On Vacation Through January 6

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.

Ingredients:

  • 1 lb. White Sonora Wheat Berries
  • 1 lemon
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh basil
  • 1 grilled zucchini
  • 1 shallot minced
  • Olive Oil
  • Salt and Pepper

Directions:

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.


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Conch Pea and Butternut Squash Soup with Crispy Fried Sage
Conch Pea and Butternut Squash Soup with Crispy Fried Sage

Heirloom Conch Peas are creamy and sublime, the perfect compliment to butternut squash in this soul warming soup for winter days! 
vegan heirloom bean and winter vegetable pot pie
Heirloom Bean And Winter Vegetable Pot Pie

A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.
Hoppin' John
Hoppin' John

SAVE 10%