1. Sesame-
Ginger
Barley Salad
Makes 6 (1/2-cup) servings
2 cups cooked barley, chilled Combine vegetable oil,
2/3 cup broccoli florets (3/4 inch), vinegar, gingerroot, sesame oil and
blanched and chilled salt. Whisk until well blended. Pour over
1/2 cup diced carrot (1/4 inch), barley mixture. Toss to coat.
blanched and chilled
Cover. Refrigerate until ready to serve.
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp rice wine vinegar Nutrition information per serving
1 1/2 tsp minced, peeled, gingerroot Calories 70
1 tsp sesame oil Protein 1 gm
1/4 tsp salt Carbohydrate 8 gm
Total Fat 5 gm
Combine barley, broccoli and carrot. Cholesterol 0 mg
Mix gently. Sodium 60 mg
Spiced Sweet Potato Salad
Makes 6 (1/2-cup) servings 1 recipe Roasted Sweet Potatoes, chilled
(recipe at left)
Roasted Sweet Potatoes
2 Tbsp olive oil
5 medium sweet potatoes, peeled,
2 Tbsp diced celery (1/4 inch)
diced 3/4 inch
2 Tbsp sliced scallions (1/8 inch)
1 3/4 tsp olive oil
2 Tbsp diced red bell pepper (1/8 inch)
1/2 tsp kosher salt
1 Tbsp drained, canned diced green chilies
1/2 tsp ground black pepper
1 Tbsp minced cilantro
Preheat oven to 375° F. On sheet pan, 1 1/2 tsp lime juice
combine potatoes, oil, salt and pepper. 3/4 tsp Caribbean Jerk seasoning
Toss to coat. Spread potatoes in a single 1/4 tsp kosher salt
layer. Bake until fork tender, 25-30 minutes. 1/4 tsp grated orange zest
1/4 tsp hot pepper sauce
Combine all ingredients. Toss to mix.
Cover. Refrigerate until ready to serve.
Nutrition information per serving
Calories 145
Protein 2 gm
Carbohydrate 22 gm
Total Fat 6 gm
Cholesterol 0 mg
Sodium 230 mg

2. Black & Orange Tailgate Chili
Serves 10 (1 cup portions)
3 cups dried black beans Wash beans in cold water, remove
7 cups water any that float. In large pot, combine
2 onions, chopped beans, water, onions, garlic, tomatoes
3 cloves garlic, minced (including liquid), green chiles, hot
2 (8 oz) cans stewed tomatoes, sauce and spices. Bring to a boil.
including liquid Reduce heat to low simmer. Cover
1/2 cup canned diced green chiles and simmer for 4 hours or until beans
1/2 tsp hot sauce are tender.
1 Tbsp chili powder
1 tsp ground coriander In small saucepan, cover carrots with
2 tsp ground cumin water and boil until tender. Drain and
1/2 tsp cayenne pepper set aside. Once beans are tender, add
1 tsp salt cooked carrots and chopped cilantro.
2 cups carrots, sliced or diced Simmer until carrots are hot. Serve
1/2 cup cilantro, chopped with garnish of sour cream, grated
cheese and/or green onions, as desired.
Nutrition information per serving EASY METHOD: Combine all
Calories 270 ingredients, except cilantro, in a crock
Protein 16 gm pot. Cook on high setting for 9 hours.
Carbohydrate 50 gm Add cilantro prior to serving.
Total Fat 1 gm
Cholesterol 0 mg
Sodium 232 mg
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