Barley Salad -- Taste it at our Open House Sept 21.

The vegetable choices in this salad are interchangable. Add your family's favourites or what's in season. This salad keeps well in the fridge for up to 3 days. The salad can be served warm or cold; however, it usually tastes better if you can let it sit at room temperature for a while to take the chill off if it's been refrigerated. 

Enjoy this side dish all year round. 

• 1 butternut squash, peeled and cut into large-ish chunks
• 1 tbsp olive oil
• 1-1/3 cup (250g) pearl barley (you can substitute half with with purple barley)
• 2 stalks celery, diced
• 300g broccoli, cut into bite-size pieces
• 100g tomatoes, seeded and diced
• 1 small red onion, diced
• 2 tbsp pumpkin seeds
• 1 tbsp small capers, rinsed (optional)
• 15 black olives, pitted (optional)
• 20g pack basil, chopped

For the dressing

• 4 Tablespoons balsamic vinegar or red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 garlic clove, finely chopped

1.       Heat oven to 350° F/ 180°C.  Place the squash pieces on a baking tray and toss with olive oil. Roast for 20 mins or until tender.

2.       Meanwhile, boil the barley for about 25 mins in salted water until tender, still al dente.

3.       Whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

4.       Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

The Kitchen's Pasta Salad

Image courtesy of Creative Commons

We had several volunteers at the yesterday's Volunteer Appreciation Barbeque ask for this recipe. As promised, here it is... 

We invite you to make this pasta salad your own. Pump up the amount of chopped vegetables you use (we did!!). Take a look around the garden so see what would fit in nicely. Switch it up by using a little basil or a little dill from time to time. In the winter time, thawed frozen peas would work well. 

You may also choose to add some protein sources to this -- shredded chicken, diced ham, drained and rinsed chickpeas or black beans would all work well in this.

It's a recipe that keeps well in the fridge so make it the day before your event and give yourself more time to relax and enjoy...

Ingredients: 

3 cups dry pasta -- we used fusilli
1/2 medium onion, diced finely, about 1/2 cup
2 tomatoes chopped -- about a cup
1/2 green pepper, finely diced, about 1/4 cup
1 cucumber (seeded if necessary), chopped
3/4 cup celery, diced finely

Dressing:
2/3 cup white sugar
1/2 c vegetable oil
1/3 c ketchup
1/3 c vinegar
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika

Directions: 

1. Cook pasta is a large quantity of boiling water until tender but not mushy-- al dente as they say in Italy.
2. Drain and rinse pasta and set to cool. 
3. In a large bowl, mix sugar, oil, ketchup, vinegar, salt, pepper and paprika until thoroughly mixed. 
4. Add cooled pasta to the dressing mix and stir until pasta is coated. 
5. Add chopped vegetables and stir. 
6. Keeps in the refrigerator 3 days; bring to room temperature before serving. Remix just before serving (dressing will settle to the bottom of the bowl).