Food recipes
Herb-Roasted Spatchcock Chicken
Herb-Roasted Spatchcock Chicken
Ingredients:
4 cups cooked, room temperature farro
½ pint cherry tomatoes, halved
½ cup thinly sliced radishes
½ cucumber, quartered lengthwise and thinly sliced crosswise
1 bunch scallions, white and pale green parts only, thinly sliced
¼ cup chopped fresh basil
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Directions:
Fine sea salt and freshly ground black pepper
In a large bowl, combine the farro, tomatoes, radishes, cucumber, scallions, and basil and
toss with the vinegar and olive oil. Season with salt and pepper to taste.
Mushroom, Barley, and Kale Soup
MUSHROOM, BARLEY, AND KALE SOUP
SERVES 6 TO 8
This meat-free umami-bomb soup is immensely satisfying and full-flavored. The
liquid used to rehydrate dried shiitake and porcini mushrooms creates a rich broth
that’s boosted by earthy, fresh cremini mushrooms and the savory depth of tomato
paste and anchovies (these two melt away into the background of the soup, so you
won’t be able to identify them). The heady layers of umami are grounded by the
nuttiness and chewy, pastalike texture of barley. Its high fiber content makes soups
especially filling. It takes time to develop the deep flavors here, so this isn’t a fast one.
Make it over the weekend, let it cool, and then refrigerate or freeze it for quick meals
during the week.
Most grains have fiber only in their outer bran layer, but the fiber in barley is distributed throughout the whole
kernel. So, even though the bran layer is removed from pearl barley, it still has significant amounts of fiber. You
could use hulled barley here, the type that still has the bran layer, but it takes at least an hour longer to cook than
pearl barley.
I’m partial to Tuscan kale, but any type of kale works well.
Ingredients:
4 cups cooked, room temperature farro
½ pint cherry tomatoes, halved
½ cup thinly sliced radishes
½ cucumber, quartered lengthwise and thinly sliced crosswise
1 bunch scallions, white and pale green parts only, thinly sliced
¼ cup chopped fresh basil
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Directions:
Fine sea salt and freshly ground black pepper
In a large bowl, combine the farro, tomatoes, radishes, cucumber, scallions, and basil and
toss with the vinegar and olive oil. Season with salt and pepper to taste.
Mushroom, Barley, and Kale Soup
MUSHROOM, BARLEY, AND KALE SOUP
SERVES 6 TO 8
This meat-free umami-bomb soup is immensely satisfying and full-flavored. The
liquid used to rehydrate dried shiitake and porcini mushrooms creates a rich broth
that’s boosted by earthy, fresh cremini mushrooms and the savory depth of tomato
paste and anchovies (these two melt away into the background of the soup, so you
won’t be able to identify them). The heady layers of umami are grounded by the
nuttiness and chewy, pastalike texture of barley. Its high fiber content makes soups
especially filling. It takes time to develop the deep flavors here, so this isn’t a fast one.
Make it over the weekend, let it cool, and then refrigerate or freeze it for quick meals
during the week.
Most grains have fiber only in their outer bran layer, but the fiber in barley is distributed throughout the whole
kernel. So, even though the bran layer is removed from pearl barley, it still has significant amounts of fiber. You
could use hulled barley here, the type that still has the bran layer, but it takes at least an hour longer to cook than
pearl barley.
I’m partial to Tuscan kale, but any type of kale works well.
Printed from https://recipe.bluelayer.org/recipe/63526/herb-roasted-spatchcock-chicken