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.

New Potato Salad With Scape Salsa Verde



Of course with a long weekend ahead I would be lost without a handy potato salad recipe, so here it is.
I’m sure not too many of you miss the heavy mayo laden with egg and celery version but not to fret, I’m sure it will still be offered – somewhere, you can just bring this along to the BBQ instead.

Easy, light and FRESH I’ve finally found another way to use up those tasty garlic scapes as the main ingredient in this salsa verde style dressing.

NEW POTATO SALAD WITH SCAPE SALSA VERDE

3 Lbs New Red Potatoes
8-10 Garlic Scapes, trimmed
1/4 Cup Basil Leaves, packed
1/3 Cup Flat Leaf Parsley, packed
1 Tablespoon Capers, about 30
1 teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1/4 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

Wash and boil the potatoes in a large pot with enough water to cover.
Cook potatoes until just tender, or al dente, so you are able to cut through them easily.
Meanwhile, trim the seed buds from the top of the scapes and discard.
Combine the scapes along with the basil and parsley, pulsing to finely chop.
Add the capers, mustard, salt, pepper and vinegar, continuing to blend while drizzling in the oil through the feed tube.
Scrape down from the sides, taste and adjust salt and pepper if necessary.
Drain the potatoes. Once they are cool enough to handle quarter them into even sized wedges, unless they are very small.
Add the potatoes to a large bowl and add about half of the dressing at first. Toss well to coat adding more to your liking.
Serve at room temperature.

Want more potato salad? Try my other, Warm New Potato Dandelion Greens Salad, if you still have a few weeds that need eating from your yard.

Adventures In Eating


Omnivorous or not, a trip to Chicago without a dining destination might leave you a little stumped.
While I’m sure the city is drenched in fabulous restaurant choices, left on your own without a little guidance one might only find an pierogi, an all dressed hot dog or a deep dish pizza on the menu.

Naturally, it was long before Oprah tried her hand at veganism, I’m sure there were options, although hidden, throughout her Windy City. Stumble upon Fox & Obel, or carefully read through some menus and you might find some contributions to the herbivore fare like grilled vegetable paninis and some very interesting, but tasty salads, like this one inspired by the Corner Bakery Café.

Sweet, with the only zip pretty much coming from the flavour of the ginger and finishing with a hint of cilantro, it was a great salad all on it’s own, but it did go well with that crisp panini and I’m sure anything grilled for summer as well.

Perfect flash of colour for your July celebration table.
Happy Canada Day everyone.

EDAMAME SALAD

Edamame (Soy Beans), about 1 cup podded
1 Large Carrot, Coarsely grated, equivalent to 1 cup
1 Sweet Red Bell Pepper, diced
1/2 English Cucumber, diced, about 1 cup
3 Scallions, finely diced
2″ Piece Fresh Ginger, peeled and finely grated
Fistful of Fresh Cilantro, finely chopped, about 1 Tablespoon
Fistful of Fresh Basil, finely chopped, about 1 Tablespoon
2 Tablespoons Orange Juice
1 Tablespoons Agave Nectar
1 Tablespoons Extra Virgin Olive Oil
Pinch Salt

Finely grate the ginger using the fine grater of a box grater or a zester and squeeze excess juice from any stringy remains.
Add the ginger and juice to a food processor or a wide enough cup to handle an immersion blender, along with the agave and olive oil. Mix well to emulsify.
Steam the beans or boil in their pods for about 3 – 4 minutes.
Drain the beans and blanch under cold water briefly to cool.
Finely dice the cucumber.
Peel and finely dice the scallions and coarsely shred the carrot on the large hole of a box grater, or cut into matchsticks.
Shell the beans, discarding the pods, and add, along with the other vegetables into a large bowl.
Wash, dry and finely chop the basil and cilantro.
Pour over the dressing and sprinkle over the herbs, tossing to coat everything well.

Forbidden.


I never would have thought that summer BBQ’s would match up so well with Asian inspired salads.
I’ve tested this recipe a few times now at a few outdoor gatherings and I have to tell you, it held up pretty well beside the best of potato salads.

I’ve had this rice in my pantry collection for a while, you see I have a nasty habit of food shopping. Yes, admitted, I have more varieties of grains than summer sandles, which is so goes against all that is womanly. I just can’t help it though. Who knew there were so many types of quinoa, couscous or rice to be had and to hoard?

Black, or Forbidden Rice is an Asian heirloom variety of rice that is not glutenous and is very high in fiber as well as iron. It’s Forbidden name comes from it traditionally being served to the Emperors of Ancient China, thus being restricted from common consumption. Now, of course it can be found and even trademarked by a few different rice producers, sold in popular grocers and heath food stores.

Word to the wise though, check over your rice as you would lentils for forbidden objects, like pebbles. It’s heirloom and wholesome, right down to the ground it’s grown and what can get into it.

