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Heidi's Collected Recipes

Tuesday, September 10, 2013. Barley and Mushroom Salad. 2-2/3 c low-sodium vegetable broth. 2/3 c pearl barley. 4 oz raw shiitake mushrooms, sliced. 1/2 c chopped fresh parsley. 1 Tbsp white wine vinegar. 1 tsp brown mustard. 3 Tbsp olive oil. For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine. 1 tsp sea salt.

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Tuesday, September 10, 2013. Barley and Mushroom Salad. 2-2/3 c low-sodium vegetable broth. 2/3 c pearl barley. 4 oz raw shiitake mushrooms, sliced. 1/2 c chopped fresh parsley. 1 Tbsp white wine vinegar. 1 tsp brown mustard. 3 Tbsp olive oil. For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine. 1 tsp sea salt.

<META> KEYWORDS

1 1/2 red onion

2 olive oil

3 1 tsp salt

4 vinaigrette

5 1 tsp honey

6 salt

7 pepper

8 notes

9 untried

10 posted by

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1/2 red onion,olive oil,1 tsp salt,vinaigrette,1 tsp honey,salt,pepper,notes,untried,posted by,heidi,no comments,labels barley,mushrooms,salad,side dish,vegetarian,cucumber salad,2 tsp sugar,labels cucumber,mint,summer,labels chocolate,dessert,crushed ice

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Heidi's Collected Recipes | heidorecipes.blogspot.com Reviews

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Tuesday, September 10, 2013. Barley and Mushroom Salad. 2-2/3 c low-sodium vegetable broth. 2/3 c pearl barley. 4 oz raw shiitake mushrooms, sliced. 1/2 c chopped fresh parsley. 1 Tbsp white wine vinegar. 1 tsp brown mustard. 3 Tbsp olive oil. For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine. 1 tsp sea salt.

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heidorecipes.blogspot.com

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Heidi's Collected Recipes: Barley and Mushroom Salad

http://heidorecipes.blogspot.com/2013/09/barley-and-mushroom-salad.html

Tuesday, September 10, 2013. Barley and Mushroom Salad. 2-2/3 c low-sodium vegetable broth. 2/3 c pearl barley. 4 oz raw shiitake mushrooms, sliced. 1/2 c chopped fresh parsley. 1 Tbsp white wine vinegar. 1 tsp brown mustard. 3 Tbsp olive oil. For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine.

2

Heidi's Collected Recipes: Chocolate Hazelnut Cookies

http://heidorecipes.blogspot.com/2011/08/chocolate-hazelnut-cookies.html

Tuesday, August 16, 2011. 1 1/2 c sugar. 12 oz almond paste. 1/4 c unsweetened cocoa powder. 4 large egg whites at room temperature. Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake until skins are blackened and nuts are lightly browned, about 15 min. Transfer warm nuts to a kitchen towel and rub briskly to remove skins. Coarsely chop 1/2 cup of nuts and set aside. With the processor running, pour egg whites and chopped hazelnuts into the batter. Process until just mixed.

3

Heidi's Collected Recipes: Chocolate Martini

http://heidorecipes.blogspot.com/2011/08/chocolate-martini.html

Tuesday, August 16, 2011. 1 Tbsp cocoa powder. 1/4 c chocolate syrup. 1 1/2 oz plain or vanilla-flavored vodka. 2 1/2 oz light creme de cacao. Chocolate shavings, optional. In a small bowl, mix sugar and cocoa powder. Pour chocolate syrup onto a small plate or saucer; dip the rim of a martini glass into the syrup and then the cocoa. Place in freezer to chill. From "Chocolate Astrology" by Joy Nagy. Subscribe to: Post Comments (Atom). Rochester, New York, United States. View my complete profile.

4

Heidi's Collected Recipes: 2009-06-28

http://heidorecipes.blogspot.com/2009_06_28_archive.html

Monday, June 29, 2009. Lemon Risotto with Asparagus and Salmon. 4 - 41/2 c chicken or vegetable broth. 1 clove garlic, minced. 1 medium onion, finely chopped. 1 1/2 c arborio rice. 2 tsp finely grated lemon zest. 3/4 c dry white wine, room temperature. 3/4 lb asparagus, ends trimmed, cut into 1" lengths. 1/4 tsp sea salt. 1/4 tsp black pepper. 18 oz salmon, cut into 1" square pieces. 3 Tbsp grated Parmigiano Reggiano cheese. 3 Tbsp fresh lemon juice. 6 Tbsp chopped fresh chives. Links to this post.

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Heidi's Collected Recipes: 2013-09-08

http://heidorecipes.blogspot.com/2013_09_08_archive.html

Tuesday, September 10, 2013. Barley and Mushroom Salad. 2-2/3 c low-sodium vegetable broth. 2/3 c pearl barley. 4 oz raw shiitake mushrooms, sliced. 1/2 c chopped fresh parsley. 1 Tbsp white wine vinegar. 1 tsp brown mustard. 3 Tbsp olive oil. For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine. 1 tsp sea salt.

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It's a Jungle in Here: May 2009

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It's a Jungle in Here. Experiences in raising my children to be pinko commie tree-hugging bleeding-heart liberals. Friday photos: who's that kid? I think we all know by now how awful my camera is, so let's just ignore the poor quality, shall we? Big news this week: we upgraded our eldest son to the newest, sleekest model:. Truly, I'd nearly forgotten how beautiful and striking his eyes are underneath all that hair. We could build ourselves a cat out of that. Links to this post. Mostly this is for myself&...

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heidorecipes.blogspot.com

Heidi's Collected Recipes

Tuesday, September 10, 2013. Barley and Mushroom Salad. 2-2/3 c low-sodium vegetable broth. 2/3 c pearl barley. 4 oz raw shiitake mushrooms, sliced. 1/2 c chopped fresh parsley. 1 Tbsp white wine vinegar. 1 tsp brown mustard. 3 Tbsp olive oil. For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine. 1 tsp sea salt.

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