Page 7 - BrockCoNewsletterSeptOct-2021.indd

MIC S & MAC S: SORGHUM
Sorghum is a non-GMO, gluten-free, fatty acids have a positive impact on heart
ancient grain growing in popularity among health. Omega-6 fatty acids are considered
those that are gluten-free or those with essential and need to come from the diet.
celiac disease. It has an earthy fl avor, and They help lower bad cholesterol (LDL),
its texture is comparable to that of wheat raise good cholesterol (HDL), and play a
berries. Its fl our is most similar to that of role in reducing one’s risk of cancer.
wheat fl our. Often it is eaten as porridge, Source:
but in Ethiopia, it is used to make bread. https://en.wikipedia.org/wiki/Sorghum
This grain is a good source of polyunsaturated
fats, specifi cally omega-6 fatty acids. These

From the Kitchen:

PEAR AND BRIE QUESADILLA

Yield: 4 servings DIRECTIONS:
INGREDIENTS: Place slices of brie over a tortilla. Layer the
2 each fl our tortillas, 10-inch brie with pear slices. Sprinkle with nutmeg and
salt as desired. Top with the second tortilla.
2 ounces brie, sliced
½ pear, cored and thinly sliced Spray a skillet with cooking spray. Place the
1 pinch ground nutmeg quesadilla in the skillet over medium heat, and
Salt to taste cook until golden brown and the brie melts,
about three minutes on each side. Cut into
Cooking spray
four or eight triangles, and serve immediately.
Thyme, for garnish
Adapted From:
Calories 170, Protein 6g, Carbohydrates 21g, https://www.allrecipes.com/recipe/142007/pear-
Fat 7g, Cholesterol 14mg, Sodium 312mg
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