Unbelievable Cracked Wheat Salad and an Essential Summer Elixir

The executive chef at Old Mill Toronto is sharing two popular summer menu ideas, that are easy to prepare and delicious! You will have your guests wanting more.

CRACKED WHEAT SALAD – Serves 2

Cracked Wheat – 3 1/2 cups
Raisins – 1 cup
Dried Cranberries – 1 cup
Sunflower Seeds – 1 cup
Toasted Pumpkin Seeds – 1 cup
Sugar – 1 cup
Cider Vinegar – 1/2 cup
Green Onions – 2 bunches
Roasted Peppers – 1/2 cup
Salt & Pepper – to taste

METHOD:
1.For each cup of cracked wheat you will need 2 cups of water
2. Bring water to a boil, add cracked wheat.
3. Lower temperature to a gentle simmer
4. Let simmer for 15 minutes
Once cracked wheat is cooked (soft enough to eat) and cooled down, add raisins, dried cranberries, sunflower seeds, toasted pumpkin seeds, sugar, cider vinegar, green onion, roasted julienne peppers, salt & pepper to taste.

BLUEBERRY AND POMEGRANATE ELIXIR -Serves 2

Fresh Blueberries – 1/2 pint
Pomegranate juice – 3/4 cup
Orange Juice – 3/4 cup
Fresh Ginger – Tsp
Crushed Ice
Blender

METHOD:
1. Add Pomegranate juice, fresh blueberries and orange juice into blender
2. Peel the skin off the ginger
3. Add a teaspoon of ginger to blender
4. Add crushed ice to blender
5. Blend until blueberries are mixed well with juices