Mediterranean-Style Eggplant and Barley Salad with Zucchini and Spinach Soup with Barley, Coriander and Watercress
Delivery September 25-29
Combo meal time! Pack a lunch that will keep you going through the day. First dig into the roasted eggplant and zucchini barley salad. The eggplant and the zucchini are seasoned with toasted cumin, coriander, and cayenne then roasted until golden brown. These vegetables are then folded in with cooked barley, chopped tomatoes, sliced Kalamata olives, parsley and mint. The barely salad is then dressed with a garlic lemon vinaigrette and garnished with ricotta salata. We paired a delicious zucchini and spinach soup with the Mediterranean barley salad. Diced zucchini are butter sautéed with minced shallots and ground coriander, then they are simmered in vegetable stock is added. The soup is pureed until smooth then baby spinach, parsley and yogurt are added. Serve the soup hot and garnish with the cooked barley and watercress. This is a meatless combo meal you should be excited for!
This meal is ready to warm, assemble and enjoy.
Ingredients: Eggplant, yellow squash, zucchini, olive oil, salt, pepper, scallion, cumin, coriander, cayenne, pearl barley, chicken stock, water, lemon juice, garlic, sugar, olives, parsley, mint, ricotta salata
Ingredients: Barley, salt, chives, pepper, coriander seeds, butter, canola oil, shallot, zucchini, spinach, parsley, plain yogurt, watercress, olive oil