Category: Make Ahead

Very Berry Pie

Note: I was sent a Glass 9″ Pie Plate, a Steel Pie Server, a Double Pastry Wheel, and a 1″ Pastry Brush from OXO. All opinions are alone.
This time of year get’s crazy busy doesn’t it?  I feel like December always flies by! Before you know it, the holidays are here. And prepping for them can be tough; it’s difficult to figure out what can be made ahead of time without sacrificing quality.
Very Berry Pie
This Very Berry pie recipe is here to save the day! It can be prepared ahead of time and frozen.
I call this a Very Berry Pie, because it has 5 (!) different types of berries in it: Blueberries, Raspberries, Blackberries, Strawberries and Cranberries. It uses frozen berries to make prepping even easier.
 
When ready to bake, thaw in your fridge overnight and then bake. Simple right?
Making it even more simple is the use of an OXO Glass 9″ Pie Plate. All OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, so you don’t need to bring it to room temperature before adding it to your oven! (The other glass baking dishes are perfect for pre-made sides for your holiday dinners as well!)
Source: OXO.com

 

OXO has many other tools that help make preparing for the holidays even easier. You’ll see quite a few of them pop up throughout this post.
Ingredients:
For the pie crust:
  • 1 1/3 cups cold butter
  • 4 1/4 cups all-purpose flour, divided
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons salt
  • 1/2 to 3/4 cup ice-cold water
  • Note: You can also buy pre-made pie crusts. I won’t tell.
For the pie filling:
  • 2 (16 oz) bags frozen mixed berries (mine had blueberries, raspberries, blackberries and strawberries)
  • 1 (16 oz) bag frozen cranberries
  • 1 1/2 cup sugar, plus more for sprinkling on top of the pie
  • 1 tablespoon lemon juice
  • 1 egg white

Continue reading Very Berry Pie

White Chocolate Peppermint Covered Pretzel Balls

Philadelphia has so many wonderful winter holiday events and traditions. Some of my favorites include the Christmas Light Show at Macy’s (originally Wanamaker’s), seeing the neighborhood lights in South Philly, checking out the Holiday Railroad at Reading Terminal, and of course, going to Christmas Village.

Source: Russ Brown Photography

Every year my husband and I make sure to pick up a new ornament for our tree at Käthe Wohlfahrt or at one of the other amazing Christmas Ornament vendors.

This year, the Christmas Village has moved back to City Hall. The open-air German market is one of the largest in the country. Every year, I love walking through the stands to see the eighty international and local merchants and artists.

Source: Christmas Village in Philadelphia

Naturally there are quite a few food stands as well as stations to pick up hot mulled wine and other beverages served in a snazzy 2016 Collectors Mug.

This year, the Village also as a Carousel that you can purchase tickets to ride. (Check out my Instagram feed to see video of me enjoying the carousel maybe a little too much.)

Source: Christmas Village in Philadelphia

While walking around the Christmas Village, I snacked on Pretzelphoria’s Peppermint Party, which are pretzel balls coated in white chocolate and crushed candy canes.

The peppermint coated pretzel balls were an awesome combination of minty, sweet, and salty. I wanted to make my own spin at home!

Ingredients:

  • 2 (12 oz) bags of white chocolate chips (I used mini)
  • 1 tablespoon peppermint extract
  • 1 (8 oz) bag mini pretzel balls

Note: You’ll need a few tools to make this recipe: double boiler (or a metal bowl on top of a pot with some boiling water in it), wax paper, cookie sheet

Continue reading White Chocolate Peppermint Covered Pretzel Balls

Eggnog Cupcakes

With Thanksgiving behind us, I was ready to get in the holiday spirit and wanted to incorporate eggnog into a baked treat; the flavor of eggnog translates so well into dessert!

These Eggnog Cupcakes are vanilla cupcakes with eggnog substituted for milk. They are topped off with a dollop of whipped topping and a sprinkle of cinnamon.

