Mar 172013
 

Vegan Taco Salad

Feisty Vegan Taco Salad

Feisty Vegan Taco Salad

Do you love traveling? I have to say that I do enjoy some travel but leaving home weekly would be tough – my life is so crazy that I savor the quiet minutes at home. When the travel bug does happen to hit me, one of the very first things I do as a plant based foodie is check out unique restaurants located in my destination that offer some creative vegan options, or at least some great dishes that can be easily altered.

Feisty Vegan Taco Salad

Feisty Vegan Taco Salad

The restaurant that stands out from a trip to San Francisco a few years ago was Peter Lowell’s in the little town of Sebestapol. I found it on a recommendation from a local woman and then logged on to my smart phone and checked it out.  They offered tons of vegan, local and sustainable options!  One of the first things that hit me when I walked in the front door was seeing industrial sized salad spinners in the back for cleaning all the greens they go through.  Now THAT is the sign of a good restaurant!  I ordered a macro bowl with lentils, greens, tempeh and some delicious sauces to-go.  What an impression it made! It was so flavorful that I still remember sitting on a bluff overlooking the ocean as I savored every morsel.

Feisty Vegan Taco Salad

Feisty Vegan Taco Salad

When I think of locations I haven’t been to in the US that I’d like to travel to, I think of Montana (anyone have any suggestions on great cities in Montana?), Lake Tahoe, South Padre Island, Outer Banks of North Carolina, and Vegas baby!  My parents are going to be heading out there in September so my mom was asking about some places to eat – I searched around on line and found this a great list of celebrity chef restaurants in Vegas.  I’d LOVE to try Bobby Flay’s restaurant.  Though he doesn’t cater to a vegan diet, there is a LOT to work with there.  Black beans, fresh salsas and sauces, and avocados.  You just can’t go wrong with avocado!

Feisty Vegan Taco Salad

Feisty Vegan Taco Salad

All the talk of avocado was making me hungry – and this salad was certainly gratifying.  Crunchy chips, creamy avocado, fresh salsa and a hearty seasoned mixture of walnuts and barley with the kick of cayenne are perfect to satisfy any Tex-Mex craving.

I created a chipotle walnut lettuce wrap with mango salsa in the past, based on a recipe from the glorious blog My New Roots (Who ironically just posted about travel as well.), that was better than any greasy beef dish I’d ever had – so I used the basic idea of taco seasoning and walnuts but added in some chewy barley to enhance the “beefy” texture.  The barley can be pre-cooked a few days beforehand but keep in mind that if you want a warmer temperature that you will have to heat the walnut barley mixture.

Tips: Not a spice fan? If you don’t like the heat, simply leave out the cayenne pepper.
Gluten allergy?  Sub quinoa for the barley!

Feisty Vegan Taco Salad

Feisty Vegan Taco Salad

Feisty Vegan Taco Salad

6 servings
Vegan
Printable Recipe

Ingredients

½ cup barley
1/2 cup raw walnuts
6 ribs romaine lettuce, chopped
1 bag organic blue corn chips

Flavor Punch!

1 Tbsp tamari, soy sauce or liquid aminos
1 tsp ground cumin
1 tsp ground chili powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1 Tbsp olive oil

Salsa

1 avocado
1/2 lime, juiced
¼ red onion
1 tomato
Dash of coarse sea salt

Directions

1. Rinse barley in a fine mesh strainer; soak barley in 2 cups water overnight; drain; add to a medium pot with 1 1/2 cups water or veggie broth; bring to a boil, reduce heat, cover and simmer for 15 minutes. (**See below for cook times without pre-soak.) Reserve 1/2 cup cooked barley for recipe and save the rest for another use.

2. Place walnuts in a food processor or magic bullet; mix flavor punch! ingredients in a small bowl and add to walnuts; pulse until well combined; stir in cooked barley.

2. Mix salsa ingredients in a small bowl.  Lay a few chips on each plate; top with 1 rib chopped romaine, crumble 2 Tbsp walnut barley mixture and 2 Tbsp salsa.

