I am one of those people that hangs out for far to long in the grocery store, mostly in the bulk section, looking al all the types of rice, and grains, and beans, and seeds, admiring the variety and colors and also wishing I was one of those people that had an extra $25 to drop on a pound of pistachios.%u00a0%u00a0(Them were some pricey pistachios fo sho.) I take my time, peruse the bins, maybe take a little taste or two, %u00a0and go for what I need. And maybe if something is on sale, get a little of that too. Things that usually make the list are spices,%u00a0oats, beans, maybe rice or quinoa, flours, and seeds. Pumpkin seeds were on sale so those were the seeds of choice and I also got some barely because when I was starting at all the grains,%u00a0it dawned on me that I don’t know many people that eat barley, or even care about it, which is a shame because it is awesome. It might not be trendy like farro or freekeh, but it is just as good, and damn if it is not a hell of a lot cheaper.%u00a0
With the barley and pumpkins seed in hand, I had the start of a salad. So I grabbed some oats, a few spices, some beans and ran away from the builk section, past the nuts before things got bad and I either a) got kicked out for eating my weight in cashews and almonds,%u00a0pretending to just need a taste, or b) paid the $25 for a pound of pistachios that I might not eat because I would need to save them for something really special because they cost $25 a pound. Then I grabbed veggies, walked around the wellness section for good measure, did another lap around the store just in case I forgot something, then finally made my way out of the store only to realize when I got home that I forgot something. (I always forget something)%u00a0
But I had all I needed for a barley salad situation so things went well. This is a fantastic salad. It’s quick and easy and tasty and good. Barley, tahini, veggies and pumpkin seeds… It’s all you need for a just right dinner, or a fantastic side to any meal. Or as a snack at anytime. Bring it to a BBQ, a graduation party, or a pot luck. it will get eaten, and if by chance you end up with a little left over, bring it on home and eat it for breakfast. It will still be just as good.%u00a0%u00a0
The stuff. Pearled barley, tahini, pumpkin seeds and garlic. And some red wine vinegar, salt and pepper, kale, a carrot, some cauliflower, a lemon, a red onion, and a cucumber. (you are not going to need the full amount of all these veggies)%u00a0
First off, cook the barley. The barley and water go into a pot, brought to a boil, then left on low %u00a0to cook until tender. Once cooked, strain away excess water
While barley is cooking (or is cooked) chop up the veggies into mouth sized pieces. I used half the cucumber, half the onion, some of the cauliflower, all the kale, and all the carrot. It’s not an exact measurement, you just want a good amount to toss into the salad.%u00a0
Barley in bowl, topped with the veggies and pumpkin seeds…. The pretty before the mix. You don’t need to add it like this, I just did it cause it looks good.
And the tahini sauce. Mince garlic and add to a jar or bowl with the juice of the lemon, vinegar, a pinch of salt and pepper and give it a really good mix.
Creamy, zippy, oh so good.%u00a0
Drizzle and toss the dressing with the barley and veggies.
And that’s that. Now you are ready for eating.%u00a0
Enjoy wherever this salad takes you.%u00a0
-C
If eaten as a meal, serves 2-3. As a side dish, serves 6-8
1 cup pearl barley%u00a0
3 cups water
1/4 cup tahini%u00a0
1 large lemon%u00a0
3 tablespoons red wine vinegar
2 cloves garlic
salt and pepper
1/2 of a cucumber%u00a0
1 small carrot
2 large kale leaves
1/2 of a red onion
1 cup of cauliflower florets%u00a0
1/4 cup toasted pumpkin seeds
Note. The vegetable amount and type is more of a preference. You could use all cucumber and onion or add %u00a0broccoli and pepper, just make sure to have a least 3 good cups of some chopped up color.%u00a0
Place barley and water into a pot and bring to a boil. Turn heat down to low and continue to cook until barley is tender, but not mushy, which should take about 45 minutes. Once cooked, strain excess water.
