Lemon and fresh herbs from the garden combine with nutty White Sonora Wheat Berries and grilled zucchini to make a perfect vegan side dish for summer evenings with friends.
1. Cook wheat berries in a pressure cooker for 20 minutes or on stovetop according to package directions. Set aside.
2. Cut Zucchini into strips and grill with olive oil and sea salt. Cut into cubes and set aside.
3. Combine very good olive oil, the juice of one lemon and shallot in small bowl.
4. Combine cooled wheat berries, zucchini, herbs and olive oil mixture in a bowl. Can be kept refrigerated for several days, Serve chilled and garnish with lemon and additional herbs.
I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen!
This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...
