Wheat Berry Salad


Another vegetarian wonder dish that will keep you satisfied for hours – this recipe is inspired from Heidi Swanson’s Super Natural Cooking 

1 cups soft wheat berries, rinsed
4 cups vegetable/chicken broth
2 tsp kosher salt and more if needed
1 small onion, chopped
2 tbsp light olive oil or any vegetable oil
1 small bunch of green onions
3 generous handful of spinach leaves, stemmed and well rinsed
1/2 cup roasted pine nuts
1/2 cup crumbled feta cheese
 
Dressing
Grated zest of 3 oranges and the juice of two
Juice of one lemon
1/3 cup extra-virgin olive oil or more to your preferred taste
salt and pepper
 
Serves 4
 
1. Saute onions with 2 tbsp oil until golden and then add wheat berries, broth or water and 1 tsp salt in a saucepan over high heat.  Bring to a boill, lower the heat and simmer covered until plump about an hour and 30 minutes
2.  If there is any broth left, drain and season the berries to taste with more salt, if need be.
3. Make the dressing by combining all the ingredients
4. Toss wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta and add more salt and pepper, if needed

Wild Rice Soup with Mushrooms and Spinach



This is an easy, nutritious and delicious soup for fall and it freezes very well.

1 cup Wild Rice, rinsed
1/2 cup lentil, rinsed
1/2 cup barley, rinsed
1/2 lb mushrooms, thinly sliced
4 cups spinach, chopped
1 cup green onions, chopped
1 cup cilantro, chopped
1 large onion, shopped
4 cloves garlic, chopped
6 cups chicken broth
1/2 cup vegetable oil or light olive oil
1 tsp salt or more to taste
1/2 tsp pepper
1/4 tsp turmeric
 
Serving 4-6

1. In a soup pot over medium heat, saute onion for 3-4 minutes then add garlic and mix; you can separate a small amount of saute onion and put it aside for garnish
2. Add wild rice, barley, salt, pepper, turmeric and chicken broth to the pot – let is simmer over medium heat for 30 minutes
3. Add sliced mushroom, lentil and all the herbs, mix well, taste for seasoning and add salt and pepper, if necessary and let it simmer for another 30 minutes.  Feel free to add extra chicken broth, if the soup is too thick.
4.  Serve over
 

Summer Salad


If you are looking for a filling salad with a crunch, this is it.  This salad is great on its own or you can add Collard greens which are tougher and can handle the weight of the vegies.

Serving 1-2

4      small pickle cucumbers, cut according to your taste
1 bunch green onions or 1/2 small red onion, chopped
1/2  avocado
2/3 cup chopped fresh cauliflowers
1/2 cup chopped sweet pepper (or tomatoes, whichever you have available)
2-4 thinly sliced lemons or limes (optional)
1/2 cup lemon juice
1/2 cup of toasted sunflower seeds
1/3 extra virgin olive oil
1 tsp. kosher salt or more if desired
Pepper
 
Mix all ingredients and wait 10-15 minutes before serving.

My Mom’s Omelet


My mom used to make this omelet all the time – I started making it when I became a mom and now my kids love it just as much as I did when she prepared it.

Servings:  2-4
 
2 eggs
4 small tomatoes, chopped
½ medium onion or 2 shallots
2 tablespoons of Vegetable/light olive oil
½ tea spoon Turmeric
Salt and Pepper
Feta cheese and chopped herbs (parsley, basil or dill) for garnish (optional)
 
1. Brown  onion on med heat  

2. When onions are golden, add chopped tomatoes, turmeric, salt and pepper and continue to sauté for 2-4 min

3. Add eggs and fried them for 2 additional minutes

4. Remove from heat , add feta , your desired herb, if any and serve warm
 
 

Fresh Mint, Chives and Roasted Walnut Frittata


My favorite variation of this yummy appetizer or light meal is made by my mother-in-law –  here is how she makes it:
 
Servings: 3-6
 
5 eggs
4 cups chopped fresh mint
6 cups chopped green onions or Chives
2/3 cup chopped walnuts
1/3 cup plain yogurt
1-1/2 tablespoon salt
2 tablespoon all purpose flour
freshly ground black pepper
1/4 cup oil
  1. Preheat the oven to 375F.
  2. Put the chopped herbs in a colander with 1 tablespoon salt and leave for 30 minutes. Squeeze the herbs afterwards to remove excess water and salt
  3. Add all remaining ingredients except the oil and mix thoroughly.  Adjust seasoning to your taste
  4. Oil a baking sheet, cover with a parchment paper and then pour the remaining oil spreading it evenly
  5. Add the herb mixture and bake for 20 to 30 minutes until golden brown.
  6. Serve hot or cold with lavash bread and greek yogurt