WellesleyWeston Magazine

FALL 2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/359840

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Page 202 of 219

Factory serves a rotating assortment of vegetarian soups, which might include black bean, habanero chile and yellow rice; farmers' root veg- etable; or yellow split pea with pumpkin. (I have tasted all of these because I co-authored the New England Soup Factory Cookbook with New England Soup Factory chef-owner Marjorie Druker). The Modern Rotisserie, the sister restaurant next to the Newton location of the Soup Factory, sells vegetarian side dishes or light meals including Cheez-It macaroni and cheese, sugar-roasted butternut squash, or blue cheese and cranberry cole slaw. Whether you take out a meal or prepare your own food, the local resources should keep your menus varied. Contrary to the myths, Heberlein says that making vegetarian food is never boring. "You have to coax the flavor out of each and every vegetable." 201 f a l l 2 0 1 4 | W e l l e s l e y W e s t o n M a g a z i n e LOCAL WHEAT BERRY SALAD from Todd Heberlein, executive chef, Volante Farms 3 to 4 Tbsp. vegetable oil, such as canola Salt and pepper, to taste 2 cups sugar pumpkin or any hardy fall squash, skin removed and cut into small cubes 2 Tbsp. olive oil 1 yellow onion, thinly sliced 1 cup apple cider 2 Tbsp. cider vinegar 1 ∕2 bunch kale (5 to 6 leaves), tough stems removed, chopped 4 cups cooked wheat berries (see note) 1 Tbsp. chopped fresh sage 1 Tbsp. chopped fresh parsley 3 Tbsp. pumpkin seeds, toasted and chopped n Preheat the oven to 350 degrees. n In a mixing bowl, toss the pumpkin or squash cubes with enough vegetable oil to lightly coat each piece. Add a pinch of salt and pepper and toss again. Place on a sheet pan and roast until tender when pierced with a fork, 30 to 40 minutes. Set aside. n Heat the olive oil in a medium sized pot over medium heat. Add the onions and cook until golden brown, about 10 to 12 minutes. Add the apple cider and vinegar. Simmer until the liquid is reduced by half. n Add the kale and a pinch of salt and pepper. Simmer until the kale is tender, about 10 minutes. n Place the wheat berries in a large mixing bowl. Add the kale mixture, sage, parsley, and pumpkin seeds, and toss to combine. Add more salt and pepper to taste. Can be eaten hot or cold. Note: wheat berries are available at the farm. You could substitute spelt, rye berries or barley if you can't find wheat berries. Serves 4 to 6

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