Barley Peach & Walnut Salad

Here is another light summer salad dish using peaches!

Barley Peach & Walnut Salad

1 c. quick cooking barley
1/4 c. curly parsley, chopped
1/2 c. walnut pieces
1 fresh peach, diced (can substitute a nectarine for the peach)
1/2 red bell pepper, diced
1 TBSP lime juice
1/4 c. orange juice
1/4 tsp. cumin (add another 1/4 tsp. if desired)
1/4 tsp. extra fine sea salt

-Cook barley according to directions. Rinse with cold water.
-In a large bowl, add the cooked barley and the remaining ingredients.
-Toss to coat and store in a covered container in the refrigerator for the flavors to blend.

Stir before serving!

Thick & Hearty Vegetable Barley Soup

I know it's summer but I just don't like turning on my stove. My house heats up and it takes many hours to cool back down! That's why today I make Vegetable Barley Soup! It's easy and it's made on the stove top!

Thick & Hearty Vegetable Barley Soup

1 small onion, diced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1 14.5-oz. can diced fire roasted tomatoes, undrained
2 c. water or veggie broth
1 bay leaf
4 fresh sweet basil leafs, rolled together and thinly sliced or 1/2 tsp. dry basil
1 c. quick cooking pearled barley
salt & pepper (optional)

-In a large pot, put a thin layer of water or broth. Add the onions and celery.
-Cook the onions & celery on medium heat for 10 minutes, stirring occasionally.
-Add the garlic and cook for 1 minute more.
-Add the tomatoes, water or broth, bay leaf , basil and barley. Stir and bring to boil.
-Reduce heat and simmer for 15-20 minutes.
-Turn off heat.
-Add salt and pepper to taste.

The longer this soup sets...the tastier it gets.