Monday, May 6, 2013

Wheat Berry and Arugula Salad

OK, OK I know I"m kind of on a roll here with salads but I had my left over Arugula so I thought I would make this. This is definitely one of the better things I've made in our marriage. A tad laborious but definitely worth the mix of flavors and textures. The recipe I made did not call for feta like what's pictured here but I bet it would have been great with some feta or bleu cheese crumbles in it. I hadn't planned on Beau eating any because he doesn't like a lot of the stuff in the salad but he had some and loved it!


For the dressing:

  • 1 cup orange juice (from about 2-3 oranges) - I used pulpy orange juice
  • 1/4 cup chopped cilantro
  • 2 tbsp. fresh lime juice
  • 2 tbsp. water
  • 1 tbsp. extra-virgin olive oil
  • 2 tsp. agave nectar (or honey or sugar)
  • garlic cloves, minced
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. paprika
  • 1/8 tsp. cayenne pepper

For the salad:

  • 1 cup wheat berries, uncooked
  • 1/2 tsp. salt, plus more to taste
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup jarred roasted red peppers, drained, patted dry, and chopped
  • 2 oz. kalamata olives, sliced
  • black pepper, to taste
  • 8 oz. baby arugula
  • garnish with green onions if desired


  1. Bring 4 quarts of water to a boil in a large pot with a 1/2 tsp. salt. Once the water is boiling, stir in wheat berries and partially cover. Cook for one hour, stirring often, until wheat berries are tender but chewy.
  2. Meanwhile, prepare the dressing by simmering the orange juice in a small sauce pan until reduced to 1/3 cup, about 15 minutes. Pour reduced orange juice into a small bowl and cool in the refrigerator for about 10 minutes. Whisk together the cooled orange juice reduction with the cilantro, lime juice, water, oil, agave nectar, cumin, garlic, salt, paprika and cayenne pepper. Set aside.
  3. To assemble the salad, toss the chickpeas, red peppers, olives, and wheat berries in a medium bowl with half of the dressing. Salt and pepper to taste. In a separate bowl, toss arugula with remaining dressing. Divide among 4 plates and top each with 1 cup of the wheat berry mixture. If you are making it ahead of time or plan on having leftovers the next day, do not toss the arugula with the dressing ahead of time. Simply pour the dressing on top of arugula right before serving.

Thursday, May 2, 2013

Asparagus, White bean, Arugula Salad

Vegan Recipe I"m posting for my own records since I know the the Jewkes' are picky picky eaters! Fast, really yummy, worth a try if you're trying to get all you vitamins and nutrients and cut the processed stuff out.


  • 5 tbsp. extra-virgin olive oil
  • 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
  • 1 lb. asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
  • 1 can (15 oz.) cannellini beans, rinsed and drained (about 1 1/2 cups)
  • 2 tbsp. balsamic vinegar, plus 2 tsp.
  • 14 oz. arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)


  1. Heat 2 tbsp. oil in nonstick skillet over high heat until it just begins to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring often. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
  2. Meanwhile, whisk remaining 3 tbsp. oil, vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in medium bowl until combined. In large bowl, toss arugula with 2 tbsp. dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.

Wednesday, May 1, 2013

Enchilada Casserole

pic and recipe courtesy of

This sounded so good to me and it was DELICIOUS! I was surprised at how yummy it was. I am DEFINITELY making it again. Even my husband asked for seconds and my three year old ate it.

1 pound ground beef

1 small onion, chopped (I used minced dried onions)
1 T minced garlic
salt and pepper
1 (14.5 ounce) can Mexican stewed tomatoes
3 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans, drained and rinsed
2 1/2 T taco seasoning
1 t lime juice
1/2 C sour cream
1 T butter
9 flour tortillas
3-4 C cheddar cheese, shredded

Brown beef with onions and garlic. Season with S&P. Add tomatoes and chilies and beans. Then add seasoning. Incorporate. Then add butter and sour cream and lime juice. Bring to a low boil. Spray the bottom of a 9x13. Spoon 1/3 of meat sauce into pan. Layer three tortillas, slightly overlapping. Add another layer of meat then top with cheddar cheese. Then tortillas, then meat, then cheese. Cook at 350, covered for about 45 minutes. (I accidentally cooked mine uncovered and it was done in 30 minutes and it was slightly crispy and DELICIOUS!). I topped mine with tortilla chips.