Start the week with a healthy brunch.

Mix up a stew of fresh seasonal vegetables. Cook up a batch of whole grains. Top it off with poached eggs and fresh herbs. Serve with bowls of fresh seasonal fruit, a big pot of freshly brewed coffee and the Sunday paper.


Saute in olive oil a big pile of seasonal vegetables. (We just used 2 sliced peppers, 3 diced tomatoes, 2 sliced zucchini and 1 chopped onion.) Cook them slowly until tender and they release their juices into a yummy ‘soupy’ mix.

Cook 1 cup of wheatberries in four cups of boiling water for approximately 1 hour or until tender

Poach two eggs.

The rest is simple.

Place a layer of wheatberries in the bottom of a soup bowl. Cover with a ladleful of veggies with their juices. Then top with

the poached eggs and shaved Parmesan or Manchego cheese. Finish with a drizzle of extra virgin olive oil, fresh herbs and salt and pepper.

Experiment with different vegetable, herb or cheese combinations!