To write this blog post I forced myself to put down the book that I'm currently absorbing at lightning speed: The Nightingale by Kristin Hannah. It is everything that you'd ever want in a historical fiction novel: atmospheric, heart-racing, and moving. As a European history major in college, I am in my glory.
Over the weekend my mom, sister and I went to Vermont for a girls weekend. We stayed in the cutest B&B (that had complimentary dinner and cocktails!) and enjoyed beautiful scenery and some covered bridges. Another exciting moment from the weekend was finding the most amazing wooden tabletop that I have been searching for for over a year now. It's perfectly aged and I can't wait for the upcoming project of fitting it onto my old table in my apartment.
On Saturday we drove down to Williamstown, MA to explore and while we were at the local farmer's market we spotted Justin Long and Mario Cantone (aka Anthony Marentino from Sex and The City). I was naturally very excited but did my best to act cool and collected. Funny story, although it was the first time spotting Justin Long, I had actually seen Mario Cantone a couple years ago on an Amtrak train to Boston. Maybe that means we are destined to be friends, only time will tell.
My mom has been making wheatberry for years, and I'm convinced that it's one of the best discoveries. It's super filling and delicious, and can be added into all kinds of salads. This version with apple vinaigrette is slightly sweet and tangy and I loved it so much that I brought it to work everyday last week.
Red Wheatberry Bowls with Apple Vinaigrette
For the bowls:
In a medium sauce pan, simmer 2 cups of soaked wheatberries in 4 cups of water. Bring to a boil and turn down and cover. Cook, mixing regularly, until the water has evaporated. Season with salt and pepper.
For the dressing, mix apple juice, oil, vinegar, lemon, and seasonings. Pour it over the wheatberries and mix thoroughly.
Garnish bowls with watermelon radish, feta, and greens. Enjoy!
- 2 cups, dried wheatberry, soaked overnight
- 1 watermelon radish, thinly sliced
- 1/2 cup feta cheese
- 1/2 cup chopped parsley
- 1/2 cup pea shoots
For the vinaigrette:
- 1/2 cup apple juice
- 1/3 cup olive oil
- 2 tablespoons white rice vinegar
- 2 tablespoons lemon juice
- salt and pepper to taste