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup eggnog
  • 1 can whipped topping
  • ground cinnamon, for sprinkling

Continue reading Eggnog Cupcakes

Cranberry Pomegranate Sauce

 

My house is filled with pomegranates and pomegranate arils. Being a food blogger is tough 🙂

Thanksgiving is tomorrow, so I wanted to share a recipe for one of my favorite Thanksgiving dishes: cranberry sauce!

This recipe uses pomegranates two ways: in a pomegranate molasses and as whole arils, or seeds. Pomegranate molasses can be found in well-stocked grocery stores or Middle Eastern food stores. But I also show you how to make it below if you so wish.

Ingredients:

Cranberry Sauce:

  • 1 bag (16 oz.) cranberries, thawed if frozen
  • 2/3 cup packed dark brown sugar (or light brown sugar to make less sweet)
  • 4 tablespoons pomegranate molasses (recipe below)
  • 3 sprigs fresh thyme
  • 2 containers POM POMS Fresh Arils (about ~1.5 cups)
  • the juice and zest of 1/2 lemon

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Cranberry Pomegranate Sauce

Pomegranate Olive Oil Cake

I love love love pomegranates. The burst of tanginess is awesome in both sweet and savory dishes.

It is once again pomegranate season (the season runs from ~October through ~January), so I am thrilled to be cooking again with one of my favorite ingredients.

POM Wonderful must have heard about my love of their products, because I was contacted to try out their POM POMS Fresh Arils and pomegranates. I will have a few recipes over the coming weeks, but lets start with something a little sweet.

This recipe for Pomegranate Olive Oil Cake is from the POM Wonderful website. It is topped with a Vanilla Crème Anglaise, a drizzle of olive oil, and some fresh pomegranate arils.

Ingredients:

Olive Oil Cake

  • ¾ cup POM POMS Fresh Arils
  • 2 cups all-purpose flour + 1-2 teaspoons flour, separated
  • 2 teaspoons baking powder
  • 4 whole eggs, at room temperature
  • 1 cup + 3 tablespoons granulated sugar
  • the juice and zest of 1 lemon
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons turbinado sugar

Vanilla Crème Anglaise

  • 15 egg yolks
  • 1 quart whole milk
  • 1 quart heavy cream
  • 3 teaspoons vanilla extract
  • 1½ cups sugar

Garnish

Continue reading Pomegranate Olive Oil Cake

Slow Cooker Short Rib Ragu

This Slow Cooker Short Rib Ragu is the ultimate comfort food and is perfect for busy fall weeknights!

It is definitely feeling like fall in Philadelphia now. The days are getting shorter, and there is a chill in the air. Which means my slow cooker is back in full force!

I absolutely love my slow cooker (paid link). It makes me so happy to come back to an awesome comfort food meal at the end of the day. This recipe for Slow Cooker Short Rib Ragu is basically a really thick meat sauce, made with shredded boneless short ribs. And. It’s fantastic.

This can be served over pasta, egg noodles, polenta, or even mashed potatoes (I went with pappardelle pasta for this round). The recipe makes quite a bit, so you can stock your freezer for nights you just don’t feel like cooking.

Ingredients:

  • 3 pounds boneless short ribs
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 3 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 yellow onion, chopped
  • 5 cloves of garlic, minced
  • 3 tablespoons tomato paste
  • 1 (28 ounce) can whole tomatoes, undrained
  • 1 cup red wine
  • 3 cups beef broth
  • 1 tablespoon corn starch
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 bay leaf

Continue reading Slow Cooker Short Rib Ragu

Slow Cooker Cashew Chicken

I am always looking for a new and different slow cooker meal. I personally could eat a tomato-based sauce with meat over rice, pasta, polenta, you-name-it every day. My husband would prefer something new every now and then, which is fair.

So this time, I attempted to make a takeout favorite — Slow Cooker Cashew Chicken!

This recipe is really simple, but it can become a legit salt lick if you aren’t careful about your ingredients. Be sure to use lower sodium soy sauce and unsalted cashews!

