Monday, January 19, 2009

Heidi Swanson's Wheat Berry Breakfast Bowl

We are on a wheat berry roll here with the recipes! I just got this delightful recipe from 101 Cookbooks in my inbox and it sounded heavenly. Wheat berries for breakfast? Hadn't thought about it until this recipe showed me how good they could be--pears, cranberries and pecans mixed with wheat berries and topped with maple sweetened Greek yogurt. Yum. And sounds hearty and warming for our cold Flagstaff mornings. I haven't made this recipe yet, but wanted to share it with y'all. I'll post more once I cook it up sometime this week.

On another note, has anyone made something yummy with their spaghetti squash from a few weeks ago? Not sure how to prepare it and most recipes I have looked up haven't really piqued my interest. Yet, there the squash sits on my counter, mocking me, and my inability to transform it into food.

Happy Cooking!

3 comments:

sarcozona said...

I often make pasta sauce or pesto to go with my spaghetti squash.

Kristina said...

Roast your spaghetti squash in the oven by chopping it in half with a cleaver, scooping out the seeds with an ice cream scoop, spraying the inside lightly with olive oil, and laying the two halves cut side down on a cookie sheet covered in aluminum foil. Roast at 350 degrees for 40 min.- 60min. Take it out of the oven, scrape each half of the squash with a fork to create long "noodles", and top with marinara sauce from a jar. Easy breezy squash spaghetti! You can also poke the squash with a fork (don't cut or peel it) and put it in a crock pot with a little water on low all day to cook it, but roasting it in the oven caramelizes the flesh and makes it taste delicious.

Flag CSA Recipes said...

thanks!