Thursday, November 19, 2009


Look at these beauties I picked tonight!   

I have had this Meyer lemon tree in a big pot on my back patio for about three years and it produces lemons like crazy.  It takes a long time from blossom to ripe fruit, but when the lemons are ready to pick, the fruit is juicy, seedless and delicious.  Each lemon gives me about three to four tablespoons of juice, usually enough to make a wonderful lemon vinaigrette.  I feed my lemon tree every three months with Miracle Gro Shake & Feed Citrus, Avacado & Mango Plant Food. 

Tonight I used the juice from the biggest lemon and some frozen, roasted red peppers I had in the freezer. . .

. . .to make this fabulous Chickpea Barley Salad with Spiced Cumin Dressing.  This recipe is courtesy of my daughter-in-law, Katie, who writes the fabulous blog:

Thanks Katie...the salad is wonderful!

1/2 cup barley, rinsed, cooked and cooled
2 large red peppers, roasted and skinned
3 cups cooked chickpeas, rinsed and drained (2 cans)
1/4 cup chopped parsley
3 tablespoons of capers, rinsed
3 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon cayenne pepper
1/4 cup extra virgin olive oil

Cut the peppers into 1/2 inch wide strips and put them in a large bowl with the barley, chickpeas, parsley and capers.

In a smaller bowl or small glass jar, whisk together the lemon juice, honey, cumin, cayenne pepper and oil.  Pour over the chickpea mixture and stir to combine. 

Season wtih S&P to taste.

Buon appetito!