I came up with this as an accompaniment to Spicy Ginger Miso Chicken Thighs. Whole grains go with almost anything, and I had some ginger left over from the chicken recipe. Then I threw in a bunch of veggies I had in the fridge that I needed to use up; the result was quite tasty! It’s quite hearty, too, and…
Category: Vegetables
Black Pepper Barley With Asparagus & Saffron
Just a few ingredients make this flavorful side. The pepper lends a little zip, while the saffron mellows the pepper and brings the asparagus to the front. You’ll find a printer-friendly version of the recipe at the bottom of this page. Ingredients: 1/2 cup barley* 1 +3/4 cup water 1+1/2 tsp freshly ground black pepper 1/4 tsp…
Fiesta Slaw
I love this stuff! If you have a mandoline that will handle julienning bell peppers (mine doesn’t), it won’t even take you long to make. It makes a decent lunch the next day, if you actually have any left over. We never do! You’ll find a printer-friendly version of the recipe at the bottom of this…
Fresh Winter Salsa
Sometimes you just need a fresh salsa, even though it’s not fresh tomato season. Let’s face it, grocery store tomatoes can’t hold a candle to farmstand (or better yet, home-grown) tomatoes. I find that cherry tomatoes come closest to real tomato flavor in the winter, so I use them for my off-season salsa or guacamole.
julienne.red 