edamame, broccoli & cabbage basmatti salad with lemon & feta

Happy early Springtime greens and yellow, nourishing comfort food with bright flavors…


  • 3/4 cup brown Basmati rice IMG_1071
  • 12 oz shelled edamame
  • 3-4 shallots, diced
  • 1/2 Serrano pepper, diced
  • 1 T fresh ginger root, diced
  • 1-2 t dill and thyme
  • 1/4-1/2 small cabbage, chopped
  • 2-3 spears broccoli, chopped
  • 1 yellow pepper, chopped
  • 1/4 t salt, black pepper to taste
  • 1/2 lemon
  • 4 oz feta cheese


Rinse rice well, cover with 1 1/2 c fresh water and dash of salt, bring to boil, then simmer covered for about 45 minutes. Test for doneness, drain any remaining fluid then let rest uncovered. In a separate saucepan, cover frozen shelled edamame with fresh water, bring to boil then simmer covered for 4-6 minutes, until soft. Drain, rinse in cool water and set aside in large serving dish with lid.

Remove tough outer edges of broccoli stalks, then chop soft inner stalks and tops into bite size flowerets. Dice shallots, Serrano pepper and ginger root, chop cabbage and yellow pepper. Using large frying pan with lid, saute shallots and Serrano pepper including seeds in 2 T olive oil until the shallots are translucent, about 3-4 minutes. Add ginger, dill, thyme, and chopped cabbage, and continue to stir over low heat until cabbage is bright and softened some but not mushy, about 2-3 minutes. Transfer to serving dish with cooked edamame. Using same frying pan, saute diced broccoli stems for 1-2 minutes, then add 1-2 T water, cover and steam for 2 minutes until softened. Add broccoli flowerets and yellow pepper, cover and steam for about 2 minutes until bright and softened but not mushy. Mix cooked vegetables and rice well, add salt and pepper to taste, dress with freshly squeezed juice of 1/2 lemon. Serve warm over bed of fresh spinach, topped with crumbled feta. This stores well in an airtight container in the refrigerator for a couple days. It travels well and is good too served at room temp for a meal on the road or trail.


wheat berry, gold beet and kale salad with feta

This is a great recipe to make when it’s winter slowly turning to spring, it’s still the season for root vegetables and hardy greens but you are tiring of soup and crave some form of salad, something sunny yellow and bright…


  • 1 1/4 cup wheat berries  IMG_1954
  • 12 oz tempeh, chopped
  • 1 bunch lactino kale, center ribs removed, leaves cut in ribbons
  • 3 medium golden beets
  • 1 yellow pepper, diced
  • 2-3 medium shallots, about 1/4 cup, minced
  • fresh ginger root, about 1/2 inch or 2 T, minced
  • 4 ounces feta, crumbled
  • olive oil and balsamic vinegar for dressing with sea salt, freshly ground pepper


Cull then rinse dried wheat berries well. Soak for 6 hours or overnight. Drain, rinse well, cover with fresh water, add pinch of salt. Bring to boil then turn down to simmer uncovered for about 25 minutes, until wheat berries are soft and lightly chewy. Drain, rinse in cold water to cease cooking, drain and set aside in large serving bowl. Season to taste with fresh ground pepper and a little sea salt, if desired.

Meanwhile, preheat oven to 375°. Cut off beet greens and set aside for other use. Cut off roots, cut each beet in half, then arrange beets in a small baking dish and drizzle with a little olive oil. Add a couple T water, then cover and bake beets until tender when pierced with a fork, about 45 minutes. Rinse in cool water, scrape off skins with sharp knife. Let cool then cut into bite sized pieces.

Chop tempeh, then saute in 2 T olive oil over medium heat for about 5 min, covering then stirring repeatedly to cook through and brown nicely but prevent burning. When tempeh is done cooking, add it to the cooked wheat berries in the serving bowl.

Add 2 T olive oil to the pan you cooked the tempeh in, then saute the shallots, ginger root, kale ribbons and chopped yellow pepper over medium heat for 3-4 minutes until shallots and ginger are fragrant, kale and yellow pepper lightly softened.

Add beets, kale and yellow pepper to wheat berries and tempeh. Drizzle salad with olive oil and balsamic vinegar; stir gently to combine. Salad can be made 1-2 days ahead, and improves the second day. Cover and refrigerate. Tastes great served cold, room temp, or warmed. Serve topped with feta.