One of the great things about my job is the kick ass cafeteria in the building. It's really quite spectacular. Like if I could take all of you for lunch there, I would totally do it. At the salad bar, there are different greens and salad toppings to choose from, but there are also several choices of prepared cold salads each day. Wheat berries are a popular choice on the menu, and I've become addicted. Well, not addicted. But let's just say I've found a great new alternative to orzo and couscous. I love couscous/pasta/whatever, but wheat berries are a super food. That bag I'm holding up there? 6 grams of protein, 7 grams of fiber in A QUARTER of a cup. That means just one cup of this stuff has 24 grams of protein and 28 grams of fiber. Wheat berries are the good carbs that you should be eating. And I won't even get into what it does for your digestive health.........
So how do I use wheat berries? I like to make salads with them: arugula, chick peas, feta. Dried cranberries, walnuts, goat cheese. I bought some apricots today that I plan to use later in the week. Typically I'll boil several cups all at once and save for the whole week. Then I just concoct different combinations whenever I have to prepare lunch. But what's great is that one Ziploc container of salad usually lasts me two days. I also like to make a quick dressing to go with each combination:
- Extra virgin olive oil
- Salt & pepper
- Garlic powder
- Apple cider vinegar or lemon juice
- A pinch of sugar (to lessen the tartness)
For this week I used oil, sugar, and some of Miss Amy's Blue Point Mustard, made by a local preserves small business. I highly recommend trying it! It's the best mustard around. The real deal, people. If you live in NYC, you can pick up Miss Amy's at Lucy's Whey in Chelsea Market.
Aaaaanyway. That's what's for lunch this week.