Roasted Vegetable & Barley Salad

In the spirit of the season, I’m revisiting one of my go-to recipes that makes the best of summer produce. This barley salad with roasted Mediterranean vegetables is a great choice for sharing with family and friends at picnics, potlucks or parties over the next few summer months.

I originally posted this recipe in 2007, and haven’t really changed much except to simplify and punch up the flavor a little.

Happy summer!

Roasted Vegetable & Barley Salad

Serving Size: 6 - 8 side dish servings

I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.

Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Ingredients

  1. 1 1/2 pounds eggplant, diced
  2. 4 cups cherry tomatoes, halved (2 pint containers)
  3. 1 orange or yellow bell pepper, chopped
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 1/2 teaspoons salt
  6. 1 red onion, chopped
  7. 2 teaspoons ground cumin
  8. 1 teaspoon ground coriander
  9. 1/4 - 1/2 teaspoon cayenne pepper
  10. 1 1/4 cups pearl barley
  11. 3 cups water
  12. 2 tablespoons fresh lemon juice
  13. 1 teaspoon finely chopped garlic
  14. 1 teaspoon honey or agave nectar
  15. 1/2 cup chopped fresh basil
  16. 1/2 cup crumbled goat feta cheese
  17. Arugula or baby spinach leaves; a few handfuls

Instructions

  1. Put rack in middle of oven and preheat to 425°F.
  2. Toss eggplant, tomatoes and bell pepper with 2 tablespoons oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast vegetables until eggplant is golden brown and tender and tomatoes are shriveled, stirring halfway through, about 25 minutes.
  3. Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high. Add the onion and cook until softened. Add the cumin, coriander, cayenne and 1/2 teaspoon salt, stirring until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil for 1 minute more. Add water and bring to a boil.
  4. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer barley to baking pan with roasted vegetables and spread to cool, about 20 minutes.
  5. Whisk together lemon juice, garlic, honey, remaining 1/2 teaspoon salt and oil; pour over the barley and vegetables along with the basil and feta; mix together, and transfer to a serving bowl or platter.
  6. I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.
  7. Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.
http://familystylefood.com/2011/07/roasted-vegetable-barley-salad/

Roasted Strawberry Refrigerator Jam

I bought 8 pounds of beautiful, ripe, organic strawberries the other day at Costco. Because I have some serious fruit lovers in my house the berries disappeared pretty quick, almost before I could set aside what I needed to make this jam.

My plan was to make a simple standby recipe from Cooking Light for refrigerator jam – no canning or sterilizing required – but I had some other things to do and didn’t want to stand watch for the better part of an hour over a pot of simmering strawberries.

So I let the oven do the work, a technique I employ a lot in my cooking. Hands free is a great thing in the kitchen.

I usually make this jam with red wine or balsamic vinegar instead of brandy, but this time I used the last drops from a bottle of framboise (clear raspberry liqueur). Strawberry-flavored vodka would be fun to try, too.

There’s an inspiring feature in the April 2011 O Magazine on women food entrepreneurs, Seven Women Who Turned Their Passion for Food into a Career. I found a few of the food products mentioned in the story during my many shopping travels.

I spread Belle Chevre Honey Breakfast Cheese on Effie’s Homemade Oatcakes, then topped with some jam. Delicious!

Roasted Strawberry Refrigerator Jam

Yield: About 1 1/2 cups

Ingredients

  1. 4 cups strawberries, hulled and quartered
  2. 1/2 cup sugar
  3. 2 tablespoons clear fruit brandy (raspberry, strawberry, cherry) or strawberry-flavored vodka
  4. 1 vanilla bean pod, split, plus scraped seeds

Instructions

  1. Toss the strawberries in a bowl with the sugar, brandy, vanilla pod and scraped seeds. Let stand 10 minutes. Transfer to a rimmed baking sheet or small roasting pan.
  2. Roast in a 250 degree oven for about 2 hours, until the berries are very soft and shriveled. Mix around once or twice as they cook.
  3. Let the syrupy berries cool. Remove the vanilla pod. Pulse in a food processor or mash by hand with a potato masher to a chunky consistency.
  4. Store in a covered jar in the refrigerator up to 2 weeks.
http://familystylefood.com/2011/04/roasted-strawberry-refrigerator-jam/

Summer at the Farmer’s Market

I’ve been traveling in the Pacific Northwest over the past few weeks, but missing my blog a bit lately.

Here are a few highlights from my trip – some photos taken at the downtown Portland, Oregon farmer’s market, a place so full of fresh, pristine produce it makes my heart beat a bit faster. It’s not very often that I see such a huge array of locally grown, green leafy vegetables and ripe summer fruits like cherries, berries, plums and tomatoes.

It’s hard not to want to take a little bit of everything home!

Happy Summer…I’ll be back soon with more recipes.