Tip: The term "hard" wheatberry refers to the kind of wheat they come from, a winter variety.

Honey-Lemon Dressing
Juice of 3 lemons (about 6 tablespoons)
1 1/2 cups canola oil
2 tsp. honey

2. Return the soaked, drained wheatberries to the saucepan. Add the remaining 6 cups water and bring to a boil. Boil for 10 to 12 minutes. Reduce the heat to a simmer and simmer, stirring occasionally, for 1 hour or until the wheatberries have absorbed most of the water. Drain any excess water and set the wheatberries aside to cool. Then pour them into a medium-size mixing bowl. You should have about 5 cups wheatberries.

3. To prepare the dressing, 2 hours before serving, whisk the lemon juice, canola oil and honey in a small glass or stainless steel bowl until the honey is dissolved.

4. When you are ready to assemble the salad, add the tomatoes and cucumbers to the wheatberries and toss lightly.

5. Bring a small saucepan of water to a boil and prepare a bowl of ice water. Add the peas to the boiling water and boil for 20 seconds or until they turn a brilliant green. Add the snow peas and boil for 20 seconds. Using a slotted spoon, transfer the peas and snow peas to the ice water and immerse for 30 seconds. Strain through a fine-mesh sieve and add the peas and snow peas to the wheat berry salad. Add the mint, parsley, salt and pepper and toss well to incorporate.

6. Pour the dressing over the salad and toss to coat all the berries and vegetables. Cover and refrigerate until you are ready to serve.

Tip: Soba noodles are Japanese noodles made from a mixture of buckwheat and wheat flours. They’re about same thickness as spaghetti, but they have a wonderful, almost nutty, flavor all their own. If you can’t find soba noodles, spaghettini will make a respectable facsimile.

Lime Ginger Sesame Dressing
1/4 cup sesame oil
1/4 cup rice vinegar
1/2 cup soy sauce
1 T. fresh lime juice (juice of 1/2 to 1/4 lime)
1 large clove garlic, minced
1 tablespoon minced fresh ginger
1 tsp. freshly ground black pepper

2. Meanwhile, to prepare the dressing: whisk the sesame oil, rice vinegar, soy sauce, lime juice, garlic, ginger and pepper and whisk in a small glass or stainless steel bowl until combined. Pour half of the dressing over the noodles, toss gently with a rubber spatula until the noodles are well coated, and let stand for 15 minutes.

3. Add the sugar snap peas, carrot, yellow bell pepper, roasted peppers, and scallions. Add the remaining dressing and toss gently with a rubber spatula until all the vegetables are well coated.

4. Heat a small sauté or frying pan over high heat, add the sesame seeds, and toast, tossing them frequently, until golden brown. Remove the pan from the heat and transfer the toasted seeds to a small bowl to cool. Be careful not to let the seeds brown too much or burn, or they will be bitter and impart a burned flavor to the salad. If your sesame seeds burn, discard them and toast a new batch.

5. When you are ready to serve, transfer the salad to a serving bowl or platter and sprinkle with the toasted sesame seeds. Garnish with fresh scallions and lime wedges.

Salmon Salad
1 pound fresh, boneless wild salmon fillet
3 T. extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
4 large asparagus spears, trimmed and peeled to remove any bumps
1 large stalk celery, trimmed and cut diagonally into large chunks (about 1 cup)
1 head Bibb lettuce, leaves separated, trimmed, washed and dried
Fresh dill sprigs, for garnish
Lemon wedges, for garnish

Skewered Chicken
1/2 cup bottled teriyaki sauce
Juice of 1 lime (about 2 tablespoons)
3 medium cloves garlic, minced
3 T. peeled, chopped fresh ginger
1 T. brown sugar
1 T. sesame oil
2 pounds boneless, skinless, thin-sliced chicken breast cutlets, trimmed and cut into 1-inch strips
50 (6-inch) skewers (if wooden, soaked in water for at least 30 minutes)
3 limes, sliced, for garnish

Method
1. To prepare the sauce, heat the peanut butter in a small saucepan over medium-low heat for 1 minute. Slowly whisk in the chicken stock, stirring as you add the liquid, and mix well. Heat for 1 minute longer or until the peanut butter dissolves and becomes liquid. Add the lime juice, soy sauce, brown sugar, ginger and hot sauce, whisk, and heat for 2 minutes longer, but do not bring the mixture to a boil. Transfer to a storage container, cover and refrigerate until you are ready to serve.

2. To prepare the chicken, make a marinade by combining the teriyaki sauce, lime juice, garlic, ginger, brown sugar and sesame oil in a shallow glass or stainless steel container and mixing until all the ingredients are well blended. Add the chicken strips and turn them to coat all sides. Cover and refrigerate for at least 2 hours.

3. If you are using wooden skewers, immerse them completely in a container of water and soak them for at least 30 minutes.

4. Ten minutes before you plan to cook the chicken, remove it from the refrigerator. Preheat a broiler, prepare a charcoal fire, heat a gas grill to high or preheat the oven to 500 degrees. Heat the sauce in a saucepan set over medium heat just until it is heated through. Do not boil it. If necessary, thin it with a little more chicken stock. Remove from the heat and keep warm.

5. Place the chicken on a work surface and discard any remaining marinade. Thread one chicken strip on each skewer. If you are broiling or grilling, place the skewers on a broiler pan or directly on the grill and broil or grill for 3 to 4 minutes per side. If you are baking the chicken in the oven, place the skewers into a roasting pan and bake for 10 minutes. With all methods, cook the chicken in a single layer, working in batches if necessary. Cook it until it is cooked through and no longer pink and any juices run clear.

6. To serve, pour the warm sauce into a dipping sauce bowl and place the bowl in the center of a large serving platter. Pile the skewered chicken around the sauce and garnish with lime slices.