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Wheat Berry Salad with spinach, almonds, chevre or feta cheese

This salad gives you a good serving of fiber, calcium, B1 and B3 plus it is low in fat and calories. It’s tasty and easy to make. Serve as a meal,with a sandwich, or with a main entree. I served mine with Suncoast porkchops from naturally raised pork but it would go well with the naturally raised chicken and beef the co-op offers for purchase too. You can also make this a vegan meal by eliminating the cheese. Enjoy

Source: (Entered by Deborah Jimenez)
Serves: 4-6 servings

3 cups water
1 cup uncooked wheat berries (I used winter wheat berries)
1/2 cup minced shallots (optional)
1/4 cup cranberry juice
2 TBSP olive or coconut oil
3 TBSP raspberry vinegar
1 TBSP balsamic vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 cup coarsely chopped dried cherries      View Available Products
1/3 cup chopped spring or green onions      View Available Products
1/3 cup almonds, toasted, coarsely chopped      View Available Products
1/4 cup dried currants (optional
1 cup fresh chopped spinach      View Available Products
1/4 tsp freshly ground black pepper
1/2 cup chevre or feta cheese, crumbled      View Available Products

Step by Step Instructions
  1. 1. In a medium saucepan, combine the water and wheat berries and bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.
  2. 2. Combine shallots, cranberry juice, vegetable oil, vinegars, mustard and salt in a large bowl. Let stand 30 minutes.
  3. 3. Add the wheat berries, dried cherries and remaining ingredients EXCEPT for the spinach and chevre or feta cheese to the vinaigrette, and toss to combine. Chill for 4 hours or overnight.
  4. 4. Sprinkle with the crumbled chevre, toss and serve.
  5. Note: If the olive or coconut oil has congealed after chilling, let it stand 10 minutes before serving.


Comments added by fellow market members.


Picture of the final recipe