Last week I traveled to St. Louis for work. Much of the days were spent indoors but we did have the pleasure of dining at Salt (delicious ricotta gnocchi!), yoga under the arch and a a fun walk around town to see the sports stadiums... and a public display of love!
Wheat Berries and White Bean Salad. Wheat berries take some time to cook. I used a 3:1 ratio of wheat berries to water and cooked for 1 hour before adding them to the recipe.
Wheat berries and Chick Pea Spring Salad
4 cups cooked wheat berries
2, 15-oz cans low-sodium chick peas
1 cup chopped sugar snap peas
1/3 cup chopped cilantro
For the vinaigrette:
1/2 cup olive oil
2 Tbsp lemon juice
2 Tbsp white wine vinegar
1 Tbsp honey mustard
1/4 tsp sea salt
1/4 tsp pepper
Mix the vinaigrette by combining all of the ingredients and whisking well. Add the salad ingredients together and pour vinaigrette in. Mix well. Let chill overnight for best flavor.
Over the next couple weeks, I plan to do some wedding update posts. We have been very busy meeting with vendors and planning our upcoming wedding! Can't wait to share! Here's a sneak peak...
Question of the Day: What has been occupying your time lately?