R. Ohlgren-Evans, from the June 2000 Newsletter

Whole grains are a source of B-complex vitamins, which work together to stabilize brain chemistry and convert food into energy. Whole grains are also high in magnesium, which strengthens bones; manganese, which nourishes the thyroid; and copper, which helps form collagen, the structural substance of skin that keeps it firm.

Make this salad when fresh peas are in season.

6 Tbsp. olive oil
1 tsp. grated lemon zest
2 1/2 Tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. sea salt
1/4 tsp. black pepper
1/8 tsp. fennel seeds, toasted
1 fennel bulb
4 cups steamed rye berries
1 1/2 cups fresh green peas (about 1 lb. well-filled pods)
1 Tbsp. minced parsley
5 to 6 leaves red leaf lettuce

Whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and fennel seeds. Set aside.

Trim the fennel bulb, reserving several sprigs of leaves for garnish. Finely chop the bulb, stalks, and remaining leaves. Combine with the rye berries, peas, and parsley. Pour the dressing over all and toss to combine. Line a shallow bowl with lettuce leaves. Mound salad upon the lettuce, garnish with the reserved fennel leaves, and serve.

A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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