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Posts Tagged ‘cranberries’

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Think cranberries are just a Thanksgiving Day table filler?

Think again.

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1. I have never (and probably will never) eat the canned cranberry sauce. If something comes out of a can and holds that shape, with the ripples down the sides, it makes me want to stay away.

2. Fresh cranberries are delicious! They deserve more respect and shouldn’t be relegated to being just a jiggling side dish.

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This dish has so much going on, but it all works together.

Chewy wheatberries, creamy chickpeas, fresh and crunchy zucchini. Tart cranberries, salty feta, decadent olive oil dressing.

Since so much of the flavor comes from the feta, cranberries, and dressing, feel free to toss in whatever veggies you have on hand. Grain salads are extremely versatile, which is one reason I love them.

Wheatberry Cranberry Salad

  • 1 cup fresh cranberries
  • 2 Tbsp maple syrup
  • 1-2 tsp fresh orange zest
  • 1.5 cups wheatberries
  • 2 zucchini, sliced
  • 1 cup chickpeas
  • 1/4 cup feta
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste
  1. Combine cranberries, maple, and orange zest in small sauce pan. Bring to a boil and let simmer 5-10 minutes or until most of the cranberries have popped. Take off heat and let cool.
  2. Bring 3 cups of water to a boil. Add in wheatberries, lower to a simmer and let cook 30-40 minutes.
  3. Once wheatberries are cooked, mix all ingredients in large bowl.
  4. Serve warm, cold, or at room temperature.

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We’ve been having some strange weather lately: highs in the 70s, strong winds, warm evenings.

But this morning looked like a creepy, foggy fall morning even though it was still in the 50s.

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In fact, the weather has been so mild that I’ve been wanting overnight oats again. Cold breakfasts do not go well with cool mornings, but the past few days gave me a reason to have a few more bowls of overnight oatmeal before the weather truly turns.

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This is definitely “fall in a glass”.

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While working on a few recipes Monday, I cooked up a quick cranberry sauce:

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Bring 1 cup fresh cranberries to a boil with 2 Tbsp maple syrup, 1-2 tsp fresh orange zest, and 1 diced orange. Cook/simmer until most of berries burst, take off heat, and let cool.

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I used this cranberry sauce in another dish but knew I wanted to fit it in with something pumpkin, too.

Introducing, Overnight Pumpkin Cranberry Oats!

Oat base (mix up the night before and let sit in the fridge)

  • 1/2 cup oats
  • 1/2 cup vanilla almond milk
  • 1/2 tsp vanilla
  • pinch salt
  • cinnamon
  • cloves
  • ginger
  • nutmeg
  • 1/4 – 1/2 cup pumpkin
  • 1/2 cup yogurt

In the morning, layer:

  • overnight oat mixture
  • cranberry orange sauce
  • wheatberries
  • chopped pecans
  • maple syrup

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I added some wheatberries since I had some extras on hand that were cooked and needed to be used, but you definitely don’t need them!

I loved the crunch of pecans in this, though. It went great with the tart cranberries, the fall spices, and the little drizzle of maple syrup.

Do you use fresh cranberries? What’s your favorite way to have them?

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