Hope everyone had a wonderful Thanksgiving!
I love Thanksgiving—given that it's all about eating and drinking with family and friends, what's not to love?!
We usually spend the day with my husband's family, and my sister-in-law's place in Santa Rosa is Thanksgiving central, which means I'm not typically on the hook for the heavy cooking. We usually arrive in the Bay Area the night before, so in years past we've contributed wine rather than food, having no time to cook.
Since we're recently transplanted to the area though, this year I did contribute a side—a Mushroom, Barley, and Kale Salad. It was tasty, fresh, and hold ups well while sitting out for a few hours, which makes it a good side to take for for any number of occasions. Here is a quick non-recipe:
Mushroom, Barley, and Kale Salad
Prepare barley (1 cup or 2 depending on how much you want to bulk up) according to package instructions— cook in stock for extra flavor. Sautée a few packages of sliced mushrooms with garlic, salt, and pepper in a little white wine—remember that mushrooms cook way down, so use more than you think you need. Make a little vinaigrette out of lemon juice, olive oil, salt and pepper and toss over chopped kale and massage it so that it all turns a pretty dark green. When barley and mushrooms are ready and a bit cooled down, toss all components together. Sprinkle liberally with Parmesan cheese and chopped fresh parsley. Enjoy!
And if you still happen to have some leftovers from the Big Feast, check out my Stuffed Acorn Squash 8 & $20 on WineSpectator.com
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