Lunch

Brdooch | Lavash Veggie & Herbs Wrap

June 26, 2012
Cold Appetizer, Lunch, Made by Me, Party Food, Recipe Journal, Sandwiches, The Khohanotz
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armenian food, brdooch, cracker bread, european oregano, herbs, kammaj bread, lavash, levantine cuisine, markook, middle eastern food, mountain bread, recipe, red pepper paste, saj-baked, shrak bread, tonir, wrap, za'atar barri

Tomm Gai Kha Onn | Thai Coconut Chicken Soup Recipe

June 13, 2012
First Course Dishes, Lunch, Made by Me, Poultry + Game, Recipe Journal, Soup + Stew
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bai makrut, chicken, chiles, coconut milk, dairy-free, easy recipes, fish sauce, galangal, gluten-free, kaffir lime leaves, lemongrass, sour, spicy, step-by-step recipe, Thai cuisine, Tom Kha Gai, vegetables

Potato and Bulgur Lettuce Wraps | Oil-Cured Baby Eggplant Salad

February 24, 2012
Cold Appetizer, Lunch, Made by Me, Main Courses, Pulses + Grains, Recipe Journal, Salads, The Khohanotz
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anjar, armenian food, bulgur, eggplant, finger food, gluten-free, lebanese food, lettuce wraps, levantine cuisine, makdous, mezze, middle eastern food, musa dagh, musaler, potatoes, recipe, step-by-step recipe, syrian food, vegetarian

Minted Mango & Jicama Slaw Recipe

February 21, 2012
Lunch, Made by Me, Recipe Journal, Salads, Sides
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cabbage, colorful, easy recipes, jicama, mango, peppers, slaw, summer

In The Kitchen, Five Impromptu Colorful Winter Salads

January 25, 2012
Lunch, Made by Me, Pulses + Grains, Recipe Journal, Salads, Sides, Vegetables, Winter
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almond, arugula, balsamic vinegar, beets, broccoli, butternut squash, clementine, colorful, cumin, fennel, fig, food+cooking, goat cheese, make-ahead, mayonnaise, persimmon, pomegranate, pumpkin, raisins, recipe, salad, slaw, spinach, vegan, vegetarian, vinaigrette, walnut, watercress, wheat berries, wild rocket

Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette

Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness. I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.

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