Suggested Products Archives: Foldit® - 5 Grain Flax

Turkey Foldit with Micro Greens

Kyle Cherek knows a thing or two about food, and this time he’s keeping it small and simple. He visits Big City Greens in Wisconsin to get the scoop on what it takes to grow micro greens, tiny seedlings of bigger plants that pack tons of flavor and nutrition into each little sprout.

With all the tiny complexity that micro greens offer, his favorite way to eat them is making a flatbread sandwich using a Flatout Foldit, some sliced roasted turkey, and a dollop of mayo. He makes it look so easy, because it is!

micro greens: small plants with big flavor!

Thanks, Kyle! Always great to see you eat such fabulous food!

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Steak, Mushroom, & Blue Cheese Foldit

This flatbread sandwich takes a page out of a steakhouse’s playbook, with juicy sautéed mushrooms, melty blue cheese, and steak, steak, and more steak. I ask you: what’s not to love about that? Oh, don’t forget a little leaf of bitter radicchio, just to add some crunch and offset the richness of everything else.

Since I’ve been growing radicchio in my garden this year, every time I’d visit, I couldn’t help but notice the plants just weren’t turning that deep shade of ruby red I’ve always loved. Instead, the meaty leaves were a very intentional pale green, even though they felt and tasted like radicchio.

I called up my best friend Michele, who was generous enough to share the seeds with me this spring. As it happened, the seeds she planted never came up in her garden, so that wasn’t much help in solving the mystery. Then she sent me a picture of the seed packet she had ordered. It turns out that this particular variety of radicchio was a little known type, Castelfranco, an heirloom plant, known for its…pale green leaves. (The ruby red variety you commonly see is called “Chioggia,” in case anyone wonders.)

Now that we knew what was growing, I decided to pick as much as I could before the lettuce bolted, or went to seed. What a meaty, thick leaf! And bitter, too, just like other kinds of radicchio I’ve tried.

We had so much, I had to add some to our impromptu dinner last night, made from leftovers from the weekend: a flatbread sandwich piled high with all the decadent flavors my better half loves. Don’t get me wrong, I love a stinky blue cheese as much as he does, and Cambazola melts so wonderfully that it’s a shoe-in for this steak recipe.

Run-of-the-mill button mushrooms can be sautéed in water or broth and added to salads, wraps, pizzas, all through the week, so those giant boxes you see at the store needn’t be intimidating. Just cook ’em up and save them for the week.

Sometimes, there’s nothing more satisfying than a sandwich, and a whole grain Foldit makes quite a nice sandwich indeed, turning leftovers into a gourmet meal in almost no time at all. We use a grill, grill pan, or a panini press to grill our sammies, depending on our mood, the time we have, or if it’s raining out. Nothing will get in the way of our flatbread sandwich hunger.

-Amy at Flatout

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Sesame Salmon Burger

The salmon burger…I just cannot make them enough! Perhaps it’s the salmon lover in me, passed down through my father’s genes. My dad’s business was very close to our house, so he’d come back home for lunch a lot. Often, I’d find him sitting at the table in solitude eating a can of salmon with a fork. It would have made quite a picture, now that I think about it: just a dad at the table, a can, a fork, nothing else. He just loved the stuff.

Usually I buy the “picked” salmon at my local fish market, which is the bits and pieces left over once the filets are taken off the whole fish. It’s a great deal because it’s much less money per pound, (I’m always looking for a deal!) and makes super tasty flatbread tacos and wraps, as well as these burgers.

Canned wild salmon makes awesome croquettes too, which my mom would make with a egg, a bit of mayonnaise, some chopped onion, and breadcrumbs. It was a nice summer dinner served on a salad or with some toast.

There’s absolutely no reason why you can’t make your own salmon burgers using a recipe similar to one for croquettes, or, if you’re in a hurry, finding your favorite frozen salmon patty definitely works as well. The simpler the better for this recipe, because the spicy hoisin mayo and a crunchy watermelon slice make for flavorful forces to be reckoned with!

Foldits have become my favorite thing ever for all our burgers this summer. Not only are they delicious, but you don’t feel like you’ve overeaten afterwards. I always feel stuffed after a giant bun. It is summertime, after all, and that means one always has to save room for ice cream treats!

Try this delicious take on a salmon burger, using a Foldit, this weekend!

