How to: Seasonal Cooking – Wheat Berry and Lentil Salad

Today we made our mother-daughter TV debut!


As part of a promotion for the (very nearly) best selling cookbook Homegrown, which I was thrilled to be a part of, we taped several segments for Toronto’s Breakfast Television this morning.  Hostess extraordinaire Mairlyn Smith invited a gaggle of Professional Home Economists over to her place for an early morning potluck featuring recipes from the book.


Here are all of the segments, which aired throughout the morning.

Segment one: Welcome to Mairlyn’s

Segment two: The Mariachi Band (I kid not)


Segment three: What are PHEc’s anyway?

See mine and Ness’ segment here > Segment four: BABY!


Segment five: Homegrown. Buy it or else.


My segment features a Wheat Berry and Lentil Salad, one of a handful of recipes that I developed for the book which features all Canadian ingredients.  Homegrown = Canadian grown.

I  LOVE wheat berries.  They’re kind of a special ingredient, in that I can only find them at the bulk store and not in the supermarket, so I haven’t posted many recipes using them (other than this super awesome Wheat Berry Waldorf Salad). They are so worth an extra trip to the bulk store, though. They’re loaded with all of the fantastic stuff whole grains provide because they are just that, an entire wheat grain, containing the bran, the germ and the endosperm all in one tiny chewy and hearty package.


This recipe as a whole is perfect as a vegetarian main (vegan, even) and works well for lunches throughout the week because it lasts in the refrigerator for several days.

If you want to check out the other amazing recipes featured on today’s show, you’ll just have to do yourself a solid and buy this incredible book.  Buying it and using it at home helps support hardworking Canadian food producers, too.  Win Win!



Wheat Berry and Lentil Salad

Serves 7
From book Homegrown



  • 3 tablespoons canola oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons liquid honey
  • ¼ teaspoon salt
  • pinch of fresh ground pepper


  • ¾ cup wheat berries (rinsed and drained)
  • 1 cup cooked brown lentils
  • 1 cup toasted walnut halves
  • 1 Large apple (cored and chopped)
  • 3 thinly sliced green onions


1. In a small saucepan, cover wheat berries with 2 inches of water. Bring to a boil, reduce heat to medium low and simmer uncovered for 45 minutes. Drain any remaining water and cool.
2. In a small bowl, whisk together ingredients for dressing
3. In a large bowl combine wheat berries, lentils, walnuts, apples, green onions and dressing and toss well. Serve.




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