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Tag: Apples

Wheat Berry Salad

1 c. Wheat Berries [soaked overnight, then simmered till tender, 45+ minutes]
1 lb. Butternut Squash [peeled and chopped into 1/2” slices]
1 Apple [chopped into bite sized chunks about 1/2” thick”
1 Onion [Medium, chopped]
3 Garlic Cloves [Roughly sliced]
1 Tbs. + Extra virgin olive oil
2 Tbs. Red Wine Vinegar
1/4 c. Flat Leaf Parsley [chopped]
Salt + Fresh Ground Black Pepper to taste

Preheat oven to 400 degrees F. Toss squash, apples, onions & garlic in a drizzle of olive oil. Spread them out on a roasting sheet, salt & pepper them and roast for 20 minutes until onions are beginning to brown and apples & squash are tender.

Toss [cooled] wheat berries with olive oil, vinegar and parsley. Add roasted ingredients and stir gently to combine. Season to taste.

Roasted Beets + Apples with Poppy Seed Butter

4 Beets  [peeled & chopped]
1 Apple [cored & chopped]
2 tsp. Poppy Seeds
3 Tbs. Butter
2 Servings of wide egg pasta

Roast the beets and apples in a dish with 1/2 inch of water for about 20 minutes.  Meanwhile, cook the pasta.

Melt butter over medium heat.  Add poppy seeds and cook for 2-5 minutes till butter is lightly brown.  Add beets, apples & pasta to butter pan.  Toss together in the hot skillet.

Serves 2.

Beet Green Salad

1 bunch Beet Greens [stems larger than 1/4” trimmed]
1 small Kohlrabi [halved, then sliced in 1/8” thick slices]
1 small Apple [pink skin, 1/8” thick slices]
1/4 c. Raw Almonds [walnuts are a great substitute]
2 Tbs. Red Onion [sliced paper thin]

Raspberry Dressing made one of these ways:
–       Raspberry Balsamic Vinegar + Extra Virgin Olive oil +Shallots + Salt + Fresh Ground Black Pepper + Honey  [Tangy]
–       Lemon Juice + Extra Virgin Olive Oil + a bit of raspberry jam + Salt + Freshly Ground Black Pepper  [Sweet]
–       Poured from your favorite prepared bottle [Easy]

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