Trout with Sungold & Cucumber Gazpacho Over Wheat Berries
We're excited to bring you a recipe from guest chef Terry Koval or Wrecking Bar Brewpub in Atlanta, but we're not sure that we'll be able to really do this recipe justice in writing. If you're one of those people who doesn't like "fishy fish", this one's for you! Pan searing the trout leaves the meat flaky and moist but the skin crisp and salty. The gazpacho makes use of one of our most favorite summertime ingredients, sungold tomatoes, and pairs them with crisp cucumbers, salty feta and a healthy squeeze of lime. If you've never had wheatberries, it's time for you to try this versatile and good-for-you grain.