After asking an editor, a proofreader and consulting the industry website, I finally did what all marketers eventually do (and rarely admit), I went to google! Two words (no hyphen) generated the most results, so wheat berry it is!
If you haven't tried them, this might be the time. If you like farro, wheat berries are similar. Both offer that mild, nutty taste and a gentle 'pop' when you bite into them.
You'll find this recipe is forgiving. If you don't like arugula, use kale. Maybe use a little water cress or almonds. I decided to celebrate Oregon with cranberries and hazelnuts but walnuts and raisins would be great for the holidays. For my sister who doesn't care for maple, a good local honey is a perfect substitute in the dressing! Have fun this summer, there are plenty of salads to be had!
Time: 1.5 hours (mostly cooking time)
Yield: Serves 6-8
When I got the call for a recipe that featured northwest apples, I got busy with some of the most popular ingredients around; sweet Honey Crisp apples and salted caramel sauce! Since this recipe will publish in the fall issue of Take Root magazine, I thought I'd offer up something that would be appropriate for one of those chilly fall days.
Traditional bread pudding was the base for this one but I made some changes, like adding apples and using cinnamon bread. My friends tell me that the bread pudding was good but the caramel sauce put it over the top. I'm glad to have friends who are such willing taste testers! Anyway, here goes, enjoy!
Time: 2.5 hours (1 hour to soak bread, and cooking time)
Yield: Serves 12
As is usually the case, we had more than enough food so we didn't have to cook every day. In fact, the pork roast leftovers are a perfect addition to a main dish salad on these hot summer days. We also grilled vegetables and fruit while the grill was hot.
Oh, I do love dining al fresco!
Time: 5.5 hours (4 hours marinating time plus cooking time)
Level: Easy but requires a gas grill
Yield: Serves 12
If you're anything like me, you welcome a new way to prepare skinless and boneless chicken breasts. Of course, this will work with any cut of chicken (or turkey) but I like this recipe best for breast meat because it stays moist throughout the baking process.
I've been working on a few versions of this one so my friends and loved ones are about over chicken and artichokes by now.
The first version is one I read about in Epicurious magazine and I stayed close to the original recipe with a few variations (more garlic and the addition of red pepper flakes). The second version follows.
Aside from succulent chicken and an easy recipe, clean-up is a cinch. Happy Spring!
Time: 1 hour and 20 minutes
Yield: Serves 4
Unfortunately, the apple-a-day rule usually takes over and there are none left to incorporate into my recipes. This time I bought some fresh and made this to serve with a ladies lunch. Apple slaw is so easy and it takes very little time to prepare. If you make coleslaw you probably noticed the absence of sugar. You wont need it, the apples and red pepper add all the sweetness you need. That pretty watermelon daikon added lots of color but was also peppery compliment to the slaw.
I hope you enjoy this one.
Time: 20 Minutes
Yield: 6 servings