Wheat Berry Greek Salad

Wheat Berry Greek Salad

1 1/2 cups hard red wheat berries

1/2 medium red onion, chopped

1 medium cucumber, chopped

2 medium tomatoes, chopped

1/2 cup cilantro, parsley or mint, chopped

1/2 cup roasted red peppers, chopped

1/2 cup pitted Kalamata olives, chopped

5-6 oz Feta Cheese, crumbled

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Let soak overnight. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Combine remaining ingredients with cooled wheat berries. pour prepared dressing over salad and toss to combine well. Refrigerate until chilled.

Dressing

6 tablespoons olive oil

3 tablespoons red wine or cider vinegar

1 1/2 tsp. lemon juice

2 tsp fresh oregano

1/2 tsp. salt

1/4 tsp, ground black pepper

2 cloves, garlic, crushed

Combine dressing ingredients.

( You can also substitute a favorite Greek or Italian prepared bottled dressing)

Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

3 eggs

1/2 cup vegetable oil

1 cup sugar

1 cup packed brown sugar

1 tablespoon imitation maple flavor

2 cups coarsely shredded zucchini

2 1/2 cups freshly ground whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/3 cup sesame seed

Preheat oven to 350 degrees F. Beat eggs with mixer, add oil, sugars and maple flavor; continue beating until mixture is thick and foamy. Stir in zucchini. combine flour and remaining ingredients, except sesame seed; stir gently into mixture just until blended. Divide batter equally between 2 greased and floured 5 x 9 x 3-inch loaf pans. Sprinkle sesame seed evenly over the top of each. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, turn out on wire racks to cool.

Whole Wheat Ginger Snaps

Whole Wheat Ginger Snaps

1 cup butter or margarine

1 1/2 cups white sugar

2 eggs, beaten

1 cup molasses

4 cups whole wheat flour ( 16 oz)

1 tablespoon baking soda

2 teaspoons baking powder

1 tablespoon ground ginger

1 1/2 teaspoons each ground nutmeg, cinnamon, ground cloves, ground allspice

white sugar

Preheat the oven to 350 degrees F Grease cookie sheets or line with parchment paper.

In a large bowl, cream together butter, 1 1/2 cups sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking power and spices . Stir the dry ingredients to combine then add to the molasses mixture and stir just until blended. Chill.

Roll the dough into small balls, dip the top of each into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets. Bake 10 to 15 minutes in the preheated oven, until the tops are cracked. bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks. makes about 60 cookies.