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81ed661c fc70 4a03 8d3b c1bcf2748979  2016 04 26 21 03 08
Chef Steph
Chef Steph

1. Combine 2 cups cooked sorghum with 3 TBs of pesto.
2. Add 1 cup chopped cabbage, mix well and then fold in 1 cup of halved tomatoes, 1 cup sliced cucumbers and a medium sliced carrot.
3. Season with salt and pepper to taste. Let rest 30 minutes prior to serving.

To learn more about sorghum check out the recipe at www.greenscookery.com