Wheatberry/Confetti Salad
from Paula Croteau, Farmhouse Kitchen, Southold*

1 cup wheatberries
1 teaspoon coarse salt
8 cups water
1 cup zucchini, diced
1 cup carrots, diced
1 cup red pepper, diced
1 cup yellow pepper, diced
1/2 cup red onion, diced (optional)

Add rinsed wheat berries to a large pot of salted boiling water. Stir, then reduce heat and simmer for 30 minutes. In a large bowl cool wheatberries. Add remaining ingredients to wheatberries. Pour vinaigrette (see recipe below) into wheatberry mixture and toss. Cover and refrigerate. Adjust salt & pepper. May be made a day or two ahead of time, this salad only gets better!

Lemon Vinaigrette

1/2 cup vegetable oil
1/2 cup lemon juice
1 tsp lemon zest
pinch of sugar
salt & pepper

Place lemon juice in pitcher. Whisk in zest, sugar, salt & pepper. Drizzle in oil while whisking until blended.

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."