What do you do with a ton of dill? Make some Wheatberry Salad with Yogurt Dill Dressing!
Wheatberry Salad with Yogurt Dill Dressing
1 c wheatberries, cooked according to package
1/2 large Armenian cucumber, diced
1/2 c cherry tomatoes, quartered
2 tbsp greek yogurt
2 tbsp lemon juice
1/4 tsp honey
1/8 tsp garlic powder
1/2 shallot, minced
3 tbsp dill, minced
salt & pepper to taste
Combine yogurt, lemon juice, honey, garlic powder, shallot, dill, salt and pepper in a small bowl. Set aside.
Combine cucumber, tomatoes and wheatberries in a large bowl.
Pour dressing over veggies, stir and refrigerate for 20 minutes before serving.
Obviously, you can use a regular cucumber in place of the Armenian cucumber...I was just hoping to use as much of my mystery box produce as possible. I topped some mixed greens with this salad for extra ruffage, but it's fine on its own.
Since we still had a ton of produce to get through, Selin and I decided to meet mid-week for an evening of fun with greens. On the menu: Tuscan Bean & Swiss Chard Soup and a Leek & Chard Tart.
I played sous chef so I'm not 100% sure of the recipes. The tart was super easy though.
Leek & Chard Tart
1 sheet puff pastry
1 large leek, chopped
2 stems chard, chopped
1 tbsp olive oil
sheep's milk feta, crumbled
Preheat oven to 450 degrees. Saute leek in olive oil until it starts to soften.
Season with salt and pepper. Add chard
and cook until both chard and leek are soft and slightly browned.
Spread puff pastry on a cookie sheet and top with greens followed by feta.
Bake until pastry turns golden brown, let cool before cutting.
OMG. So yummy and so easy! The sheep's milk feta was also a great new ingredient. It was creamy and slightly tart with just a hint of gaminess (is that even a word?? eh blogger says it is).
I'm 95% sure the soup was a modification of this recipe from Epicurious. Definitely didn't take 14 hours and she made some meatballs out of chicken Italian sausage to sub in for the pancetta. Great addition...it was sort of like Italian wedding soup! A little photo journey to tide you over until the full recipe arrives...
Broth and beans simmering
We dumped in some braising greens (still not sure what exactly 'mixed braising greens' are) instead of chard
Look at how bright those greens are!
What would you do with a bunch of rainbow chard, braising greens and dill??