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.**
Servings Prep Time
4-6yields 20minutes
Cook Time
40minutes
Servings Prep Time
4-6yields 20minutes
Cook Time
40minutes
Ingredients
Barley
  • 2tablespoons butter
  • 1cup uncooked pearl barley
  • 3cups vegetable brothfor cooking
  • ½teaspoon dried thyme
  • ½teaspoon dried oregano
  • ½teaspoon dried garlic
  • ½teaspoon dried onion
  • ½teaspoon Salt
  • ¼teaspoon black pepper
For the Dressing
  • 2tablespoons apple cider
  • 2tablespoons apple cider vinegar
  • 1/4cup olive oil
  • 1 shallotminced
  • 1teaspoon Dijon Mustard
  • 1/2teaspoon honey
  • ¼teaspoon Salt
  • ¼teaspoon black pepper
For the Bowls
  • 1tablespoon olive oilfor cooking
  • 1pound brussels sproutstrimmed and halved
  • 2 sweet potatoescut into small cubes
  • Pinch Salt
  • Pinch black pepper
  • 2 yellow squashessliced
  • ¼cup dried cranberries
  • ¼cup shaved Parmesan
  • Pinch black pepper
  • 2 yellow squashessliced
  • 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.