**Rinse barley; add to 1 1/2 cups water; bring to a boil, reduce heat and cover; cook 45 minutes.

Nutrition Facts
6 Servings
Amount Per Serving 

Calories 194.3
Total Fat 14.9 g
Saturated Fat 1.6 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 6.8 g
Cholesterol 0.0 mg
Sodium 213.4 mg
Potassium 309.3 mg
Total Carbohydrate 14.6 g
Dietary Fiber 4.7 g
Sugars 0.5 g
Protein 3.6 g

Vitamin A 12.0 %
Vitamin B-12 0.0 %
Vitamin B-6 10.5 %
V
itamin C 14.7 %
Vitamin D 0.0 %
Vitamin E 5.2 %
Calcium 2.5 %
Copper 11.4 %
Folate 13.8 %
Iron 7.2 %
Magnesium 7.9 %
Manganese 24.7 %
Niacin 6.8 %
Pantothenic Acid 5.8 %
Phosphorus 7.2 %
Riboflavin 5.5 %
Selenium 2.9 %
Thiamin 6.3 %
Zinc 4.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy this Feisty Vegan Taco Salad!

Dec 032012
 

Living in Florida is such a blessing.  Not only was I able to take my cream colored Labrador, Tally for a walk yesterday without a jacket on (a fact I can really appreciate from growing up in Massachusetts), but the citrus trees are all heavy with fruit – including my Meyer lemon tree.

When you think of barley or grains you probably thing of savory dishes – so I wanted to change things up and bring sort of a sweet, salty, tangy dish. Your tastebuds will be dancing!

This makes a great side dish, snack, breakfast or even dessert!

Take a bite and you’ll get the crunch of pistachios but the creaminess of the barley slowly cooked over 40 minutes.

And talk about easy! I threw this dish together in under ten minutes – shelling and all.

Tell me what is your favorite thing to do with fresh citrus? 

Sweet Citrus Barley with Pistachios

Sweet Citrus Barley and Pistachios

Serves 4, 1/2 cup serving
Vegan Option
Printable Recipe
 

Ingredients

1 cup barley
2 cups water
1 orange or Satsuma
Juice 1/2 lemon
1/4 tsp coarse sea salt
2 to 3 Tbsp honey or agave for vegan
1/4 cup shelled pistachios

Directions

1. Rinse barley well in running water; add to small pot with water, bring to a boil, reduce heat and cover; cook 40 minutes; remove from heat cook an additional 10 minutes.

2. Peel orange and blend in Magic Bullet or blender with juice of lemon, salt and honey or agave; mix well and pour over 2 cups of the cooked barley, reserve the remaining barley for another use; spoon barley mixture into large bowl.  Chop pistachios and top barley mixture.

Nutrition Facts 
4 Servings
Amount Per Serving 

Calories 184.0
Total Fat 3.8 g
Saturated Fat 0.5 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.9 g
Cholesterol 0.0 mg
Sodium 148.2 mg
Potassium 211.2 mg
Total Carbohydrate 36.3 g 

Dietary Fiber 4.4 g
Sugars 11.8 g
Protein 3.6 g
Vitamin A 2.0 %
Vitamin B-12 0.0 %
Vitamin B-6 12.3 %
Vitamin C 26.5 %
Vitamin D 0.0 %
Vitamin E 2.3 %
Calcium 2.8 %
Copper 10.2 %
Folate 6.2 %
Iron 8.0 %
Magnesium 7.5 %
M
anganese 15.7 %
Niacin 9.0 %
Pantothenic Acid 2.2 %
Phosphorus 8.6 %
Riboflavin 4.4 %
Selenium 10.7 %
Thiamin 10.5 %
Zinc 5.7 %

 

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sep 072012
 
 Tired of rice?  Quinoa old news?  Bust out the barley! 

Barley rocks!  It’s nutty and chewy and has lots of fiber and niacin – a B vitamin that can help prevent cardiovascular disease.  For you Mila lovers out there – these are perfect recipes to sprinkle a tablespoon on just before you eat your serving. Not only will this keep you regular but these slow burning carbohydrates will keep your energy up and keep you fuller longer – aiding in weight loss.

Here are seven of ways to eat this hearty grain with both vegan and vegetarian options (in no particular order – these are all number one in my book). 

 #2 Barley pairs perfectly with peanut butter, apples and raisins. 
Peanut Butter, Barley, Apple, Raisin Salad



#3 Love hearty mushrooms and walnuts?
You’ll love this one. 
If you are vegan try this “feta“.

