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Menu Plan for the week of August 2, 2013:  Monday's Recipes

Tuna Barley Salad
Fresh fruit

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    I always have frozen peas on hand for tossing in a salad.  If you have any celery in the fridge, add some, sliced, to the salad

Tuna Barley Salad 

Total time: 30 minutes
    This is a variation on the traditional Tuna Macaroni Salad. It's lots healthier and we like the chewy barley.... Use quick-cooking pearl barley, which takes about 15 minutes. 

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cup (11oz, 330ml) chicken stock
• 2 hard-boiled eggs
• 9oz (270gr) tuna
• 1 - 2 ribs celery
• 1 cup peas   frozen, thawed, no sauce
• 1/2 cup (3oz, 90gr) cherry tomatoes
• 2 tbs fresh, snipped chives
• 2 tbs fresh, snipped basil
• Creamy Dressing:
• 2 tbs Dijon-style mustard
• 4 tbs Greek or plain yogurt
• 4 tbs mayonnaise

 Instructions:

• Put barley and chicken stock in a small saucepan. 
• Cover and simmer until tender, about 15 minutes for quick cooking barley.
• Cook eggs. When done, cool, peel and roughly chop.  
• Thaw peas by running under hot water; drain well. 
• Open and drain tuna  
• Cut cherry tomatoes in half.
• Roughly chop celery. 
• Snip chives and basil. 
• Make dressing:
• Put all ingredients into a bowl and stir well to combine.
• To finish: 
• Put barley into a large bowl. 
• Add tuna, eggs, peas, tomatoes, celery, herbs, dressing and stir well to combine.

Fresh Fruit

Your choice - watermelon, maybe?

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small bowl, 2 small saucepans with lids, large bowl, strainer Cook barley Cook eggs Put peas in strainer and thaw in hot water Open tuna, drain

Cut tomatoes Snip chives, basil Make dressing When barley is done, put into bowl When eggs are done, cool, peel. chop Add tuna, peas, eggs, tomatoes, herbs to barley, stir Add Dressing to salad, stir Serve Don't forget the fruit!

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By Katie Zeller

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