For Genia: the barley salad I made for last Sunday’s potluck. I photographed it with the intent to post, but then I reconsidered. It’s not anything earth-shattering, just cooked barley and some flavorful vegetables tossed with a simple vinaigrette. But it is hearty, healthy, zesty, and–very important–makes good leftovers. The recipe is from last month’s CL, which featured an entire section on barley (!). I omitted the fennel because I couldn’t find any this time of year, and used chickpeas instead of cannellinis, just because.
The real reason I thought about posting this last week is because it made me feel like a cook. Not because the dish was demanding at all; but because I tried it and thought, “I wonder how this would taste with the Moroccan-spiced vinaigrette from my favorite chickpea salad.” I haven’t tried it yet, but it’s those little moments of inspiration that make me feel like a real cook, instead of just someone who follows recipes.