"Serves 4-5, adapted from Bittman’s The Food Matters Cookbook..."
INGREDIENTS
•
¼ cup pine nuts
•
2 lb zucchini/summer squash, halved lengthwise
•
2 tbsp olive oil
•
salt and black pepper
•
2 cups cooked wheat berries
•
3 roasted red bell peppers, cut into strips
•
6 radishes, sliced thinly
•
1 head butter lettuce, chopped
•
6 garlic scapes, diced (or 2 cloves garlic, minced)
•
½ cup fresh dill, chopped
•
3 tbsp white wine vinegar
•
2 tbsp balsamic vinegar
•
1 cup cubed mozzarella