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window.ATGalleries[53182] = {“id”:53182,”type”:”Cooking Lesson”,”images”:[{“image_id”:”9573685630fcaacd55b00fe4d9023521919765e5″,”caption”:”\u003cb\u003eRinse the grain:\u003c/b\u003e Line 2 rimmed baking sheets with parchment paper. Rinse the barley in a strainer under cold water until the water below is clear, about 1 minute. Gently shake the strainer to drain off any excess water. Place the barley on one of the prepared the baking sheets and use a spatula to spread out the grains into a single layer. Let dry completely, 3 to 5 minutes.”,”image”:{“id”:”9573685630fcaacd55b00fe4d9023521919765e5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:47.090-05:00″,”updated_at”:”2016-12-20T13:03:47.090-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32428.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”01b8f8d1dce1f277977580e4a3d65212b9f7c18d”,”caption”:”\u003cb\u003eHeat the water:\u003c/b\u003e Warm the water on the stovetop or in the microwave; set aside.”,”image”:{“id”:”01b8f8d1dce1f277977580e4a3d65212b9f7c18d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:47.235-05:00″,”updated_at”:”2016-12-20T13:03:47.235-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32443.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d3e31143adde044504115d28f54348c2254d11ed”,”caption”:”\u003cb\u003eToast the grain:\u003c/b\u003e Heat 2 tablespoons of the oil in a medium saucepan over high heat until shimmering. Carefully add the barley and toast, stirring constantly, until they just begin to darken a bit, 1 minute to 90 seconds.”,”image”:{“id”:”d3e31143adde044504115d28f54348c2254d11ed”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:47.202-05:00″,”updated_at”:”2016-12-20T13:03:47.202-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32438.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ed7253328798aef3104c05c71666f1d5604b014c”,”caption”:”\u003cb\u003eAdd the water:\u003c/b\u003e Add the warm water and salt and bring to a boil. Reduce the heat to a simmer or the lowest setting your stovetop has, cover, and cook until tender and most of the liquid has been absorbed, 40 to 45 minutes. Remove the pot from the heat and let stand, covered, for 10 minutes, to let the barley steam and finish absorbing the water. Meanwhile, prep the fruit, mint, and dressing.”,”image”:{“id”:”ed7253328798aef3104c05c71666f1d5604b014c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:47.284-05:00″,”updated_at”:”2016-12-20T13:03:47.284-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32444.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”434a1ff4dbd11e5027cdd7bcde5e4fde84fe4425″,”caption”:”\u003cb\u003ePrepare the fruit:\u003c/b\u003e Place the pineapple chunks into one of the large containers. Peel and cut the tangerines, mandarins or oranges into segments, removing as much of the bitter white pith as you can. Place in the another container, cover, and refrigerate. Refrigerate the pomegranate seeds separately in a covered container.”,”image”:{“id”:”434a1ff4dbd11e5027cdd7bcde5e4fde84fe4425″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:48.105-05:00″,”updated_at”:”2016-12-20T13:03:48.105-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32480.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”33f921377ec2643337bd3926e769796e8f48baab”,”caption”:”\u003cb\u003ePrepare the mint:\u003c/b\u003e Thinly slice or mince the mint leaves. Refrigerate in its own covered container.”,”image”:{“id”:”33f921377ec2643337bd3926e769796e8f48baab”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:48.762-05:00″,”updated_at”:”2016-12-20T13:03:48.762-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32501.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ca9f5f23ab8d3b326edc27cd9decc8d83c628f74″,”caption”:”\u003cb\u003eMake the dressing:\u003c/b\u003e Whisk the honey, juice and zests, and salt together in a medium bowl. Drizzle in the olive oil, then the nut oil, while whisking constantly until incorporated. Cover and refrigerate, or refrigerate in a jar.”,”image”:{“id”:”ca9f5f23ab8d3b326edc27cd9decc8d83c628f74″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:49.141-05:00″,”updated_at”:”2016-12-20T13:03:49.141-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32519.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”61c93073c8008253969614f4379d6ef6259c3c03″,”caption”:”\u003cb\u003eDry and cool the grain:\u003c/b\u003e Transfer the cooked barley onto the second prepared baking sheet and spread into an even layer. Let cool completely, 10 to 20 minutes. Drizzle the barley with the remaining 1 tablespoon of oil and mix to coat.”,”image”:{“id”:”61c93073c8008253969614f4379d6ef6259c3c03″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:47.392-05:00″,”updated_at”:”2016-12-20T13:03:47.392-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32450.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”bf9f8c86b041dad873e5f5562d1b9ce16f2e0bf5″,”caption”:”\u003cb\u003eChill the cooked grain:\u003c/b\u003e Transfer the barley to a large container, cover, and refrigerate.”,”image”:{“id”:”bf9f8c86b041dad873e5f5562d1b9ce16f2e0bf5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:47.671-05:00″,”updated_at”:”2016-12-20T13:03:47.671-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32458.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”88d6d125fd142523f430e285ecb198387097955f”,”caption”:”\u003cb\u003eAssemble the salad and eat:\u003c/b\u003e To serve, scoop 2/3 cup of the barley into each bowl. Add about 6 pieces of pineapple, 10 to 12 orange segments, and 1/4 cup pomegranate seeds into each bowl. Add 1 to 2 tablespoons of the mint and 2 to 3 tablespoons of the dressing to each bowl (rewhisk the dressing if needed). Stir to mix and coat with the dressing.”,”image”:{“id”:”88d6d125fd142523f430e285ecb198387097955f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-20T13:03:49.464-05:00″,”updated_at”:”2016-12-20T13:03:49.464-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_FruitSalad_32536.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
A broiled grapefruit, a luscious smoothie bowl, or even a hearty smoothie is a charming way to start any day. But some weekday mornings require more than a fruit-filled start, no matter how yummy, to get your engines running and keep them running. You need something with protein and fiber, chock-full of nutrients; something fast that is satisfying, exciting, and inviting to spark your engine.
Here’s a new answer to this dilemma: a hearty whole grain and fresh fruit salad, with fresh herbs that add dimension, and quick gloss of a sweet-tart dressing. It’s all made ahead and just needs a last-minute toss together. This fruity tabouli is a formula, a recipe blueprint, that is so versatile you’ll be having a different breakfast every day for weeks with ease.
from WordPress https://jonathanwilhoite.wordpress.com/2017/01/25/how-to-make-a-hearty-breakfast-fruit-salad-cooking-lessons-from-the-kitchn/
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