Grilled Corn, Barley and White Bean Salad

Grain salads are some of my very favorite foods year round but especially when summer's bounty brings sweet corn, ripe tomatoes and abundant basil to the farmer's markets.  

Photo from this June's monthly Hyde Park Village Fresh Market

I find these salads so satisfying, filling and fresh, and the possibilities for variation are endless.  You can use different grains - quinoa, rice, barley, couscous, farro or wheat berries.  Use whatever fresh veggies are in season - summer squash, zucchini, cucumber, corn, tomato, asparagus...  Pick herbs from your own pots.  For dressing, a simple homemade vinaigrette is perfect, or if you're in a hurry try your favorite bottle of store-bought vinaigrette.  See what I mean, endless possibilities.

Here are a few of the other grain salads I have made and shared:

• Superfood Quinoa Salad with Shrimp and Lemon Vinaigrette
• Mediterranean Red Quinoa Salad with Lemon-Tahini Dressing
• Chipotle Quinoa with Corn and Black Beans
• Mixed Greens with Herbed Lentils, Roasted Butternut Squash and Goat Cheese (not really a grain but similar in style)

This particular salad was filled with some of my favorite summer flavors - sweet corn, tomatoes and basil.  I used cooked pearled barley because I like the size of the grains and the satisfying chew but you could always  try some wild rice or cooked quinoa in its place - really, whatever you have on hand.

My favorite way to eat this salad is on top of a bed of baby mixed greens, arugula or spinach for lunch.  The addition of the white beans makes this a bit sturdier than most pasta or grain salads, and with the filling fiber and protein in the beans, it is perfect for a light lunch.    Or alternatively, omit the leafy greens and serve it as a side-dish with grilled or roasted chicken, barbecue pulled pork, or a piece of pan-sauteed flaky white fish for dinner.  I like to think of grain salads as a healthier version of cold pasta salads, so they are perfect at tailgates, barbecues, potlucks or just a good old summer cookout.

Grilled Corn, Barley and White Bean Salad
serves 2-3, generously (this recipe can easily be doubled or tripled)

2 ears corn
juice from 1/2 a lemon (or up to 1 lemon, juiced)

2 tablespoons extra virgin olive oil (or up to 3 tablespoons)

salt and pepper, to taste (I used a scant 1/2 teaspoon kosher salt and scant 1/4 teaspoon fresh ground black pepper)

1 cup cooked barley
2/3 cup canned white beans, drained and rinsed
3 green onions, the white and green parts, thinly sliced
2 ounces fresh mozzarella cheese, chopped into small bite-size pieces
2 tomatoes, partially de-seeded and diced
generous handful arugula leaves (about 1 cup loosely packed)
1/4 cup (loosely packed) chopped fresh basil


On an outdoor grill over medium heat, grill the shucked and rinsed corn for about 10-15 minutes, turning every few minutes, until the corn has light char-grill marks on all sides.  Once cooked, strip the kernels off the cobs using a knife and allow to cool to room temperature.

While the corn cools, make the vinaigrette:  in a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper.  Set aside.

In a large bowl, add the cooked, cooled corn kernels, cooked barley, beans, green onions, cheese, tomatoes, arugula and basil.  Pour the prepared vinaigrette over and toss gently using 2 large spoons.  Taste and add additional lemon juice, olive oil, salt and pepper if necessary.  Add the chopped basil and toss once more, gently.  Serve at room temperature or better yet, chilled in the refrigerator for 2-3 hours or prepare up to 2-3 days ahead of time.  (If preparing the salad more than 2-3 hours ahead of time, hold off on adding the chopped basil and the arugula until ready to serve, as these are prone to wilt if stored for more than a few hours time).

Also - for those of you hoping to make homemade popsicles this summer, I spotted these star-shaped popsicle moulds at Target today in the dollar section at the front of the store for $2.50!   Hurry and get them before they're sold out!  Might I suggest you try my Mango-Yogurt popsicle recipe?

