Vegan Blue Potato Salad
Whisk 1 tbsp oil, 2 tablespoons red wine vinegar and 1 finely chopped shallot to blend. Season with salt and pepper. Preheat oven to 425 degrees. Toss potatoes, sage and 2 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp. About 45 minutes. Cool slightly. Crumble roasted sage leaves over. Rewisk vinaigrette; drizzle over potatoes, toss to coat. Serve at room temp.
Wheatberry Mushroom Risotto
Soak dry 1 cup porcini mushrooms in 1/2 cups very hot tap water in a medium bowl; let stand 15 minutes to soften. Drain, chop mushrooms coarsely.
Heat 1tbsp oil in medium saucepan over medium heat. Sauté 1 diced shallot, pepper, & 1 clove garlic for about 3 minutes. Add mushrooms, cook for about one minute, season with salt and pepper. Stir in 1 1/2 cup wheat berries, add reserve mushroom liquid and 1 cup vegetable broth. Bring to a boil, reduce heat, cover, simmer until wheat berries are al dente, 35 – 45 minutes. Uncover, increase heat to medium and cook until liquid is almost evaporated.
Top drizzled with oil, fresh cut chives & parsley.