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Harvest Bowls

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 Harvest Bowls
Recipe for week of September 6-10 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
4-6 yields
Ingredients
Barley
  • 2 tablespoons butter
  • 1 cup uncooked pearl barley
  • 3 cups vegetable broth for cooking
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried garlic
  • ½ teaspoon dried onion
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
For the Dressing
  • 2 tablespoons apple cider
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 1 shallot minced
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon honey
  • ¼ teaspoon Salt
  • ¼ teaspoon black pepper
For the Bowls
  • 1 tablespoon olive oil for cooking
  • 1 pound brussels sprouts trimmed and halved
  • 2 sweet potatoes cut into small cubes
  • Pinch Salt
  • Pinch black pepper
  • 2 yellow squashes sliced
  • ¼ cup dried cranberries
  • ¼ cup shaved Parmesan
  • Pinch black pepper
  • 2 yellow squashes sliced
  • cup ¼dried cranberries
  • cup ¼shaved Parmesan
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
4-6 yields
Ingredients
Barley
  • 2 tablespoons butter
  • 1 cup uncooked pearl barley
  • 3 cups vegetable broth for cooking
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried garlic
  • ½ teaspoon dried onion
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
For the Dressing
  • 2 tablespoons apple cider
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 1 shallot minced
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon honey
  • ¼ teaspoon Salt
  • ¼ teaspoon black pepper
For the Bowls
  • 1 tablespoon olive oil for cooking
  • 1 pound brussels sprouts trimmed and halved
  • 2 sweet potatoes cut into small cubes
  • Pinch Salt
  • Pinch black pepper
  • 2 yellow squashes sliced
  • ¼ cup dried cranberries
  • ¼ cup shaved Parmesan
  • Pinch black pepper
  • 2 yellow squashes sliced
  • cup ¼dried cranberries
  • cup ¼shaved Parmesan
Instructions
How to Make the Barley
  1. In a large skillet, melt the butter over medium heat and add the barley and spices. Sauté the mixture frequently until the barley is golden. Add the vegetable stock, raise heat to high and bring to a boil. Once boiling, lower the heat to a low simmer and cook for twenty minutes. Add stock as needed. Once most of the stock is absorbed, remove from heat and keep covered for another 5 minutes. Then fluff with fork.
How to Make the Vegetables:
  1. In a nonstick skillet, preheat oil over medium high heat. Add the brussels sprouts, sweet potato and squash. Season with salt and pepper and thyme. Cook until tender.
How to Make the Dressing
  1. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper as needed and set aside.
How to Assemble the Bowls
  1. Top barley with vegetables. Then drizzle the dressing, sprinkle the parmesan and serve.