Three-Grain Pilaf with Almonds and Shiitake Mushrooms

Recipe adapted from Union Square Cookbook

1/4 c. wheat berries

1 T. butter

1/4 c. wild rice

1-1/2 c. water

1/4 c. white wine

1 bay leaf

1/8 tsp. kosher salt

Fresh ground pepper

1/4 c. basmati rice

1 c. shiitake mushrooms

1/3 c. coarsely chopped almonds

4 scallions, thinly sliced

1. Soak wheat berries in water for 1-2 hours. * 

2. Melt half the butter in a 2-quart saucepan over medium heat. Add wild rice and wheat berries; stir well to coat grains. Add the water, white wine, bay leaf, salt and pepper. Bring to a boil. Cover, lower heat, and gently simmer for 30 minutes. 

3. Stir in basmati rice and return to a simmer. Continue cooking, covered, without further stirring, for 20 more minutes. Remove from heat and allow to finish steaming, covered, while you prepare mushrooms and almonds.

4. Heat the remaining butter in a large skillet over high heat and saute the shiitake mushrooms until softened, 3-4 minutes. Toss in almonds and cook 3-4 minutes. Stir in scallions and cooked grains. (You can prepare this mixture ahead of time.)

Serves 4

* I have skipped this step if I did not have time and it was fine. 

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Recipe from Epicurious

Best. Tart. Ever. 

Israeli Couscous and Tomato Salad with Arugula Pesto

Recipe from Food and Wine

Great salad that gets even better as a leftover. The arugula pesto is delicious. Note: Since pine nuts seem to be the price of gold these days, we used walnuts as a substitute.

Blueberry Crisp

Recipe from Martha Stewart

Great summer dessert. We used both oats and nuts (walnuts). Delicious with vanilla ice cream––even better, serve leftovers for breakfast with Greek yogurt. 

Lemon Treats

Recipe via Whole Foods Market

Lemon, walnuts, sesame seeds, coconut and dates, blended in the food processor, rolled and chilled. Super easy, super delicious. Thanks Pam for bringing these in the office today.

Apricot-Coconut Macaroons

Adapted from Wolfgang Puck's Adventures in the Kitchen

1-1/2 cups packed dried apricots, each cut into 4 pieces

1/2 cup water

3/4 cups + 1 tablespoon sugar

4-1/2 cups unsweetened shredded coconut

3 egg whites

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or a Silpat).

In a saucepan, combine apricots, water and 1 tablespoon sugar. On medium heat, poach apricots until about 1 tablespoon of water remains. Cool slightly and transfer to food processor fitted with steel blade.

Add the remaining 3/4 cup sugar, egg whites and 1/2 cup coconut and process until the apricots are pureed. Transfer to a bowl and add remaining 4 cups of coconut. Mix until combined. The mixture should hold together when pinched. 

Using your hands, form and pinch together macaroons, each about 2 ounces. Arrange on the baking sheet and bake until the tops are well browned, 15-20 minutes. 

They are amazing!

Bruce Paltrow's World Famous Pancakes

Recipe from Goop

Buttermilk and eggs make these pancakes light and crepe-like. Blueberries make a nice addition too. The batter will keep in the fridge for a couple of days.

Lemon and Toasted-Coconut Meringue Pie

Recipe from Bon Appetite

Great twist on a lemon meringue pie. Notes: In the filling, I used a little less sugar to make it more tart and only one stick of butter. (Couldn't bring myself to add another half stick!). 

Marinated Roasted Peppers with Capers and Mozzarella

Recipe from Smitten Kitchen

Be sure to use fresh mozzarella and lots of it!