Mediterranean Barley Salad

I made this based on a recipe in a Forks Over Knives magazine. I didn't have all the same ingredients so this is my version. Jack thinks the barley is kind of bland, so I would suggest cooking it in no-sodium added vegetable broth instead of water. I do like the overall flavors and you could always substitute for things you have at home. This can be served as a main dish salad or as a side dish.

• 1 cup dry barley
• 1 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 can quartered artichokes, drained
• 1 medium shallot, finely chopped (1/4 cup)
• 1/3 cup Kalamata olives, sliced
• 2 tablespoons fresh oregano
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper

Cook the barley according to package directions. When done drain and run cold water over the barley. Let sit to drain well.

While the barley is cooking prepare all of the veggies (through oregano). Put the prepped veggies in a large bowl.

As soon as the barley comes off the heat, add the cherry tomatoes to a nonstick skillet and cook over medium-high heat 7-9 minutes until they're blistered and beginning to pop. Stir occasionally.  Remove from heat and add the vinegar and red pepper.

Toss the barley and tomatoes with the vegetables in your large bowl.

Enjoy!!!!

Black Bean Tomato Soup

It has gotten chilly in Florida (I could do without that!) and soup weather is here. I've really been amiss with not getting things posted and hope you know I'm still here cooking away. This black bean soup seems lengthy but most of the ingredients are spices and canned goods. This has an amazing flavor that I think you'll love. Go ahead, get out your soup pot and get to cooking.

• 1 medium red onion, peeled and diced
• 1 tablespoon minced garlic
• 1 jalapeno, seeded and diced
• 1 tablespoon cumin
• 2 teaspoons oregano
• 2 teaspoons maple syrup
• 1 teaspoon black pepper, freshly ground
• 1/2 cup dry white wine
• 2 1/2 cups vegetable stock
• 2 (15 ounce) can's diced tomatoes, fire-roasted
• 1 28-ounce can crushed tomatoes
• 3 cans black beans, drained
• juice from 1 lime
• handful of chopped cilantro (or more to taste)
• corn tortilla chips to serve along

Heat 2 tablespoons water in a heavy dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until translucent. About 5 minutes.

Add garlic, jalapeno, cumin, oregano, maple syrup and black pepper. Stirring constantly for a minute.

Add the wine, stock, all the tomatoes and black beans to the pan. Give it a good stir.

Bring to a boil, then reduced heat to medium-low and let simmer about 30 minutes.

Squeeze in juice of a lime and taste. If you want more lime you can add it now or per serving.  Sprinkle with cilantro. I reserved some cilantro and a lime slice for each bowl.

This was so good. It's not a super thick soup. You could always add less broth or puree some of the soup to thicken it up. We loved the flavor and texture.

Enjoy!!

All the Veggies Soup

We had so much fresh produce it wasn't funny. We had purple potatoes from our 1st CSA box and Bok Choy, zucchini, yellow and pattypan squash from last weeks box. So I decided I'd whip up a big pot of soup, freeze some and eat some. This turned out so good. If you don't have all of these veggies, just open up the frig or freezer and use what you do have on hand.

• 1 can diced, tomatoes (no salt added)
• 1 carton unsalted Vegetable Stock
• 2 cups or more of water
• 1 cup purple hull peas
• 2 small zucchini, sliced into moons
• 2 small yellow squash, sliced into moons
• 2 small patty pan squash, cut into cubes
• 1 medium, sweet onion, diced
• 2 small sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 medium purple potatoes, peeled and diced
• 1 large carrot, peeled and cut into half moons
• 1 large bell pepper, cut into bite-sized pieces
• 1 large bok choy, chopped
• 1 cup frozen corn kernels
• 1/4 box alphabet noodles

Saute onion and garlic in a splash of broth, until onion is translucent.

Add the broth and peas and cook about 15 minutes.

Add purple and sweet potatoes and the can of tomatoes with their juice. Stir and cook another 15 minutes.

Add the rest of the ingredients and enough water that everything is submerged. Stir well, bring to a boil, then lower to a simmer and cook until everything is tender (but not falling apart.)

Add the pasta and cook according to the package directions (about 7 minutes.

If needed add more water so it doesn't get too thick. Serve with a splash of your favorite hot sauce.

Enjoy!