What is your favorite dish to bring to summer cook-outs and barbecues?  I always like bringing a dessert because it gives me the chance to try a new recipe!  Some past hits have been Dulce de Leche Cheesecake Bars and Chocolate Whoopie Pies.

Grilled Corn, Barley and White Bean Salad

Grain salads are some of my very favorite foods year round but especially when summer's bounty brings sweet corn, ripe tomatoes and abundant basil to the farmer's markets.  

Photo from this June's monthly Hyde Park Village Fresh Market

I find these salads so satisfying, filling and fresh, and the possibilities for variation are endless.  You can use different grains - quinoa, rice, barley, couscous, farro or wheat berries.  Use whatever fresh veggies are in season - summer squash, zucchini, cucumber, corn, tomato, asparagus...  Pick herbs from your own pots.  For dressing, a simple homemade vinaigrette is perfect, or if you're in a hurry try your favorite bottle of store-bought vinaigrette.  See what I mean, endless possibilities.

Here are a few of the other grain salads I have made and shared:

• Superfood Quinoa Salad with Shrimp and Lemon Vinaigrette
• Mediterranean Red Quinoa Salad with Lemon-Tahini Dressing
• Chipotle Quinoa with Corn and Black Beans
• Mixed Greens with Herbed Lentils, Roasted Butternut Squash and Goat Cheese (not really a grain but similar in style)

This particular salad was filled with some of my favorite summer flavors - sweet corn, tomatoes and basil.  I used cooked pearled barley because I like the size of the grains and the satisfying chew but you could always  try some wild rice or cooked quinoa in its place - really, whatever you have on hand.

My favorite way to eat this salad is on top of a bed of baby mixed greens, arugula or spinach for lunch.  The addition of the white beans makes this a bit sturdier than most pasta or grain salads, and with the filling fiber and protein in the beans, it is perfect for a light lunch.    Or alternatively, omit the leafy greens and serve it as a side-dish with grilled or roasted chicken, barbecue pulled pork, or a piece of pan-sauteed flaky white fish for dinner.  I like to think of grain salads as a healthier version of cold pasta salads, so they are perfect at tailgates, barbecues, potlucks or just a good old summer cookout.

Grilled Corn, Barley and White Bean Salad
serves 2-3, generously (this recipe can easily be doubled or tripled)

2 ears corn
juice from 1/2 a lemon (or up to 1 lemon, juiced)

2 tablespoons extra virgin olive oil (or up to 3 tablespoons)

salt and pepper, to taste (I used a scant 1/2 teaspoon kosher salt and scant 1/4 teaspoon fresh ground black pepper)

1 cup cooked barley
2/3 cup canned white beans, drained and rinsed
3 green onions, the white and green parts, thinly sliced
2 ounces fresh mozzarella cheese, chopped into small bite-size pieces
2 tomatoes, partially de-seeded and diced
generous handful arugula leaves (about 1 cup loosely packed)
1/4 cup (loosely packed) chopped fresh basil


On an outdoor grill over medium heat, grill the shucked and rinsed corn for about 10-15 minutes, turning every few minutes, until the corn has light char-grill marks on all sides.  Once cooked, strip the kernels off the cobs using a knife and allow to cool to room temperature.

While the corn cools, make the vinaigrette:  in a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper.  Set aside.

In a large bowl, add the cooked, cooled corn kernels, cooked barley, beans, green onions, cheese, tomatoes, arugula and basil.  Pour the prepared vinaigrette over and toss gently using 2 large spoons.  Taste and add additional lemon juice, olive oil, salt and pepper if necessary.  Add the chopped basil and toss once more, gently.  Serve at room temperature or better yet, chilled in the refrigerator for 2-3 hours or prepare up to 2-3 days ahead of time.  (If preparing the salad more than 2-3 hours ahead of time, hold off on adding the chopped basil and the arugula until ready to serve, as these are prone to wilt if stored for more than a few hours time).

