and in las vegas the only thing we’re harvesting is nothing…but we can eat like we’ve harvested vegetables for this warm almost harvest season barley salad. so much texture n flavor u’ll want this every season. makes a great picnic/hiking salad cuz it’s served warm or at room temp. easy to make just a couple steps n so delicious. for the one pictured in this recipe I used vegetables I had without making a run to the store because I was low on gas n energy. I used kohlrabi root n mushrooms…in the past I’ve used asparagus n zucchini yellow squash n eggplant (pick a couple n make it ur own). I always use red onions, tomatoes n red pepper for this dish. I keep grains like barely on hand in the pantry n always ALWAYS have some type of power greens in my fridge (cuz superheroes eat that stuff). this recipe I used arugula n mixed power greens (baby beet leaves, baby kale, baby spinach…it was a whiney bunch). ur going to love this salad!

1 cup uncooked barley
1 3/4 cups water
1 cup each of diced vegetables for this recipe I used mushrooms n kohlrabi root ( 2-3 types of veggies if more just adjust ur salt, lemon juice, oil etc)
1 round kohlrabi root washed peeled n diced (try it u’ll love it…use the leaves too)
5-7 oz power greens (arugula baby kale baby spinach etc)
1/2 large beefsteak tomato diced or any other diced tomato measuring 1/2 cup
1/2 red onion chopped
half red pepper chopped
1 1/2 teaspoon salt (also sprinkle of salt for cooking barley)
sprinkle of black pepper
1 teaspoon paprika (for smokey sweetness n color)
1/2 cup grape seed oil (this is the oil I’m using this month) n drizzle of oil for cooking barley
juice of 1 lemon (half if large lemon)
n of course u can always sprinkle cayenne for heat

in a medium pot drizzle some oil add barley sprinkle of salt n about 1 3/4 water…quick stir n on high heat bring to a boil…cover w lid turn down heat to low n cook for about 25 min till water evaporates n barley is nutty n chewy YUM! transfer to large bowl

in a large saute pan on high heat drizzle 1/2 cup oil n start sautéing onions red peppers mushrooms n root vegtable for a couple minutes then add the vegetables that cook faster like the asparagus, zucchini…stir for a couple minutes more turn off heat n add tomatoes…let it stand till warm not hot

add the greens, warm vegetables n lemon juice…toss n taste…add more salt if needed. add a protein n make it a meal or just eat more of it n make it ur meal 🙂 ENJOY my friends! serves 2-4 people

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