Eggplant Soup with Parmesan Whipped Cream and Rustic Parmesan Bread
Chicken, Red Pepper and Pineapple Kebabs
Grilled Salmon, Asparagus and Brown Rice
Michael's Perfect (and copious!) Salad
Lemon Olive Oil cake with Pistachios and Creme Fraiche
Paired with local New Glarus Fat Squirrel and Spotted Cow, it was quite a feast.
Barley Soup with Parsley and Walnuts
I'm new to barley (except in the form of, ahem, soup), and was pleased to discover it had pasta-like qualities under tooth. It's a pretty hearty meal, actually, not really the best recovery-from-overeating meal, but healthful and fresh.
We modified this from Food & Wine and had a nice dish of it last night. Next time I'll have my resident grill-master light a fire under some asparagus to top it off. It would be absolutely excellent with some jumbo shrimp like the ones my dad did up in Provence a couple of years ago.
Boil a pot of water & preheat your oven to 350
Salt your boiling pot, and add,
1 & 1/2 cups of Pearl Barley
Pop in the oven til fragrant (10 min),
1 cup walnuts (I used halves & pieces from tjs)
Whisk together in your salad bowl,
Juice of 1 juicy lemon (2 1/2-3 tbsp)
1/3 c olive oil
1 lg clove of garlic, minced.
1 tsp of finely grated lemon zest
Sea salt and freshly ground pepper to taste
Add barley and walnuts to dish and mix, along with:
1 cup of tender fresh parsley leaves
feta, crumbled, to taste (we used about a half cup)
This was fantastic with the faintest drizzle of honey.
Another salad/pasta dish that had us swooning last week was Smitten Kitchen's recent Cauliflower dish (adapted from Chez Panisse Vegetables).
(Dad has a way with goats too.)