Kale & Apple Barley Salad

Kale & Apple Barley Salad

Kale & Apple Barley Salad

Fresh and flavorful, this salad is loaded with all of the essentials- including barley!
Cook Time 40 mins
Course Salad, Side Dish

Ingredients
  

For the Salad

  • 1 cup hulless barley
  • 3 cups water
  • 3 cups kale, shredded
  • 1 cup carrot, shredded
  • 1 large apple, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup crumbled feta cheese

For the Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp honey
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While the barley cooks, combine all the dressing ingredients and whisk until combined.
  • In a large bowl, combine all ingredients, including the barley, and mix until well combined. Stir dressing and enjoy!
Barley Chop Salad

Barley Chop Salad

Barley Chop Salad

Packed with vegetables and loaded with nutrition, this chop salad is perfect for any meal, any time.
Cook Time 40 mins
Course Lunch
Servings 12 servings

Ingredients
  

For the Salad

  • 1 cup Hulless barley
  • 3 cups vegetable broth or chicken broth water will also work
  • 1 cup kale, shredded
  • 1 cup carrots, sliced
  • 1 cup bell pepper, diced
  • 1/2 cup celery, chopped
  • 1/2 cup radish, sliced
  • 1/4 cup red onion, chopped

For the Dressing

  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 1/2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil

Instructions
 

  • Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, combine all dressing ingredients and whisk together. Set aside.
  • In a large bowl, combine all ingredients and barley, stir to combine. Mix in dressing. Serve immediatley or store in the fridge for up to 5 days.
Keyword barley, salad
Cookie Custard Cups

Cookie Custard Cups

Cookie Custard Cups

Bite-sized sugar cookies cups filled with creamy custard and topped with fresh berries, perfect for any occasion.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 18 cups

Ingredients
  

Cookie Cups

  • 1/2 cup barley flour
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature if using salted butter, omit salt
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Vanilla Custard

  • 1 packet instant vanilla pudding
  • 2 cups milk

Instructions
 

Cookie Cups

  • Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray and set aside.
  • Whisk flours, baking soda, and salt together. Set aside.
  • In mixer, beat butter and sugar on med-high until pale and fluffy. Reduce speed and add eggs, one at a time, then add in vanilla. Beat until well combined.
  • Slowly add flour mixture and mix until just combined.
  • Scoop dough into muffin tins, approximately 2-3 tablespoons each. Flatten down slightly.
  • Bake for 10-12 minutes, or until lightly browned and center mostly set. Remove from oven and immediately.
  • Using a small jar, press firmly down in the center to create a well. Let pans cool for 10 minutes then place on a wire rack to cool completely.

Vanilla Pudding

  • Combine instant vanilla pudding mixture and 2 cups of milk, whisking quickly until combined and desired thickness is reached.
  • Place pudding in each cookie cup, then top with fresh berries. Place in refrigerator and serve within 2 days.
Keyword baking, easy, sugar cookie
Apple Crisp

Apple Crisp

Apple Crisp

This easy apple crisp is packed full of fresh, iconic flavors and topped with an extra boost of nutrition.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 servings

Ingredients
  

Barley Flake Topping

  • 1/2 cup barley flour
  • 1 cup barley flakes
  • 3/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup cold butter, cut into cubes

Apple Filling

  • 5 cups thinly sliced apples about 4 large apples
  • 1/4 cup packed brown sugar
  • 2 tbsp butter, melted
  • 2 tbsp barley flour
  • 2 tsp lemon juice
  • 3/4 tsp ground cinnamon
  • 1/4 tsp nutmeg

Instructions
 

  • Preheat oven to 350 degrees. Spray 8x8 pan and set aside.
  • Add all of the topping ingredients into a medium-sized bowl, except the butter, and stir until combined.
  • Add in the cold butter. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
  • In a large bowl, combine all the apple filling ingredients and stir together so the apples are well coated. Pour mixture into previously prepared pan. Sprinkle the topping evenly over the apples.
  • Bake for 35-40 minutes until the topping is golden around the edges and the apples are tender. Allow to cool for about 15 minutes prior to serving. Top with ice cream and enjoy!
Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

Mediterranean Roasted Barley Salad

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 servings

Ingredients
  

For the Salad

  • 1 cup barley, hulless
  • 3 medium carrots, chopped
  • 2 medium zucchini, diced
  • 2 whole red bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tsp thyme
  • olive oil, salt & pepper, to taste

For the Dressing

  • 1/4 cup olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 clove garlic, finely diced
  • Salt & Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, place vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat and spread evenly on the sheet. Place in oven and roast for 20-30 minutes.
  • Combine all ingredients for the dressing, whisking until well combined.
  • When barley is done, drain excess water and rinse barley. Transfer to a large bowl, add roasted veggies and vinaigrette dressing. Mix until well combined. Serve immediately and enjoy!
Peach Cobbler

Peach Cobbler

Peach Cobbler

A classic dish with a boost of nutrition!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • cup ½ salted butter 1 stick
  • 1 cup sugar
  • 1 cup barley flour
  • 1 cup whole milk
  • 4 cups peaches sliced

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9 inch round baking dish, set aside.
  • Melt butter. In a medium-sized bowl, combine 1 cup of sugar and flour, whisk in milk. Pour melted butter over the top and whisk to combine.
  • Put peaches in the bottom of the round baking dish and pour batter over the top.
  • Place in oven and bake for 1 hour or until golden and bubbly. Serve immediately, while hot, with whipped cream or vanilla ice cream.