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June 16, 2009
In Season: Cherries
Usually best between May and June, cherries are the first stone fruit of the warm weather season. Unlike their stone fruit brethren, cherries do not ripen after they've been picked, so only buy those that are plump, have a deep, uniform color, and are ready to be eaten.
Store them unwashed in a bowl or open canvas bag in your fridge. They can be frozen for future use, but make sure to remove the pit, and do not defrost them if you'll be cooking with them (you'll lose some of their juices along with the ice).
Barley, Nectarine and Cherry Salad
SERVINGS
8
INGREDIENTS
6 cups water
2 3/4 teaspoons salt
1 package (16 ounces) pearl barley
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon sugar
1 pound nectarines (about 3 medium)
1 pound dark sweet cherries
1 jalapeno chile
1/3 cup loosely packed fresh basil leaves
PREPARATION
1. In covered 4-quart saucepan, heat 6 cups water and 2 teaspoons salt to boiling over high heat. Add barley; heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until barley is tender and most of the liquid is absorbed.
2. Meanwhile, in large serving bowl, mix oil, vinegar, sugar, and remaining 3/4 teaspoon salt. Pit nectarines and cut into 1/2-inch pieces. Pit cherries and cut each in half. Finely chop jalapeño and thinly slice basil. Transfer nectarines, cherries, jalapeno, and basil to bowl with oil mixture.
3. Drain barley. Rinse with cold running water to stop cooking; drain again. Add barley to nectarine mixture. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 6 hours.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 165
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrates: 31 g
Fiber: 5 g
Protein: 3 g
Source: Good Housekeeping
Posted by Lisa at June 16, 2009 07:32 AM
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