{Dining in: Summer vegetables 2 ways: Bucatini carbonara and asian wheatberry salad}

I first started with some organic golden beets from my SPUD box..

..chopped up along with some zucchini, portobello mushrooms, matchstick carrot and fresh shelled english peas..

In goes a handful of bucatini into a pot of boiling salted water and drain when cooked to al dente.. Saute half the veggies in some olive oil, season with salt & pepper and a touch of balsamic (make sure to cook beets and carrots first since they take the longest). A dash of rosemary, oregano and basil. Add your cooked pasta, a few tendrils of paper thin proscuitto, a few tablespoons of heavy cream, stir in an egg and add a nice shaving of parmesan. Bon appetit!

For the other half of veggies, I cooked them with some asian flavours: tamari, sesame oil, hoisin sauce, peanut butter, juice and zest of one lemon, 2 cloves of garlic and a generous shaving of fresh ginger on my grater. Toss with some cooked wheat berries and serve atop fresh greens. You can sub in any grain of your choice (eg. brown rice, bulgar, millet, quinoa..). Perfect for lunch this week..

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