Can one eat mangos for breakfast, lunch and dinner and survive? Will avacado smeared toast give your body all it needs?
I've been flipping through my cookbooks, wishing I had remembered to pick up a fennel bulb at the market or another cucumber and some feta cheese to make a nice gazpacho or a greek salad, or this chilled cucumber soup I've been wanting to try. But none of those can help with tonight.
I settled on this "Creamy Barley Salad with Apples" from Real Simple. I have barley on hand from all those wintery soups. I have apples aplenty which is good, but it also means that we have already had apples for lunch and this dish might border on overload. Maybe I will omit the apples. But what I'm really excited about is the Baked Strawberry Custard that is just out of the oven. Yes, I used the oven, but it is turned off now and won't be turned back on for the rest of the day. Maybe the challenge above can be changed to a guideline with a "just do your best, that is all anybody can ask" subtitle.
I'll let you know how the salad goes. The Custard is from Everyday Food, April edition, p. 106.
Update:
The salad was great, as it turned out. Perfect for an unseasonably warm spring evening. Here's the recipe:
1/2 cup pearl barley
1/2 cup plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 hefty teaspoon dijon mustard
2 stalks celery sliced (I substituted snow peas)
1 apple, thinly sliced (I used golden delicious)
1/4 cup fresh mint, chopped
2 bunches arugula (I used red leaf lettuce)
In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 tsp. salt, and bring to a boil. Reduce heat and simmer, covered, until barley is tender and water is absorbed, about 25 minutes. Cool.
Meanwhile, in a large bowl, whisk together yogurt, oil, lemon juice, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Add celery, apple, mint, and mix.
Break up the barley, add to above mixture, and toss to combine.
Serve over lettuce.
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