So this is what I'm planning for this week:
I've got some barley cooking right now for Barley and Sweet Potato Salad, from Amy Pennington's Urban Pantry, a book that's right up my alley. It's a mix of recipes, good ingredients, preserving your own stuff and just being efficient in the kitchen. Here's the deal with the salad:
1. Toast a cup of uncooked barley in a dry pan for a few minutes, then add 3 cups of water and bring to a boil. Reduce to simmer for 50 - 60 minutes. Drain and cool.
2. Cube a sweet potato and saute in oil with a bit of salt and pepper.
3. Mix the potato, barley, and about a half cup of chopped fresh herbs. Dress with a bit of olive oil and champagne vinegar or lemon juice.
We'll have some green salad with this.
Big salad with all the veggies still hanging out in the fridge (I'm especially excited about the roasted red pepper, cucumber, a little feta -- not a veggie, I know -- and mushrooms. I like to cook the mushrooms a bit before adding them to salad.)
Fry an egg and put it on top
Oven roasted potatoes on the side
So, a tiny little food week. But it should be good, nonetheless.