Warm Shrimp Salad with Kamut, Red Chile and Tarragon
Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it in her warm shrimp salad.
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Kamut Salad
After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut, a San Francisco catering company that often creates healthy lunches for tech companies. For this salad, Keller uses kamut, an heirloom wheat that has a naturally sweet, buttery flavor.
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Kamut Spaghetti with Clams, Chicory and Parsley
Paola Budel, the chef at Mazzorbo, Italy's Ristorante Ostello, updates linguine with clams by using pasta made with kamut (an ancient variety of wheat) and adding bitter chicory and a bright parsley sauce.
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