Wheatberry Salad

Wheatberry Salad

Servings: 12 1/2 cup

Notes:  I love this salad. The fava beans take it over the top. If you don’t want to spend the time preparing the beans, you can substitute garbanzo beans. It will still be great. Please don’t use frozen fava beans. I already made that mistake…

Ingredients:
1 cup fresh parboiled fava beans, hulled, cooled
2 cups uncooked wheat berries
2 Tbsp olive oil
1/4 cup pistachios heaping
1/4 (+) cup lemon juice
1 Tbsp honey
1 tsp ground coriander
1 tsp grated fresh ginger
1 cup golden raisins (if large, chop them)
1/2 cup sliced green onions
1/4 cup chopped cilantro
1 cup (scant) crumbled feta

Directions:
Place wheat berries in salted water to 2 inches above berries. Bring to boil, cover and simmer for 1 hr or until tender. Drain. Toast nuts in oven 8 min @ 350. Mix dressing, and berries and raisins, stir well. Let stand to room temp. Add nuts, onions, cilantro and cheese. Mix well.

Source: http://www.epicurious.com/recipes/member/views/WHEAT-BERRY-SALAD-50135680

Herbed Quinoa

Herbed Quinoa – Straight from Giada de Laurentis
Prep Time: 8 min | Cook Time: 15 min | Servings: 4 servings | Difficulty: Easy

Ingredients:
2 3/4 cups low-sodium chicken stock (or veg)
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing:
1/4 cup extra-virgin olive oil (or a bit less)
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper to taste

Directions:
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-quinoa-recipe.html

Bright Red Beet Hummus

I know Hummus is made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. And I know it the term has been bastardized in the US for all sorts of veg. spreads. Sometimes, ya gotta go with the flow… It’s worth it!

Bright Red Beet Hummus

1 pound cooked beets (I roast mine), quartered
1/4 cup walnuts, toasted and roughly chopped
2 tablespoons lemon juice
1/2 tablespoon tahini
1/2 teaspoon ground cumin
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon salt

Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered.

Gazpacho

Gazpacho Soup Recipe (California chunky style, nothing like the Spanish original) I love them both…

Based on Mollie Katzen’s recipeCalifornia chunky style, nothing like the Spanish original. I love them both…

California chunky style, nothing like the Spanish original. I love them both…
serves a crowd

Ingredients:
2 quarts Knutsen Very Vegi or Trader Joe’s Garden Patch
1 red onion, minced
4 – 6 cups fresh tomatoes, diced
1 green pepper, diced
1/2 jicama, diced
1 cucumber or 6 Persian cucumbers, diced
2-4 green onions, chopped
1-2 garlic clove, crushed
juice of 1 lemon and 1 lime
2 Tbsp wine vinegar
3-4 Tbsp fresh tarragon, minced
3-4 Tbsp fresh basil, minced
1/4 – 1/2 cup cilantro, chopped
1/4 – 1/2 cup parsley, chopped
1/2 – 1 tsp cumin
tabasco to taste
1 2 Tbsp olive oil
2-3 Tbsp honey
salt and pepper to taste

Directions:
Mix and chill at least 2 hours –

Notes:
Feel free to use a peeled green apple if jicama is not available.
Vary amounts of vegetables and herbs as you like.
I always add Tony Chachere’s (but I add that to almost everything)