#4 Mmm, sun dried tomatoes and kale. 
If you’re vegan try this “sour cream” recipe and add the herbs.

#5 Refreshing with lemon and parsley.
Eating Well’s Butternut and Barley Pilaf Even Better!
#6 Get ready for fall with this satisfying, delicious and healthy soup.
Florida Fall Harvest Soup
#7 Take a trip to Morocco with chickpeas and apricots.
Apr 202012
 
My favorite Salad.


A while back when I first was cutting out meat and dairy, I created this salad that I swear is one of the simplest and most delicious salads I’ve created yet. It’s chewy, salty, sweet, nutty and has the “smack” factor of the balsamic. The second best thing? It’s only five ingredients. (with the apple, six).  There is no oil but the natural peanut butter turns the balsamic into a creamy dressing and with the raisins added in, it is reminiscent of a peanut butter and jelly but with super antioxidant powers.  It’s so great I’m posting it twice!

Sometimes I throw an apple in there.
 Tip:  If you are allergic to barley (gluten allergy), simply sub your favorite grain.  For peanut allergies try soy nut butter, sunflower seed butter or any other nut butter.

Peanut Butter, Barley and Raisin Salad with Balsamic Vinegar
(PB and J Salad)

 Serves 1
Vegan, Dairy Free
Ingredients
Spinach or greens to fill a bowl (say about two cups)
1/3 cup barley
2 Tbsp natural peanut butter (ingredients should be peanuts or peanuts and salt only)
2-3 Tbsp raisins
2 Tbsp balsamic vinegar

Optional
Chopped AppleDirections

1. Smush the peanut butter into the barley. Place spinach in a bowl and top with barley mixture, raisins, apple if using, and balsamic vinegar. It’s best to eat the spinach first and save all the yummy PB barley and raisins for last so you can savor.

Get Full Nutrition Info Here
Dec 042011
 
Last Thursday was my second CSA pickup and I stayed behind to discuss some workshop ideas with Vivian and Francisco for KYV farm.

As we chatted, Vivian offered me some soup. 



It was delicious.  A hearty mix of all the veggies we got from our CSA, lentils and barley.



The most surprising ingredient was radishes.  They tasted, well, not very radish-y.  More like a mild, soft potato-I couldn’t believe it!  Normally I’m not a fan so I’m so glad to have found a new way to prepare them.



I cut some fresh herbs from my garden but a mix of dried would work just as well.



My daughter and I shelled some of the pigeon peas.  This is really weird but it’s one of my favorite tasks.  I can focus on the mindless task of shelling and working on my intention of staying in the present moment, especially through the holidays.




Florida Fall Harvest Soup



Ingredients


1 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled and chopped (or 2 cups pre-prepared)
1 bunch radishes, chopped
1 handful baby carrots, chopped
2 cups yum yum peppers, chopped (or 1 red bell pepper)
Handful fresh herbs-parsley, culantro and chives
1/4 tsp Tony Chachere’s Cajun Seasoning (or salt)
1/8 tsp fresh ground pepper
1 cup shelled pigeon peas
1/3 cup lentils
1/3 cup barley
6 cups organic vegetable
1 bunch curly kale, de-stemmed and chopped


Directions 


1. Heat 1 Tbsp olive oil in Dutch Oven ;add onions, sauté about 3 to 5 minutes or until translucent; add garlic through fresh ground pepper, cook an additional 5 minutes.

2. Add remaining ingredients except kale, bring to a boil; reduce heat, set cover askew to let steam out, and cook on low 30 minutes.  Add kale to pot and cook an additional 5 minutes.

Oct 032011
 
I had such a wonderful weekend.  How was yours?
I got some new earrings at the farmers market and I liked them so much I updated my profile pic (plus it’s been a while as I’m no longer a brunette!)
Aren’t they fun?  They are actually rooster feathers.  (And was assured that no birds were harmed in the making of these earrings.)
I hadn’t taken any year 3 birthday photos of my daughter in August so I finally got around to doing so.  The weather was so perfect.
Here we are walking out to the dock where we take the birthday photos every year.
Also, I visited my farm last Thursday and, though my CSA hasn’t started back up yet, they already had some veggies!  I got a gorgeous calabaza (which is a sort of pumpkin) and the weather has been so cool and fall-ish that I decided to do another recipe with rosemary.

