FANCY-SHMANCY
A couple of nights ago I had a meeting with the Stake Relief Society Presidency and decided to take the Wheat Berry Salad With Dried Apricots, as a little treat.
Not only did everyone enjoy it and help themselves to multiple servings, we decided to serve it to the Stake Presidency, their wives, and the visiting General Authority when our Stake gets reorganized next month.
Here’s our menu:
Grilled Salmon with sour cream dill sauce and diced red onions (oh yea)
Wheat Berry Salad With Dried Apricots (the bright green of the snap peas looks so fresh next to the craisins and apricots)
Whipped Sweet Potatoes with brown sugar and pecans
Hot Homemade Rolls with raspberry freezer jam
Dessert: Laurie’s Famous Grapefruit Sorbet and Lime Butter Thins
See? Doesn’t that sound yummy? You really can use your food storage all the time! The recipe for the salad is posted on the recipe page, under the wheat section, of course. Cooking wheat, like you would rice, and then using it in salads and casseroles is an excellent way to use up wheat that may be…past its baking prime. Besides, man shall not live by bread alone!
(I’m going to try and get some pictures of this salad posted tomorrow. It’s one of my new favorites!)
Tags: food storage goes gourmet, wheat berry salad with dried apricots
February 5th, 2009 at 9:15 pm
What is toasted walnut oil that the recipe calls for? Is it found with the other baking oils in the baking aisle of the store?
February 5th, 2009 at 11:19 pm
Oh good! I’m glad I’m not the only one who didn’t know. I could only find plain walnut oil, near the other oils, so the ‘toasted’ part is still a mystery. Turns out is was pretty expensive. I plan to make the salad many times so it seemed worth it. (One of the counselors in the R.S. Pres. wrote me an email just today asking for the recipe. She said she wanted to take it to a party this weekend.) It’s a fun recipe, Annalee. I hope you’ll be able to give it a try.