Thursday, June 9, 2011

Farmer's Market Barley Bowl

Or something like that. We were at the beach last week, where our eating habits tend to be a little more lax (we had cheese fries for lunch one day, the nacho cheese kind, among many other indiscretions). So, a big pile of veggies from the farmer's market over some nice nutty barley seemed like a great idea for dinner last night.

1 cup barley
3 cups water
olive oil
1/2 onion, slivered
3 cloves garlic, minced
3-4 baby yellow squash, trimmed and sliced
3-4 baby zucchini, trimmed and sliced
1/2 cup cherry tomatoes*
1 can of kidney beans, drained and rinsed
feta cheese
fresh basil

For the barley, combine the it and the water in a good size pot and bring to a boil. Cover, reduce heat, and cook for 50-60 minutes until barley is tender.

Heat a good amount of olive oil in a large skillet and add onions and garlic until soft. Add the squash and zucchini and cook 2-3 minutes on medium high heat. Add the tomatoes, salt and pepper and cover, continuing to cook until the tomatoes begin to burst. Add the beans, add more salt and pepper if needed, and cook until heated through. Serve veggie mixture over barley topped with feta and fresh basil.

This was so simple and so good. With great, seasonal farm fresh veggies, not much is needed to make it taste great. *Whitton Farms has these great little orange tomatoes every year. They are soooo sweet, that even though the ones I picked up yesterday were still a little green, they still had better flavor than anything I could ever hope to pick up at the store. Yay for summer and farmers' markets!

*Barley, of course, is a wonderful whole grain high in fiber, iron and a good source of B vitamins. The beans added the right amount of heartiness, plus protein, to a great veggie dish.

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