Homemade multigrain foccacia bread + roasted red pepper dip + cheddar cheese + seasoned, sliced tomatoes = summer goodness
And if you have the inclination, here's a delicious summer salad that I made last weekend.
It's a bit unusual but the flavours are superb together! Did you know that barley is a nutrition powerhouse?!
Mandarin Barley Salad
(from www.progressivefoods.ca and www.canolainfo.org)
1 cup uncooked quick-c0oking barley (I bought mine at Nutter's, a bulk food store)
1 1/4 cup chicken or vegetable stock
1 cup sliced fresh mushrooms
1 cup diced celery
1/4 cup sliced green onion
1/3 cup canola oil
2 tbsps. cider vinegar
2 tbsps. soy sauce
1/2 tsp. salt
1 can (11 ozs.) mandarin oranges, drained
1/2 cup slivered almonds, toasted
Bring stock to a boil, add quick-cooking barley. Continue boiling for 1 minute, cover and simmer for 9 minutes. Remove from heat and allow to stand until barley is tender or liquid has been completely absorbed. ( I let mine stand while I prepared the rest of the ingredients.) Allow to cool. Meanwhile, saute' mushrooms in 1 tsp. canola oil and cool. In a bowl, combine the barley, mushrooms, celery and onions. In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce and salt. Shake well. Pour over barley mixture and stir to coat. Gently stir in oranges and almonds. Serve immediately or cover and refrigerate for up to 4 hours. Serves 4. Leftovers keep well.