Also - for those of you hoping to make homemade popsicles this summer, I spotted these star-shaped popsicle moulds at Target today in the dollar section at the front of the store for $2.50!   Hurry and get them before they're sold out!  Might I suggest you try my Mango-Yogurt popsicle recipe?

What is your favorite dish to bring to summer cook-outs and barbecues?  I always like bringing a dessert because it gives me the chance to try a new recipe!  Some past hits have been Dulce de Leche Cheesecake Bars and Chocolate Whoopie Pies.

Fast Food, Slow

We don't really eat much fast food.  In fact, I can't remember the last time I went to McDonald's or Burger King.  I will occasionally make an exception for a Chick-fil-A milkshake (don't judge me, I assure you this is a once or twice a year kind of thing!).  But every time I eat a bite of a fast food hamburger or fries, I'm disappointed in the (lack of) flavor - all I taste is salt!

That being said, I really do love the taste of a good burger and fries.  It's an occasional indulgence so I don't feel too guilty about really doing it up right.  On Saturday, Brian and I caught a whiff of a neighbor's barbecue when we walked past and both got the craving for burgers so we scrapped our (healthier) meal plan for Sunday night and decided to grill up some Bison burgers and fries.

Oh man, was it ever GOOD!  I caramelized some sweet yellow onions and sliced mushrooms for a loooong time in a little butter and olive oil.  Then topped my bison burger with a little monterey jack cheese, some barbecue sauce, the mushrooms and onions and served it up with a nice juicy slice of tomato and some spring mix.  Brian grilled the fresh kaiser roll (from The Fresh Market - they have a great bakery!) which made it even more delicious.

On the side, I made some oven-baked crispy fries.

Hit. The. Spot.

Speaking of the fries, they were amazing, simple and fairly quick.  The perfect side for your burger.  And WAY better than fast-food.

Oven-Baked French Fries
adapted from Anja's Food 4 Thought
serves 2-4

2 medium russet potatoes, scrubbed
2-3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste

other seasonings (optional):  grated parmesan cheese, chopped parsley, garlic, truffle salt, etc.

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with aluminum foil or parchment and set aside.

Peel potatoes, if desired (I didn't).  Slice potatoes lengthwise into 1/4'' slices, and from there slice into 1/4'' matchsticks.  Place the potatoes in a single layer onto a paper-towel lined microwave-safe plate and microwave for 1 minute (you will have to do this step in batches).

Then place the par-cooked fries into a large bowl and drizzle on 2 tablespoons of olive oil and season with salt and pepper.  Toss the fries with the oil, salt and pepper using your hands to insure each piece is thoroughly coated, you may need up to one additional tablespoon of olive oil to coat the fries depending on the size of the potatoes used, if the fries seem like they need a little more oil, add it now.

Spread fries onto the prepared baking sheet so that they are in a single layer and evenly spread out, ideally not touching each other.  Bake at 400 degrees for 30-35 minutes until evenly golden brown and crispy, stirring once halfway through cooking in order to turn the fries.  Season with additional salt, pepper or optional seasonings and serve hot.

Fast Food, Slow

We don't really eat much fast food.  In fact, I can't remember the last time I went to McDonald's or Burger King.  I will occasionally make an exception for a Chick-fil-A milkshake (don't judge me, I assure you this is a once or twice a year kind of thing!).  But every time I eat a bite of a fast food hamburger or fries, I'm disappointed in the (lack of) flavor - all I taste is salt!

That being said, I really do love the taste of a good burger and fries.  It's an occasional indulgence so I don't feel too guilty about really doing it up right.  On Saturday, Brian and I caught a whiff of a neighbor's barbecue when we walked past and both got the craving for burgers so we scrapped our (healthier) meal plan for Sunday night and decided to grill up some Bison burgers and fries.