Ingredients:

  • 3 lbs boneless skinless chicken (breasts and/or thighs)
  • 1/4 cup cornstarch
  • 1 tablespoon peanut oil (or canola oil)
  • 1/2 cup ketchup
  • 1 cup low sodium soy sauce (use a wheat free soy sauce to make gluten free)
  • 1/2 cup rice vinegar
  • 1/4 cup sweet chili dipping sauce
  • 1/4 cup light brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 green or red bell pepper, chopped
  • 2 cups unsalted cashews

Continue reading Slow Cooker Cashew Chicken

Tapenade

Last weekend, friends of mine invited us to an awesome Scotch tasting. They had recently visited Islay and brought back some for us to try as well! Each Scotch was paired with a bite of food to bring out some of the flavors, including oysters, lamb kofta, pheasant sausage and so much more.

I naturally didn’t want to come empty handed so I brought this simple olive tapenade along with me.

Tapenade is a pureed mixture of olives, anchovies, capers and olive oil. Salty foods always pair nicely with spirits, so this recipe was an easy choice to bring to the party.

Ingredients:

  • 1 (9 oz) jar pitted kalamata olives, drained
  • 1 (9 oz) jar pitted green olives, drained
  • 3 anchovy fillets, patted dry
  • 2  garlic cloves, minced
  • 3 tablespoons capers
  • 3 fresh basil leaves
  • the juice and zest of 1 lemon
  • 1/4 cup olive oil
  • crusty bread or raw vegetables

Continue reading Tapenade

Apple Butter Swirled Gingerbread Bars

Note: I was sent a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Brownie Spatula, and Illuminating Digital Hand Mixer from OXO. All opinions are my own. 
September is Pediatric Cancer Awareness Month. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
I’ve posted twice a year for the last few years to help bring awareness to Cookies for Kids’ Cancer. Click here to see some of my past posts.
Each year, OXO donates $100 to Cookies for Kids’ Cancer for each blogger post up to their $100,000 commitment. This year, OXO asked us to use a recipe from Dorie Greenspan’s newest cookbook, Dorie’s Cookies while using some of OXO’s great baking tools. Dorie’s Cookies includes over 200 recipes from classics to brownies to savory cookies, with some great baking tips thrown in.
 
I decided to make a recipe in the cookbook named Mary’s Maine Bars, named after a recipe developed by Dorie’s recipe tester (Mary Dodd) after a family trip to Maine. The bars are a delicious, chewy gingerbread that is perfect for the fall. One of the alternative to the recipe suggested swirling apple butter into the batter, so I tried it out!

Ingredients:

  • 1½ cups (204 grams) all-purpose flour
  • 1½ cups (204 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¾ teaspoon ground cloves
  • 1 cup (200 grams) sugar
  • ¾ cup (180 ml) unsulfured molasses
  • ½ cup (120 ml) flavorless oil, such as canola
  • 1 large egg, at room temperature
  • ¼ cup (60 ml) buttermilk, at room temperature
  • 1/4 apple butter, spiced
  • Sanding or granulated sugar, for sprinkling

Continue reading Apple Butter Swirled Gingerbread Bars

Raspberry Pocket Cookies (Himbeerdasche)

Note: I was sent a review copy of Dutch Treats: Heirloom Recipes from Farmhouse Kitchens

I live in Philadelphia, and a one of the largest influences on our local food is definitely Pennsylvania Dutch cooking. Despite growing up here, I haven’t cooked many traditional Pennsylvania Dutch recipes, although I certainly have been known to eat them!

Internationally known food historian William Woys Weaver has compiled over 100 heritage recipes, and the stories behind them, into one wonderful cookbook – Dutch Treats: Heirloom Recipes from Farmhouse Kitchens.

Recipes include Shoofly Cake, New Year’s Pretzels and the original recipe for Snickerdoodles. Dutch Treats
 explores the vast diversity of authentic baked goods, festive breads and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).

