Pear Grapefruit Slaw
Roasted Delicata Squash Rounds
Continuing along the theme of meals made with lots of vegetables, low-overall fat/ no saturated fat, whole grains, lean protein.
Baked Barley :
8 oz barley
1 -2 T oil
1 small can diced tomatoes (I used no salt organic)
1 carrot, peeled & chopped (I detest the taste of carrot peels!)
chopped garden celery or parsley
thyme
1/2 cup toasted sunflower seeds
1 tsp Better Than Bouillon mushroom flavor stirred into:
1/2 canful (from the tomatoes) hot water
Roast the sunflower seeds in a 9 x 13" pan or skillet in a 350° oven for 10 -15 minutes.
Put the oil in a casserole dish, stir in the barley, then add the other ingredients.
Cover with lid or foil and bake at 350° for one hour.
Pear Grapefruit Slaw :
matchstick julienned pear, carrots, & winesap apple
grapefruit slices, supremed*
minced garden herbs: lots of spearmint, little bit celery, parsley, chervil, cress
dressing: lemon juice & honey (another nice dressing is equal parts each mayonnaise & orange juice)
on bed of garden lettuces (green leaf, mache, romaine)
garnish small marigold petals (cut off with kitchen scissors)
*http://freshcatering.blogspot.com/2007/04/how-to-supreme-segment-orange.html
Roasted Delicata Squash Rounds
slice the squash into rounds, leaving in the seeds
put 1 -2 T oil in a 9 x 13 dish
place the squash rounds in the pan, then turn them over so they are oiled on both sides.
sprinkle with a teeny little bit of garam masala and turmeric
Bake for about 15 - 20 minutes
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