lemon dill barley salad

Such a fresh, springy wholesome taste for such little effort. I have been eating this for the past week and I can't get enough of the powerful fresh flavor that hits your mouth. It also keeps so well in the fridge!

So far it has been a welcome companion at spring picnics, with some lentils added, or with some sharp cheddar melted on top.

Ingredients:

• 2 cups dried barley
• 4 cups water to cook the barley
• 1/3 cup fresh squeezed lemon juice (yes, it must be fresh squeezed. Put that bottle down).
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 bunch of fresh dill, washed and finely minced. (stems and all).
  
• dash of fresh ground pepper (optional)

Directions:

• cook the barley in a large pot. Bring to a boil and then reduce to a simmer. wait till all the water is cooked off.
  
• Note- this is much easier in a rice cooker
• wash, dry and mince the dill (stems and all)
• combine the lemon juice, olive oil, salt and pepper, and mix
• when the barley is done cooking, dress it with the lemon mixture
• add the dill.
• Taste. Add more lemon, oil, salt and/or pepper to taste if desired.
  

cream of parsnip soup- without any cream

Winter CSAs come with so many parsnips. And while I love a good caramelized, roasted parsnip, there are only so many roasted vegetables I can eat in a week. Thats why I was so excited to find out that parsnips make a great creamy/starchy texture when used as a soup base, much like potatoes.

This recipe is very flexible, and you can substitute about 1/2 the parsnips for turnips, and replace some or all of the parsnips for potatoes, but I love the savory taste the parsnips give.


equipment:

• immersion blender/stick blender
• large soup pot
  

The recipe:

• 3-4 large parsnips, chopped
• 1 large onion, chopped
• 3-4 cups milk or soy milk
• 1-2 cups vegetable broth or water (if you are using water, you will need 1 tsp cumin, 1 tsp turmeric, and be generous with the other spicing)
• 1 tsp dried rosemary
• 2 tbs dried sage (or 4-6 fresh sage leaves)
• 1 tbs dried dill (or a few sprigs of fresh)
• fresh ground pepper to taste
• olive oil or butter for sauteing

optional:
can add more parsnip for a thicker texture, or some turnip, potato or carrots.
another variant is to put in greens, such as collards, chard, kale, or spinach (fresh or frozen). You can put in a little or as whole huge bunch of greens. I've even put in some frozen peas at points. If you put in the greens, the soup will have the look and texture of a pea soup, as opposed to a cream of potato soup. Both are delicious, just have different tastes and textures.

Directions:

• heat the butter or oil in a large soup pot
• saute the onions in the bottom of the pot until they are soft & translucent.
• add the rosemary and stir
  
• add the parsnips (and other root veggies if you are using them)
• after the parsnips soften a bit and are coated will in the oil
• add the rest of the spices
  
• add the greens and/or peas if you are using them
• add the water or veggie broth so that it covers the veggies (if you are adding greens, it only needs to cover the parsnips- the greens will steam on their own)
• when the parsnips are very soft, turn off the flame and add the milk or soy milk. Add more for a thinner soup, less for a much thicker one.
• use the immersion blender to liquefy the soup.
• return the soup to the flame for a few minutes to let it simmer with the milk.
  
• salt before serving. enjoy!