Wednesday, August 14, 2013


Occasionally, I get a hankering for a specific kind of food and that's all I want to eat. Lunch and dinner can sometimes be the same exact thing if it's what I'm truly craving. I've had this type of obsessive love over this Greek-inspired Barley and Chickpea Salad with Tzatziki Dressing I've been making myself for lunch (and dinner) for the last two weeks.

Whenever I've tried to veer from this, I find myself feeling unsatisfied. Like something was just missing from my day. Obviously, this salad recipe isn't a revelation of ingredients (chickpeas, cucumbers, olives, oh my!), but the dressing....the dressing makes it. It's super simple and delicious.

Greek-Inspired Barley and Chickpea Salad with Tzatziki Dressing

by Bonnie Graham
Keywords: salad chickpeas grain olives
Ingredients (1 large lunchtime salad)
    Tzatziki Dressing
    • 3/4 c plain Greek yogurt
    • 2 tbsp lightly packed fresh parsley, torn into pieces
    • 2 1/2 tbsp lightly packed fresh dill, roughly chopped
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice (about 1/2 lemon)
    • 1/8 teaspoon salt
    Barley and Chickpea Salad
    • 2 cups washed salad greens
    • 1/4 c barley
    • 1/3 c chickpeas
    • 1/4 of a large cucumber, sliced
    • 2 tbsp chopped kalamata olives
    • 5 - 6 cherry tomatoes, halved
    • salt and pepper, to taste
    1. Add all the ingredients of the dressing to a small blender or food processor. Blend until combine (just a few seconds).
    2. Toss all salad ingredients together, adding salt and pepper to taste.
    3. Toss dressing with salad and enjoy!
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    Monday, August 12, 2013

    Farm Love: Post 3

    I woke up one morning last week and had this text exchange with my sister.

    And I do have a farmer fantasy going on. Just not the naughty kind. The kind where I truly believe that I must have been a farmer in a past life because my desire to be outside, on a farm, with goats and chickens and pigs and's out of control.

    Since I don't have regular access to a farm (or farmers), the farmer's market is the next best thing. It's definitely my happy place. Which is probably why I spend so much money there.

    Does that seem like a whole lot of produce? Because it is. 

    Weekly round-up:
    1 head of Tuscan Kale - $2
    1 pint cherry tomatoes - $2
    6 nectarines - $2
    1 pint blueberries - $3
    4 poblano peppers - $2.25
    3 lemons - $1
    1 bunch carrots - $1.75
    1 pint Yukon Gold baby potatoes - $2.50 - my splurge for the week
    3 ears of corn - $1
    2 large zucchini - $2.25
    Total: $19.75