Friends Who Cook: Simply Delicious Mediterranean Grain Salad

You remember my guest contributor Sarah Kagan, the Costa Rican jungle cook and blogger behind Beyond the Batter? Well, today I'd like to sing her praises... toot her horn, if you will. Sarah and I were on a conference call after work on Wednesday and while we were on the call, she whipped up the most fabulous, healthy dinner for me right before my eyes. I held the phone, and she made the dinner. 

Clearly I lucked out on this deal.

When a recipe is simple, part of me assumes that it must not be that good. To me, the complication factor of a recipe lends the dish distinct flavors and textures, whereas simple recipes oftentimes fall short.

But boy was I wrong. I literally had seconds... then thirds of this dish. It was a healthy indulgence, as opposed to my utter gluttony at Farmstead last week.

So, because this dish literally took her 20 minutes to make and was deemed 'oh so delicious' by yours truly, she's allowing me to share the secret recipe. I told you she's a doll.

Oh... and did I mention Sarah just completed another half marathon last weekend in DC?!? She runs AND she cooks! Some people just have it all!

Cook 1 cup of dry grains according to package directions. We used freekeh because we had a free sample from the Vegetarian Food Festival, but you could use brown rice, quinoa, barley, millet... anything really! Quick Tip: When you place a clean dish towel under the lid for the last few minutes, it helps the grains fluff up better!

While the grains are cooking, dice 2 yellow, orange or red bell peppers and finely chop a large handful of fresh basil (there is no exact measurement here, the more the merrier). Combine the peppers and basil in a large mixing bowl.

Add a large handful of pistachios. Any nut will work here... be creative!

 Once the grains are cooked, add them to the bowl and mix well. Dress it with a mixture of 4 Tbs olive oil, 2 Tbs balsamic vinegar, 1-2 Tbs. lemon juice, 1/2 tsp red pepper flakes and salt and pepper to taste. If you need more dressing, just work based off these proportions.

We served our grains with roasted asparagus (easy recipe here) and an avocado, grapefruit and radish salad. Oh... and a glass of red wine. What's dinner without that?

Have a lovely weekend!!

Asparagus: A Minor Love Affair

Image courtesy of worldcommunitycookbook.org

If I could eat asparagus every day of my life, I would. I mean, for starters, it's freakin' cute. It comes in a compact bunch... it's my favorite color... it has such lovely details on the end of its spears... it tastes fantastic. What's not to like? Now I admit, I sound nuts, but just ask Adam and he will confirm that I am preaching the truth here! I make a bee-line for asparagus just about every time we walk into the market. Long live asparagus! And yes, I'll take seconds!

Not only is asparagus tasty and good-lookin', but I'm happy to tell you that it's fantastic for your insides! Here's why...

CANCER FIGHTING - Asparagus contains many antioxidants, among them glutathione, which has been referred to as 'the mother of all antioxidants'. This antioxidant actually attracts toxins and free radicals, then removes them from the body. The anti-inflammatory compounds in asparagus also help to prevent cancer.

HEART HELPING - The fiber and B vitamins (among them, folate) in asparagus can help lower the risk of high blood pressure, heart disease and stroke.

FLUID BALANCING - The high potassium content in asparagus helps to maintain the fluid balance inside the cells and tissues. Potassium is also essential in maintaining the activities of the nervous and cardiovascular systems.

DIGESTION SUPPORTING - The nutrient inulin (not to be confused with insulin) in asparagus passes undigested through the intestinal tract on its way to the large intestine, where it feeds the friendly bacteria that helps in nutrient absorption.

CELL GROWING - Just 1 cup of asparagus provides approximately 70% of your daily value of vitamin K, which is essential in cell growth, bone mineralization and blood clotting.

Now asparagus can be cooked in many different ways, but I'd like to share my favorite way with you now...

Preheat the oven to 450 degrees. After washing the asparagus well, cut off the hard ends and then slice the spears in half.

Grab your army of spices. I suggest sea salt (or regular salt), pepper and garlic salt or garlic powder.

On a grill pan (or regular saute pan), heat 1-2 Tbs. of olive oil on medium-high heat, add the asparagus and lightly season with your army of spices (you can always add more later once you taste it).

Press down on the asparagus as it cooks so it starts to get the 'grilled effect'. After it starts to soften and becomes a deeper shade of green (approximately 5 minutes), remove from the heat and put the whole grill pan in the oven (ONLY IF your pan is oven-safe). If not, just lightly spray a baking pan with non-stick spray and evenly space the asparagus on the pan.

Roast the asparagus on 450 degrees until it starts to shrivel (approx. 5-10 minutes). It will look like the picture above.

Serve it up as a side. It goes great with fish and it's SOOOO easy!

Here are a few other recipes to get your wheels turning...

ROASTED ASPARAGUS AND CHERRY TACOS
Sometimes the oddest combinations end up surprising you! She raves about this one!

Image courtesy of thekitchn.com

SHAVED ASPARAGUS PIZZA

Image courtesy of smittenkitchen.com