Barley and Marinated Tomatoes

A super simple, fresh, healthy, and summery side dish!
Barley and Marinated Tomatoes
Source: Adapted form Kate Sherwood's recipe in the Nutrition Action Healthletter (July/Aug '13)
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Total Time: 30 minutes
Makes: 6 servings
Calories: 170 calories per 1 cup serving

Ingredients:
1 cup peral barley
1 lb tomatoes, chopped
1 tsp dried basil
2 tbs extra-virgin olive oil
2 tbs rice vinegar
1 tsp lemon juice
1 tsp lemon pepper
1 small clove garlic, finely minced
1/2 tsp kosher salt

Instructions:
1. In a large pot of water, boil barley until tender, about 20 minutes. Drain and rinse under cold water.
2. While the barley is cooking, toss the tomatoes with the remaining ingredients and set aside.
3. When the barley is done, mix with the marinated tomatoes.

Barley and Marinated Tomatoes

Baked Basil French Fries

My brother and I made these french fries for a side to our lunch before I left home for school. They turned out pretty good and were really simple to make. Not to mention, much different and better than boring, regular french fries.

Baked Basil French Fries
Source: Betty Crocker Ultimate Holiday Cookbook
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Prep: 15 minutes
Bake: 35 minutes
Makes: 6 servings

Ingredients:
2 lb large potatoes
1/4 cup grated Parmesan cheese
1 tbsp dried basil leaves
1 tbsp olive oil
1/2 tsp salt
1/4 tsp garlic powder

Instructions:
1. Heat oven to 425 degrees. Spray large cookie sheet with cooking spray. Cut potatoes into 1/4-inch-thick strips. In a medium bowl, mix remaining ingredients. Add potatoes; toss to coat.
2. Place potatoes in single layer on cookie sheet. Bake 15 minutes. Turn potatoes; bake 15 to 20 minutes longer or until tender

Baked Basil French Fries

Baked Basil French Fries

Also- I heard that dunking the fries in a bowl of ice water for 10 minutes before seasoning and baking them helps them to be more crispy when baked! I didn't try this trick this time, but if I do later on, I will let you know if there is a difference.