recipe from new member

[Guest guest]

I am new to this group and hope you enjoy some recipes of mine. My

husband and I are really trying to eat as healthy this summer. !

I am very big into salads.

 

 

 

 

Bountiful Barley Salad

 

1 1/2 cups raw barley

1 cup crumbled feta cheese

1/4 cup red chopped onion

1/4 cup canned black pitted olives chopped

2 Tbs fresh chopped parsley

2 Tbs fresh chopped basil

1 large red tomato chopped

salt and fresh grated black pepper

1/2 tsp smoked paprika or to taste

 

 

 

I experimented and created this colorful delicious salad which got

raves. No dressing was needed. Just the seasoning with the feta

cheese made a wonderful flavor and colorful salad. Please use fresh

herbs, garden tomatoes and smoked paprika for the best flavor.

 

Rinse barley , drain and cook by package directions ( usually takes

about one hour stove top ). Drain , rinse and drain well again..

Place barley in a large serving bowl and add and mix in the

remaining ingredients. One may add more of everything to taste.

Serve at room temperature or chilled. I was also thinking next time

I make this salad to also add cooked roasted corn kernels.

Yield : 8 to 10 servings.

 

 

 

 

 

 

Lemony Spaghetti Squash Salad

 

1 large spaghetti squash

1 small red onion chopped

2 Tbs fresh chopped parsley

2 Tbs fresh chopped basil

1 large carrot grated or coarse shredded

Juice from large lemon

grated lemon peel from the whole lemon

1/4 cup extra virgin olive oil.

salt and pepper to taste

 

 

 

 

 

Another colorful and delicious recipe I created for my vegetarian

company which was also very well received.

 

Cook the squash in the microwave ( poke holes in the squash with a

fork or tooth pick ) about 15 to 20 minutes on high power or until

squash is soft. When warm enough to handle cut in half, scrape out

seeds. Use fork to scoop out the strands of the squash. Place in

colander and let drain very well, about 1./2 hour. Place spaghetti

squash strands in a bowl and add the herbs and onions, then the

lemon juice and olive oil. Stir with fork and add salt and pepper

to taste. Serve warm or chilled. Salad should have a refreshing

lemon zing to it.

Yield: 6 to 8 servings

 

 

 

 

 

Curried Couscous Salad

 

1 1/2 cups uncooked couscous

3 cups vegetable broth or water

1 cup dark raisins

1 small bunch fresh parsley chopped

1 can of chickpeas rinsed and well drained

1 red bell pepper chopped

1 red tomato chopped

1/4 cup red onion chopped

curry powder to taste ( I used 2 tsp )

allspice or to taste ( I used 1/2 tsp )

Juice from one large fresh lemon

1/2 to 3/4 cup extra virgin olive oil

salt and cracked black pepper to taste

 

 

 

 

 

I adapted this Net recipe for another delicious vegetarian salad.

 

Bring 3 cups of water to a boil and stir in couscous. Cover and

remove from heat and let stand 10 minutes covered or until couscous

has absorbed the water and is soft. Fluff with a fork. Place

couscous in a bowl and add everything else and stir to combine.

Season to taste with salt and pepper. One may use the curry powder

and allspice to taste as desired.

The sweetness of the raisins offset the sharp curry powder.

Yield: 8 to 10 servings

 

 

 

Just tried this from Gourmet, but adapted it a bit

 

Eggplant Hummus

 

2 large eggplants

1 can chickpeas ( 15 oz )

juice from fresh lemon

olive oil to taste ( few Tbs )

1/4 cup seseme tahini

fresh chopped parsley to taste

garlic cloves to taste

salt, cracked black pepper

 

Cut eggplants in half, brush cut side with olive oil, place cut side

down on baking sheet. Bake 350F about an hour or until fork tender.

Scoop out flesh ( discard skin ) Place eggplant pulp in food

processor along with desired amount of garlic cloves, drained and

rinsed canned chickpeas, tahini, juice from lemon, olive oil , some

parsley and process until smooth. Season with salt and cracked black

pepper.

 

Makes over 2 cups.