Tag Archives: Vegetables

Wheatberry Salad

11 Aug

Again, tasked with the “can you bring a side dish?” request early in July, I decided to try a wheatberry dish. I am always on the hunt for delicious, fresh, and HEALTHY side dishes for the summertime when the veggies are so plentiful!


What is a wheatberry? A wheatberry is almost the whole kernel of wheat and are added to salads or served as a side dish along with corn in some countries.


They are a great source of protein, fiber, and vitamins. I love putting them in my salad because they give a nice lil crunch.


This recipe couldn’t be simpler: Cook your wheatberries, chop your veggies, and put together the dressing at the end and pour over top. I also threw in some more veggies than the recipe called for – I couldn’t resist putting in some red and orange pepper to give it some more color and crunch.


This salad packs a light taste with a lot of crunch and TONS of healthiness!!! Everyone loved it! It was the perfect accompaniment to our summer dinner and would go great with burgers or any type of grilled meat.


Wheatberry Salad


  • 1 1/2 cups hard wheat berries
  • 3/4 cup chopped walnuts
  • 2 stalks celery, finely chopped
  • 1/2 cup tart dried cherries, chopped
  • 1 scallion, white and green parts, chopped
  • 1/2 cup finely chopped parsley leaves
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper


In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool.

Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

Chop all veggies and parsley.

In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season to taste with salt and pepper.

(Calories 360; Total Fat 17 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 8 g) ; Protein 9 g; Carb 46 g; Fiber 8 g; Cholesterol 0 mg; Sodium 15 mg. Excellent source of: Fiber, Vitamin K, Manganese. Good source of: Protein, Vitamin A, Vitamin C, Copper, Iron)


Herbed Mushrooms in Wine

19 Feb

Robb and I LOVE having mushrooms as a side dish. We sautee them mostly – and sometimes we’ll keep it simple with a regular butter/shallot sautee…and sometimes we use this other mushroom recipe that we love. We like to use a mixture of mushrooms – white, portabella, oyster, maitake, etc….


But we were looking for something a smidge different that used a bit less butter but offered more taste.


Robb went onto AllRecipes.com and perused some recipes and found this gem! As soon as I looked at it I knew it would be great.

I didn’t know how great.


This mushroom side dish is DELICIOUS and so simple. I was able to use fresh herbs from the garden still (thank god they haven’t died yet). The wine tasted great with the shrooms, too! And the salt really pulls the flavor of the wine through.

Herbed Mushrooms in Wine


  • 1 tblsp olive oil
  • 1 tblsp non-salted butter
  • 1.5 pounds fresh mushrooms
  • 1 tsp Italian seasoning (I used oregano and thyme and basil)
  • ¼ cup dry white wine
  • 2-3 cloves garlic
  • Salt and pepper to taste
  • 2 tblsp fresh chives or parsley


  1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
  2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Roasted Cauliflower

5 Nov

The air is getting to be a bit chillier and some of the cool-weather produce is starting to come into bloom – cauliflower, broccoli, and squashes.

I’ve been dying to try roasting cauliflower. I’ve heard so many people talking about roasting cauliflower. So I snatched up a small head of cauliflower for $1.50 at the farmers market and gave it a whirl.

It sounds healthy and any vegetable tastes more amazing when it’s roasted (and with some cheese!). You can either keep it simple and roast with olive oil, salt, and pepper. Or you can try the recipe listed below to spruce it up a little bit!

This was the BOMB. It was delicious and light – even with the sprinkle of parmesan cheese. I really think the lemon juice helps to add a certain “brightness” to the taste.

I dont normally eat cauliflower (unless raw in my salad), but I am challenging you to buy some and try this out for a healthy side dish everyone will enjoy!

Roasted Cauliflower


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • Lemon juice from half a lemon
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese


1 Preheat oven to 400°F.  Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.  Toss in the garlic.  Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil.  Sprinkle with salt and pepper.  If the oven hasn’t reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.  Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese.  Serve immediately.

Tarragon Mushroom Sauteé

20 Mar

Want to spruce up your sauteéd mushrooms? This is a super easy and tasty dish!

Simmering goodness

I had 2 pounds of mushrooms that I got on sale a couple weeks ago. I knew I wanted to sauteé them, but wanted to fancy them up just a tad.

Simple ingredients

Ready to sautee

I searched on Allrecipes and came up with this one to try. It turned out to be FABULOUS!

The smell was lovely

Here I paired it with my Spicy Asian Pork Roast

Who would have thought that tarragon and nutmeg and onion would be such a great combo with mushrooms? This is definitely in my veggie sidedish rotation!



  • 1/3   cup butter
  • 3      (8 ounce) packages fresh mushrooms, sliced
  • 2      tablespoons chopped onion
  • 2      teaspoons dried tarragon
  • 1/2   teaspoon ground nutmeg
  • 1/4   teaspoon salt
  • 1/4   teaspoon ground black pepper
  • 1/4   cup fresh parsley, chopped


In a large skillet over medium heat melt butter.

Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Sautee until mushrooms are tender, stirring occasionally, about 10 minutes.

Stir in parsley and serve.

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