I enjoyed reading the back stories to all of these delicious baked goods as I paged through the book. From learning about traditional holiday treats, to why pretzels are considered good luck, the cookbook was an interesting read as well as a great source of yummy recipes.

I decided to make Raspberry Pockets, using a recipe for Almond Pastry Dough that dates back to a late 18th century recipe. I edited the recipe just a bit to use Orange Blossom Water instead of Rose Water, because that was what I had on hand. I also made the cookies a bit larger than suggested.

Ingredients:

For Almond Pastry Dough

  • 5 cups pastry flour
  • 1 cup superfine (caster) sugar
  • 1/2 cup almond flour
  • 1 tablespoon salt
  • 3 sticks (12 ounces) unsalted butter
  • 2 egg yolks (reserve the egg whites for the raspberry pockets)
  • 6 to 9 tablespoons dry white wine

For Raspberry Pockets

  • 1 cup fresh red raspberries
  • 2 tablespoons sugar
  • 1 tablespoon Orange Blossom Water or to taste
  • 1 batch almond pastry dough
  • 2 egg whites, lightly beaten
  • crystal (coarse) sugar, to taste

Continue reading Raspberry Pocket Cookies (Himbeerdasche)

Blueberry Pie Sundaes

I have a pretty intense sweet tooth; in my mind, dinner isn’t finished until I’ve had dessert! I do try to limit how many times a week I actually do have dessert after dinner, but sometimes you just need some!

This recipe from Cooking Light caught my eye because it involves two of my favorite things: ice cream and blueberries.

This fun little dessert takes very little time to make, and the blueberry sauce can even be made ahead of time!

Ingredients:

  • 3 tablespoons water, divided
  • 1 tablespoon cornstarch
  • 1 1/4 cups fresh blueberries, divided
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon ground cinnamon
  • Dash of salt
  • 2 cups vanilla low-fat frozen yogurt (I used French Vanilla)
  • 4 shortbread cookies, coarsely crumbled

Continue reading Blueberry Pie Sundaes

Irish Brown Bread & Review of Mockmill Grain Mill

Note: I was sent the Mockmill Grain Mill for review. All opinions are mine alone.

I have dabbled in bread-making for this blog before. I’ve made beer bread, sourdough bread, soda bread, and even gluten-free bread in the past.

Since I returned from my honeymoon in Ireland a few weeks ago, I have been craving Irish Brown Bread like crazy. Served typically with breakfast, Irish brown bread is made with a coarse whole wheat flour, resulting in a hearty bread different than anything I can easily find here in the U.S.

The difference is really in the flour. To get the right consistency, you’d need to purchase a wholemeal flour, sometimes labeled as “Irish-Style,” which can be somewhat difficult to find (although it is available online.)

So when I was offered the chance to try out the Mockmill, a grain mill attachment for the KitchenAid Mixer, I jumped at the chance.  I can make my OWN Irish-Style flour!

Besides my very specific reason for wanting to mill my own flour, there are a bunch of other benefits to using a grain mill. Grinding from whole wheat berries at home means that the bran and germ stay in your flour. A bunch of the “good stuff” is found in the bran and germ: fiber, vitamins, minerals, antioxidants. However, the germ is removed from commercial flour because it reduces its shelf life; the oil in germ can turn rancid, so home milled flour should be used in 1-2 weeks, or stored in the freezer.

The Mockmill, designed by Wolfgang Mock, is nicely compact. (As a city dweller, I very much appreciate this.) I love that it attaches right to my stand mixer; it’s really simple to set up and begin using right away.

source: Mockmill

You adjust the coarseness of the grind by twisting the front of the mill. The mill uses self-sharpening ceramic-bonded corundum grinding stones, which can produce a very fine flour if needed.

The Mockmill grinds flour directly into the mixing bowl, really convenient if you’re using it immediately like I am!

Cleaning the Mockmill is also a breeze; the mill can be separated easily and rinsed to clean any minimal residue left from milling.

