Serves 2
Start with a hearty salad green, like romaine (another popular one this time of year!) Rinse and chop, enough for two, and set aside.
In a roasting pan, chop red potatoes, asparagus, and carrots. Drizzle olive oil over everything. Sprinkle salt and pepper. Bake at 365 for 15 minutes.
Now, we’ll add some grains. I like to use a hearty salad grain like farro or barley. Add farro or barley into a saucepan. Farro needs less water, ¾ cup per ½ cup of grain. Barley cooks more like rice, a 1:2 ratio. Turn the heat to boil, once the water level begins to lower, simmer until water is gone.
After 15 minutes, pull out your roasting vegetables and add a seasonal fruit, i.e. peaches or nectarines. If the thought of mixing fruit and vegetables freaks you out, substitute a tomato. But trust me on this, it’s good. Bake for 10 more minutes.
After everything is baked, simply toss all together. You can add some fresh salad vegetables, like cucumbers, for an added freshness, or skip it if you’d rather not mix warm and cold. A light dressing works best here. I usually just add a bit more olive oil, salt, and pepper to taste, with a few squirts of lemon juice. The salad is hearty enough to serve as dinner with some bread or soup, or even by itself.
How Penn Treaty Park got its name may be legend, but the community’s commitment to…
Catch up on the latest sustainability news: Fall Nature Challenge starts. The Academy of Natural…
$90 billion in investments could reshape the energy landscape, but community voices and renewable alternatives…
Catch up on the latest sustainability news: Block by Block launches citywide cleanup competition with…
Farmers and city residents alike stand to benefit from local, homegrown power, says Land &…
Catch up on the latest sustainability news: Philly mobilizes for Sun Day solar energy celebration.…