I'll have to say, the last couple of weeks have been a whirlwind for me. First, the survey – which I was simply amazed at just how many of you were willing to take the time to give me feedback. (So many I'm still sorting through!)
Then, my book gets released almost two months ahead of schedule. (Something I was completely unprepared for.) It's actually made it onto Amazon's “Hot New Releases” in a couple of categories! (Though this changes throughout the day.) Thanks to all of you who have bought it – either in hardback or digital form. Your support is appreciated!
And, lastly, yesterday my baby turned 6!
We had such an amazing day together, and it is hard to believe how big he is. Christian and I have always had a very special relationship – and luckily it just seems to be getting better. He's the type of kid who looks at me and says “Mom, I'm just wild about you”. He still comes running when he sees me. And every now and then after an especially hard day of playing, he will still fall asleep in my arms.
For a very long time a joke between the boys and I is that my #1 rule is that they stay little. I'm sure I'm not alone as a parent in that there are times that are challenging (like having a 2 & 3 year old!) and times you wish you can freeze.
With 6 & 7 year old boys – whom are best friends – right now is one of those times I wish I could freeze. Every day with them is time in a bottle. I know they will grow up and I know that they won't always think I hung the moon, but I'm so grateful that right now I get to be with them daily and enjoy these times.
Today's salad is actually the result of the survey. There were quite a few of you who mentioned that they wanted to see different types of grains, so I decided to give wheat berries a try. I really liked them a lot and although they took a long time to cook, I'm planning on enjoying them more often.
Don't forget – if you have quinoa recipes you would like to share you can submit them via the link in the navigation bar!
Recipe adapted from Fine Cooking.
- ½ cup Wheat Berries
- 3 cups water
- 1 bay leaf
- ¼ teaspoon salt
- 1 cup cooked quinoa
- ½ cup artichoke hearts, chopped
- ½ cup grape tomatoes, quartered
- 2 tablespoons capers
- 3 tablespoons scallions
- ¼ cup sliced almonds
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil (optional – you can use water if you want)
- 1 teaspoon minced garlic
- 6 cups baby arugula
- ¼ teaspoon crushed red pepper, splash of balsamic vinegar (OPTIONAL)
- Combine wheat berries, water, bay leaf and salt in a heavy saucepan. Bring to a boil and then reduce to a simmer. Cover partially and cook until wheat berries are chewy - between 60 and 90 minutes.
- Remove pan from heat. Allow to cool in the water and drain. Place wheat berries in a large bowl with quinoa and stir to combine. Add artichoke hearts, grape tomatoes, capers, scallions, almonds and cilantro.
- In a small bowl, combine lime juice, white wine vinegar, olive oil and garlic. (If desired ad 1/4 teaspoon crushed red pepper.) Whisk until combined. Toss 3/4 of dressing with wheat berry and quinoa mixture.
- Arrange arugula on plates and top with salad. Drizzle with balsamic vinegar and additional dressing if desired. Salt and pepper to taste.