Herbed Barley with Roasted Cherry Tomatoes and Feta from Mary Beth Collins
From The Best Life
Diet, by Bob Greene
1 ½ cups cherry or grape
tomato halves (about a pint)
2 teaspoons olive oil
Salt and freshly ground
pepper
2 cups water
¾ teaspoon salt
1 cup pearl barley,
sorted and rinsed
1 tablespoon fresh sage,
finely chopped
1 tablespoon fresh
oregano, finely chopped
1 tablespoon fresh
Italian parsley, chopped
¼ cup crumbled feta
cheese or goat cheese
Lemon Vinaigrette:
Juice and zest on 1
lemon
1 small clove garlic,
finely minced
2 tablespoons olive oil
Preheat the oven to 425
degrees. In a baking dish, toss tomato halves with olive oil and season
with salt and pepper. Roast, shaking often, until the tomatoes are
lightly browned on the outside, about 10 to 15 minutes.
Bring the water and ¾
teaspoon salt to a boil in a medium saucepan over medium heat. Slowly add the
barley. Cover and reduce the heat to low. Cook for 30 to 40 minutes or
until the barley is tender and the water absorbed. Transfer to a bowl and cool.
Combine the lemon
vinaigrette ingredients in a small bowl and whisk. Add to the barley and
toss to combine. Add the roasted tomatoes, chopped herbs, and crumbled
cheese, and toss again. Serves 6.
Summer Squash Salad from Mary Beth Collins
From SimplyRecipes.com
4 small zucchini or
mixed yellow and green summer squash
1/3 cup loosely packed
mint leaves
3 tablespoons extra
virgin olive oil
1 tablespoon fresh
lemon juice
¼ teaspoon fine sea
salt
Pepper, to taste
¼ cup pine nuts
Grana Padano,
Parmesan, or Asiago cheese shavings
Fresh mint for garnish
Toast the pine nuts in
a small skillet on medium high heat. Stir gently as they start to brown. Remove
from heat and let cool. Slice the squash into paper-thin slivers using a
mandoline. Set aside in a bowl.
Chiffonade the mint. Stack
the mint leaves. Roll them together lengthwise and slice crosswise to make very
thin slivers. Add to bowl.
Whisk together the oil
and lemon juice. Whisk in the salt and pepper and pour the dressing over the
squash and mint. Add the pine nuts and toss all together gently, but
thoroughly. Let mixture stand for at least 10 minutes to soften the
squash and develop the flavors. Garnish with shavings of cheese and few
sprigs of fresh mint. Serves 4.
Artichoke and Roasted
Cumin Dip from Mary Beth
Collins
2 cans (14 ounces
each) marinated artichoke hearts, drained
2 cloves garlic,
peeled
1 teaspoon roasted
ground cumin
1/2 teaspoon salt
1/4 cup extra virgin
olive oil
1/4 teaspoon freshly
ground pepper
Chopped basil for
garnish
Mix drained artichoke
hearts, garlic, cumin, and salt in a food processor. Slowly add the olive oil. Garnish
with pepper and chopped basil to taste.
Rosemary Cookies from Mary Beth Collins
From Spring and
Summer Herbal Sampler, Buffalo Springs Herb Farm.
1 cup butter
¾ cup confectioner’s
sugar
Dash of salt
1 ½ teaspoons rosewater
2 cups flour
¾ cup pecans, chopped
1 tablespoon fresh
rosemary, minced
Preheat the oven to 350
degrees. Chop rosemary. Cream butter, salt, and rosewater. Add
flour and rosemary. Beat well until smooth. Stir in pecans. Roll
into small 1-inch balls. Place on an ungreased cookie sheet 2 inches apart.
Bake for 15 to 20 minutes until golden, not brown. Cool 10 minutes
before removing from cookie sheet.
Dixie Kelly’s Spear
Dip from Mary Beth Collins
Mary Beth made Dixie
Kelly’s Spear Dip found on page 33 of The Charlotte Herb Guild Cooks Again.
Lemon Verbena Tisane
from Mary Beth Collins
Generous handful of
lemon verbena leaves and stems, washed
2 quarts water
Wash lemon verbena
leaves and stems and place in a heat resistant bowl. Bring cold water to
a boil. Pour over lemon verbena, cover and infuse until cool.
Mint Tea from Mary Beth Collins
4 Tazo refresh mint tea bags
1 quart boiling water
The tea bags contain peppermint, spearmint and tarragon.
Steep for 5 minutes and serve with lemon and mint.
Greek Shrimp and Pasta from Karen
Phillips
Package of preferred pasta, cooked
Kalamata Olives
Diced tomatoes
Artichokes - fresh, canned, or
frozen
Shrimp, Fresh
Feta Cheese
Salt
Pepper
Garlic
Parsley or Mint
Directions
Put freshly cooked, warm pasta in a
bowl and add shrimp and remaining ingredients. (If you have used frozen
artichokes, make sure you steam them first.)
Toss and adjust seasonings to your
preference.
Ingredients can be adjusted to the
amount you wish.
Curried Chicken Salad from Phyllis Cutrell
Based on an Ina
Garten recipe
3 whole (6
split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and
freshly ground black pepper
1 ½ cups good
mayonnaise (recommended: Hellman's)
1/3 cup dry
white wine
1/4 cup chutney
(recommend Major Grey's)
3 tablespoons
curry powder
1 cup
medium-diced celery (2 large stalks)
1/4 cup chopped
scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole
roasted, salted cashews
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet
pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until
cool enough to handle. Remove the meat from the bones, discard the skin, and
dice the chicken into large bite-size pieces.
For the dressing, combine the
mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl
of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough
dressing to moisten well. Add the celery, scallions, and raisins, and mix well.
Refrigerate for a few hours to allow the flavors to blend. Add the cashews and
serve at room temperature.
Honey Chicken Salad from
Phyllis Cutrell
2
chicken breasts, cooked and chopped
½ cup
mayo
3 T
honey
½ cup celery,
chopped
½ cup
dried cranberries
¾ cup
pineapple tidbits
Salt
and pepper to taste
Mix all together.
Lemon Cake from Phyllis
Cutrell
1 box lemon cake mix
4 eggs
½ cup water
½ cup vegetable oil
1 box instant lemon pudding
1 cup sour cream
Mix all together for about 4 minutes
and pour into 2 prepared 9 inch cake pans. Bake at 350 for 25-30 min. Cool
completely before frosting.
Frosting
3
oz. cream cheese softened
Approx 3 cups whipping cream, whipped
3 T lemon instant pudding mix
2 T powdered sugar
Cream softened cream cheese and add sugar. Then add pudding mix
and whipped cream. Frost the cake.
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