A quartet of recipes

[Guest guest]

Warm Wheatberry Salad

 

 

Lemon-Broiled Tempeh

 

 

Sage Egg White Frittata

 

 

Sauteed Red Cabbage

Warm Wheatberry Salad

 

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 4 servings

 

1 cup wheatberries 2 tablespoons extra-virgin olive oil 1/2 cup yellow onions, chopped 1 cup sliced white button mushrooms 1/2 cup white wine 2 teaspoons coarsely chopped parsley leaves 2 teaspoons coarsely chopped sage leaves Coarse salt and freshly ground black pepper

 

Place the wheatberries in a strainer and rinse under cold water. In a large pot, combine the wheatberries with 2 1/2 quarts of salted water and cook until al dente, about 50 minutes. Drain and set aside.

Heat olive oil in a medium saute pan over medium heat. Add the onions and cook until translucent, about 3 minutes. Stir in the mushrooms and add the white wine. Simmer until wine has evaporated, about 7 minutes. Add the onions and mushrooms to the wheatberries in a medium bowl. Toss with the herbs and season with salt and pepper, to taste; serve warm.

 

 

Lemon-Broiled Tempeh

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 4 servings

 

1 (12-ounce) package tempeh, cut into bite-sized pieces 1 large onion, sliced 2 medium zucchini, sliced 1 red pepper, chopped 2 freshly squeezed lemons 1 freshly squeezed orange 2 tablespoons tamari 2 tablespoons toasted sesame seed oil 2 tablespoons untoasted sesame seed oil Fresh ground black pepper Crushed red pepper flakes Combine all ingredients in a glass baking dish and marinate overnight. Heat oven to 400 degrees F. Transfer to a shallow baking pan and bake for 30 minutes, stirring occasionally to prevent sticking. Finish by broiling for 5 minutes. Serve over short-grain brown rice.

 

Sage Egg White Frittata

Prep Time: 15 minutes

Cook Time: 17 minutes

Yield: 4 servings

1 teaspoon extra-virgin olive oil or vegetable cooking spray 1 cup chanterelles, cleaned Coarse salt and freshly ground pepper 9 large egg whites 3 large eggs 1/2 teaspoon finely chopped fresh sage, plus 1 tablespoon small whole fresh sage leaves 2 cups mixed greens, trimmed, washed, and dried Red-wine vinegar and extra-virgin olive oil, for serving

 

Heat oven to 375 degrees F.

Heat a nonstick ovenproof 10-inch skillet sprayed with olive oil or vegetable oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes. In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs. Sprinkle mushrooms with chopped sage. Add egg mixture to mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven and cook until set and golden brown, about 7 minutes. Drizzle greens with red wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges and serve over greens.

 

Sauteed Red Cabbage

Yield: 4 servings

3 tablespoons organic unsalted butter 6 cups thinly sliced red cabbage 3 to 4 tablespoons pure maple syrup

 

In a medium saucepan, melt butter over medium heat. Add cabbage, cover, and cook, stirring occasionally, until tender, 30 to 35 minutes. Add maple syrup, and cook for 5 minutes.