Curried Wheatberry Salad

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We tasted a similar salad at Whole Foods and fell in love with the flavors and textures of this salad which is non dairy and vegetarian and oil free. If you substitute the honey for a plant based sweetener such as maple syrup of agave this delicious grain salad would be vegan. Packed full of protein and flavors, this makes a great lunch.

This was my first attempt at cooking wheatberries.  The directions on the package said to soak overnight but I also read that the overnight soak is not completely necessary so I skipped the soaking step and boiled them. If I have the time I will attempt to soak overnight next time for comparison. I used one cup of hard red wheatberries and boiled them in 3 1/2 cups water for about 50 minutes until the texture was soft but still chewy.

I drained and cooled the wheatberries and then put them in the refrigerator until I was ready to assemble the salad.

Recipe Yields approximately 6 cups:

Ingredients

  • 1 cup uncooked wheatberries, cooked in 3 1/2 cups water until soft but chewy. Bring the water to boil, add wheatberries, cook on low/ slow rolling boil for 50 minutes or until done and then drain and cool (can be made a day ahead)
  • 3 small seedless Persian Cucumbers cut into small dice
  • 1/2 of a Red Bell Pepper cut into a small dice
  • 1/8 cup to 1/4 cup finely diced Red Onion depending on how much raw red onion taste you like
  • 1/2 cup of cooked and shelled Edamame
  • 1/2 cup Blanched Slivered Almonds
  • 1/2 cup Zante Currants
  • 1/8 cup Toasted Sesame Seeds
  • 2 Tbls. chopped fresh Parsley
  • 2 Tbls. chopped fresh Cilantro

For Dressing:

  • 1/4 cup Honey (or for a vegan option use maple syrup or agave)
  • 1/4 cup Tahini
  • 1 1/2 Tbls. Dijon Mustard
  • 1/8 cup Apple Cider Vinegar
  • 1 clove of garlic pressed in garlic press or very finely chopped
  • 1 Tbls. Soy Sauce
  • 1 tsp. Curry Powder
  • 1/2 tsp. Tumeric Powder

Directions:

Prepare the dressing and whisk all of the dressing ingredients together. Taste and season with salt if desired.  After the wheatberries have been cooked, drained, and cooled, toss the wheatberries with the dressing to desired consistency (the dressing may be just enough or you may have a few tablespoons left over depending on how heavily dressed you would like the salad).  Add all of the the remaining ingredients such as the chopped vegetables, sesame seeds, currants, almonds, and herbs and gently stir till combined. Refrigerate and Enjoy!

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Halibut Sandwiches with Black Olive Aioli

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It just keeps getting better…I am loving all of the great recipes I am trying out from the “Malibu Farm Cookbook” by, Helene Henderson.  The Halibut Sandwich recipe found on pg. 174 is everything that I hoped it would be.  I love the black olive aioli recipe found on pg. 210 and it pairs so beautifully with the ingredients in this sandwich, halibut, arugula, tomato and onion served on a toasted brioche roll. This was actually my first time making a pan seared fresh Halibut sandwich before…it was so easy to make and it tasted amazing.  Love it when dinner is THIS good!  I served this with some San Pellegrino sparkling water spiked with ginger beer and rustic potato chips on the side…oh by the way the aioli makes for a great dip for chips as well!

https://dawnielovestocook.wordpress.com/2016/05/12/black-olive-aioli/

https://dawnielovestocook.wordpress.com/2016/04/20/malibu-farm-cookbook-by-helene-henderson/

 

Greek Quinoa Salad

Plated Greek Quinoa

Can you tell that I am just slightly obsessed with the “Malibu Farm Cookbook”?  I just made the recipe for Greek Quinoa Salad, pg. 215.  I love all of the fresh and simple flavors.  The salad is made with cooked quinoa, 365 Greek Feta from Whole Foods (1 lb for $6.99 in a plastic white sealed tub with brine-its really excellent-not too salty or strong and it cubes up beautifully ), Organic Sweet Grape Tomatoes, Persian Cucumbers, Italian Parsley, red onion, red bell pepper, Kalamata olives, lemon juice, grated garlic and a splash of olive oil and a grind of fresh black pepper. I served the salad alongside some grilled salmon and the Greek Quinoa Salad was the perfect light accompaniment.  I took several photos of the salad…just because.

Greek Quinoa Salad

One more photo…

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A Lamb Burger That Won’t Make You Miss Your Favorite Hamburger

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Freshly ground lamb is used for this preparation.  These burgers are best grilled outside but either way these lamb burgers will be sure to please.  The meat is flavored with spice and herbs and the salad with balsamic vinaigrette is the perfect flavor … Continue reading