I love a grain salad.
Barley with tons of roasted vegetables. This makes me such a happy girl.
This meal was born at the farmers market.
Bright yellow zucchini.
Plus yellow baby tomatoes and yellow corn. This was a very sunny meal, I guess.
The yellow zucchini was green inside. I got way too excited about this.
Green. Inside. Neat.
We roasted the tomatoes and zucchini with onions, olive oil, salt and pepper. At the same time, we threw the ears of corn in the oven wrapped in aluminum foil with olive oil, salt, and pepper.
While the veggies were roasting and the barley was simmering, Daniel sliced up some raw garlic. Yes, raw. Raw garlic is really good for you. Also we forgot to add it to the roasting pan. Whoops.
I mixed the barley with spinach and olive oil.
And added the veggies.
All together now. Barley and veggie bowl with a side of roasted corn. Incredibly easy and tasty way to savor summer farmers market finds.
I found something else at the farmers market, and I’m hoping my green-thumbed friends out there will be able to help me.
I got this basil plant, which I was (clearly) very excited about. I bought it yesterday, and when I woke up this morning it was dead. I watered it, but it has yet to resurrect itself. What the heck did I do wrong? I’ve been known to be a plant killer, but I think this is a record. Any tips would be greatly appreciated.
Oh, and one last picture: dessert.
Which I ate before dinner. Like it should be.