FORBIDDEN ASIAN BLACK RICE SALAD

2 Cups Black Rice, picked over
3 Cups Water
1 Yellow Pepper, finely diced
1 Red Pepper, finely diced
1 Large Carrot or a Handful of Baby Carrots, cut into matchsticks
3 scallions (green onions), finely chopped
Handful Thai Basil, about 10 leaves chopped

DRESSING

1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Freshly Grated Ginger, about a 1 inch knub
1 Clove of Garlic, finely minced
Zest of One Orange
Juice of One Lime
3 – 4 Tablespoons Agave Nectar, or to taste depending on how sweet you like things

Combine the sesame oil, soy sauce, ginger, garlic, zest, lime juice and agave with a whisk or a hand immersion blender until smooth. Reserve.
Check the rice over for pebbles or other impurities.
Rinse the rice, then leave it to soak for about 5 minutes. Drain well and add to a large sauce pan with a tight fitting lid.
Cover the rice with the 3 cups of water and bring it to a boil, stirring occasionally.
Reduce the heat for a low simmer and cover for about 25 minutes.
Remove from the heat and leave it covered for another 5 – 10 minutes.
Fluff with a fork and transfer the cooked rice to a large mixing bowl.
Drizzle over the prepared dressing then add the diced pepper, carrot, scallions and basil.
Toss well to combine the vegetables with the rice.
Garnish with additional citrus zest or basil leaves if desired.
No need to cool. Best served at room temperature, making it a perfect summer outdoor salad.

Like Peas & Carrots


These friendly, sweet vegetables just go together. Fresh with a splash of Asian inspired dressing, it’s crisp and sooths the summer heat

I’m guessing these would go great with these Scallion Pancakes and just about anything grilled. Give it a try.

ASIAN PEA & CARROT SALAD

1/2 Lb Snow Peas, thinly sliced lengthwise, julienne
1 Lb Baby Carrots, thinly sliced lengthwise, matchsticks
1 teaspoon Freshly Grated Ginger, peeled
4 Tablespoons Toasted Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
Pinch Sugar
Salt & Pepper to taste
2 Tablespoons Sesame seeds, black if you can find them

In a small bowl, whisk together the sesame oil, vinegar, sugar, salt and pepper.
If using regular white sesame seeds, lightly toast them in a dry pan until they just become golden over a medium-high heat. If using the black sesame seeds, you may skip this step.
Wash and thinly slice the vegetables. Toss them together in your serving bowl with your fingers to mix.
Drizzle and toss the dressing over the peas and carrots.
Sprinkle over the sesame seeds to serve.

Warm New Potato & Dandelion Greens Salad


Officially spring when the weeds beat out the flowers – even in the grocery store.

Today was one of those exciting days at the market. Everywhere I turned there was new, fresh seasonal produce. I was greeted by thin, crisp greens, herbs and miniature everything like these potatoes which were about the size of fallen acorns.

I was worried that they might be too bitter. I had always been a little nervous about dandelions, unsure of what to do with them. I figured they must be pretty damn good though, judging from the number of elderly Mediterranean women I’ve spotted out along the highway boulevards collecting the young greens.

Knowing that you can neutralize a bit of bitterness with lemon or by choosing early, fresh leaves of any bitter greens, I set out to do just that with the dressing I had in mind for the salad. Of course, my live-in partner in crime’s first curiosity was to why I would buy weed, since I would soon be able to harvest from my very lawn in a matter of weeks, naturally.

But spring has sprung and I just couldn’t have waited any longer.

WARM NEW POTATO AND DANDELION GREENS SALAD

1/2 Lb Dandelion Greens, one big bunch with the tough stems removed
1/2 Lb New Baby Red Potatoes
1 1/2 teaspoon Good Quality Grainy Dijon Mustard
3 Tablespoons Fresh Lemon Juice, juice of 1 lemon
Zest of 1 Lemon
8 Capers, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper to taste
2 Tablespoons Pine Nuts
1 Garlic Clove, slivered

Boil the potatoes until just fork tender; about 10 – 15 minutes depending on their size.
Combine the lemon juice, oil and mustard in a medium sized bowl with tall sides.
Whisk throughly to emulsify.
Mince the capers and add to the dressing along with 3/4 of the lemon zest, reserving the remainder for garnish.
Continue to whisk to incorporate.
Taste and add salt and pepper to taste.
Drain potatoes and cover to steam while you prepare the rest of the salad.
Rinse the dandelion greens well and spin to dry.
Remove any of the lower, tough stems then tear leaves into about 2″ pieces.
Peel and very thinly slice the garlic clove on the diagonal.
In a small sauté pan add the pine nuts along with the slivered garlic and dry toast until golden and hot.
Toss the greens in the dressing then add the potatoes.
Transfer to your serving plate and top with reserved lemon zest, pine nuts and garlic.