Wheat Berries Salad with Strawberries, Walnuts & Mint

As we begin to experience those rare, deliciously warm pre-spring days, it’s nice to have a fresh, light recipe to turn to for a quick lunch or supper. This wheat berries salad recipe below from Giada De Laurentiis hits the spot with its chewy wheat berries, sweet strawberries, toasted walnuts, tangy citrus dressing and fresh, aromatic mint. Giada adds creamy goat cheese in her version to complement these flavors, but if you are avoiding dairy, you could easily leave it out.

Enjoy!

-Shanna Grimes

 

Wheat Berries with Strawberries and Goat Cheese

Recipe courtesy Giada De Laurentiis

Serves: 4 servings

 

Ingredients

Wheat Berries:

2 cups soft white wheat berries, rinsed and drained

4 cups low-sodium chicken broth

4 cups water

1 teaspoon kosher salt

 

Dressing:

1/2 cup fresh orange juice (from 2 oranges)

1/3 cup extra-virgin olive oil

2 tablespoons orange zest (from 1 large orange)

2 tablespoons agave nectar or honey

1/4 cup fresh mint leaves, packed, finely chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

10 medium strawberries, hulled and quartered

1/3 cup (4 ounces) crumbled goat cheese

1/2 cup chopped walnuts, toasted (see Cook’s Note)

 

Directions

For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

 

Cook’s Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

White Bean, Kale & Roasted Vegetable Soup

Looking for another healthy soup to warm up with this winter? This hearty soup from Bon Appetit is chock full of calcium thanks to the leafy greens and white beans. 

Yield: Makes 6 servings   Ingredients: Nonstick vegetable oil spray 3 medium carrots, peeled, quartered lengthwise 2 large tomatoes, quartered 1 large onion, cut into 8 wedges 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges 6 garlic cloves, unpeeled 1 tablespoon olive oil 6 cups (or more) canned vegetable broth 4 cups finely chopped kale 3 large fresh thyme sprigs 1 bay leaf 1 15-ounce can Great Northern beans, drained Preparation: Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes. Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes. Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

See the original recipe here: http://www.epicurious.com/recipes/food/printerfriendly/White-Bean-Kale-and-Roasted-Vegetable-Soup-102844#ixzz1DtxlNqFQ

Roasted Beet Salad

Roasting beets brings out their natural sweetness and provides a delicious way to enjoy these folate-rich vegetables. Below is a recipe from epicurious.com- enjoy!

Roasted Beet Salad

Ingredients:

• 1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
• 1/4 cup sliced natural almonds
• 3 tablespoons olive oil
• 1 tablespoon minced shallot
• 1 tablespoon fresh lemon juice
• 1 1/2 tablespoons red-wine vinegar
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1 large Asian pear
• 3 cups mâche or baby arugula (3 ounces)

Preparation:

Preheat oven to 425°F.

Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.

Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.

Cooks’ note: Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)

See the original recipe here: http://www.epicurious.com/recipes/food/views/Roasted-Beet-Salad-1022189#

Salmon “Bulgogi” with Bok Choy and Mushrooms

Winter casseroles weighing you down? Lighten up and get your recommended daily allowance of omega-3 fatty acids by preparing this delicious, highly-rated recipe from Bon Appetit. Mushrooms and bok choy are an ideal compliment to the Asian marinade, and you can add brown rice or quinoa to make it heartier.  Be sure to buy high quality fish from a reputable market or fishmonger.

Ingredients

• 2 large garlic cloves, peeled, divided
• 1/3 cup chopped green onions
• 1/4 cup soy sauce
• 1 tablespoon Chinese rice wine or dry Sherry
• 1 3/4-inch cube peeled fresh ginger
• 2 teaspoons sugar
• 1 teaspoon Asian sesame oil
• 3/4 teaspoon chili-garlic sauce*
• 4 6-ounce center-cut skinless salmon fillets
• 1 tablespoon olive oil
• 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
• 4 ounces fresh shiitake mushrooms, stemmed, caps sliced

* Available in the Asian foods section of many supermarkets and at Asian markets

Preparation

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.

Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

Divide vegetables among plates. Top with salmon. Brush fish with glaze.

See the original recipe and a photo here: http://www.epicurious.com/articlesguides/bestof/toprecipes/bestsalmonrecipes/recipes/food/views/Salmon-Bulgogi-with-Bok-Choy-and-Mushrooms-242481

Warm Up with Ginger Carrot Soup

Looking for a delicious and healthful way to boost your immunity? Try this recipe from Dr. Andrew Weil, one of the most respected integrative medicine physicians.   Ginger-Carrot Soup

Description

Usually found in tropical gardens, ginger root – which is actually an underground stem, or rhizome – sprouts large pink and orange flowers that look as if they’ve been carved out of wax. Although they are a much more common sight in home gardens, carrots (a member of the parsley family) aren’t given to such showy blooms. Nevertheless, carrots pack a nutritional punch as impressive as any ginger blossom. Put the two roots together and you’ve got one of the most delicious flavor combinations I know of. Buy smooth ginger pieces (wrinkled ones are old and dry) and peel the skin away. Ginger is a wonderful digestive aid that strengthens the lining of the upper gastrointestinal tract, protecting against ulcers and parasites. The carotenes from carrots fortify the immune system and help maintain healthy skin and hair. When buying carrots, avoid those with cracks and be sure to remove carrot greenery, as it leaches moisture and vitamins from the roots. Food as Medicine Ginger has been shown to significantly reduce both nausea and vomiting associated with “morning sickness” that some women experience during pregnancy.

Ingredients

2 teaspoons expeller-pressed canola oil 1 medium onion, chopped 3 tablespoons finely chopped fresh ginger root 3 cups carrots, chopped 1 medium potato, peeled and chopped 8 cups vegetable stock Salt to taste Dash of dry sherry Dash of nutmeg Chopped fresh parsley or cilantro (optional)

Instructions

1. Heat the canola oil in a large pot, add the onion and ginger, and sauté, stirring, just until the onion is translucent.2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.3. Purée the soup in batches in a blender or food processor.4. Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.Find the original article and recipe here: http://www.drweil.com/drw/u/RCP00232/Ginger-Carrot-Soup.html

Mediterranean Couscous Salad with Roasted Vegetables

I love fresh, crisp salads during the summer, but they often don’t have the same appeal to me in the winter, mainly because I live in a cold-weather climate. One of my favorite ways during this time of year to get my salad fix (and my fill of veggies) is to whip up a roasted vegetable salad. It may be a slightly labor intensive, but it’s easy, flavorful, and allows for unlimited creativity with ingredients.

I have listed a delicious recipe below from Bon Appetit, but feel free to alter it to your taste. You can add any grain you like, such as couscous, quinoa, or whole wheat pasta. Feel free to thow in fresh arugula or greens, add a handful of toasted pine nuts or walnuts, or top it off with some crumbled feta or chevre cheese to make it extra decadent.  You can even turn it into a heartier meal by topping it with a piece of fresh fish, shrimp, or marinated chicken.

Mediterranean Couscous Salad with Roasted Vegetables

yield: Makes 6 servings

Ingredients

• 1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
• 2 medium-size zucchini, each cut lengthwise into 4 wedges
• 3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 10 large garlic cloves, unpeeled
• 3 1/2 tablespoons plus 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 1/2 cups water
• 1 teaspoon salt
• 1 10-ounce box couscous
• 1 cup pitted brine-cured black olives (such as Kalamata), halved
• 6 tablespoons fresh lemon juice
• 3 tablespoons drained capers
• 3 tablespoons thinly sliced fresh basil

Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.

Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.

Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Find the original recipe here:
http://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-Salad-with-Roasted-Vegetables-4318

Happy Eating!

-Shanna Grimes