Wheat Berries with Charred Onions and Kale

Adapted from Bon Appétit

1 1/2 cups wheat berries (or other whole grain like sorgum)
2 medium onions, halved and cut crosswise into 1/2 inch slices
5 sprigs thyme
1 tablespoon kosher salt plus more
8 tablespoons olive oil, divided
Freshly ground black pepper
1 bunch kale, rinsed, stemmed,  and leaves torn into 2-inch pieces (about 8 packed cups)
1 tablespoon fresh lemon juice

Cook the grain according to package directions (e.g., boil wheat berries for 35 minutes and drain when tender). Place in a large bowl and let cool.

Meanwhile, heat 1 Tbsp. oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries.

Add 1 Tbsp. oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

Banana Millionaire's Shortbread

Adapted from GBBO

• For the shortbread
• 200g/7oz unsalted butter, softened
• 100g/3½oz brown sugar
• 300g/10½oz all-purpose flour
• 1 tsp vanilla extract
• 
  
• For the caramel
• 100g/3½oz hard banana chips
• 150g/5½oz unsalted butter
• 150g/5½oz brown sugar
• 50g/1¾oz golden syrup
• 1x 397g/14oz tin sweetened condensed milk
• 1 large slightly ripe banana, mashed until smooth
• 1 tbsp sea salt flakes
  
• For the chocolate topping
  250g/9oz dark chocolate

1. Preheat the oven to 350F and lightly grease a 8x13in pan.
   
2. Place all the ingredients for the shortbread in a food processor and pulse to form a smooth dough.
   
3. Press the mixture firmly into the base of the pan, to create a flat surface and clean edge. Prick all over with a fork and bake for 20-30 minutes, or until lightly golden-brown and firm.
   
4. For the topping, grind the hard banana chips in a food processor to a coarse powder. Set aside.
   
5. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted, stirring all the time. Boil the mixture gently for 10 minutes, stirring all the time until deep golden-brown and thickened, stirring in the mashed banana a few minutes before the end.
   
6. Remove from the heat and allow to cool slightly before stirring through the reserved banana powder. Pour over the baked shortbread base and sprinkle over the sea salt flakes. Allow to cool slightly while preparing the chocolate topping.
7. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Pour the chocolate over the banana salted caramel layer and leave to set in the fridge.

Pea-Herb Spread

Adapted from SweetPotatoSoul.com

Ingredients

• 1 10-oz package of peas, thawed if frozen
• 1 clove garlic, minced
• ½ teaspoon salt (+more to taste)
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• ¼ cup fresh basil, mint, cilantro, and parsley
• 2 tablespoons extra virgin olive oil

Instructions

1. Place ingredients into a food processor, and blend until combined. It shouldn’t be pureed, but still have some chunks.
2. Season to taste with more salt.