 I’ll get right in close so you can see all this yumminess.  The best part was that I didn’t step foot in a grocery store.  What I didn’t have on hand I got at either my farm or the St Augustine Farmers Market.

This is a great way to use left over grains or beans and you can cut some time by using frozen, cubed butternut squash and frozen greens as well if you don’t have them handy.  Any dried fruit can be subbed for the cherries so get creative!

Each bite is a new taste and texture; creamy and sweet squash, sweet/tart cherries, crunchy walnuts and pine nuts, tangy mustard.  This came out so well I might just have to make this for Thanksgiving.

It’s super filling from all the veggies, barley and lentils so I put my serving in a coffee cup. Perfect.

Roasted Calabaza and Garlic with Lentils, Barley, Kale,Toasted Pine Nuts, Walnuts and Dried Cherries

Vegan, Wheat Free (for a gluten free option sub quinoa for the barley)
About 8 Cups


Ingredients

1 calabaza squash, about 3 lbs, seeded, peeled and chopped (sub frozen chopped butternut as a time saver)
1 onion, sliced
1 head garlic, top cut off and wrapped in foil
1 bunch kale, destemmed and chopped
1 cup cooked barley (or sub any left over, pre-cooked grain)
1 cup cooked lentils (or sub any pre-cooked beans or canned beans on hand)
1 sprig fresh rosemary (or 1 tsp dried)
2 Tbsp each pine nuts and walnuts, toasted
2 Tbsp dried cherries, chopped (or sub any dried fruit here)
Olive oil spray
Sea salt and fresh ground pepper, to taste

Dressing
1/4 tsp each dried thyme, ground mustard, sea salt and celery seed
Leaves from 1 sprig fresh rosemary, chopped
1/2 Tbsp each olive oil and agave
1 Tbsp coarse ground mustard

Directions

1. Preheat oven to 350F.  Prepare 2 pans with olive oil spray.  Add squash and leaves from one sprig rosemary to one tray and onion and wrapped garic to another.  Roast 15 minutes, turn and roast an additional 7.

2. Meanwhile, whisk the dressing ingredients in a small bowl and the kale, barley and lentils into an oval casserole dish.  Pour dressing over and toss to coat.  Place in oven during the last 7 minutes of squash roasting after the squash is flipped.  (This will wilt the kale a bit to make room for the squash, onion and garlic.)

3. Remove trays and casserole dish from oven and let garlic cool enough to handle.  Squeeze into small bowl the dressing was in previously; chop onion and add to bowl with roasted garlic; mix well.  Spoon roasted squash and garlic/onion mixture into casserole dish with kale and toss to mix.  Place back in oven to blend flavors an additional 5 minutes. 

4. Remove from oven, top with dried cherries, toasted walnuts and pine nuts.  Season with salt and pepper, to taste and mix to combine ingredients.

Estimated Nutrition Facts

About 8 Cups
Amount Per Cup
Calories 131.9
Fat 4.1 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 134.8 mg
Potassium 261.5 mg
Total Carbohydrate 20.9 g
Dietary Fiber 3.3 g
Sugars 2.8 g
Protein 5.9 g

Vitamin A 178.5 %
Vitamin B-12 0.0 %
Vitamin B-6 9.2 %
Vitamin C 47.4 %
Vitamin D 0.0 %
Vitamin E 4.1 %
Calcium 6.1 %
Copper 10.9 %
Folate 8.1 %
Iron 7.9 %
Magnesium 7.4 %
Manganese 33.7 %
Niacin 4.9 %
Pantothenic Acid 1.6 %
Phosphorus 7.1 %
Riboflavin 4.5 %
Selenium 4.3 %
Thiamin 6.0 %
Zinc 4.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jul 142011
 
