In the Kitchen: Blueberry and Kale Grain Salad

(WTNH)– Professor & Food columnist Stephen Fries and student Adrienne Kane show us how to make Blueberry and Kale Grain Salad.

Food writing, artisan bread and cake decorating classes are some of the new offerings in the hospitality/culinary program at Gateway Community College.

The next culinary walking tour is September 20th.

For more information, go to

Blueberry and Kale Grain Salad Recipe:

Recipe from Southern Living, July 2014
1 cup             wheat berries
1 teaspoon    salt
1                  8 ounce package sugar snap peas
4 cups          coarsely chopped kale
½ cup           red wine vinaigrette (recipe below)
2 cups          fresh blueberries
½ cup          chopped toasted pecans
Salt & pepper to taste
¾ cup          crumbled feta cheese

Bring wheat berries, salt and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour. Drain and rinse under cold water until cool.

Meanwhile, cook peas in boiling salted water to cover, 2 minutes or until crisp-tender; drain and plunge into ice water; drain and pat dry. Slice peas in half.

Toss together kale, wheat berries, and ¼ cup of the vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and peas. Add salt & pepper to taste. Sprinkle with feta cheese. Serve with remaining dressing. Serves 8

Red Wine Vinaigrette:

1/3 cup         red wine vinegar
½             large shallot, minced
2/3 cup        extra virgin olive oil
2 tablespoons    honey
2 teaspoons        coarse-ground Dijon mustard
Salt & pepper to taste

Stir together red wine vinegar and minced shallot, let stand 10 minutes.
Whisk in olive oil and remaining ingredients. Add salt & pepper. Refrigerate in an airtight container up to 1 week.
Makes about 1 cup

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