CALIFORNIA LAYERED SALAD

1 cup hard uncooked pearl barley
¼ cup basic vinaigrette (use balsamic or red wine vinegar)
1-15 oz can navy beans, drained
1 cup celery, coarsely chopped
1 cup carrot, coarsely grated
6 cups romaine lettuce, shredded
1 cup red bell pepper, coarsely chopped
1-10 oz package frozen peas, thawed
1 cup mayonnaise
½ cup sour cream
1-1/2 Tbsp sugar
1-3/4 cups medium or sharp cheddar cheese, grated
1 cup scallions, coarsely chopped

Place barley in a small stockpot over high heat, and add 2 quarts cold water.  Cover and bring to a boil.  Reduce the heat and simmer until tender, about 40 minutes.  Drain and transfer to a large, deep glass serving bowl.  While pearl barley is still hot, mix in the vinaigrette.  Allow to cool, then start arranging the layers for the salad over the barley in this order from the bottom to top:  navy beans, celery, carrot, lettuce, red pepper, and peas.  In another bowl, mix together the mayonnaise, sour cream, and sugar, then spread on top of the salad.  Add the grated-cheese layer, then the chopped scallions.  Refrigerate until serving.  When serving, dig the salad from the bottom up using large spoon.  Serves 8 – 10.

Strawberry Tossed Salad

½ cup vegetable oil
1/3 cup sugar
¼ cup cider vinegar
1 garlic clove, minced
¼ tsp. salt
¼ tsp paprika

8 cups torn romaine
4 cups Bibb or Boston lettuce
2-1/2 cups sliced fresh strawberries
1 cup (4 ounces) shredded Monterey
Jack cheese
½ cup chopped walnuts, toasted

Combine the first seven ingredients in a jar with tight- fitting Lid; shake well.  Just before serving, toss the salad greens, Strawberries, cheese and walnuts in a large salad bowl.  Drizzle with dressing the toss. 6 – 8 servings

VEGGIE NOODLE SIDE DISH

1 small sweet red pepper, juilenned
¾ cup cut fresh green beans
¾ cup thinly sliced fresh carrots
¼ cup chopped red onion
1 Tbsp olive oil
1 package (3 oz) ramen noodles
1 yellow summer squash, sliced
1 medium zucchini, sliced
1 Tbsp soy sauce
1 tsp fajita seasoning mix

In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 minutes.  Meanwhile cook noodles according to package directions (discard seasoning packet or save for another use).  Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender.  Drain noodles;  add to vegetables and stir until blended.

Marinated Grilled Vegetables

1 Tbsp Olive Oil
1/3 cup balsamic Vinegar
3 cloves minced garlic
1tbsp minced oregano or
1tbsp dried oregano
1 1/2 tbsp light molasses
3 onions
2 patty pan squash
3 zucchini squash
3 saladette tomatoes
2 red or yellow bell peppers
1 medium eggplant
salt & pepper to taste

In a large mixing bowl combine olive oil, vinegar, garlic, oregano, and molasses. Peel and cut all vegetables in strips or chunks depending on if you are using skewers or a grilling basket. Place all vegetables in the mixture and let stand for a minimum of 10 minutes or a maximum of 2 hours. Remove veggies from marinade and place on grill with skewers or in a grilling basket over hot coals or high heat. Turn veggies as needed 8-10 minutes. Add salt and pepper to taste. Serve warm or tepid. Left over veggies are great served cold over sandwiches.

Vegetable Frittata

If you're going to buy tomatoes at The Woodland Farmer's Market, try to choose tomatoes that are smoother, plump and heavy for their size. They should be firm, yet yield to gentle pressure. Look for a light orange in color if you don't plan on eating them right away.

Never store tomatoes in the refrigerator! Tomatoes are traumatized by temperatures below 55 degrees and lose their flavor after only a few hours. Ripen stem up at room temperature.

VINE RIPENED TOMATOES ARE AVAILABLE AT THE WOODLAND FARMER'S MARKET NOW!

You will find this frittata recipe in "The Best of Country Cooking 2008" recipe book from the "Taste of Home" cookbooks. From the kitchen of Janet Eckhoff.

1/2 chopped onion
1/2 cup sweet red and green peppers
3 tbsp. cooking oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 farm fresh eggs
1 garlic clove, minced
Salt and pepper to taste

In a 10 inch oven proof skillet, saute onion, peppers and garlic in 2 tbsp. cooking oil until the begetables are tender. Remove vegetables with slotted spoon, set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini, simmer for 4 minutes. In a bowl, beat eggs, salt and pepper- pour over vegetables.

Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 inches from heat for 2 minutes or until eggs are set on top. Cut into wedges and serve- excellent for brunch!