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Beets & Barley with Orange Dressing

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This recipe is perfectly nourishing for a chilly fall night. Both the Barley and Beets take some time to cook but the recipe is not labor intensive. You can certainly multi-talk while making this dish.

Beets:
Scrub well – chop off any greens – wrap them up well in a couple layers of aluminum foil and bake at 425 degrees for about 45 minutes or until fork tender. Once Beets are tender and cool enough to handle, run under cool water and slide the peel off the beet. Chop into bite size pieces.

Barley:
Cook 1 cup of Barley according to package directions. This will take about 25 minutes.

Dressing – Combine ingredients:
1/4 cup Olive (or other mild) Oil
1/4 cup fresh squeezed Orange Juice
2 tsp. Soy Sauce
1 tsp. Vinegar (I’m using Bragg’s Apple Cider Vinegar
Drizzle of Agave or Honey

Toss your warm salad:

  • Add 1 – 2 cups of Chick Peas to the Barley to warm them through.
  • Add dressing and stir to combine.
  • Add Beets and gently fold in. Folding the Beets in will color the rest of    the salad – limit stirring to keep everything from turning pink.
  • Tonight, I topped the dish off with some chopped Walnuts and would have added a bit of Spinach if I had any at home today.

Namaste and Enjoy!

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Harvest Chard

harvest chardA little bit sweet, sour, and spicy. Rainbow Chard is one of my favorite vegetables because of it’s dual nature with the crunchy stems and leafy greens. One vegetable seems to take on the life a full salad. Chard is dressed up with fortifying fall flavors in this quick-fix warm salad. Because the chard leaves cook down so much, this recipe should be doubled if serving more than one. This recipe makes enough for a main dish salad with a little leftover for later.

Ingredients

  • 1 Tb. oil – I’m using Walnut Oil for this recipe but anything will do
  • 1 small Shallot – small dice
  • 1 bunch of Rainbow (or other variety) Chard  – strip leaves from stems, chop stems and leaves separately
  • 1 small Apple diced – reserve a few Tb. of chopped apple to top salad
  • a handful of Golden Raisins
  • Mix together — 1 Tb. Apple Cider Vinegar, 1 Tb. Water, 1 tsp. Dijion Mustard, pinch of salt, pinch of Chili Powder
  • Handful of chopped Walnuts

Preparation

  1. Saute shallot in oil, and when softened a bit, add the Chard Stems, 3/4 of the Apple bits, and Raisins over med/high heat
  2. Cook for about 8 – 10 minutes until Chard Stems and Raisins have softened slightly
  3. Add Chard Leaves and Cider cooking water to steam the leaves – cook just until tender – only a couple of minutes
  4. Top warm salad with remaining apple pieces and chopped walnuts

Enjoy and Namaste ~Kate

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Roasted Roots & Crispy Chickpeas with Balsamic Vinagrette

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Warm, hearty, sweet, and crunchy…..
just what’s needed when the first fall winds blow in.

Preheat Oven to 425°

Roasted Roots & Crispy Chickpea Salad Ingredients:
4 cups of potatoes cut into bite size pieces
1 cup of onion – chopped
2 cups carrots – bite size pieces
2 cloves garlic – minced
1 sprig rosemary – chopped fine – or 1 tsp. dried & crushed between fingers
1 can chickpeas (garbonzo beans)
2 Tb. olive oil
1/2 tsp. salt
sprinkle of pepper

image> Chop & drop veggies into a roasting pan. Drizzle oil, salt, pepper, and rosemary on top. Mix well and roast for about 45 minutes – until potatoes and chick peas are crunchy on the outside and
soft on the inside.

> Eat as is – or add to a bowl of leafy greens. This Honey Mustard Balsamic Vinagrette is a perfect complement.

Honey Mustard Balsamic Vinaigrette
1/2 cup olive oil
1/3 balsamic vinegar
2 Tb. dijion mustard
1 Tb. honey
1/2 tsp. salt
1/4 tsp. pepper
dash of cayenne

Mix well & Enjoy!