Fiesta Wheat and Bean Salad

• 3 cups cooked wheat berries*
• 1 green pepper, diced
• 1 orange or red pepper, diced
• 1 red onion, diced
• 1 bunch cilantro, leaves chopped
• lime juice from 1 lime
• 1 jalapeno pepper, cored and diced
• 1 can (16 oz) corn, drained
• 1 can (15 oz) black beans, drained
• 2 teaspoons chili powder
• 2 teaspoons cumin powder
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 1/2 cup vegetable oil
• 1 teaspoon salt

Combine all ingredients in a bowl. Toss well. Chill for at least 1 hour before serving.

*Basic Cooked Wheat Berries

• 4 cups raw whole wheat
• 10 cups water
• 1 tablespoon salt

Oil a large (4 quart or larger) slow cooker or crock pot and fill with wheat, water, and salt. Cover and cook on low all night, 8 to 10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.

I usually just make a half batch of the wheat berries because I have a smaller crock pot. You can also eat the wheat berries like you would oatmeal. Just add milk and some brown sugar!


Darci Pierson

Greek Salad with Herbed Pita

This recipe is what motivated the creation of the blog. Megan Ham gave it to me and it is soooo good! If you like Greek food then you should definitely try this!

• lemon juice from 1 lemon
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1/4 cup olive oil (for the dressing)
• 2 tablespoons olive oil (for the pitas)
• 4 rounds pita bread
• 1/2 teaspoon dried oregano
• 2 heads Romaine lettuce
• 1 cucumber, wedged
• 2 tomatoes, wedged
• assorted brine olives (ie. kalamata)
• 1/2 pound feta cheese
• 8 green onions, thinly sliced

To make the dressing, whisk together the lemon juice, garlic, and pepper and gradually stir in the 1/4 cup olive oil until smooth. Preheat oven at 300° F. Brush both sides of the pitas with the remaining 2 tablespoons of olive oil. Sprinkle with oregano. Warm in oven for 10 minutes. Mix the lettuce, cucumber, and tomatoes with the dressing. Top with the olives, cheese, and onions. Serves 4.

We changed a few things when we made this because it was just me and my husband so we mostly downsized the portions that we used in the recipe. We basically cut it in half and we still had leftovers! The picture is just off the internet so it isn't exactly what it looks like but it's pretty similar. We stuffed the pitas with the salad or you could eat it on top of the pita, whatever you prefer. Note: I noticed that buying the feta in a chunk instead of crumbled was a lot cheaper. Save a few bucks and just crumble it yourself! This is definitely a yummy recipe and would suggest it to anyone!