-Amy at Flatout

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Mini S’mores Tacos

What’s a summer barbeque without roasted marshmallows and s’mores? For a child with diabetes, this traditional treat is often off limits. But with a few simple adjustments, these Mini S’mores Tacos made with Flatout FoldIts can be enjoyed without worry by every member of the family. Thanks to the whole grain, high fiber addition of the Flatout FoldIt, this lower carbohydrate version of the traditional s’more will have a smaller impact on blood sugar levels without sacrificing taste.

This may be the BEST possible way to spend 95 calories: toasty marshmallows, melty chocolate, and sweet graham-cracker crumbs in a crispy taco shell…Recipe courtesy of Hungry Girl. Sign up for the free daily emails at

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Shrimp BLT

A BLT is sort of like mac and cheese, in that it’s beauty lies in it’s utter simplicity. But when something is so delicious, it’s often tempting to try to improve upon the classic. For example, adding spicy wilted greens, or even lobster, to mac and cheese makes it pretty fantastic. Or adding avocado to a BLT, or sneaking a rich, runny egg in between the bread slices is totally wonderful. No one has ever said ‘no’ to any of these fabulous elaborations.

Enter flatbread. When I was blessed with a couple extra shrimp leftover from last night’s rice bowl, I jumped at the chance to add them to a flatbread BLT for lunch today, especially since that meant that my better half and I wouldn’t have to spar for the last couple shrimp! Two shrimp do not make a meal, people, not by a long shot. It would only be a matter of time before I’d walk into the kitchen to find him popping them into his mouth with abandon, so I had to think fast. By adding them to a brand new meal, we could share them, which is completely fair and more than generous of me, if I do say so myself….leftover shrimp don’t last long around here.

The things we do for love. Shrimp love, that is! Every bit a BLT, this flatbread sammie is even better with a tender, juicy shrimp nestled in with the other ingredients. Just grab some flatbread, find your juiciest tomato, smokiest bacon, crispiest lettuce, and favorite mayonnaise. Then add some shrimp: large or small, it doesn’t matter! If you have shrimp for one, but need a meal for two, you can make this indulgent take on an already delicious and classic sandwich.

-Amy at Flatout

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Sichuan Burger

There’s few things more satisfying than the hamburger, can I get an amen? I like ’em any which way, unlike hot dogs, which I only like one way. The true way. But a hamburger can go all over the place, in my opinion.

Anyways, a few months ago, I needed sichuan peppercorns for a recipe for twice cooked pork I wanted to try out at home, so I ordered a little bag online. Also known as Chinese coriander, these aren’t peppercorns, but the husks of the bud on a prickly ash shrub. Sichuan peppercorns make your tongue tingle, and your mouth may even get a little numb after eating them for awhile. If this sounds alarming to you, don’t worry, it goes away quickly. Some theories are that the numbing sensation counteracts the spicy chilis that usually go hand in hand when making Sichuan cuisine. By themselves, they’re not spicy, just really fragrant and, coincidentally, a brilliant addition to a grilled hamburger.

You see, the little bag wasn’t so small, when it arrived in the mail, and a girl can only make twice cooked pork so many times. Here I was with a bunch of peppercorns, so I started adding them to things I’d cook. This flatbread burger is by far the most successful use for them.

My better half is a tremendously talented griller, as I’ve mentioned before, and he was more than happy to act the guinea pig for this experiment. It was his idea to add the grilled scallions, which get smoky and mild when cooked on the coals. They were perfect tucked up inside flatbread.

If you have easy access to Sichuan peppercorns, (thank you internet!) by all means, try this flatbread recipe. Add a few more crushed up on top of the burger if you’re loving the taste!

By the way, this recipe works just as well with lamb….try it this weekend for the burger lover in your life!

-Amy at Flatout

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Egg Benedict Sandwich

Love brunch? How about bottomless mimosas, eggs exactly the way you like them, and staying in your pajamas? If you nodded your head to all of these, then I dare you to try something totally novel and unique this weekend…stay home! Don’t get me wrong! It’s nice to be served at a restaurant. But waiting in lines, ugh. And waking up, getting dressed, and leaving the house, just like every other day of the week, ugh. And paying good money for eggs that never come out quite right, double ugh.

