Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer ...

The holiday season is upon us, and while most of us overindulge in all the sweet and savory eats that come with it, this is one dish that’s healthy and delicious. Image: Brandi Bidot/SheKnows If you ...

Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad.

Wheat berries are a versatile and nutritious whole grain with a slightly sweet and nutty flavor and delightfully chewy texture. They can take a bit of time to cook, so make a big batch in the ...

Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency and thinking of gardening as more than just a source of summer vegetables, but ...

Here’s a go-to substitute for mashed potatoes when you want something richer and heartier alongside fish, steaks or chicken off the grill. It’s particularly good for a vegetarian meal; serve it as a ...

Fall and winter months are a good time to serve our Italian Wheat Berry Salad. It’s hearty and healthful alternative to pasta salad. Wheat berries, harvested in the spring and winter, are the edible ...

Note: Toast the sunflower seeds in a small dry skillet over medium heat for 5 to 8 minutes until fragrant and lightly browned, stirring or shaking the skillet often to prevent burning. Cool completely ...

Boil the wheat berries for 30 minutes, then simmer for 1 hour. Pour into a bowl and add the celery, apple, scallions, craisins, and the pecans. In a separate bowl, prepare the dressing. Combine the ...

Instructions: Toss all ingredients in a bowl and serve. Per serving: 355 calories, 16 g fat (3 g saturated fat), 8 mg cholesterol, 123 mg sodium, 46 g carbohydrates, 9 g dietary fiber, 8 g sugar, 10 g ...