Tag Archives: cherry tomatoes

Barley Salad with Sweet Roasted Vegetables

Grain-based salads are filling, versatile, and wonderful picnic foods. For this one, I mixed barley with some maple-roasted carrots and tomatoes and pan-glazed tempeh, and then sprinkled with a bit of sliced basil to brighten up the flavors a bit. It’s just slightly sweet. Wheat berries would also work instead of the barley, or even brown rice. If you’re not a fan of tempeh, just use chicken instead.

Barley Salad with Sweet Roasted Vegetables

1 cup barley
3 cups water

8 oz carrots, cut into small pieces
2 cups cherry tomatoes, halved
1 tbsp maple syrup
2 tbsp olive oil
Salt and pepper to taste

8 oz tempeh, cut into thin slices
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp maple syrup
1/2 cup vegetable broth
Salt and pepper to taste

1/4 cup sliced basil

Preheat the oven to 400 degrees. Combine water and barley in a large saucepan and bring to a boil. Reduce heat to a simmer and cook 40 minutes. If there’s any water left in the pan, drain it off. Set the barley aside in a large bowl.

Combine vegetables, 1 tbsp maple syrup, 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes, or until veggies are browned and tender. Add to the barley.

In a small bowl, combine balsamic vinegar, 2 tbsp maple syrup, broth, salt, and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add tempeh and fry about 5 minutes per side, until golden brown. Add vinegar mixture and cook, stirring as necessary to keep tempeh from sticking, until liquid thickens into a glaze. It’ll take about 10 minutes.

Add tempeh to barley mixture and stir to combine. Sprinkle with basil and serve.

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Local Box Meal Plan: May 31-June 4

We get a new fruit this week: plums from My Father’s Farm! In addition to:

  • Blackberries from Naegelin or Oak Hill Farms
  • Beets from Ringger
  • Mangoes from G&S Groves
  • Green beans from Acadian
  • Miniature plums from My Father’s Farm
  • Basil from Ringger
  • Cherry tomatoes from Naegelin
  • Green bell peppers from My Father’s Farm
  • Red spring onions from My Father’s Farm
  • Squash (looks like acorn, possibly) from Acadian

So, I am making:

Beet-feta tart

Chicken-and-Brie Sandwiches with Roasted Cherry Tomatoes — I’m adding sliced basil to this and omitting the mayo, because you know how I loathe it.

Five-Spice Pork Chops with Grilled Plums

Garlic Pepper Chicken with Mango Green Bean Salad — I’m going to add thinly sliced red spring onion to the garlic and pepper in the first step.

Southwestern stuffed acorn squash — Try adding veggie “meat” crumbles instead of the sausage for a vegetarian dish, and sub green bell pepper for the red.

Lime Yogurt Cake with Blackberry Sauce

Lime Yogurt Cake with Blackberry Sauce