Posted (Lori) in News

David and Alexandra gave me this recipe; they’ve been making it all summer and love it. David mentioned that they bought their wheat berries at Kalustyan, on Lexington Avenue and 28th Street (123 Lex). If you haven’t been there, you’ll be amazed. They specialize in Indian and Middle Eastern spices, but they have an overwhelming inventory—I was looking for cumin and found about 40 different kinds.

Lewis Waite also carries wheatberries, from a local source.


Another recipe from the cookbook Jerusalem: A Cookbook. The wheat berries can be hulled or unhulled.


1 1?3 lbs swiss chard

2 tablespoons olive oil

1 tablespoon unsalted butter

2 large leeks, green and pale green parts, thinly sliced

2 tablespoons light brown sugar

3 tablespoons pomegranate molasses

1 1?4 cups wheat berries

2 cups chicken stock

salt & fresh ground pepper

Greek yogurt, to serve

Separate the chard’s white stalks from the leaves, and slice the stalks into 3/8 inch slices.

Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes., then add the leaves and cook for 3 more minutes.

Add the sugar, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. The base of the liquid should have evaporated, and there should be a caramelizing on the pan.

Remove from heat, and do a taste test to check whether more salt, pepper and molasses is needed.


I think “my” gazpacho is the best one around; it’s from Anna Thomas’ Vegetarian Epicure. It does require a bit of cooking—to set the eggs that makes it richer and thicker than most gazpachos—but the short cooking time doesn’t steam up the house. I’m also including a link to the many gazpachos that Mark Bittman listed in last year’s NYT’s magazine and the Julia Moskin’s Seville gazpacho article from last week, just in case you missed them.




Peel, seed and chop:

1 small onion

1 cucumber

1 bell pepper

3 ripe tomatoes—original recipe calls for peeling them)

1 chili pepper or hot sauce to taste

Blend vegetables in blender and add:

2 eggs

1/3 C olive oil

¼ C vinegar

1 C tomato juice

2 tbs tomato paste

2 cloves garlic, raw or roasted

2 T lemon juice

1-2 T brown sugar

At this point, the gazpacho is heated before it’s chilled, the eggs set

slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,

stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring

occasionally as it cools.

–Add 2 T mayonnaise when the soup has cooled, whirring it in the blender to

combine thoroughly.

–Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.


Another way to serve gazpacho: puree it until it’s very smooth and thin it to the consistency of thick tomato sauce. You might want to increase the sugar and lemon a bit—freezing tones down the tastes. Then pour into popsicle trays—you don’t need an ice cream maker for these, the trays cost under $5—and freeze until very firm. Pop them out—kids love them!


This is not an easy recipe—a lot of chopping and dicing is involved. But it’s delicious and uses a lot of the vegetables in our share.

1 large eggplant (peeled if you want) cut into 1-inch dice

Extra-virgin olive oil

Kosher salt

1 large onion, cut into 1/2-inch dice

Pinch crushed red pepper flakes

1 fennel bulb, cut into 1/2-inch dice

3 ribs celery, cut into 1/2-inch dice

6 garlic cloves, thinly sliced

2 bell peppers, cut into 1/2-inch dice

2 zucchini, cut into 1/2-inch dice

1/2 cup water

1/2 cup tomato paste

2 tablespoons sugar

1/4 cup red wine vinegar

1/4 cup golden raisins

1/4 cup capers

1/4 cup pine nuts, toasted—or substitute blanched or slivered almonds

1/2 bunch mint or basil, cut into chiffonade

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.


All summer long, when ratatouille ingredients fill our shares, I make a pot of it every Tuesday night, using a big eggplant, 2 or 3 squash, 1 or 2 bell peppers, 1 large onion or 2 small shallots, and 2 big tomatoes. I add some of my mushrooms and when everything is soft, I add homemade or canned tomato sauce or paste. I usually sauté the ingredients instead of baking them, but the idea is the same; cube eggplant, squash, onions, peppers, and tomatos; add oil; and cook until everything is soft. Add salt, pepper, and whatever herbs you like (I usually use basil and/or thyme). The finished dish is incredibly versatile and goes a long way. I spoon it over pasta and rice on Tuesday night. It’s breakfast on Wednesday morning, folded into an omelette. On Thursday, it becomes a sandwich filling, with a slice of cheese; I put the whole sandwich into the oven for a few minutes to melt the cheese. By Friday—let’s skip Friday, we don’t want ratatouille every day. But on Saturday, I mix it with a grain—rice, wheatberries, farro. And there’s still some left for side dishes on Sunday or Monday. I change herbs and spices, add cheese and even serve it over chicken and fish.


Toss together:

–6 celery stalks, thinly sliced crosswise; 1 cucumber, peeled, seeded, and thinly sliced crosswise; ½ cup fresh herbs (basil, mint, parsley, scallions/chives); 3 tbs olive oil; salt and pepper to taste.

–3/4 cup sliced celery; 1 tbs. chopped pecans or walnuts (toasted); ¼ cup chopped pepper;?1 1/2 tablespoons mayonnaise; 1 1/2 tablespoons plain yogurt ; 1 1/2 teaspoons fresh lemon juice; salt and pepper to taste

Celery and Parmesan Salad, from The Barefoot Contessa, How Easy Is That?

Makes 4-6 servings

Note: I omitted the celery salt and celery seed because I didn’t have them—still delicious, but probably even better with them

½ cup good olive oil

2 teaspoons grated lemon zest

¼ cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)

2 tablespoons minced shallots

1 teaspoon celery seed

½ teaspoon celery salt

½ teaspoon anchovy paste

Kosher salt and freshly ground black pepper

5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)

4-ounce chunk aged Parmesan cheese

²/³ cup toasted walnuts, coarsely chopped

Whole flat-leaf parsley leaves

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, ¼ cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and ½ teaspoon of salt. (Even though these ingredients are in the dressing, believe me—this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

Post a comment