Black Barley Salad

I recently discovered precooked black barley in the freezer section of my grocery store so I bought it and used it to make this refreshing chopped salad.  It was so good, my girls and I were fighting over the last serving.  If you've never had Jicama, it's a slightly sweet, mild flavored, very moist, and very crunchy root vegetable from Mexico - very high in Fiber and Vitamin C.  If you can't find precooked barley, I've included directions for cooking dried barley below.

Black Barley Salad

Serves 8

Printable Recipe

Ingredients

• 2 10-ounce bags cooked black barley, thawed (about 2 1/2 cups, but more would be fine)

• 1 orange bell pepper, diced

• 1 yellow bell pepper, diced

• 2 Roma tomatoes, diced

• 3 scallions, sliced

• 1/4 cup of diced jimaca

• 1/4 cup of crumbled feta

• 1/2 cup of your favorite vinaigrette (I love, love, love, love, love Girard's Light Champagne Vinaigrette)

• 2 tablespoons chopped fresh basil

Directions

1. Toss ingredients together and enjoy!

Note

• To cook dry black barley - Rinse 1 cup of dry black barley with cold water and place it in a heavy bottom saucepan with 5 cups of water or broth and salt if desired. Bring to a boil; reduce heat and simmer 45-60 minutes, or until tender. Drain if necessary. Makes about 3 1/2 cups

Cheesy Spinach and Mushroom Pinwheels

It's become a tradition in our family to celebrate Christmas Eve with a feast of finger foods. Each year we enjoy all our favorite tidbits, as well as a few newbies like these cheesy spinach and mushroom pinwheels.  They're a breeze to make - the filling is assembled in seconds using a food processor, then spread onto a thawed sheet of store bought puff pastry.  Then you just roll, slice, bake, and devour.  Very easy, very impressive, and very tasty.

Cheesy Spinach and Mushroom Pinwheels

24 pinwheels

Printable Recipe

Ingredients

• 1 egg

• 1 tablespoon water

• 1/2 cup roughly chopped white button mushrooms

• 1/2 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 2 scallions, chopped

• 1/4 teaspoon granulated garlic powder

• 1/4 teaspoon granulated onion powder

• 1/4 teaspoon kosher salt

• 10 ounces frozen spinach, thawed and drained very well

• 1 sheet of frozen puff pastry, thawed (1/2 of a 17.3-ounce package)

• about 2 tablespoons flour

Directions

1. Preheat oven to 400F.

2. Make an egg wash by beating egg and water together; set aside.

3. In the bowl of a food processor, grind together the mushrooms, both cheeses, scallions, seasonings, and well drained spinach; set aside.

4. On a lightly floured surface, unfold the sheet of puff pastry.

5. Brush the top with the egg wash and spread the spinach mixture in an even layer, leaving 1/2-inch border all around.

6. Roll the pastry lengthwise, sealing the edge with a bit of egg wash.

7. Using a serrated knife, cut the rolled pastry into 1/2-inch pieces and place cut side up on a silicone or parchment lined sheet pan.

8. Brush pinwheels with remaining egg wash and bake for 20 minutes, or until golden brown.

9. Cool on sheet pan for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.