About the Dish

3/4 cup Pearl Barley
3/4 teaspoon Beautiful Briny Sea French Picnic Salt
14 ounces Chickpeas
1/4 teaspoon Red Pepper Flakes
3 sprigs Thyme
2 ounces Green Onion
6 ounces Sweet Peppers
6 ounces Salad Tomatoes
2 Lemon
2 ounces Arugula
Per Serving
Calories 680
Total Fat 21 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 640 mg
Total Carbohydrates 107 g
Dietary Fiber 20 g
Sugar 9 g
Protein 18 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Belgian-Style Saison

When we think of a dish containing arugula, we think of peppery greens. The spicy greens go well with the sautéed peppers, but they can also play off of a beer. Belgian-style beers all have one thing in common (besides being awesome) which is peppery Belgian yeast. We suggest pairing this dish with Wild Heaven White Blackbird, a saison made with Belgian yeast to go with the arugula.

Wild Heaven White Blackbird, Decatur, Georgia

Rose - Provence, France

The soft peachy flavors of Provencial roses will complement the sweetness of the peppers. The tart finish stands up to the acidity of tomatoes, and compensates for the hearty texture of the barley, bringing a sense of balance.

Chateau Minuty, ‘M,’ Cotes de Provence, France

METHOD

1
• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid boils, reduce heat, and cover pan. Simmer until barley is tender but not mushy, about 15 minutes. • Drain off any excess liquid. Leave off heat, covered to keep warm.
2
MISE EN PLACE • Discard pepper stems and seeds. Dice flesh. • Halve tomatoes. • Chop green onion, keeping white and green parts separate. • Juice lemon. • Pick and chop thyme leaves. • Rinse and drain chickpeas. • Discard any tough arugula stems.
3
• Place a large sauté pan over high heat. Add 1 teaspoon olive oil. When oil is hot, add chickpeas, red pepper, thyme and 1/4 teaspoon French Picnic salt. Cook, stirring, until chickpeas are fragrant, 2-3 minutes. • Transfer chickpeas to a large bowl.
4
• Place pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion whites. Cook, stirring, until onion is translucent, 1-2 minutes. • Add peppers, tomatoes and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until vegetables are tender, 3-4 minutes.
5
To chickpeas, add 2 tablespoons olive oil and lemon. Toss to coat.
6
Toss arugula into chickpea mixture.
7
• Divide barley between 2 plates. • Top barley with sautéed vegetables. Garnish with onion greens. • Serve with salad, and enjoy!

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