Creams at Home Author: Jeni Britton Bauer Publisher: Artisan Recipes: Ice cream, ice cream, and more ice cream! Just kidding, it has sorbet, frozen yogurt and other treats too. 😉 Cover: Hardback Pages: 218 Level: Beginner to advanced! Ice cream made easy at home. Highlights: Making rich and creamy homemade ice cream … Continue reading “Jeni’s Splendid Ice Creams – May Cookbook Review”

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Fluffy Quinoa Side Dish

Naturally gluten-free and high in protein, quinoa is one of the most popular health foods. It’s rich in essential vitamins, minerals and much higher in fiber than most grains. Beside being nutritious, quinoa is versatile, easy to prepare and can be quite delicious too! Fluffy cooked quinoa with vegetables is the perfect side dish for a quick and … Continue reading “Fluffy Quinoa Side Dish”

Simple Quinoa with Vegetables

Simple Quinoa with Vegetables

This hearty and flavorful warm quinoa side dish is made with onion, carrots, kale and garnished with fresh parsley. Healthy, plant-based and gluten-free! See the recipe

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The Sprouted Kitchen – Cookbook Review

The Sprouted Kitchen – Cookbook Review featured image

Title: The Sprouted Kitchen Author: Sara Forte Publisher: Random House Recipes: 100, veggie-filled & tasty recipes Baking/Cooking Level: Beginners to Advanced Cover: Hard Pages: 252 Sara Forte became passionate about food once she began cooking for herself as an adult. Through years of reading, watching, practicing, and even a food internship in Tuscany, Sara began … Continue reading “The Sprouted Kitchen – Cookbook Review”

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Bouza: Tunisian Sorghum Pudding

Sorghum has a hearty, slightly sweet flavor and chewy texture. It can be used for many recipes from porridge, to salads and side dishes, to baked goods. When ground into flour, sorghum is a wonderful substitute for whole wheat flour in gluten-free baking and can be used to make breads, muffins, cookies or pancakes. Sorghum, … Continue reading “Bouza: Tunisian Sorghum Pudding”

Bouza: Tunisian Sorghum Pudding/Beverage

Bouza: Tunisian Sorghum Pudding/Beverage

Bouza is a Tunisian dish made with ground sorghum, sesame and hazelnut paste. It's creamy, rich in flavor and very delicious! It can be served as a dessert or breakfast. See the recipe

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