Taste the rainbow?
Wait, don’t sue me!
Actually, let me try to come up with my own new colorful, healthy slogan, eh!? Okay, here goes:
“Taste all that color, chach mcgrach.” Ehhh, boring.
“It’s like eating crayons, but not as waxy.” Why do I kind of like that?
“Because sweating in Hypercolor is sexy.” What? No.
Oh wait, wait, I got it!
“You smell like a rainbow.” Okay maybe not.
Oh!
“Remember the rainbow you just ate? That was awesome.” I give that a 6.
“I feel like rainbows tonight! Like rainbows tonight! LIKE RAINBOWS TONIGHT.” We’re getting there.
“Hold me closer, tiny paint stooooore.” Okay that has nothing to do with anything.
“They don’t call it pigmentation for nuthin!” . . . yeah no one says that.
“It’s like eating paint samples, but not as, you know, deathy.” This is going downhill, isn’t it?
Okay one more!
“Get that prism in your mouth already.” I’m leaning towards this one.
I’m feeling really solid about a few, if not all of those. I’ll let you know how my very important imaginary meeting goes with the staff at . . . Sloganvilletopia (?) this afternoon.
In the meantime, colorfy yo’ face!
OOOO, adding that one.
Vegetarian Barley Toss:
What it took for 4 (or 6 side dishes):
* 1 cup uncooked barley (quick cooking is fine)
* 4 Tbs. extra-virgin olive oil, divided
* 2 or 3 cloves garlic, minced
* 1/2 bunch asparagus, ends trimmed and sliced on the diagonal into 1-inch chunks
* 3 cups arugula
* 2 mini sweet red peppers (or 1 red bell), seeded and diced
* 2 mini sweet orange peppers (or 1 orange bell), seeded and diced
* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1/2 cup chopped sun-dried tomatoes (or dehydrated)
* juice from half a lemon
* 1 pinch crushed red pepper flakes
* 1 pinch coarse salt and freshly ground pepper
* 1/2 cup freshly chopped parsley
Bring 3 cups of water to a boil. Add the barley and a pinch of salt; reduce heat to low and simmer until cooked through yet toothy, about 40 minutes. (or if you’re using quick cooking, like 5 seconds.) Drain and transfer barley to a large bowl.
Bring 1 Tbs. oil to a medium-high heat in a large sauté pan. Add the asparagus and sauté until crisp-tender and bright green, 3 minutes. Add the garlic and bloom 30 more seconds. Remove from heat.
To the barley bowl, add the sautéed asparagus, arugula, diced peppers, chickpeas and tomatoes.
In a small bowl, whisk together the remaining 3 Tbs. oil with the lemon juice, crushed red pepper, and a pinch of salt and pepper. Pour dressing over the barley mixture. Add parsley and give everything an enormo toss. Then start a band called The Enormo Tosses.
Divide and conquer.
Still leaning towards the prism in the mouth one though.
You crack me up
I’ll eat this rainbow any day, gorgeous!
Excuse me, you’ve got a little rainbow left in your teeth. (translation: I’m so very into eating this)
I really miss Chicken Tonight! I ate that stuff at least once a week!
How about: So many different wavelengths in one bowl!
I was channeling Bill Nye the Science Guy with that one.
I’ll be over shortly to eat this with you. Even though I Know you made it last week. So let’s just drink wine and laugh at eachother.
Beauty!
I want to lick my screen. Cant wait to try it!!
The name “vegetarian barley toss” makes me feel just so cool and breezy. I know, I’m weird…
I want to live in that bowl.
So many delicious things going on here! Yum!
I’m officially requesting a Mexican dish with sun dried tomatoes because they’re delicious and I have a whole bag of them from Trader Joe’s. And I love Mexican. (Tim Gunn voice): Make it workkkkk.
So beautiful! I’m always looking for new ways to cook with barley!
I love how fresh and inviting this dish is. Beautiful! It’s like a rainbow in a bowl.
love your sense of humor and this dish is asking me to – make it NOW. What a colorful creation.
Yum!! Looks delicious
“Get that prism in your mouth already.” is definitely my fav.
bahahaha you crack me up. i adore this so much. such a great way to use barley!
Colorfy my face? Don’t mind if I do!
Yes to all of this!
Love all these colors, Bev!
I’ve never tried barley but in this salad it’s making me wish I had. This looks so fresh and pretty, perfect for the upcoming spring weather.
I love barley and this is such a light and fantastic week night meal.
I needed a good excuse to buy a bunch of tender, slender, springy asparagus stalks at Sprouts so I decided to make this for lunch on Saturday!
Totally loved it.
Fresh, colorful, crunchy, beautiful, extremely filling.
My husband and son devoured it (after first being skeptical about “vegetarian” lunch). Leftovers are just as good the second day.
this is my kind of rainbow!
This was delicious! Thanks for the recipe!