Oh man, was it ever GOOD!  I caramelized some sweet yellow onions and sliced mushrooms for a loooong time in a little butter and olive oil.  Then topped my bison burger with a little monterey jack cheese, some barbecue sauce, the mushrooms and onions and served it up with a nice juicy slice of tomato and some spring mix.  Brian grilled the fresh kaiser roll (from The Fresh Market - they have a great bakery!) which made it even more delicious.

On the side, I made some oven-baked crispy fries.

Hit. The. Spot.

Speaking of the fries, they were amazing, simple and fairly quick.  The perfect side for your burger.  And WAY better than fast-food.

Oven-Baked French Fries
adapted from Anja's Food 4 Thought
serves 2-4

2 medium russet potatoes, scrubbed
2-3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste

other seasonings (optional):  grated parmesan cheese, chopped parsley, garlic, truffle salt, etc.

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with aluminum foil or parchment and set aside.

Peel potatoes, if desired (I didn't).  Slice potatoes lengthwise into 1/4'' slices, and from there slice into 1/4'' matchsticks.  Place the potatoes in a single layer onto a paper-towel lined microwave-safe plate and microwave for 1 minute (you will have to do this step in batches).

Then place the par-cooked fries into a large bowl and drizzle on 2 tablespoons of olive oil and season with salt and pepper.  Toss the fries with the oil, salt and pepper using your hands to insure each piece is thoroughly coated, you may need up to one additional tablespoon of olive oil to coat the fries depending on the size of the potatoes used, if the fries seem like they need a little more oil, add it now.

Spread fries onto the prepared baking sheet so that they are in a single layer and evenly spread out, ideally not touching each other.  Bake at 400 degrees for 30-35 minutes until evenly golden brown and crispy, stirring once halfway through cooking in order to turn the fries.  Season with additional salt, pepper or optional seasonings and serve hot.

Summer Shindig

We had a lovely summer barbecue this weekend, complete with plenty of fresh delicious food, cold beverages, lawn games and some of our really great friends. Unfortunately, my camera was not in service during the barbecue (B and I were a little busy grilling, preparing the food table and enjoying the company of our guests) so I have no pictures to share.

We were so LUCKY that Mother Nature cooperated this weekend because for a few hours there things were touch and go! We thought we might have to reschedule the party because it looked like it would be pouring rain but fortunately it cleared up just in time!

One of the desserts I have had bookmarked for a while is this recipe for Dulce de Leche Cheesecake Bars. There was definitely some work involved with these but they were so delicious that I'd say they were absolutely worth the planning and time spent.

photo from Bon Appétit - I think mine turned out a little thicker

You can follow the link above for the recipe. I didn't make any changes except that I substituted reduced-fat cream cheese for a portion of the full-fat version and I used fine sea salt to top the bars (rather than Fleur de Sel, which I didn't have).

The recipe makes a 9x13 pan of cheesecake, so I recommend sharing it....or don't. I won't judge you :)

Summer Shindig

We had a lovely summer barbecue this weekend, complete with plenty of fresh delicious food, cold beverages, lawn games and some of our really great friends. Unfortunately, my camera was not in service during the barbecue (B and I were a little busy grilling, preparing the food table and enjoying the company of our guests) so I have no pictures to share.

We were so LUCKY that Mother Nature cooperated this weekend because for a few hours there things were touch and go! We thought we might have to reschedule the party because it looked like it would be pouring rain but fortunately it cleared up just in time!

One of the desserts I have had bookmarked for a while is this recipe for Dulce de Leche Cheesecake Bars. There was definitely some work involved with these but they were so delicious that I'd say they were absolutely worth the planning and time spent.

photo from Bon Appétit - I think mine turned out a little thicker

You can follow the link above for the recipe. I didn't make any changes except that I substituted reduced-fat cream cheese for a portion of the full-fat version and I used fine sea salt to top the bars (rather than Fleur de Sel, which I didn't have).

The recipe makes a 9x13 pan of cheesecake, so I recommend sharing it....or don't. I won't judge you :)