Over the weekend I finally had the chance to take some breaths and do a little introspection. The holidays are officially over. The week of January birthdays is officially over, and now I’m staring down a year of limitless possibilities. Although much of what I’ve accomplished in my life I’ve taken action first and worked out the details later, I know that it’s sometimes better to map out your directions ahead of time in order to keep you on track. That being said, I’m going to be making some changes here at Betsylife. There will be new topics and new features, and hopefully a renewed energy along with them. There will still be plenty of delicious recipe sharing, but there’s a lot more too Betsylife than just food. I hope you enjoy what’s to come! I welcome all and any feedback. I love hearing from my readers more than anything, so don’t be shy!
Now, sorry to get you all jazzed up then slap you with another recipe, but let’s just say we’re easing into the new Betsylife! It is still lemon month for Seasonal Potluck, and I’m sure many of you know lemon is one of my all time favorite flavors. I have so much going on this month, I’m not sure how many lemon recipes I’ll be able to make, so I wanted to be sure to get the best ones in first in case I run out of time at the end. This recipe is perfect for the new year. Its light, healthy, probably includes some ingredients you may have not tried before, and is a cinch to make. Totally healthy resolution friendly!
Lemon, Grain and Asparagus Salad recipe from thekitchn.com
8 ounces uncooked spelt or farro ***I used barley since that’s what I had on hand
3 cups water
8 ounces uncooked pearl couscous ***I used quinoa
1 3/4 cups water
1 pound asparagus
1 cup sliced toasted almonds
4 ounces soft goat cheese, chilled and crumbled **I used lemon goat cheese
2 Meyer lemons, zested and juiced **I used regular lemons
1/4 cup olive oil
1 tablespoon walnut oil
Salt and pepper
Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender – about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.