Tag Archives: barley

Barley with Brussels Sprouts & Edamame

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After a weekend of indulgences, I could feel my body craving some real, whole foods. The cookbook Clean Slate from the editors of Martha Stewart Living has become our clean eating go-to when we feel like we need to hit the reset button in the kitchen. All of the recipes we’ve tried have been delicious, easy to execute, and because it’s clean eating, the number of ingredients is always minimal. I even enjoyed the recipes we made during our cleanse earlier this year, I just got sick of eating carrot & dill soup 3 days in a row. We made this Barley with Brussels Sprouts & Edamame  for dinner last night and I’ll be eating it for lunch today. It’s light but still filling, which is perfect for today’s 90-degree temps. It’s also easy enough that I was able make the entire dish while chatting on the phone with a friend! Now that’s a double whammy.

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Barley with Brussels Sprouts & Edamame adapted from Clean Slate

Serves 4

Ingredients:

16 oz quick-cooking barley (I used this one from Trader Joe’s)

12 oz frozen shelled edamame

2 tbsp coconut oil

2 cloves garlic, minced

1 inch fresh ginger, peeled & minced

1 lb Brussels sprouts, stems removed and roughly chopped

12 oz baby spinach

crushed red pepper flakes

1. Bring a pot of salted water to a boil. Add the barley and cook about 15 minutes until tender. Add the edamame to the pot in the last 5 minutes of cooking. Drain and set aside.

2. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until just fragrant, about a minute. Add the Brussels sprouts and saute until just caramelized and tender, about 10 minutes.

3. Add the remaining tbsp oil to the pan and add in the spinach. Toss until wilted. Add in the barley and stir until combined. Season with salt and crushed red pepper flakes.

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Barley, Beets & Arugula Salad

Woof, what a weekend. Between the warmer weather, birthdays and Cinco de Mayo, it’s been a nonstop drink-eat-repeat fest. Not that I’m complaining; I’ll take any occasion as a reason to celebrate with food and drink. And it seems that these random occasions pop up more and more frequently as the weather warms up. (i.e. it’s over 65 degrees? Let’s drink to that!)

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With more birthdays, graduations, and summer holidays on the horizon, it doesn’t look like this drink-eat-repeat routine is going to slow down anytime soon. While I’d love to be able to consume what I please with abandon, you’ve gotta strike a balance somewhere, especially with beach season creeping up soon (yikes!).

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So today I bring you a Barley, Beets & Arugula salad. I know, sounds like such a typical Monday recipe: boring, healthy, blah blah. But I promise you this salad has SO much flavor from the orange vinaigrette and a salty punch from the ricotta salata. Plus, the barley is filling and satisfying, so you won’t need to snack all afternoon. This makes great leftovers, so brown bag this salad for lunch this week and you’ll feel all the more deserving of that birthday cake/froyo/cocktail/pizza/all of the above come Friday!

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Barley, Beets & Arugula Salad

makes 4-6 servings

Ingredients:

1/4 cup plus a little extra for drizzling

2 tbsp white wine vinegar

2 tbsp light brown sugar

1/2 tsp freshly grated orange zest

kosher salt, ground black pepper to taste

1 large bunch arugula (or one bag)

1 large shallot, minced

4-6 precooked or canned beets, sliced into rounds

1 1/4 cups barley

5 oz ricotta salata, crumbled

2 tbsp rice wine vinegar

1. Boil barley according to package directions. (I used one bag of Trader Joe’s quick cooking barley, which only takes 10-15 minutes to cook). Drain and let cool.

2. In a large bowl, whisk together 1/4 cup olive oil, white wine vinegar, brown sugar, and orange zest. Season with salt and pepper. Add in arugula and shallots. Toss to coat in the dressing.

3. Add cooled barley, beets, and ricotta salata to the arugula. Drizzle with rice wine vinegar and another tablespoon or so of olive oil. Toss to combine and serve cold or at room temperature.