Posts made in April, 2012

Traditional Pub Style Mustard

Posted by on Apr 20, 2012 in New | 0 comments

Traditional Pub Mustard

My blog was selected by Stonewall Kitchens to create an original recipe using one of their mustards.

The mustard they are sending me is the Traditional Pub Style.

Hearty and full of flavor, our Traditional Pub Mustard is incredible as a sandwich spread, as a dipping sauce for grilled shrimp, sausage and chicken, or blended into a vinaigrette. Made to be bold, Stonewall Kitchen's Pub Mustard will bring your brown-bag-lunch to a whole new level.

Hmmmm... any ideas?

Mustard Recipe Contest

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The Beet goes on with Wheat Berries.

Posted by on Apr 18, 2012 in Daniel Fast Recipes | 2 comments








I have a small bag of hard winter wheat berries in the pantry.  Because the kernel is left intact and is high in fiber, protein and iron, I cook them a few times in January while we are on the Daniel Fast.

Spring wheat berries are softer and are ground for baking...

a process that I am not likely to take a crack at.

The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), comprising the brangerm, and endosperm.

Although it is as easy as boiling salted water, cooking the wheat berries takes time.

I plan ahead and make a salad.

Soak them overnight just like dry beans. The following day drain the berries, place them in a pot and cover with fresh water.  Salt the water and bring to a boil.  Reduce to a simmer and continue to cook.  I begin tasting them after an hour.








Texturally speaking, the berries have a chewy bite and a subtle nutty taste.

Usually I proceed and make a warm salad but on this occasion I drained them and used the berries for a composed salad later in the day.








Lettuces, basil and beets from the garden.

Celery, scallions, yellow peppers, grape tomatoes, dried tart cherries and toasted pine nuts.

Because the wheat berries are so sturdy they love a little lemon vinaigrette while warm.








Pita made from my artisan bread stash.








Yes Certainly, add goat or feta cheese!








Warm Wheatberry Salad with Roasted Beets


  • 1 cup hard winter wheatberries
  • 3 medium beets, scrubbed
  • 3 Tablespoons olive oil, divided use
  • 2 Tablespoons lemon juice
  • 2 Tablespoons toasted pine nuts
  • 2 stalks celery, diced
  • 1 cup cherry tomatoes, halved
  • 1 yellow pepper, diced
  • ½ cup dried cherries, chopped
  • 4-5 scallions, cut lengthwise, chopped diagonally
  • 1/2 cup chopped basil leaves
  • Kosher salt and pepper (to taste)


  1. In a medium bowl combine the wheatberries and enough water to cover by 3 inches; soak overnight.
  2. Preheat the oven to 375 degrees F. Drain the wheatberries and place them in a medium saucepan; adding fresh water to cover. Bring to a boil and cook for 1 hour or until tender.
  3. While wheatberries are cooking place beets in a heavy ovenproof pan and toss with 1 tablespoon olive oil; cover and roast in the oven until tender when pierced with a knife, about 30-40 minutes. Set aside to cool.
  4. Drain the wheat berries; return to pot. Whisk the olive oil and lemon juice together. Pour over wheatberries to combine.In a large bowl, toss the wheatberries, pine nuts, celery, tomatoes, yellow pepper, dried cherries, scallions and basil. Adjust seasonings
  5. Peel and cube the beets. Serve warm salad over beets.
  6. Serves 6
  7. © Copyright 2012 Peggy Barrett Lunde
  8. All Rights Reserved

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Where does inspiration come from?

Posted by on Apr 16, 2012 in Side Dishes | 1 comment


Marti commented on my blog about a strata she enjoyed at a brunch I prepared to celebrate a 50 year friendship.


I met her for a millisecond as I left food and friends reminiscing in the grand room overlooking the Back Bay


On this occasion, it was served with salmon.








Dry bread is important.








The original recipe called for any type of bread sliced.  I prefer big chunks of Olive Oil Rosemary Bread.








Instead of slicing the red peppers, I cut them into cute little squares to match the bread

Sauté the onion, peppers, and garlic with fresh thyme.








Vegetables top the bread,








then half the cheese.  It needs to be a strong cheese.








Whisk together the eggs and milk.  Pour the custard over the casserole.








Distribute the remaining cheese over the casserole and let it stand for a smidge so the bread can soak up some of the custard.  You could have done this earlier or even yesterday. Cover and refrigerate.  Uncover before baking.








