Great Grains, Fresh Flavors

At Bekah Kate’s, we believe that cooking should be joyful, approachable, and full of delicious discovery. That’s why we were so excited to host our recent Great Grains cooking class — and even more thrilled to introduce our newest instructor, Chef Shelby, whose passion and creativity brought ancient grains like farro, barley, and quinoa to life in brand-new ways.

Whether you're cooking to nourish your family or prepping meals for the week ahead, grains are your versatile kitchen best friend. And as Chef Shelby showed us, with the right flavor pairings and a few fresh tips, they can become the star of the show.

Mediterranean Barley Salad

This hearty dish was packed with flavor from roasted red peppers, kalamata olives, and fresh herbs — all tied together with a simple, garlicky vinaigrette. One of Chef Shelby’s top tips? Toss the dressing with your barley while it’s still warm to soak up all that delicious flavor. Try using Olivelle Tuscan Herb Olive Oil and Roasted Garlic Balsamic to take this dish to the next level.

Ingredients – Salad:

3 cups cooked pearled barley (1 cup dry)
1/2 cup red onion, diced
1/4 cup basil, chopped
1/4 cup parsley, chopped
1/4 cup roasted red peppers or sun-dried tomatoes
6 kalamata olives, pitted and chopped

Ingredients – Dressing:

1 clove garlic, peeled and flattened
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper

Instructions:

Combine all dressing ingredients and whisk. Set aside while cooking barley.
Remove garlic from dressing and add to hot, drained barley. Let cool for 1 hour or more.
Combine salad ingredients in a large bowl.
Toss with dressing just before serving.

Tips:

Add dressing to barley while it's hot to let it absorb more flavor.
Cook grains in low-sodium broth for added depth.
Use Olivelle flavored olive oils and vinegars to make this salad your own.

Honey Lime Quinoa Fruit Salad

A favorite from the night, this bright and refreshing salad had everyone asking for seconds. Fresh lime juice, fragrant mint, and local honey made it the perfect complement to juicy mangoes and berries. Chef Shelby encouraged us to swap in whatever fruit is in season — making this a recipe you’ll return to again and again.

Ingredients – Salad:

3 cups cooked quinoa (1 cup dry)
1 1/2 cups blueberries
1 1/2 cups strawberries, sliced
1 1/2 cups mango, chopped

Ingredients – Dressing:

1/4 cup lime juice (or juice of 2 limes)
Zest of 1 lime
3 tablespoons honey
2 tablespoons fresh mint, chopped

Instructions:

Whisk lime zest, juice, honey, and mint together in a small bowl.
In a large bowl, combine quinoa with the berries and mango.
Pour dressing over the mixture and toss to combine.
Garnish with additional mint if desired.

Tip:
Swap fruits seasonally—use peaches, blackberries, kiwi, or pineapple depending on availability.

Garden Fresh Farro Salad

Farro added a nutty chewiness that balanced perfectly with crisp asparagus, fennel, arugula, and a zesty Dijon-lemon dressing. Chef Shelby recommends using a high-quality olive oil for best flavor. Olivelle's Milanese Gremolata or Lemon Herb Olive Oil would be an excellent choice here.

Ingredients – Salad:

3 cups cooked pearled farro (1 cup dry)
1 bunch asparagus, sliced in 2" pieces
1 small fennel bulb, thinly sliced
2 celery stalks, chopped
5 green onions, thinly sliced
2 cups baby arugula
1/2 bunch Italian parsley, finely chopped

Ingredients – Dressing:

3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 teaspoon sugar
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 teaspoon cracked black pepper
Salt to taste

Instructions:

Blanch asparagus in boiling water for 1 minute, then transfer to an ice bath.
Combine farro, fennel, celery, arugula, parsley, and onions in a large bowl.
Drain the asparagus and add it to the salad.
Whisk dressing ingredients together and adjust seasonings to taste.
Toss salad with dressing just before serving.

Tips:

Use a flat sheet pan to cool farro evenly.
Peel asparagus stems to remove bitterness.
Swap in your favorite baby greens or seasonal vegetables.

How to Cook Your Grains

Pearled Farro:

1 cup farro to 2.5 cups water
Rinse farro, add to boiling water. Cook ~15 minutes until tender. Drain and spread on a baking sheet to cool.

Pearled Barley:

1 cup barley to 3 cups water
Rinse barley, add to boiling water with a pinch of salt. Reduce heat, cover, and simmer ~35 minutes until tender and water is nearly absorbed.

Quinoa:

1 cup quinoa to 2 cups water
Rinse quinoa, bring water to a boil, add quinoa. Boil 5 minutes, then reduce to a simmer and cook ~15 minutes. Remove from heat and fluff with a fork.

Want to Try It Yourself?

You don’t need to be a seasoned chef to cook like one — especially when you have the right ingredients and inspiration. Browse our full line of Olivelle olive oils, balsamic vinegars, and spice blends in-store or online to bring new life to your kitchen creations.