Saturday, May 28, 2016

Splashing into Summer Reading 2016: Girl Underwater, by Claire Kells

Girl Underwater
Claire Kells
Dutton: New York, 2015
ISBN: 9780525954934

OH HELLO MEMORIAL DAY WEEKEND.  Finally, you have arrived. Finally, it is nearly the summer.  Finally, I can soon get away with athletic wear tuxedos and/or no pants on the reg, eating two pints of blueberries for dinner and regretting nothing (except…), and finding new and creative ways to apply sunscreen to my own back.  But enough about me.  Because it is now officially white pants season, I think it is high time to start your summer reading assignments.  And because the Olympics are coming, I gift you a sports book. Sort of. Not really. Whatever. Pipe down. Behold: the first title on your 2016 Summer Reading List: Girl Underwater.

Sunday, May 1, 2016

Spring Veggies and Barley Salad with Basil Tahini Dressing

It is May 1st in New England and it is dreary and cold and I am grumpy about it, goshdarnit! Last night, I went to an outdoor sporting even wearing jeans with tights, a sweater, two shirts, a down jacket, a down vest, a hat, and gloves, like it was November, and I was still cold. To simply say that I'd like spring to actually spring would be a disservice to my desire to see sunshine and brilliant shades of green, though I have to believe it's coming...soon. Please? I've had it with you, sort of cold and dreary and not nearly the violently green spring I miss! I'm making it happen inside if it won't happen outside. From my kitchen to your eyes (and my mouth), here be a salad that channels my plea to Mother Nature: green, puh-lease?

Spring Veggies and Barley Salad w/Basil Tahini Dressing

Serves 6-8 as a side, 4-6 as a meal
Spring Veggies and Barley Salad with Basil Tahini Dressing

1 cup dry barley
3.5 cups water
2 cups cauliflower florets
1 cup halved sungold or other cherry tomatoes
2 cups cut asparagus
¾ cup frozen peas
4 cups baby spinach/kale
Salt & pepper & a dash of EVOO

½ + cup basil
1 clove garlic
Juice and zest of one lemon, +1 Tbsp lemon juice
¼ cup extra virgin olive oil
¼ cup tahini
¼-½ cup warm water
1 Tbsp dried parsley
1 scallion
½ tsp red pepper flakes
Salt and pepper

1. Preheat over to 400 and roast cauliflower tossed with a dash of oil and salt and pepper for 30 minutes until beginning to brown. Set aside to cool.
2. Fill a saucepan with 3.5 cups of water and barley and cook until mostly done according to package directions, roughly 50 minutes.  
3.  *Combine dressing ingredients in a cuisinart, blend until it is well combined and mostly green with very few flecks of basil.  Start with ¼ cup water and add a little more or some more lemon juice to help it combine.  
3.  When barley is mostly done and water is mostly cooked off, add asparagus and frozen peas to the barley pot, and cook covered for about 3 minutes.  Turn heat off, but stir, and leave covered for about 2 more minutes or until peas are not frozen and asparagus is blanched and a brilliant shade of green.  
4.  Add barley mix to cooled cauliflower, tomatoes and greens and stir to combine.  Add dressing in layers and continue to mix.  Taste, and probably add a little more salt.  
6.  Serve as a side or as a main warm or chilled...suggestions below in the notes!  

Related Posts Plugin for WordPress, Blogger...