I don’t know about you, but I loathe unloading the dishwasher.  It was so horrible that until recently would actually hand wash the dishes in the sink rather than unload the dishwasher.  Why the avoidance?  Because I had about 300 different plastic containers shoved in the “plastic container cabinet” with mismatched lids, brands and sizes.  It took about 30 minutes to try and figure out where the heck they fit and in the end I just shoved them all in and closed the door really fast in the hopes that when the door was reopened it wasn’t my hubby that opened it.  He is a teensy bit OCD when it comes to disorganization.  The you-know-what finally hit the fan when he opened the cabinet door to clean up after dinner and the mismatched plastic containers came out in a festive avalanche of colors and sizes.  He did not look very festive.
In the spirit of organization, I got rid of all the mismatched sets (for the second time) and bought glass containers in the hopes that any stray plastic one would make it back to it’s rightful owner and I wouldn’t be tempted to lazily stuff it in with my past menagerie.
As a bonus…I save 27 minutes putting the dishes away as there are quite a few less.
And as another bonus…they are cute.  Cute storage-ware is a must.
Now for the star of this post.  The salad.
I. Love. This. Salad.

When the barley with peanut butter pressed into it mingles in with the super sweet raisins and the crisp apples, it’s like a peanut butter and jelly party in my mouth.
Besides that, I’ve decided that barley is now my favorite grain.  This was a major decision, let me tell ya.  Rice was in the running and quinoa is technically a seed so that was out. Sorry quinoa. I know you were trying to fool everyone by calling yourself an “ancient grain”.  So barley it is.  I think it’s the hearty chewiness that makes it so satisfying.  Hopefully you all agree.
What is your favorite grain? Do you use plastic or glass storage containers?  What are your thoughts on cute storage-ware?  J
My lunch today

Peanut Butter, Barley, Apple, Raisin Salad
Vegan

Serves 1

Ingredients

1/3 cup cooked pearled barley
1 Tbsp peanut butter
2 Tbsp raisins
1 small apple, chopped
2 cups fresh baby spinach
1 tsp ground flax (or sub your 2 Tbsp Mila here!)
1 Tbsp balsamic vinegar
Dash of coarse sea salt

Directions

1. Press the peanut butter into the barley until it is mixed well; mix evenly through the spinach.  Toss the remaining ingredients together.

Nutrition Facts

1 Serving
Amount Per Serving

Calories 305.6
Total Fat 9.6 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 211.0 mg
Potassium 645.2 mg
Total Carbohydrate 48.6 g
Dietary Fiber 8.2 g
Sugars 12.1 g
Protein 7.0 g

Vitamin A 113.7 %
Vitamin B-12 0.0 %
Vitamin B-6 13.3 %
Vitamin C 39.2 %
Vitamin D 0.0 %
Vitamin E 8.1 %
Calcium 8.4 %
Copper 11.4 %
Folate 31.9 %
Iron 18.3 %
Magnesium 17.3 %
Manganese 38.2 %
Niacin 8.2 %
Pantothenic Acid 1.7 %
Phosphorus 8.0 %
Riboflavin 10.2 %
Selenium 7.3 %
Thiamin 8.8 %
Zinc 5.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dec 052010
 
 
In Clean Eating magazine I came across a barley risotto with kale, sun dried tomatoes, butternut squash, pine nuts and ricotta.  The flavors sounded so intriguing together but with putting on my sister-in-law’s wedding shower this weekend I didn’t have time to babysit risotto.  Instead, as time saving measures, I cooked the barley to the package directions and used the leftover roasted calabaza, sweet potato and onion.  Additionally, I prefer 1% cottage cheese to the ricotta so I used that instead with the fresh herbs.  Because of this dish I’m creating a new category on my blog.  “Favorites”. I loved the texture of the chewy barley and nutty crunch if pine nuts, the tangy bite of sun dried tomato and the herbed cottage cheese that added a surprising cool creaminess to the dish.
 
Barley and Kale with Sun Dried Tomato, Pine Nuts and Herbed Cheese
Adapted from Clean Eating’s Barley Risotto
Serves 4
** 6 WW Pts Plus


Ingredients

1 cup cooked barley
1 onion, diced
3 cloves garlic, minced
1 bunch kale, rinsed, de-stemmed and chopped
1/4 cup vegetable broth
Coarse sea salt, fresh ground pepper, to taste
1/4 cup sun dried tomatoes, diced
2 Tbsp pine nuts
2 cup roasted squash such as calabaza or butternut, I used a cup from the left over Roasted Calabaza and Sweet Potato
1 cup 1% cottage cheese
2 Tbsp fresh herbs (I used rosemary, chives and parsley), minced

Directions

1. Spray  a large skillet with cooking spray and heat over medium high heat.  Add the onions and garlic and cook until softened, about 5 minutes; add the kale and chicken broth and season with salt and pepper.  Reduce heat, cover and cook for 3 minutes until softened.  Uncover and continue cooking until desired tenderness.  Stir in the tomatoes, barley and squash.

