Recipes

Summer Barley Salad

This Salad combines two of my favorite things, whole grains and fresh ingredients. This is a perfect summer salad when all of the produce is so fresh.

2 cups cooked barley
1 cup diced cucumber
3 diced plum tomatoes
1 small red onion
1/2 cup crumbled feta
2 table spoons fresh mint

1 small clove garlic
1/2 teaspoon salt
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon honey
2 tablespoons chopped scallions
2 tablespoons slivered fresh mint
Freshly ground pepper, to taste

Cook 1 cup of dried barley in 2 1/2 cups water or vegetable stock. About 30 – 40 minutes then cool.
Cut tomatoes, cucumbers, onion, and feta cheese into bite size pieces.
Blend garlic, lemon juice, honey, and salt in blender, slowly add oil to emulsify.
Stir in mint and chopped scallions.
Combine barley, vegetables, cheese, and vinaigrette mixing together. Check seasoning and serve cold.

South Water Kitchen Blueberry Lemon French Toast

Breakfast has to be my favorite meal and this dish is a good representation of why. The challah is perfect for French toast and the blueberries and lemon pair perfectly to take it to another level.

4 thick slices challaha bread
2 eggs
2/3 cup cream
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1/2 cup cream cheese
2 Tbl spoons lemon juice
1 Tbl powdered sugar

Mix cream cheese, lemon juice and powdered sugar until combined. Set aside.
Beat together egg, cream, salt, cinnamon, nutmeg, and vanilla
Heat lightly oiled pan over medium flame.
Dip each slice of bread in egg mixture, and let both sides absorb egg.
Place in pan and cook both sides until golden brown.
Place table spoon of lemon cream cheese on one slice of bread and top with other slice.
Serve topped with fresh blueberries

Braised Lamb Over Pappardelle

The vegetables in this dish really brighten it up to make it feel like spring/summer. I am usually not big on braised meats when the weather is hot, however this one gets my approval.

5# BONELESS LAMB SHOULDER
Season lamb with salt and pepper, brown in roasting pan.
Remove meat and in the same pan add:
1 onions, diced
3 carrots, large dice
2 cloves garlic chopped

Saute until onions are soft. Add the lamb back in and the rest of these ingredients:

1 cup red wine
1 can diced tomato

Cover with chicken stock and bring to a boil. Cover and bake until tender.

2 green zucchini diced
2 yellow squash diced
2 red tomatoes diced
2 cups green peas
2 # pappardelle pasta cooked
8 oz. ricotta cheese

Sautee zucchini squash, tomato, fresh mint in butter and toss with pappardelle pasta. Add a little of the lamb braising liquid to the pasta. Place serving of pasta and vegetables on plate and top with braised lamb. Top lamb meat with ricotta cheese and serve