SONNY FROM METRO Serves 1 4 oz. linguine 1/4 cup chicken stock salt white pepper red pepper flakes 2 tbsp. basil, chopped 2 tbsp. olive oil 6 large shrimp (16-20 count) 1/4 cup walnuts 2 sun-dried tomatoes, julienned Boil pasta to package directions. Bring all other ingredients to boil, then remove from heat. Add pasta, toss with your favorite cheese and breadcrumbs and enjoy!         WHEAT BERRY SALAD WITH CITRUS, TOASTED PINE NUTS, FETA, AND SPINACH FROM SUPER NATURAL COOKING Serves 4 to 6 Plump wheat berries shimmering with an orange-flecked citrus dressing makes this a lively winter salad, but don't hesitate to alter it to accommodate the changing seasons. For autumn, try a cranberry vinaigrette and toasted walnuts. Basil dressing with fresh heirloom tomatoes and corn would be well suited to summer. In spring, toss the wheat berries with a bit of lemon juice and olive oil, blanched asparagus segments, favas, and shelled peas. Play off the shape of the wheat berries with different serving ideas: On top of crostini or crackers, you have a twist on caviar; or wrap some up in a leaf of lettuce and you've got a new take on the spring roll. 2 cups soft wheat berries, rinsed 6 cups water 2 teaspoons fine-grain sea salt, plus more as needed CITRUS DRESSING Grated zest and juice of 1 orange 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced shallot 1/2 cup extra-virgin olive oil Fine-grain sea salt and freshly ground black pepper   3 generous handfuls spinach leaves, stemmed and well rinsed 1 cup toasted pine nuts 1/2 cup crumbled feta cheese Combine the wheat berries, water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy, about an hour or so. The berries should stay al dente, and the only way to be sure they're done is to taste a few. Drain and season to taste with more salt. To make the dressing, combine the orange zest and juice, lemon juice, and shallot. Whisk in the olive oil and season with a few pinches of salt and a few grinds of pepper. Toss the hot wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta. Taste for seasoning and sprinkle with a bit more salt if needed. Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson. Photographs by Heidi Swanson. Copyright 2007. Published by Celestial Arts.       SPRING MINESTRONE WITH BROWN RICE FROM SUPER NATURAL COOKING Serves 4 2 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 1 clove garlic, minced 3/4 cup medium-grain brown basmati rice, rinsed 6 cups vegetable stock 1 cup sugar snap or snow peas, trimmed and cut in half diagonally 8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces 1/2 cup green peas, fresh or frozen Fine-grain sea salt and freshly ground black pepper Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and sauté for a couple of minutes until soft. Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes. Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright. Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson. Photographs by Heidi Swanson. Copyright 2007. Published by Celestial Arts.         PORK RICE BOWL FROM BRAILS Serves 5 1/3 cup soy sauce 1/3 cup sugar 1/3 cup red bean paste 1/4 cup vegetable oil 1 tbsp. red pepper flakes 1 tbsp. fresh ginger, minced 3-4 green onions, chopped 4 tbsp. sesame seeds 2 1/2 lb. pork loin 1 large onion 4-5 carrots, peeled and sliced 1 2-lb. head cabbage, roughly chopped 1 tbsp. vegetable oil teriyaki sauce cooked rice Make a marinade by combining the first group of ingredients in a bowl. Place the pork in a large dish and pour the marinade over; let marinate overnight. Roast at 400ž or grill the marinated pork loin as preferred until a meat thermometer shows an internal temperature of 155ž. Let meat rest for 10 minutes before slicing. In a large frying pan or wok, heat vegetable oil over high heat. Add carrots and stir-fry for three minutes. Add onion and cabbage and stir-fry for two minutes or until carrots are to preferred tenderness. Add teriyaki sauce to taste. Serve stir-fried vegetables and pork over rice in a bowl.   CREAMY WASABI DRESSING FROM THREE FORKS Makes 2 cups or 4 to 6 servings 1 cup sour cream 1 cup mayonnaise 3 oz. buttermilk 3 oz. wasabi paste 2 tbsp. sugar 1 tsp. salt 4 oz. lime juice Zest of 1 lime Dash of fresh ground pepper 1 tsp. grated fresh ginger 1 tsp. minced garlic Whisk together sour cream and mayonnaise. Add the buttermilk, sugar, salt, lime, zest, pepper and ginger, and mix thoroughly. Incorporate wasabi paste into lime juice until smooth, then whisk into the rest of your dressing. All other sauces and dressings at Three Forks are vegan!