The birds fly south. The bears hibernate. Where does broccoli salad go for the winter? Right here, says Abra Berens in her book Ruffage: A Practical Guide to Vegetables. Enjoy it fresh from the oven and at your desk the next day.
Wheat berries are wheat before it's been turned into flour. They cook up chewy and nutty and are a hearty alternative to rice. (If you can't find wheat berries, substitute farro or barley.) To cook: In a large saucepan heat 2 tablespoons olive oil over medium-high heat. Add 1 cup uncooked wheat berries and 1 teaspoon salt. Cook and stir until toasted, about 2 minutes. Add 4 cups water and bring to a boil. Reduce to medium-low heat. Simmer, covered, until the grains are tender, about 50 minutes to 1 hour. Drain any excess water.