Back from vakay with a longggg to do list. What the heck! Let me get you this yummy salad how-to – still good for those end of summer picnics & BBQ’s. I’m making it tomorrow for the last “Jazz on the Lawn” concert.

I ate something like this in July when I was up at Three Rivers swooning over the hard won success of my dear friend Chris Lynch & her writing partner Meg Howrey. You see, they not only sold their international thriller City of Dark Magic to Penguin Publishing, but they also got the thumbs up for the sequel! Go Lynchie & Meg!!! Two smart broads!

We ate this at a dinner party up there. I couldn’t get enough of this. Neen and I had been wandering aimlessly around Sequoia National Park all day and arrived late & ravenous. How polite of us. With Nina’s help, I tried to replicate it when I got home and I’m please with the result! This salad is so satisfying, tasty & hearty. It’s REALLY easy to make. The most time-consuming part is boiling the grain which takes about 45 mins.

Here’s all you need:

Salad:
1 1/2 c uncooked wheat berries or barley (barley is cheaper & easier to find but I was out)
8 oz feta (depending how much you like)
1/3 c sliced sun-dried tomatoes
1/4 c sliced kalamata olives
parsley to taste
1 avocado

Dressing:
1/4 c olive oil
2-3 TBSP balsamic vinegar
salt
pepper
1/4 c fresh squeezed orange juice (about half an orange)

First, cook your grain according to package directions. You can do this a day ahead and chill in the fridge. Just be sure to drain thoroughly first.

Now drain & chill the barley. You don’t want it hot when you combine your ingredients.

NOTE: I didn’t really measure anything. I just added ingredients and tasted. That’s partly why this is such a simple salad – you can add more of things you like or have.

Combine ingredients in a large bowl.

Stir to combine and add dressing ingredients.

Here’s a rough approximation of the dressing amounts:

1/4 c olive oil
juice of half an orange
2-3 TBSP balsamic vinegar
salt & pepper to taste

Whisk together dressing ingredients. Drizzle about half that on salad & stir to coat thoroughly. Taste & adjust, adding more dressing if needed. I don’t like a puddle of dressing at the bottom of my salad so I start light & add more. The barley will absorb the dressing but I liked this as leftovers for up to 3 days.

Don’t let Maddie’s excitement fool you. She didn’t dig this.

Jazz on the Lawn
Rogelio Mitchell & Friends
Sunday, August 26
5-7PM
Bring a picnic/blanket and/or low chairs!

I know, I know, this sounds sort of “austere.” You’ve got to trust me on this one.

My neighbor, Aileen, gave me this head of cabbage and I was wondering how much SLAW my family can eat. But I also had a few potatoes and this can of beans. I knew there were a few really simple recipes in my fave cookbook. Sure enough!

Honestly, I was really bored with this recipe thinking about how unappealing it was How surprised I was to keep eating & eating this! This is yummy!! This is filling!!! This is nutritious!!! Best of all this is easy to make & tasty the next day too!!

All you need:

INGREDIENTS:
2 TBSP olive oil
4 oz potatoes, scrubbed, unpeeled & cubed
salt
1 large shallot, sliced finely
1-15oz can white beans (or chick peas if that’s all you have!)
3 c finely shredded green cabbage
grated parmesan cheese

Don’t be fooled by how simple this is, it’s still sooooo satisfying yet you won’t have the sick gluttonous feeling you can get after a heavy meal. And perfect to take to work…

1. Heat olive oil on medium high in a large skillet. Add the potatoes & a pinch of salt.

Cook until potatoes are brown taking care to toss or turn potatoes every few minutes. This should take about 8 minutes.

2. Add the shallots & beans. Brown the beans, being sure to scrape & combine the browned bits every few minutes.

3. Once beans are somewhat browned, add the cabbage. Don’t be alarmed by the volume of the cabbage – it will reduce as it cooks down. Stir to coat with the oil and browned bits as that’s the tasty stuff!

Salt & pepper to taste!

4. Serve with sprinkled parmesan to taste.

Source: Super Natural Every Day (ingredients slightly altered for simplicity)