Recipe courtesy of Kamut
1/2 cup of finely chopped parsley
1/2 cup fresh chopped basil leaves
1/4 cup fresh chopped mint leaves
1 tablespoon freshly grated lemon zest
2 cloves garlic, peeled
1/4 cup low-fat buttermilk
1/2 cup 2% low-fat cottage cheese
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon black pepper
1/2 cup crumbled feta cheese
2 cups cooked KAMUT® wheat pasta
1 1/2 cups sliced button mushrooms
2 cups cherry tomatoes, halved
1/2 cup shallots, minced
14 oz can artichoke hearts, drained and halved
1. Combine all the ingredients of the herb mixture together and reserve 3 tablespoons.
2. Set remaining herb mixture aside.
3.For the dressing, place the 3 tablespoons of herb mixture in a food processor.
4. Drop the 2 garlic cloves through the food chute with the food processor on and smooth. Stir in the feta.
5. To prepare salad, steam the broccoli, covered for 3-4 minutes, should still be crisp over the dressing and toss well.
Makes 6 -8 servings.
Published by WholeFoods Magazine Online, 8/5/2015