While the barley is cooking, chop all the veggies into small mouth sized pieces.%u00a0%u00a0And make the tahini sauce. Mince garlic and place in a bowl or jar. Add in tahini, the juice of the lemon, and the vinegar. Mix well until smooth then season with salt and pepper to taste. %u00a0
When barley is cooked and drained, let cool for a few minutes then place in a big bowl. Add in all the veggies and the toasted pumpkin seeds, then drizzle with the tahini sauce and toss all around. Season with salt and pepper to taste..%u00a0
Now eat still warm, or later at room renature, or place in fridge for it to get cold. It can be a filling meal or a great side dish.%u00a0It’s good all ways, any way.
Another note. This salad is great for parties and BBQ’s and can be made a day or two ahead. If you do make ahead, hold off on mixing the pumpkin seeds and the tahini sauce with the rest of the salad until you are about to serve it.%u00a0
We need fresh, we need green, we need color.
We need salad. %u00a0
The other night I made Megan’s birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring.%u00a0So what we got snow yesterday, it will melt, right????%u00a0)%u00a0
So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure.%u00a0Not to mention a salad that looks so dang pretty.%u00a0
Get into the green. You will be as happy as a rabbit in a garden.%u00a0
The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper.%u00a0
A couple teaspoons of maple %u00a0go in with the almonds. Really toss make sure they are all coated.
Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw.%u00a0
When they are done,%u00a0dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard.%u00a0
Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper.%u00a0
Blended then done. Taste and season with salt if needed.%u00a0
Avocado gets cut into small chunks and the onion get s thinly sliced.
It’s all ready, so now make a salad
Makes 2-3 %u00a0salads%u00a0
1/4 pound greens ( I used spring mix but mesclun mix or spinach is good too)%u00a0
1/2 %u00a0red onion
1 avocado
For the Almonds%u00a0
1/3 cup raw halved or slivered almonds
2 teaspoons maple syrup%u00a0
For the Blueberry lemon Vinaigrette%u00a0
1/3 cup blueberries (I used %u00a0frozen)
1 lemon
1 Tablespoon olive oil
2 Tablespoon red wine vinegar
1/2 teaspoon maple syrup
pinch or salt
pinch or pepper
To make the %u00a0candied almonds, preheat a skillet to on medium heat on top of the stove.%u00a0Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after.%u00a0
To make the vinaigrette,%u00a0place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste.%u00a0
For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with %u00a0candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.
Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.%u00a0%u00a0%u00a0
THE LOVELY CRAZY
September 18, 2019 by maximios • Blog
I am one of those people that hangs out for far to long in the grocery store, mostly in the bulk section, looking al all the types of rice, and grains, and beans, and seeds, admiring the variety and colors and also wishing I was one of those people that had an extra $25 to drop on a pound of pistachios.%u00a0%u00a0(Them were some pricey pistachios fo sho.) I take my time, peruse the bins, maybe take a little taste or two, %u00a0and go for what I need. And maybe if something is on sale, get a little of that too. Things that usually make the list are spices,%u00a0oats, beans, maybe rice or quinoa, flours, and seeds. Pumpkin seeds were on sale so those were the seeds of choice and I also got some barely because when I was starting at all the grains,%u00a0it dawned on me that I don’t know many people that eat barley, or even care about it, which is a shame because it is awesome. It might not be trendy like farro or freekeh, but it is just as good, and damn if it is not a hell of a lot cheaper.%u00a0
With the barley and pumpkins seed in hand, I had the start of a salad. So I grabbed some oats, a few spices, some beans and ran away from the builk section, past the nuts before things got bad and I either a) got kicked out for eating my weight in cashews and almonds,%u00a0pretending to just need a taste, or b) paid the $25 for a pound of pistachios that I might not eat because I would need to save them for something really special because they cost $25 a pound. Then I grabbed veggies, walked around the wellness section for good measure, did another lap around the store just in case I forgot something, then finally made my way out of the store only to realize when I got home that I forgot something. (I always forget something)%u00a0
But I had all I needed for a barley salad situation so things went well. This is a fantastic salad. It’s quick and easy and tasty and good. Barley, tahini, veggies and pumpkin seeds… It’s all you need for a just right dinner, or a fantastic side to any meal. Or as a snack at anytime. Bring it to a BBQ, a graduation party, or a pot luck. it will get eaten, and if by chance you end up with a little left over, bring it on home and eat it for breakfast. It will still be just as good.%u00a0%u00a0
The stuff. Pearled barley, tahini, pumpkin seeds and garlic. And some red wine vinegar, salt and pepper, kale, a carrot, some cauliflower, a lemon, a red onion, and a cucumber. (you are not going to need the full amount of all these veggies)%u00a0
First off, cook the barley. The barley and water go into a pot, brought to a boil, then left on low %u00a0to cook until tender. Once cooked, strain away excess water
While barley is cooking (or is cooked) chop up the veggies into mouth sized pieces. I used half the cucumber, half the onion, some of the cauliflower, all the kale, and all the carrot. It’s not an exact measurement, you just want a good amount to toss into the salad.%u00a0
Barley in bowl, topped with the veggies and pumpkin seeds…. The pretty before the mix. You don’t need to add it like this, I just did it cause it looks good.
