Happy Tuesday, everybody! This post is up a little later than usual but that is OK. I hope you all had an excellent Memorial Day weekend. Ours was full of fun activities: besides our projects at home, we went to an amazing happy hour at Lincoln (our favorite place in Portland!), we saw X-Men: Days of Future Past – which I loved – and we partied hearty at the Driftwood Room’s 60th anniversary party (classic cocktails FTW).

Oh, and we made this gorgeous spring salad. Know what that grain is? It’s Sorghum!

Have you played with sorghum or other ancient grains before? I feel lucky to be in Portland for a lot of reasons, but a big reason is that Bob’s Red Mill is located right here in town. We can hop over there anytime to pick up any grain you can think of. The store also has an amazing selection of bulk products and spices that save you big bucks over buying similar products in a grocery store.

I can’t remember where I was trolling on the internet when I came across this amazing gift box that Bob’s Red Mill has right now: the GRAINS OF DISCOVERY! I had to try one. And today I’m teaming up with Bob’s Red Mill to give one away!

It’s a big box, designed to be like a travel trunk with adorable stamps for each grain and fun information on where in the world they come from. The box includes bags of amaranth, chia seeds, quinoa, teff, sorghum, millet, kamut, farro and spelt. Seven of these nine grains are gluten free! And they’re great for making gorgeous, healthy salads that are perfect for weeknight meals or make-ahead lunches like this salad.

To enter the giveaway, scroll to the bottom of this post to find out more. This giveaway is SPONSORED, if that wasn’t clear. Bob’s Red Mill provided me with this product free of charge. There was no other compensation. This giveaway runs through June 3, 2014 at 11:59 p.m. I will notify the winner via email and you have 72 hours to respond to me, otherwise you forfeit your tasty prize. More rules and stuff below – first: the recipe!

Here’s what you need:
1 cup sorghum
3 cups water
Vegetable oil
1/2 lb. fresh green beans, ends trimmed and cut in half
1 1/2 tsp. good olive oil
Juice and zest of 1/2 lemon
2 Tbsp. freshly grated Parmesan (NO green can allowed)
1-2 chopped pickled red peppers (suggested: Mama Lil’s), optional
2 Tbsp. fresh chopped mint
2 Tbsp. fresh chopped basil
salt and pepper

Add sorghum and water to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 50-60 minutes, or until the sorghum is softened but still with some texture. Drain.

In a saucepan, heat 1 Tbsp. vegetable oil and cook the green beans until blistered.

In a large bowl, toss sorghum, green beans, olive oil, lemon juice and zest, Parm, peppers, mint and basil. Salt and pepper to taste. Serve warm.

And here’s where you can enter t