Mockmill is offering I Can Cook That readers a really sweet deal, available until August 31: $80 off (that’s over 30% off!) two different package options through this link if you use the code icancookthat. 

The packages come with everything you need to begin milling at home: the Mockmill Grain Milling Attachment for Stand Mixers,  a variety of whole grain berries to get you started, plus “Flour Power” by Marleeta Basey, a comprehensive introduction to the benefits of home milling! Be sure to check them out here.

Note: the price listed is the original price. Add the code icancookthat at checkout to receive $80 off. The sets of books, grains, and Mockmills are being especially made for this promotion so delivery times may vary.

To test out the mill (and make me some oh so yummy brown bread,) I decided to start with a relatively simple version of Irish bread, a yeasted version from the Ballymaloe House in County Cork, Ireland. This version of their recipe comes from David Lebovitz, and is super easy to make.

So let’s test this mill out!

Ingredients:

  • 3 cups freshly ground whole-wheat flour (~2 cups red wheat berries)
  • 1/2 cup all purpose white flour
  • 1 teaspoon salt
  • 1/2 cup plus 1 1/2 cups tepid water
  • 1 tablespoon dark molasses
  • 2 1/2 teaspoons active dry yeast

Continue reading Irish Brown Bread & Review of Mockmill Grain Mill

Blackberry Syrup & Watermelon Blackberry Granita

Today (July 22nd), Ball brand is hosting it’s sixth annual Can-It-Forward Day. (You may recall my last post on Can-It-Forward Day, where I canned on my own for the very first time to make salsa.) Can-It-Forward day is a day to celebrate the joys of fresh preserving, and encourage both new and veteran canners to preserve more. This year, the day will be streamed online via Facebook Live from 10:00 am 3:30 pm EST. Throughout the day, the Ball brand and expert ambassadors will be demoing a variety of canning recipes. In the true spirit of “canning it forward,” for every engagement received on the videos, whether it be a comment, like or share, the brand donate $1 to a local charity, so be sure to check it out!

 

You can also ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Share your own #canitforward creations with the brand on Pinterest and Instagram as well!

Ball brand has also launched the Freshly Preserved Ideas Tumblr page, a “digital pledge page” a place for consumers to take the pledge to Can-It-Forward this year. Check it out and pledge!

To celebrate, I was sent The All New Ball Book of Canning and Preserving, a Case of Collection Elite Wide Mouth Pint Jars, one $5 off coupon to be used on FreshPreservingStore.com.

I really loved the new canning book from Ball; along with canning and preserving recipes, there are many recipes that incorporate the canned/preserved items.

source: freshpreserving.com/

I wanted to show off how great both types of recipes found in the book are, so I made a blackberry syrup to can, and used it in a watermelon blackberry granita.

 

The blue wide mouth pint jars are SO PRETTY. I have been using a set of the regular mouth blue pint jars as my drinking glasses for years so I was excited to use the wide mouth for their actual intended use!

source: freshpreserving.com/

 

I will get to the canning and recipes shortly, BUT Ball brand was also kind enough to provide a second set of the products I received as a giveaway to my readers! Details on how to enter will be at the end of the post!

Ingredients:

For Blackberry Syrup:

  • 3 lbs blackberries
  • 2 cups water
  • 2 3/4 cups sugar
  • 1/4 cup honey
  • 2 tbsp bottled lemon juice

For Watermelon-Blackberry Granita:

  • 8 cups seeded watermelon cubes
  • 1/2 cup Blackberry Syrup
  • 2 tbsp fresh lime juice

Gear:

  • stainless steel or enameled Dutch oven
  • wire-mesh strainer
  • 3 pint jars, lids, and bands
  • large pot for canning + a rack to keep the jars off the bottom of the pot
  • cheesecloth
  • 13×9 inch baking dish

So, since my last post, I’ve upgraded my canning situation to the Ball Fresh Preserving Kit. However, for beginners, you really can’t beat the value of the Beginners Kit that I used last year to make the salsa. On to the recipes!