Breakfast at home can be so wonderful, especially if you love brunch. The coffee is fresh and hot. You get to choose the music. You can linger over the last mimosa without getting a stinkeye from anyone waiting to eat, and BEST OF ALL you get to wear anything you want. Oh, and it’s way more economical, too. (Let’s be real; there’s nothing worse than a huge bill after a so-so brunch.) So crank up the Miles Davis and do brunch at the hottest place in town…yours!

If you have a pot and a pan, some eggs and some ham, you are mere moments away from brunch bliss. All you have to do is stock up on cava and orange juice, find your favorite Foldit flatbread, and whip up this breakfast sammie that’s inspired by an old school brunch staple, eggs Benedict.

The flatbread works well in this recipe when you get it nice and crispy in the pan. Foldits are fab when you crave something with bread but at times a bun is a bit too much…bun. These little beauties take whatever you can fill them with and taste great to boot. You won’t even miss the English muffin, promise.

And you make a better short order chef than most others out there, when it comes to cooking eggs. It’s easy to cook them up just the way everyone pleases, for all your runny yolk fans to your hard boiled egg lovers.

I hope you’re up to the challenge. Maybe in a couple weeks you’ll start a new flatbread brunch tradition: staying home on the weekends!

-Amy at Flatout

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Smoked Salmon Nosh-it

One of my favorite memories of my dad was, believe it or not, running errands with him. He was always so busy and productive, always happy, whistling, and running around town in our big van. (It was the seventies, of course we had a van!) I’d sit next to him in a brown upholstered bucket seat, and often we’d take detours on our errand runs, driving down the alleys in search of garbage pick treasures. Garbage picking was unbelievably awesome back then, because real antiques weren’t as valued, and were often pitched in an effort to become more “modern.” Come to think of it, it’s probably this alley trips that instilled in me a real love of all things old…

My dad was a whiz at refinishing and repairing the old furniture and pieces we found in those alleys. Sometimes all anything needed was a bit of lock-tight in the joints to make a chair stop squeaking, or maybe a fresh coat of paint. I still have a few of them today, as do my brothers and sister. He outfitted all of us with stuff for our adult lives when we moved out of the house.

One of my favorite dad errands was to go get bagels for breakfast. My dad loved all things salmon, so this was often a weekend staple. The guy behind the counter would load up a paper bag of salt, garlic, and poppyseed bagels, fill up a container of chive cream cheese, and carefully arrange thin slices of Nova lox on waxed paper for us to take home.

For me, special weekend breakfasts are made complete with a bit of smoked salmon on bread, especially flatbread! The chive cheese can be made with finely minced chives or scallions blended into unflavored cream cheese. Spread on a flatbread, topped with salmon, radishes, capers, thin slices of onion-nothing’s better. And, it’s a good reminder of my sweet dad, and morning errands in the van!

-Amy at Flatout

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Triple Grilled Cheese with Pear Chutney

This flatbread sammie goes All Out, in terms of cheesiness. Gooey, rich, indulgent, and a tiny bit sweet: it’s totally worth it. Grilled in a skillet or that panini press you got on Amazon Prime Day, the flatbread gets crispy crunchy while three cheeses get cozy with your favorite fruit chutney. It doesn’t get any better than this!

I was at a party last weekend and I overheard a guest talking about cheese, and how they thought they were addicted to it. “I swear,” she said, “it’s like I can’t stop thinking about it. I want it all the time. I’m always hungry for it, especially because I don’t eat sugar anymore.” She had this look in her eyes when she spoke: a little desperate, a little wild. Recent studies have pinpointed what it is that gets us so excited about cheese. She’s not alone, it seems. The world is full of as many cheese lovers as there are types of cheese!

I’ve definitely gone through something like this, but with nuts. A couple years ago, when my better half was commuting for work, I used to make him these fab breakfast bars made with dried fruit, nuts, and coconut. I wasn’t eating a lot of refined sugar then, either, and because there were so many different nuts around, I ended up munching away. Soon there wasn’t a time when I wasn’t snacking on a nut. I even remember telling a friend at the time, much like that lady at the party, probably even with the same wild look. I’ve tapered, slowly, mostly by keeping the nut inventory in our house to a dull roar. But I digress…

Hopefully, this flatbread recipe will hook you, especially if you love cheese. I make it with my favorite melty varieties, with some gruyère thrown in for pungent flavor, and a delicious pear chutney my best friend Michele makes in the fall and gives as gifts. Feel free to use your own fruit choice, though. On a flatbread, it’s the ultimate cheese course, made just for you.

-Amy at Flatout

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