fall wheatberry salad and stuffed dates

a cozy and colorful fall meal:

wheatberry-waldorf salad (a old family favorite) and stuffed dates

(a new favorite of mine!)

for the wheatberry salad:

1 cup wheatberries, (a mixture or mostly red, with some golden or pastry wheatberries)

4 cups water

1-2 firm apples, chopped

2 celery stalks, thinly chopped

green onions, chopped

parsley, chopped

fresh mint, chopped

1 cup mixture of dried cherries, cranberries, golden raisins, etc

1 cup chopped toasted walnut, almonds or pecans

equal parts apple cider vinegar and orange juice, to taste

zest of one lemon or orange

salt and pepper

pomegranate seeds (optional)

cook the wheatberries like pasta for about 50 minutes until soft, yet still firm. drain off extra water and cool under running cold water. once they have cooled, mix in the rest of the salad ingredients. note: i like to soak the chopped apple slices in orange juice so that they don't turn brown - especially if i'm making the salad with leftovers in mind! just for fun and added color and texture, i added some pomegranate seeds. they tasted amazing!

for the stuffed dates:

mix equal parts chevre goat cheese and chopped pecans

butterfly you fresh dates to remove the pit (it's surprisingly easy, don't worry!) then fill with a teaspoon of the cheese/pecan mixture. once all of your dates are stuffed, place in a single layer in an oiled baking tray just large enough to fit all of them... preferably not a huge cookie sheet. drizzle with balsamic vinegar. bake at 375 for 12 minutes until warmed through and slightly juicy. top with a balsamic vinegar reduction (if you have time to make one! just simmer balsamic mixed with a few spoonfuls of brown sugar over low heat for 30-50 minutes until you have a thin syrup)

sage and garlic mashed potatoes

sage and garlic mashed potatoes -

light & flavor-packed... you won't even need the gravy!

6 medium waxy potatoes

10 sage leaves, chopped

2 tablespoons butter

3 tablespoons olive oil

12 cloves of garlic (or more!)

1/2 cup sour cream

salt and pepper

peel and quarter your potatoes. boil in salted water until fork tender. drain water and return cooked potatoes to pan to cook off excess water.

peel and chop your garlic and saute in olive oil at a low temperature until lightly browned. add butter and chopped sage leaves. saute for another 2 minutes, then set mixture aside.

i prefer to use a ricer to mash my potatoes. it is a super simple and quick way to get perfectly fluffy potatoes. in a large bowl, mix in the garlic-sage mixture and sour cream with your riced potatoes (you can use light sour cream if you want to reduce the fat content). heavily salt and pepper. serve hot with chopped green onion and an extra dollop of sour cream... or gravy if you prefer!

this recipe and photos were recently featured by Chef'n for their holiday helper newsletter!