Season Three, Winter 2007-2008

This dish takes us to Russia, where buckwheat blinis are often on the menu. These little silver dollars are easy to make, but definitely high class. What would a fancy blini do without smoked salmon and a light cream on top? Why not even enjoy these with a glass of champagne? Then for breakfast come up with your own recipe for buckwheat pancakes, and top them with your favorite fruit compote. You can find buckwheat flour in health food stores and in the organic section of supermarkets.

Get Recipe

Buckwheat soba noodles are a traditional food in Japan, where they are made in small local shops throughout the country. This is a quick dish to put together, taking only about 15-20 minutes total. The tofu miso dressing is creamy and delicious, yet the crunchy sprouts and fresh vegetables are invigorating and energizing. Eat this for lunch, and you will have energy for the rest of the day!

Get Recipe

Pizzoccheri is a traditional dish from the Valtellina valley in the northern region of Piemonte, Italy. There it is known as "Saracen Grain", and is common in the local cuisine. The dish is usually made with layers of buckwheat tagliatelle, potatoes, bitto cheese, and cabbage, which is then topped with a rich sage butter and baked. Our version is made with buckwheat in its whole grain form, and includes kale and apples. This dish is hearty and perfect for a cold day.

Get Recipe

This week we visit the Birkett Mills, the largest manufacturer of buckwheat products in the world. It has been continuously operated since 1797, meaning more than 200 years of producing healthy whole grain products. We were shown around the factory by Cliff Orr and Andrew Schuck, and learned how the buckwheat grains go from being encased in their shells to being sold as a cereal. We encourage you to look for Birkett Mills products next time you want to try this wholesome grain.