Do you have a stack of food magazines sitting on your coffee table? I certainly do. I receive Food & Wine, Bon Appétit, Fine Cooking, Cooks Illustrated, and until it became defunct Gourmet in the mail every month. I also pick up other magazines from the newsstand, so I have quite a magazine collection. I usually flip through a magazine when I receive it, but then it waits until I have some time before I can flip through it again to find interesting recipes. If the stack grows too big, I sometimes lose hope and give the magazines away.
I would like to get more out of these magazines (other than a bigger recycling pile), so I've decided to try and make at least one recipe from each of the magazines that come into my home. Sounds like a New Year’s resolution doesn’t it? Can I call it a New Year’s resolution if I start in March? I don’t know. Call it what you may, I am resolved!
The first recipe from my new resolution is from Food & Wine, and I decided to try it because it falls in with another resolution to add more healthy grains to my family’s diet. I served Warm Barley Salad with Red Cabbage and Feta as a main dish salad, and it was great, but it would also be good with some grilled chicken breast or pork tenderloin. The barley has an amazing flavor. My husband and I enjoyed the salad with the cabbage, walnuts and feta. The salad is both beautiful and tasty with the sweet and sour cabbage and the flavorful barley. My kids didn’t enjoy this salad as much as my husband and I did, but they enjoyed the barley by itself.
