Recipes

Name: Sorghum Salad with Cucumbers, Avocado, and Cherry Tomatoes
Ingredients: ½ cup sorghum; 2 cups water; Salt to taste; ¼ cup fresh lemon juice; ¼ cup extra virgin olive oil; 1 cup chopped fresh flat-leaf parsley (from 1 large bunch); ¼ cup chopped cilantro; 1 heaped cup cherry tomatoes, quartered (about 6 ounces); ¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice; 1 bunch scallions, finely chopped, or 1/4 cup chopped chives 1 small ripe avocado, diced; Salt to taste; 1 romaine lettuce heart, leaves separated, washed and dried