Wilted Greens & Wheat Berry Salad


wiltedgrainsalad

Another quick-ish meal that’ll get you going, keep you full and make you forget about needing meat to complete a meal.  I’m a junky of all things green and grainy, so I’ve been into wheat berries lately. A super grain, and not too carby of a carb, they’re chewy, firm pods of whole food goodness. Plus, if you can boil water, they’re pretty much a cinch to cook.

The wheat berries are easily cooked in advance and stored for up to a week in a sealed container. They can also be subbed for quinoa for a gluten-free option.

WILTED GREENS + WHEAT BERRY SALAD WITH MIXED MUSHROOMS

4 Cups Mixed Mushrooms, sliced – I used Shiitake, and crimini
1 Cup Soft Wheat Berries
Zest + Juice of One Lemon
6 Cups Assorted Field Greens, Spinach & Arugula, or any combination you have and like
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Cilantro, chopped (optional – if you’re one of those people:)
1/4 Cup Olive Oil, divided
Salt + Pepper, to your taste

Soak the wheat berries for 20 -30 minutes. Rinse the wheat berries well and drain.
Boil 3 cups of lightly salted water and add the wheat berries. reduce the heat to medium and cover with a tight fitting lid. Cook for 1 hour, checking after 45 minutes for doneness and if your water has been absorbed. (If it almost has and the berries aren’t quite tender, reduce the heat to medium-low and finish your cooking time.)
Pick over and wash your greens, spin to dry.
Heat a sauté pan with 1 tablespoon of the olive oil.
Add the mushrooms and sauté until golden. Remove from heat, then add the parsley and cilantro.
Fluff the wheat berries with a fork, add the lemon juice, mushrooms, remaining oil and toss to combine.
Divide the greens between 4 servings and top with the wheat berries, lemon zest, salt and pepper.

Whole Garden Gnocchi


Who knew I could feed myself from a front yard garden alone? Other than the flour, I grew everything for this dish in my small, urban yard; potatoes, garlic, chard, tomatoes and squash.

I may have mentioned my front yard transformation last spring. With the help of a great neighbour, a dumping of dirt, a seed catalogue and some eager kids, we transferred lawn into an edible space.

Less the brussels sprouts and the chard, most of the garden now harvested. There were the three varieties of potatoes; Peruvian Reds, Blue and Russian Fingerlings, Rainbow Swiss Chard, Butternut Squash, sweet Yellow Pear Tomatoes just for this dish alone. (It doesn’t even hint at the edamame, peas, beans, beets, asparagus, blueberries, herbs, okra, cabbages, zucchini, pumpkins… corn… wow!)

After digging up a surplus of potatoes, I needed a few ideas on what to do with them. With BBQ season pretty much a thing of the past, potato salad wasn’t topping my list as much as the gnocchi. Besides, I just had to when I saw the light pinkiness of the potatoes and the great texture that was perfect for such a thing.

Feeding yourself all on your own, that’s local.
Now, that’s something to be thankful for!

PERUVIAN PINK POTATO GNOCCHI

1Lb Potatoes, peeled, boiled and mashed (you can use other starchy potatoes, like Russetts as well)
1 Cup All Purpose Flour, plus more for rolling.
1/4 teaspoon Salt

In a large bowl, finely mash the cooked potatoes so they are lump free.
Add the salt and half of the flour then add 1/4 cup at a time stirring to combine and bring everything together in a smooth dough. You may not need it all.
Depending on your work surface, third or quarter the dough. Take one piece and cover remaining pieces.
Roll the dough into long “snakes” and cut into 1″ pieces.
Roll each piece off the back of a floured fork and repeat finishing all of the dough.
Drop into salted boiling water and cook gnocchi until they float; about 3 – 4 minutes.

While the gnocchi were boiling I made the “sauce” of tomatoes, chard, squash and garlic.
I cubed the peeled, cleaned squash and sautéed it, covered in a large, lightly oiled pan. Once the pieces began to soften, I removed the lid to let the stem escape and pieces brown.
I added two cloves of finely chopped garlic and the chard to cook for another two minutes.
Once the chard had wilted, I added 1 cup of sliced yellow pear tomatoes, salt, pepper and a palmful of chopped basil.
Simple and delicious.