Labor Day weekend is always like pressing a reset button. Â The kids are back to school, I am resuming a full teaching schedule, and my eating goes back to normal, balanced meals (as opposed to haphazard grazing zucchini bread and olives and nectarines instead of a proper dinner.) Â For those of you who take my classes, I am excited to get back into the kitchen after a summer off so that I could finish my book. Â In the meantime, here are some great finds I am excited to share with you this week:
March, April, May, June, Blink, September. Â Am I right??? Â It’s ridiculous! Â And just like that, everyone is frantic getting organized for back to school. Â Backpacks, haircuts, sneakers, lunch boxes, school supplies and of course, proper meals. Â My son’s school has not started yet, so we have a little more time. Â But in anticipation of school starting anew, I starting nesting like I am about to have a baby. Â There’s stock to be made, cookie dough to be rolled into logs, granola to be baked and muffins to stash in the freezer. Â It’s like the Amazing Race, back-to-school episode!
Although I was very sad to leave the Golden Door, which is an incredibly magical and serene oasis, I came home inspired to cook. Every bite I ate there was so delicious, fresh and healthful. Â I can’t wait to head to the farmers markets this weekend and load up on all the fresh produce that summer still has left. Â If your kids are back to school, it’s time to start getting your meals organized again. Â Olives, cheese and crackers aren’t going to cut it anymore!
I am taking a little break from life this week at the Golden Door, just for a couple of days.  I am not normally the type of person that indulges in me-time, but I am realizing it’s a very healthy thing to do and I will try to incorporate more down-time in my life.  I’ve been so delighted by my visit here that I will probably write a blogpost about it and incorporate a recipe inspired by the amazing food and organic gardens at the Golden Door. More on that coming.
In the meantime, I am finding a few minutes to write a quick blogpost about a divine summer salad which I know you will love. Â It’s a twist on tabbouleh, which is a Middle Eastern parsley salad with bulgur wheat, tomatoes, mint and a few other wonderful ingredients. Â I posted a quinoa tabbouleh a few years ago and it is a staple recipe for me. Â But this one is barley-based and it is just as delicious but maybe a little sweeter due to the addition of fresh, sweet corn. Â It is truly the perfect summer salad or side dish.
Many people think of barley as a grain in soups, but it is a wonderful base for grain bowls, salads and even as a warm breakfast porridge. Â Barley has loads of fiber and protein, which allows it to boast a very low glycemic index. Â It is a terrific grain for diabetics in moderation.
I love the chewy texture of barley and it pairs so well with all the ingredients here. Â I encourage you to try this salad and then try substituting barley in your favorite pasta or orzo salad for a more nutrient-rich dish. Â If you can find very fresh sweet corn, don’t bother cooking it. Â Raw corn is fabulous, juicy and crunchy. Â This salad is terrific as a vegetarian meal (you can even add feta to it or toasted pine nuts) or as a side with a simple piece of fish, shellfish or grilled chicken. Â Leftovers stay beautifully for a few days in the fridge.
Obviously you’ll need to make this ASAP since tomatoes and corn are really on their way out.  You likely have another 4-6 weeks before they’re gone for good.  Trust me, this is a great recipe.  If you are going to a potluck on Labor Weekend, offer to bring this!
1 cup semi-pearled barley, rinsed (like Arrowhead Mills or Bob's Red Mill)
Sea salt
2 cups fresh* or cooked corn kernels, about 3 ears of corn
2 cups halved cherry tomatoes or diced regular tomatoes
4 scallions, thinly sliced
⅓ cup unrefined cold-pressed, extra-virgin olive oil
⅓ cup fresh lemon juice
¾ cup chopped fresh flat-leaf parsley**
¼ cup chopped fresh mint
½ teaspoon minced garlic
freshly ground black pepper
Instructions
Combine barley and a pinch of salt in a pot and add water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until tender, about 20 minutes. Drain the barley in a colander. Rinse well under cold running water until cool. Drain well.
Combine cooled barley and remaining ingredients plus 1 ½ teaspoons salt in a large serving bowl. Toss to mix well. Taste for seasoning.
Cover and let sit at room temperature for a few hours before serving or cover and refrigerate for up to 2 days.
Notes
*You can use raw corn if it is really fresh, otherwise use cooked corn – steamed, boiled or grilled is just as tasty. **The more parsley, the better for you. You can double it if you have the patience to chop it!
Additions: toasted pine nuts, chopped black olives, feta Subsitutions: cucumber for the corn Arrowhead Mills and Bob's Red Mill barley will be labeled "pearled" but it's really only semi-pearled.
I just returned from Dallas and boy oh boy do I need some of my own cooking!  Dallas is a great food town, but my husband seems to direct us towards a lot of barbecue and biscuits.  Yikes!  Green juice is my breakfast this morning and then I am headed by myself for a little restorative time at the Golden Door in Escondido. This mama needs a few days to recover from finishing my book and moving two kids into college this week.  I’ll set up my husband and Mr. Picky with a few basics in the fridge, but I’ll be resetting my system with clean, organic food and some much needed rest.  I’ll post on Instagram and Facebook if you’d like to come hang out with me. 🙂
Hi y’all!! Â Greetings from Dallas! Â I am still here moving the girls in. Â One down, one to go, and eating lots of good stuff in between. Â Check out Instagram or Facebook to follow along. Â I have some goodies I wanted to share with you today in my latest Five Friday Favorites!
You all know how I love a good salad, especially the chopped variety.  Having all the flavors in each bite is salad heaven.  And as my mother-in-law says, chopped salads “don’t require me to do too much work when I’m eating.”  Well put.  I came across Solterito, a Peruvian chopped salad, many years ago and thought it was a refreshing change from my typical lettuce-based salads.  Traditionally, Solterito contains fava or lima beans, fresh cheese, chili pepper, tomatoes and large kernel corn native to the Andes.  Clearly I have taken MANY liberties with this salad based on what I have readily available to me.Continue reading
I’m not cooking most of this week since we’ll be moving both my daughters into their dorm room and apartment, respectively. Â Although I will likely help my older daughter stock her freezer with cooked grains, smoothie packets, maybe a soup or two and, of course, cookie dough! Â Let’s hope my cooking lessons this summer sank in. Â I’ll share whatever I can on Instagram Stories, so pop in from time to time to see what we’re up to. Â In the meantime, I know you have to cook, so I put together a great dinner planner for you this week!
