Welcome to The Gluten-Free Grains Cookbook Club! In these posts, I’ll share tips and tricks for bringing my cookbook to life, shaking up the recipes with substitutions and new ways to use them, and answering questions I receive about the book.
For this installment, let’s talk salad for brunch!
Recently, we spent a slow and sunny Sunday with good friends, eating this Baked Brioche French Toast. To balance this sweet dish, I served it with a variation on a buckwheat salad from my book.
Summer Harvest Salad with Crunchy Buckwheat (pgs. 162-163)
Why This Summer Salad is Perfect for Brunch:
- You can prep the grain and grilled peaches the day before, then assemble with the greens shortly before guests arrive.
- Crunchy buckwheat is a new ingredient for most people, even adventurous eaters.
- This salad is pretty foolproof. There’s no need for exact ratios.
- Substitutions & Variations: This time of year, corn is in season, so try adding grilled corn. For extra saltiness, top with shaved parmesan. For a simpler recipe, use olive oil and balsamic vinegar instead of the Strawberry Chia dressing.
That’s it. Let me know if you try the recipe, and be sure to tag me on Instagram. I love seeing you bring the book to life!