Golden Puffy Goodness.








Soggy Moist Inside








Simple Savory Sustenence








Garden lettuce tossed with pistachios, tart dried cherries and a dressing made of buttermilk, avocado and sherry vinegar proved to be a perfect foil to the rich casserole.


A holiday switch up could be replacing small cube of butternut squash for the red peppers and adding dried cranberries too!

Savory Bread Strata


  • 1/2 pound baguette style bread,
  • sourdough, or whole-wheat, preferably day-old, cubed
  • 1-2 Tablespoons olive oil
  • 2 medium red bell peppers, seeded and cut into 1 inch squares
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 sprigs chopped fresh thyme leaves
  • Kosher salt and ground pepper, to taste
  • 1 cup (4 ounces) grated Gruyere or any sharp white cheddar cheese
  • 4 extra large eggs
  • 2 cups whole milk


  1. Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, for 5-7 minutes. Add the garlic, thyme, salt, and pepper. Cook for a minute more. Remove from heat; set aside.
  2. Oil a 2-quart casserole. Place the bread in prepared dish. Spread the pepper-onion mixture over the bread. Sprinkle with half of the cheese
  3. In a small bowl, lightly beat the eggs and milk, with a pinch more of salt and pepper. Pour the egg mixture over the layers in the casserole. Sprinkle with the remaining cheese
  4. Heat oven to 350 degrees F. Bake, uncovered, until the strata is puffed and browned, 30 to 40 minutes.
  5. The strata can be prepared ahead of time. Cover and refrigerate.
  6. --Adapted from Real Simple





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National Grilled Cheese Sandwich Day

Posted by on Apr 14, 2012 in New | 4 comments

Is there a designated day to celebrate the oozy gooey childhood favorite sandwich?

Yes.  April 12th.

I found out much too late but still wanted to participate.

Since I was experimenting with a new bread recipe, my sandwich was made on whole wheat bread.








The rest of the sandwich narrative is equally as unconventional.







I harvested beets from the garden and planned to see if I could shave some off the roasting or boiling time by microwaving them.  If beets are growing outside our door we eat them often.  I merely cleaned them and folded them up in a parchment envelope en papillote style.








Sheesh, was I surprised to find they cooked in five minutes!








They rested and I peeled them.








I caramelized red onions with thyme.








The perfect match is of course goat cheese.  Remember?








I built the sandwiches and placed each one on top of a cast iron skillet sizzling with butter.








Although, a little strange looking and hard to photograph...








you just had to shut your eyes and experience the crusty mouthful of sweet, rich earth surrounded by garden Oak Leaf Lettuce tossed in Balsamic Honey Vinaigrette and Orange Zest.



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Fruit of the Spirit Cookies

Posted by on Apr 12, 2012 in Cookies | 0 comments

Are you surprised?  I don’t eat too many sweets.  I truly enjoy a bite or two.  That would be a different story if desserts were recognized as acceptable breakfast food, especially pie.

Baking, creating and recreating sweets is a  tale of a another kind.  Oh, I do love making desserts.

I gleefully share.

This cookie is a delicate, pale almond gold and bursts with lemony purple...

it could be confused with a  springtime scone.

Regrettably, it is not my recipe but a recreation from Giada de laurentiis.

Giada calls them, Almond Blueberry Cookies.








...with just a few little nips and pinches I call them,

Fruit of the Spirit Cookies

A perfect little cookie to share, or

break the fast while contemplating and preparing for this day.








But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control.

Galatians 5:22

Fruit of the Spirit Cookies


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup whole milk
  • 1 teaspoon almond extract
  • 2 teaspoons lemon zest, about 1 lemon
  • 1/2 cup blanched, slivered almonds
  • 1 cup fresh blueberries


  1. Preheat the oven to 375 degrees F. In a medium bowl, sift together the flour, baking powder, and salt.
  2. In another bowl, cream together the butter and sugar. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
  3. Stir the dry ingredients into the wet ingredients. Fold in the almonds, and then carefully fold in the blueberries (make sure you don't turn the dough purple).
  4. Using a tablespoon, dollop mixture onto prepared cookie sheets. Bake until pale golden brown around the edges, about 10-12 minutes.
  5. Makes 2 dozen cookies
  6. --Adapted from Giada de laurentiis

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