Sort-of-Greek Barley Salad

It's been a long time since I've posted here - and I have my reasons, trust me, but that's neither here nor there. Right now, it's all about quick, easy, summer food, the kind you make when you and your spouse are both ravenous and you're broke and your AC is broke and it's 90 degrees out and running the oven is patent suicide. It's made even better by a side of cooling Ecuadorian-style marinated onions, an easy recipe I learned to make from my amazing past employers, who taught me all kinds of lovely cooking things which will probably end up on this blog.

Creamy Chickpea Pasta

Ready for another easy, pasta-based recipe? Really, these are changing my life. This one is creamy and rich and, due to the rosemary, reminds me of my mother, with her rosemary-filled garden beds and epic rosemary-roasted potatoes, and my grammy, who gave me my first gigantic bottle of dried rosemary when I got married and moved out of state.

Funfetti Salad

You're probably thinking one of two things - "what is funfetti doing on a salad", or "oh, this poor vegan, she's been eating vegetables alone so long she thinks they're fun. And confetti-like."

  My advice to you, in either case, would be to just stop and eat this delicious salad - complete with creamy hummus dressing! - and look at a ton of pictures I took of said salad, because it's amazing and I want to remember it forever and ever. Ready?

So far, I have made this salad as a meal and as a side with two different dressings. A great addition to the toppings I already have pictured are celery and radish, by the way, but I was out so that was a no-go.