The blog has been seriously neglected, I know. I mean…seriously. It’s been almost a month since my last post. My styling career and work has really been taken to a new level..and I’ve been lucky to work on some amazing projects. That having been said, there hasn’t been much time for any real cooking.
One of the projects I was on recently was for the cookbook of a local Atlanta chef. I found her story – her restaurant and her cooking – very inspiring. Her ingredients are always fresh, the menu changes every day, and she has a relaxed and whimsical style of cooking and combining ingredients. Her soups are what have made her a fixture here in Atlanta but I was most impressed with her salads…particularly a wheatberry salad. I had forgotten about these things! They have such great texture, are very filling, and work well with a host of different ingredients.
I was so floored by the salad that I had on the shoot that the day it was over, I went to Whole Foods in search of them. I went in with a pre-conceived idea for my recipe: Wheatberry Caprese Salad. You know how I love my Caprese. I combined small perlini mozzarella bits, fresh grape tomatoes, sun dried tomatoes, micro arugula and homegrown basil. The combination of tastes and textures in this salad are just great.
While at Whole Foods, I had a brainstorm for another version of the salad. I wanted to use fruit with the wheatberries. I happened across some tiny organic blackberries at a local farm stand that I combined with fresh goat cheese, diced peaches, some fresh lemon verbena, and a sprinkle of beautiful edible flowers. This would be an amazing and impressive salad to serve at a summertime brunch or luncheon.
Wheatberry Caprese Salad – serves 4
- Combine all ingredients and mix thoroughly. Serve slightly chilled.
Wheatberry Fruit Salad – serves 4
- Combine all ingredients except goat cheese and flowers and mix thoroughly. Crumble goat cheese and carefully mix then garnish with flowers right before serving.