2. Blend the cottage cheese until smooth, mix in the herbs; top each serving with a dollop of herbed cheese mixture and 1/2 Tbsp pine nuts.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 229.2
Total Fat 4.6 g
Saturated Fat 0.7 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 1.1 g
Cholesterol 2.3 mg
Sodium 984.6 mg
Potassium 950.9 mg
Total Carbohydrate 38.6 g
Dietary Fiber 9.0 g
Sugars 3.7 g
Protein 13.4 g

Vitamin A 587.9 %
Vitamin B-12 5.9 %
Vitamin B-6 24.8 %
Vitamin C 143.4 %
Vitamin D 0.0 %
Vitamin E 8.3 %
Calcium 21.1 %
Copper 25.3 %
Folate 16.2 %
Iron 18.5 %
Magnesium 23.0 %
Manganese 72.6 %
Niacin 16.2 %
Pantothenic Acid 7.5 %
Phosphorus 22.0 %
Riboflavin 16.6 %
Selenium 15.6 %
Thiamin 17.0 %
Zinc 9.9 %

Sep 142010
 
I hope y’all aren’t sick of barley cause I’m still on the barley kick!  Now with the fall recipes coming out I am all excited and cooked up some of Eating Well’s Butternut and Barley Pilaf on Sunday to eat this week and added an extra two full cups of butternut just cause I love it.  I also added a full cup of flat leaf parsley and some cannellinis to make it a meal.  Tip:  Buy a large butternut squash and freeze the leftovers in 2 cup portions to be ready in a snap later!
 

Eating Well’s Butternut and Barley Pilaf Even Better!

Vegan, Gluten Free
Dawn’s Version
 
Ingredients2 tsp extra-virgin olive oil
1 large onion, chopped
1 14 oz can reduced sodium vegetable broth
1 3/4 cups water
1 cup pearl barley
4 cups cubed peeled butternut squash, (3/4-inch cubes)
1 cup chopped flat-leaf parsley
1 tsp freshly grated lemon zest
1 Tbsp lemon juice
2 tsp minced garlic
3 cups cannellini beans
1/4 tsp salt, or to taste
Freshly ground pepper, to taste

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes.

2. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes.

3. Stir in beans, parsley, lemon zest, lemon juice, garlic, salt and pepper gently. 

Sep 072010
 
I hope everyone had a wonderful Labor Day weekend.  Ours was busy but really nice.  The highlights included Rombauer Chardonnay, a pedicure in “Chick Flick Cherry” and a family boat ride (just the three of us which is rare) to Whitey’s Fish Camp for the boiled seafood platter.  My little one was charming the pants of everyone shakin’ her booty to the band. 
 
Can’t say I’m glad to be back at work so we will focus on more positive things.
 
Like this salad.
 
If I could dive into this salad I would.  It’s spicy, sweet, crunchy, has that meaty texture from the barley and a finish of crisp lemon. 
 
 
 
I stayed pretty true to this recipe, only making a few minor changes.
 

Moroccan Chickpea Barley Salad

 Serves 6-8

Ingredients

1 1/2 cups  pearled barley
3 cups veggie broth or water
1 teaspoon salt
Olive oil
1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled pistachio nuts
1 cup diced dried apricots
4 chopped green onions or scallions
1 cup chopped flat leaf parsley
Zest and juice of a lemon
Spice Mixture or 1 Tbsp Vindaloo seasoning
Coarse ground salt to taste


Spice Mix:
1 teaspoon black pepper
1 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric


Directions


1. Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, about 45 minutes.  Remove from heat, drizzle olive oil and set aside to cool.


2 Add the chickpeas, pistachios, apricots, green onions and parsley to a large bowl and mix well. Add the zest and juice of the lemon and mix again. Add the barley and mix. Sprinkle the spice mixture over the barley and mix well. Taste, and add salt if needed.