Continue reading Blackberry Syrup & Watermelon Blackberry Granita

Chicken Chilaquiles Casserole

My fiance is obsessed with leftovers. For whatever reason, he seems to think that most food tastes better the second time around. So I typically make a few more servings than we need so that he has his beloved leftovers the next day.

OXO makes cooking and storing food/leftovers super simple with their new 14 Piece Glass Bake, Serve & Store Set (paid link). The set is awesome to prepare foods beforehand, or to easily refrigerate/freeze any leftovers. It includes a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, 2 Cup Round SNAP Container, and 4 Cup Round SNAP Container.

For make ahead recipes, this glass bakeware is a huge time saver: they are made of thermal shock-resistant borosilicate glass, which allows dishes to be taken directly from the freezer to the oven or microwave — no need to fully thaw. The glass can withstand up to 250 degrees F of temperature change! Generous handles make removing dishes from the oven super easy, even when wearing oven mitts.

This set is perfect for recipes on the go as well; the baking dishes and SNAP containers come with raised slosh-proof lids for easy transportation. The SNAP Glass Food Storage is also microwave safe for reheating leftovers (just undo the tabs of the lid first), and provides a leak-proof seal, so it’s great for lunches to take to work!

I made this recipe for Chicken Chilaquiles Casserole recently for dinner using OXO’s 3 quart baking dish (9×13). Chilaquiles are actually typically a breakfast recipe, using lightly fried tortillas and salsa. This version is a casserole take on the traditional, and uses grilled corn tortillas baked with a quick homemade tomatillo salsa, rotisserie chicken, and cheese.

Ingredients:

  • meat from 1 rotisserie chicken, shredded (~3 cups)
  • 1 cup 1% low-fat milk
  • 1/3 cup packed fresh cilantro leaves
  • 1 (26 oz) can whole tomatillos, drained
  • 1 (4.5 oz) can chopped green chilies, drained
  • 1/2 cup chopped scallions
  • 1 cup finely chopped Monterey Jack cheese, divided
  • 3 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 16 (6 inch) corn tortillas
  • chopped red bell pepper and cilantro, for garnish

Continue reading Chicken Chilaquiles Casserole

Shrimp Barley Bowl with Tomato Radish Salad

I have been doing my best to pack myself lunches for work. One of my favorite “lunch meals” is a bowl (either rice or another grain) topped with veggies and a protein. My latest creation, this Shrimp Barley Bowl with Tomato Radish Salad was inspired by some nifty new tools I had sent to me from OXO.

I used OXO’s Rice & Grains Washing Colander, Mandoline Slicer, and Grape & Tomato Cutter to prepare my lunch the night before.

The Rice & Grains Washing Colander is great for tiny grains that require rinsing to wash impurities and starch from the grains, like rice, quinoa, buckwheat, and barley. The small holes in the colander allow water to drain slowly, while preventing the grains from falling through.

The Large Hand-Held Mandoline Slicer has seven thickness options to get the perfect slick thickness depending on what you need. The food holder can be placed on top of whatever you are slicing for safety, and the non-slip notches allow you to slice directly over bowls if needed. For this recipe, I used the lowest setting to make paper thin radish slices.

The Grape & Tomato Cutter quickly and easily quarters grape tomatoes, pitted olives, and grapes, just insert the produce and push down to use.

This recipe combines nutty barley with peppery arugula, sweet tomatoes, crunchy radishes, and grilled shrimp for a really tasty meal, cold or hot!

 

Ingredients:

  • 1 cup raw pearl barley
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 lb medium sized shrimp, peeled and deveined
  • salt and pepper, to taste
  • 1 pint grape tomatoes
  • 4 small radishes
  • 1 small cucumber, seeded and diced
  • the juice of 1 lemon
  • 4 tablespoons parsley, chopped
  • 1 cup baby arugula

Continue reading Shrimp Barley Bowl with Tomato Radish Salad

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