Past (but still) Healthy Recipes:

Wheatberry (or farro) salad

Ingredients:

  • 4 oz pancetta, chopped
  • 1 c. finely chopped onion
  • ½ c. chopped arrot
  • ½ c. finely chopped celery
  • 3 cloves garlic chopped
  • 2 c. farro washed
  • 3 ¼ low sodium chicken broth
  • ½ c. Madeira wine
  • 3 tbsp chopped sage
  • 3 sprigs rosemary
  • 3 sprigs fresh thyme
  • 3 sprigs fresh marjoram
  • 2 dried bay leaves
  • Salt and pepper to taste
receipe


Preheat oven to 325 degrees

Medium high heat in a medium ovenproof saucepan saute pancetta until crisp and pour off all but 1 tsp fat

Reduce heat to medium low: add onion, carrot, clery and garlic and cook until tender about 5 minutes. Add remaining ingredients and bring to a boil.

Cover, transfer to oven and bake for 1 ½ hours until most of the liquid is absorbed and farro is tender. Remove herbs stems and bay leaves before serving.

*hulled spelt berries or red wheat berries.
Ingredients:
1 c. hard winter wheatberries (in bulk at whole foods or sunflower or sprouts)
½ tsp salt
1 c. finely diced red onion
5 tblsp good olive oil, divided
2 tbsp balsamic vinegar
3 scallions, minced, white and green parts
½ red bell pepper, small diced
1 carrot diced small
½ tsp freshly ground black pepper

Place the farro in 3 cups of boiling salted water and cook uncovered over low heat for approximately 1 hour, or until they are soft, and drain off any left over liquid

Saute the red onion n 2 tbsp olive oil over medium low heat until translucent, about 5 mintues. Turn off the heat and add the balsamic vinegar and the remaining 3 tbsp of olive oil.

Combine with the rest of the ingredients and allow the sald to sit for at least 30 minutes for the farro to absorb the sauce. Serve room temperature.

This is great as a side dish, on top of salad greens or take it in a container with mixed greens for lunch!
Quinoa Chicken Soup
Ingredients:
  • 2 tbsp. olive oil
  • ½ cup coarsely chopped carrot
  • ½ cup chopped onion
  • ½ c. chopped celery
  • 2 c. water
  • 3 c. chicken stock or broth
  • ½ c. quinoa, rinse or not
  • 2 c. cooked chicken diced
  • ¼ c chopped flatleaf parsely
  • ½ tsp garlic powder
  • ½ tsp. black pepper

Heat oil in large saucepan over medium high heat

  • Add carrots, celery and onion and sauté for 5 minutes
  • Stir in 2 c water and 3 c broth and bring to boil
  • Sir in ½ c. quinoa, 2 c cooked chicken, ¼ c. parsley, ½ tsp garlic powder, ½ tsp black pepper.
  • Cover, reduce heat to low, and cook for 20 minutes.

Hints: Easily doubles

Freeze small containers and take to work for lunch.

For a complete lunch, take another small container with mesclun, goat cheese crumbles and cranberries and add olive just before serving.

Did you know that you can freeze cheeses for salads such as goat cheese (freezes very well), feta and blue cheese crumbles?