Carbs are a hot trend, and wheatberries, in their utter completeness, are the good kind rich with protein and fiber. Soak them overnight or put them in a pot with cool water and let simmer for about an hour until tender. Toss the hydrated wheatberries with sliced grapes, charred chives and sliced grape tomatoes. Toss with a tarragon vinaigrette made with 1 part tarragon vinegar to 2 parts olive oil (stir in oil slowly to emulsify), add a squeeze of Meyer lemon, and a generous dose of chopped parsley and chopped tarragon.  Season with salt and pepper.  Plant-based healthy eating!

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