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Saturday, April 23, 2016

Chickpea, Wheat Berry, Pearl barley, Ptitim Salad

Chickpea, Wheat Berry, Pearl barley, Ptitim Salad


Periodically, I soak and cook some wheat berries and barley and keep them handy to sprinkle on top of leafy green salads. 1 cup wheat berry/barley with 2 cups stock works perfectly in rice cooker to yield cooked-but-not-mushy grains for this recipe.

The chewy texture of wheat berry and barley when combined with meaty texture of Ptitim (Israeli Couscous) and firmly-cooked chickpeas makes for a satisfyingly wholesome base for a quick summer salad. Although it is not summer here yet, some days are blazing hot already.

Chopped purple cabbage, diced zucchini, diced green mango, finely diced red onions, diced tomatoes, corn kernels, diced sweet orange and red bell peppers tossed together boost this earthy dish with colors and flavors.

A splash of lemon juice and some olive oil is all the dressing the salad needs. Any handy herbs would be fine. I used some parsley and mint from the garden.


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Saturday, April 09, 2016

Lacinato Kale Flowers and Leaves


Home garden kale from last year is at the end of its life cycle, putting out gorgeous tiny yellow flowers to spread its genes.

Some of these delicate-looking yellow kale flowers paired with bluebells and Solomon's Seal from the garden bring instant cheer.

And, some of the kale flowers got sautéed with the last of the Lacinato kale leaves plus colorful bell peppers, onions and garlic to make a simple plate of irresistible dish that is perfect as-is, or can be served with brown rice or quinoa or even rotis.

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