barley salad with cherries, pecans, blue cheese and greens

I have been really excited to organize my new pantry, and put everything neatly in jars and start building up my bulk foods pantry. I really like making whole grain salads, and so I like having things like farro, barley, quinoa on hand. I made this for lunch the other day and Michael was raving about it. It's a really good combination of flavors and textures. It also keeps really well. Keep the salad greens separate, and then you can just mix the barley mixture with the fresh greens when you're ready to eat so they don't get soggy.

2 cups cooked pearl barley
1/2 lemon, squeezed
1/4 cup roughly chopped toasted pecans
2 cups salad greens (mixed or arugula)
1/4 cup dried cherries
1/2 cup chopped red onion (or shallot), rinse if you don't want a strong onion taste
2 tablespoons blue cheese crumbles

This recipe is from Whole Foods, Lunch-in-a-Jar

radish and pecan grain salad with cranberries and arugula

I made this salad for our little outdoor dinner last night and it was really good. I highly highly recommend trying it. It's the perfect combination of fresh flavors, crunchy vegetables and nuts and hearty grains. I adapted the recipe from Food 52  (their picture is a little prettier...I was more about getting dinner on the table than photographing...). The whole grains hold up well and it would be good for a picnic salad and/or lunch - maybe just add the arugula later so it doesn't get soggy.

2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above - I used pearled barley and wheat berries)
1 cup baby arugula leaves
1 cup parsley leaves, minced
1/2 cup mint leaves, cut in a chiffonade
1/2 pound pecans, toasted
1 cup radishes, cut into thin slices
1/4 cup shallot, minced
1/2 cup olive oil
1/4 cup sherry vinegar (or apple cider)
1/2 cup dried cranberries

1. Bring a large pot of water to a boil. Add some salt and the grains, and cook until just tender. If you are cooking wild rice and/or wheat berries, add them first and let them get started 10-15 minutes. Then add any pearled or faster quicking grains. I let the wheat berries cook 10 minutes, then added the pearled barley for another 25 minutes. The rye berries had a nice, slightly chewy texture. When done, drain into a colander and let sit until warm to the touch. Stir every once in a while to help them cool.

2. Mix the dressing: 1/2 cup olive oil, shallot, and vinegar. Let sit.

3. Prep the radishes and other ingredients. Toss everything in a large bowl. Season with a bit of salt.

brussels sprouts, asparagus with apple and pecans

I know this seems like a bit of a fall recipe, but I was kinda craving brussels sprouts when browsing through the produce at the store. I remembered a combination with apples I had seen on 101 cookbooks, and then just threw in some other tastes and textures: cheddar and pecans. And I had some fresh asparagus spears so I added some of them, too.

This isn't really a recipe... some directions: saute the apples first (I used 1/2 apple) with some butter or oil, and a pinch of salt, then remove them and do the brussels sprouts (trimmed, quartered). Add a clove or two of garlic, some salt and pepper. Add the asparagus if you are using it (3-4 spears, sliced thin). Add the pecans, stir everything around and let it cook. Throw the apples back in. If you want it a little sweeter, drizzle with a little maple syrup. Top with a little shredded sharp cheddar cheese and salt and pepper.

inspired by 101 cookbooks Shredded Brussels Sprouts & Apples