My holiday wish list included the much anticipated cookbook: Whitewater Cooks with friends by Shelley Adams. It’s full of “great recipes that are meant to be shared” as Shelley quotes in her third cookbook. This likely explains why I love her cookbooks: they are full of delicious recipes and gorgeous photos, plus I love to share food with my friends and family. Meals and snacks are so much more when they’re shared with great company and conversation. Just ask those on my cookie delivery route who had the pleasure of trying the Whitewater Cooks fabulous molasses & 3 ginger cookies.
I’m always on the lookout for creative new salad ideas for my lunch. With a mouthwatering photo that spoke of rich hearty and healthy goodness and spiced with the striking flavour of smoked paprika and refreshing mint, it was no surprise that this salad caught my eye. It’s satisfying and perfect for sharing at a potluck or divvying up into containers for a week’s worth of lunches.
1 ½ cups frozen corn kernels, thawed
1 tbsp olive oil
½ tsp salt
½ tsp smoked paprika
1 ½ cups wheat berries
The original recipe called for ½ cup each of wild rice, farro and quinoa. But since we have an abundance of wheat berries, we stuck with this healthy Canadian grain.
1 ½ cups frozen and shelled edamame beans, thawed
½ medium red onion, finely diced
1 cup fresh mint, coarsely chopped
½ tbsp fresh lemon juice
2 tbsp sherry vinegar
¾ tsp smoked paprika
¼ cup olive oil
Toss corn kernels in 1 tbsp olive oil and ½ tsp of smoked paprika and roast in a 400°F oven for 15 minutes or until golden. Remove from oven and cool.
Place wheat berries in a medium saucepan with 3 and ¼ cups of water. Bring to a boil. Reduce heat, cover and simmer until tender, about 45 minutes. Drain away excess water and spread cooked wheat berries onto a baking sheet to cool.
Place wheat berries in a large bowl and add roasted corn, edamame, onion and mint.