I am so excited by the response I have recieved to Lily's Kitchen. I wanted to share a few things with my clients, readers and past/future attendees of my cooking classes and workshops.
I specialize in teaching the organizational tools, ideas and templates to create easy, healthy meals at home. In Lily's Kitchen, I get to play with longer, more complicated recipes and then work on how to simplfy them for my freezer cook off's and cooking classes.
Every week when I get to prepare a menu, I am not only thinking of those who are ordering the food this week, but also of how I can make this recipe user friendly to anyone. Thank you so much for being a part of the process with me. I can't wait for September when we Lily's Kitchen starts cooking again.
Here is one of my favorite recipes from the cookbook.
Nutrition Facts: 3 ww points per a serving Serving Size 102 g Calories 128, Total Fat 4.6g, Total Carbohydrates 20.7g, Dietary Fiber 3.2g, Protein 2.8g, good source of Vitamin A, Vitamin C , Calcium , Iron
Adapted from www.bakedbree.com you can also order this salad from Lily's Kitchen for the Holiday.
Roasted Vegetable Barley Salad with Pomegrantes
1 small acorn squash, peeled and sliced
2 carrots, peeled cut into sticks
2 parsnips, peeled and cut into coins
2 shallots, sliced
1 bunch broccolini
1 cup barley
3 Tablespoons lemon juice
3 Tablespoons honey
salt and pepper
1/3 cup olive oil
Line a baking sheet with parchment or aluminum foil. Lay all of the vegetables out in a single layer (I add the mushrooms about halfway through) and drizzle with olive oil, salt and pepper. Bake in a 200 C degree oven for about 20 minutes.
Take the broccolini off of the pan and put on a plate. Add the mushrooms and bake for 20 minutes more, or until the vegetables are tender.
Rinse 1 cup of barley under cold water. Add to a saucepan and cover with 3 1/2 cups water. Bring to a boil and add a lid. Reduce heat to a simmer and cook for 20 to 30 minutes. Fluff with a fork.
Make the dressing by whisking lemon juice, honey, salt and pepper. Drizzle olive oil slowly while whisking.
Peel the pomegranate and put the seeds into a container and set aside.
Pour half of the dressing into the farro and toss to coat. Top with vegetables and drizzle the remaining dressing over. Sprinkle with pomegranate and chopped parsley.