Side dish

Red Cabbage, Pistachio and Cranberry Salad

Cabbage, Pistachio and Cranberry Salad.jpg

Makes 8 serving.

The crunchiness of the cabbage and nuts combined with the chewiness of the sweet, dried cranberries makes for an interesting taste. This dish becomes more flavorful when you prepare it a day or two ahead.

INGREDIENTS:

  • 1 small head of red cabbage, about 1½ pounds

  • 3 tablespoons extra-virgin olive oil

  • ½ cup pistachio nuts

  • ½ cup dried cranberries.

  • 2 tablespoons seasoned rice vinegar

  • 1 teaspoon Tabasco Sauce

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Discard the limp and discolored outer leaves of the red cabbage. Cut the cabbage in half then in quarters. Holding on to the core finely shred the cabbage.  I use the mandolin, rather than a knife.  

  2. Place the cabbage in a large bowl and toss with the olive oil, pistachios, cranberries, vinegar, Tabasco, salt and pepper.

  3. Let sit, then season to taste with salt and pepper.  

 
 

Wheat Berries with Vegetables

Wheatberries+with+Vegetables.jpg

Makes 4-6 servings. 

This dish is nutty, chewy, full of iron and protein. If you soak the berries overnight, it cuts down on the cooking time. I also add a variety of vegetables. You can experiment which vegetables you would like to add, or just serve it plain.

WHEAT BERRIES:

  • 1 cup wheat berries

  • 1¼ cups water

  • ¼ teaspoon kosher salt

  • 1 tablespoon extra-virgin olive oil

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil

  • ½ cup frozen corn, thawed

  • ½ cup frozen shelled edamame, thawed

  • 1 medium zucchini, cubed

  • 1 cup loosely packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  • Place the wheatberries in a bowl and cover with cold water. Leave overnight.

  • When ready to cook, drain, place in a small saucepan add the remaining ingredients and bring to a boil over high heat. Lower the heat, cover and cook for about 1½ hours.

  • The kernels should be tender and the water absorbed (if the water is absorbed and the wheatberries are not tender, add a few tablespoons of boiling water and continue cooking).

  • Heat the olive oil in a wok and sauté all the vegetables except the parsley for a few minutes. Then add the wheat berries and the parsley. Season to taste.