Potato Salad with Spanish Flare

Although I’ve been waiting with anticipation for the weather to warm up, I can’t believe how quickly the change came about.  A couple of weeks ago I was still wearing a light coat in the morning, now- it’s too hot.  The only unpleasant aspect of the recent humid weather, rain showers and thunderstorms are predicted for almost every day.  How do you plan your afternoons or weekends?

Needless to say, the humidity really is not fun for cooking.  Quick, low-key dinners are more on the top of our list over the hot, large one’s.  So yes, another salad.  I’m trying to spruce up our meal plans, but I think there are days that we don’t have the energy to do much cooking.  I’m hoping with the longer days we’ll get some more energy for it.

Potato Salad with Spanish Flare
Adapted from: Easy Vegetarian

1 lb small red potatoes
2 large tomatoes, chopped
3 roasted red bell peppers, chopped
1/2 red onion, chopped
3 garlic cloves, chopped
4 tbsp olive oil
2 tbsp red wine vinegar
1/4 cup parsley, chopped
1 tsp salt
1 tsp pepper

Bring a pot filled with water to a boil.  Add the potatoes, reduce the heat and simmer for 15-20 minutes.  Check to make sure the potatoes are tender before taking them out of the water.  Pour cold water over the cooked potatoes.  Once they have cooled, cut into quarters.

Meanwhile, add the rest of the ingredients in a large bowl.  Mix well and then add the potatoes.  Serve hot or at room temperature.

Barley Salad with Veggies

Rain was predicted for today, and thunder.  Instead, it’s hot outside here in DC!  Summer is just around the corner, yay!  We’ll enjoy it for today- outdoors!

Every month 2 of my friends and I meet up at each other’s places and make dinner.  We switch off between our homes and the themes for the dinners, and the person who hosts also does the cooking.  Others bring the wine/beer.  Every month I really look forward to my time with A* and C* just because we always end up having fabulous conversations, and have tons of fun.  =)  Last night I hosted, and we had an array of wonderful food (if I do say so myself), which I will write about later in future posts.  But for now, I’ll give you some hints: dinner rolls, a Nutella bar, orzo salad and vegetable soup with parsley crisps.

Although, wonderful company makes food taste even better!

Barley Salad with Veggies
Adapted from: Cooking Light

1 cup uncooked pearl barley
3 cups arugula, lightly chopped
1 red bell pepper, chopped
1 large roasted red bell pepper, chopped
1 15oz chickpeas, rinsed and drained
juice of 1 lemon
3 tbsp olive oil
3 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/2 cup pistachios

Cook barley according to package directions.

Once the barley is cooked, combine: barley, arugula, red bell pepper, roasted red bell pepper and chickpeas in a large bowl.  In a smaller bowl mix: lemon juice, oil, salt, pepper, crushed red pepper and stir.  Sprinkle the top of the salad with pistachios.