I had high hopes this week for posting about a two-bowl wonder, a baked mix of wheat berries and butternut squash topped with bacon and parmesan. Unfortunately, the steamed butternut squash disappeared in the mass of wheat berries, leaving us with an irresistible bacon and parmesan crust atop a heap of grains and mushy, tasteless squash.
We ate the top third then stashed the remainder in the fridge. The following evening seemed like a good time to get in on all of the “whole grain bowl” fun, to unite our leftovers with a few bright elements — some sort of pickle and a tangy sauce. We would top it all off with soft-boiled eggs and call dinner done. Before starting, I revisited Melissa Clark’s recent piece in the Times to make sure I had my boxes checked: whole grains (wheat berries!), greens (sautéed kale and steamed broccoli), some sort of pickle (yet to be determined), protein (eggs), dressing (yet to be determined). [Read more…]