spring veggie pasta salad with avocado-parsley sauce

Bring on the veggies!  That’s what spring is all about, right?

Processed with VSCO with f2 preset

Continue reading “spring veggie pasta salad with avocado-parsley sauce”

Advertisements

soused & sun-dried tomato soup

Soup in the summer??  It doesn’t seem right but when you’re in need of a quick dinner, this one comes together in a cinch (as long as you have your soused tomatoes ready).  It’s also one of the most flavorful soups I’ve ever made, thanks to a combination of slow-roasted Roma tomatoes with tons of herbs and garlic and some sun-dried tomatoes for fun.

Processed with VSCO with g3 preset

Processed with VSCO with g3 preset

Continue reading “soused & sun-dried tomato soup”

Warm Mediterranean Salad

I feel like this recipe isn’t really a recipe since I’ve made this countless times, changing it up a bit here and there throughout its rotation in my kitchen.

What remains constant, though, are the Mediterranean flavors woven throughout the dish- a good dose of chickpeas for protein and fiber, kalamata olives for a briney bite, artichokes and kale because vegetables are a must and a solid helping of farro because it’s my favorite grain and adds a nice chewy texture. There is, of course, feta on top because cheese is a staple around here and its saltiness is perfect.

Continue reading “Warm Mediterranean Salad”

Asparagus Fried Rice

 

Processed with VSCOcam with c1 preset

Today will be short and sweet so let’s start by jumping into a big bowl of fried rice. This dish is (almost) always a win in my book, but when we can load it with veggies and control the ingredients- even better!  Every so often I make some version of this using what produce I can find in my crisper and this time it was a lonely bunch of asparagus.  And an orange (??) bell pepper, some carrots and kale- a yummy combo which also make quite the enticing color palette.

Continue reading “Asparagus Fried Rice”

Barley Risotto with Marinated Feta

Let’s just start by saying I absolutely adored this dish.  It’s hearty and filling and feels like a warm hug for your stomach.  Is that weird?  Didn’t think so.


Arborio rice is found in traditional risottos, but this isn’t your traditional risotto.  There’s no need to warm vegetable broth in a separate pot, ladle broth into the rice, stir and repeat.  Instead, pearled barley is used and this dish doesn’t require the the meticulous preparation and exact measurements as its Italian counterpart.  We just sauté the aromatics, add all the broth at once, toss in the barley, kale, tomatoes and seasonings and let the heat do it’s thing. Just a few stirs here and there. Done.  Easy peasy one pot dinner.

But! We can’t forget about the marinated feta.  Caraway seeds may not be something you have readily available in your pantry but I love them in here, so use them if you can!

I adapted this recipe from Yotam Ottolenghi’s Jerusalem using what ingredients I had on hand.  The flavor profile remains in tact, though I added some kale for a pop of green, used leeks instead of celery and probably more tomatoes than originally called for.  Still tastes delicious.

img_4152


barley risotto with marinated feta

RECIPE

(serves 4-6)

  • 1 cup pearl barley
  • 1 tbs ghee/unsalted butter
  • 1 tbs olive oil
  • ¾ cup diced leeks
  • 1 large shallot, diced
  • 2 cloves garlic, diced
  • 1 cup chopped kale
  • 2 tsp dried thyme
  • ½ tsp smoked paprika
  • 1 bay leaf
  • 4 strips lemon peel
  • ¼ tsp chili flakes
  • ½-1 tsp fine-grain sea salt
  • scant 3 cups low-sodium vegetable broth
  • 1 28 oz can crushed tomatoes (I used Miur Glen’s fire roasted tomatoes- as always)
  • 1 tsp caraway seeds
  • 2 tbs olive oil
  • 2-3 oz crumbly feta cheese

Rinse the pearl barley well under cold water and leave to drain.

Melt the butter and tablespoon on olive oil in a large frying pan and cook the leeks, shallot and garlic over gentle heat until soft, about 5-7 minutes.  Add the barley, kale, thyme, paprika, bay leaf, lemon peel, chili flakes, salt, vegetable broth and tomatoes.  Bring the mixture to a boil, then reduce to a very gentle simmer and cook for about 45 minutes, stirring frequently to make sure the risotto doesn’t stick to the bottom of the pan.  It is ready when the barley is tender and most of the liquid is absorbed.

Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes.  Lightly crush them so that some whole seeds remain.  In a small bowl, combine the feta, crushed caraway seeds and 2 tablespoons of olive oil and gently mix to combine.

Once the risotto is ready, check the seasoning and add more salt if needed.  Divide into bowls and top each with the marinated feta, olive oil included.  To bulk up the protein, add some sliced chicken on top!  It’s delicious either way.

(adapted from Yotam Ottolenghi’s Jerusalem)