Whoa. It's September. And a college football/US Open men's semi-finals kind of Saturday no less. Quite the day of athleticism. I took my urban rebounding (mini-trampoline to those unfamiliar) class this morning so am feeling entitled to one final glass (or two) of rosé for the season. I'm more of a tennis drinker than football drinker. Champagne and French fries? Sure! Beer and nachos? The nachos sound good...
The end of summer brings one last chance to hoard all the tomatoes and corn that you can. But they won't last very long and I'm not about to start canning. Forgoing my 85th variation on a green salad, I'm breaking out the wheat berries. It's getting crazy up in herre! Wheat berries are the whole grain form of wheat and are a little nutty, a little chewy and are a little more interesting than quinoa (to me), though the wheat berries could be replaced with quinoa or farro or couscous if you preferred. There's no real recipe here, as I kind of eyeballed the whole thing, but I'll give you a general estimate and you can go from there. Now, where are my nachos? I've got some football (and Rafa) to watch!
End of Summer Wheat Berry Salad
Wheat Berries: Simmered for an hour, or until soft, strained and cooled
Heirloom Tomatoes: Chopped
Sweet Corn: Cooked briefly in boiling water, cooled & cut from the cob
Scallions: Chopped, to taste
Feta: Crumbled, to taste
Toasted Walnuts: Chopped, to taste
Cilantro or Parsley: Chopped, to taste
Extra Virgin Olive Oil (3 parts)
Lemon Juice (1 - 2 parts)
Dijon Mustard (1/2 part)
Salt & Freshly Ground Black Pepper: To taste
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1 comment:
Looks good! We need C&D.
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