I know I am way behind but better late than never! Here are the pictures from our Easter Dinner. If I must say so myself everything was delicious! I had lots of help again so I can say that because I didn't make everything.
1/2 cup sliced shallots
1/2 cup apple juice
2 stalks celery, thinly sliced
1 cup packed arugula
1 cup dried apricots (about 24), chopped
1/2 cup toasted sliced almonds
Place wheat berries, shallots, juice, celery, arugula, apricots and almonds in a large bowl and toss to combine. Let sit at least 1 hour to blend flavors before serving.
Asparagus with Balsamic Tomatoes
1 lb. asparagus, trimmed
2 tsp olive oil
1 1/2 cups halved grape cherry tomatoes
1/2 tsp minced fresh garlic
2 tbsp balsalmic vinegar
1/4 tsp salt
3 tbsp crumbled goat cheese
1/2 tsp fresh ground pepper
Cook asparagus in boiling water til crisp-tender drain. I did this ahead of time, put in ice bath and then drained and kept at room temp.) Heat olive oil in large skillet and add tomatoes and garlic. Cook 5 minutes. Stir in vinegar and cook 5 minutes more. Stir in salt, Arrange asparagus in platter, top with tomato mixture, sprinkle with cheese and pepper.