And the tahini sauce. Mince garlic and add to a jar or bowl with the juice of the lemon, vinegar, a pinch of salt and pepper and give it a really good mix.
Creamy, zippy, oh so good.%u00a0
Drizzle and toss the dressing with the barley and veggies.
And that’s that. Now you are ready for eating.%u00a0
Enjoy wherever this salad takes you.%u00a0
-C
If eaten as a meal, serves 2-3. As a side dish, serves 6-8
Note. The vegetable amount and type is more of a preference. You could use all cucumber and onion or add %u00a0broccoli and pepper, just make sure to have a least 3 good cups of some chopped up color.%u00a0
Place barley and water into a pot and bring to a boil. Turn heat down to low and continue to cook until barley is tender, but not mushy, which should take about 45 minutes. Once cooked, strain excess water.
While the barley is cooking, chop all the veggies into small mouth sized pieces.%u00a0%u00a0And make the tahini sauce. Mince garlic and place in a bowl or jar. Add in tahini, the juice of the lemon, and the vinegar. Mix well until smooth then season with salt and pepper to taste. %u00a0
When barley is cooked and drained, let cool for a few minutes then place in a big bowl. Add in all the veggies and the toasted pumpkin seeds, then drizzle with the tahini sauce and toss all around. Season with salt and pepper to taste..%u00a0
Now eat still warm, or later at room renature, or place in fridge for it to get cold. It can be a filling meal or a great side dish.%u00a0It’s good all ways, any way.
Another note. This salad is great for parties and BBQ’s and can be made a day or two ahead. If you do make ahead, hold off on mixing the pumpkin seeds and the tahini sauce with the rest of the salad until you are about to serve it.%u00a0
We need fresh, we need green, we need color.
We need salad. %u00a0
The other night I made Megan’s birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring.%u00a0So what we got snow yesterday, it will melt, right????%u00a0)%u00a0
So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure.%u00a0Not to mention a salad that looks so dang pretty.%u00a0
Get into the green. You will be as happy as a rabbit in a garden.%u00a0
The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper.%u00a0
A couple teaspoons of maple %u00a0go in with the almonds. Really toss make sure they are all coated.
Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw.%u00a0
When they are done,%u00a0dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard.%u00a0
Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper.%u00a0
Blended then done. Taste and season with salt if needed.%u00a0
Avocado gets cut into small chunks and the onion get s thinly sliced.
It’s all ready, so now make a salad
Makes 2-3 %u00a0salads%u00a0
For the Almonds%u00a0
For the Blueberry lemon Vinaigrette%u00a0
To make the %u00a0candied almonds, preheat a skillet to on medium heat on top of the stove.%u00a0Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after.%u00a0
To make the vinaigrette,%u00a0place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste.%u00a0
For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with %u00a0candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.
Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.%u00a0%u00a0%u00a0