Richmond, Va--Culinary Expert and friend of Virginia This Morning, Shayne Rogers shared two great recipes. The first featured a Summer Wheatberry Salad and ended with some decadent Mini Chocolate Cheesecakes.
'Summer Wheatberry Salad'
1c wheatberries, unclooked
Bring the water to a boil over med-high heat and stir in the wheatberries. Reduce to a simmer and cook the wheatberries for 45-60 minutes. Add a small amount of water to the pan if necessary. When they have softened with just a slight chew remaining they are done. They should split at one end. You will need to drain off the excess water.
Let the wheatberries cool just a bit. Stir together oil, vinegar, a dash of salt and pepper to make the dressing. To the still warm wheatberries, add vegetables and cheese. Stir just to incorporate. Add dressing and toss gently. This can be served warm, cold or room temperature. Enjoy
*Wheatberries for breakfast
Mix all ingredients together and microwave for 1 ½ to 2 minutes. Enjoy for breakfast.
'Mini Chocolate Cheesecakes'
6 chocolate graham crackers, crushed
1/c mini chocolate chips
Fruit to garnish
6 small ramekins or small mason jars
Pre-heat the oven to 300 degrees. Spray vessels of your choice with nonstick cooking spray. Divide crushed crackers among the ramekins. In a large bowl with a handheld mixer, combine ricotta, sugar, eggs, cocoa, vanilla and espresso powder. Stir in chocolate chips with a rubber spatula. Divide the batter evenly among the ramekins and place them into a large baking pan. Add enough hot water to come 1” up the side of the ramekins. Bake for about 40 minutes, until the cakes are set. Remove from the oven and let set for 5 minutes, then carefully remove from the pan and chill in the fridge for at least 4 hours. Garnish with fresh fruit of your choice.