Boil 1 1/2 cups farro, spelt or wheat berries in salted water until tender, about 25, 40 or 50 minutes. Drain and transfer to a large bowl. Mix in 1/3 cup extra virgin olive oil and 1 garlic clove, crushed. Let stand until cool. MIx in garden veggies such as halved cherry tomatoes, blanched green beans, grilled or sauteed summer squash, chopped red or green onions, chopped fresh herbs, chopped bell peppers – Whatever! Season to taste with salt and pepper. Add lemon juice or balsamic vinegar to taste. Left overs make a really quick lunch.
-- Recipe courtesy of Jeanne Kelley