Joe Yonan's Eat Your Vegetables: Putting the Fun in Cooking For One

Joe Yonan, award winning food editor for the Washington Post, cares about food. He also cares about living a vegetarian lifestyle, limiting waste, and finding joy in cooking for one. These passions are combined in his new, innovative cookbook Eat Your Vegetables: Bold Recipes for the Single Cook. Try out this exclusive excerpt from Eat Your Vegetables in your kitchen, plus get free admission to DC Green Festival September 21-22, 2013! See Joe in action on the Good Food Stage on Sunday April 22nd at 1pm.

Visit www.greenfestivals.org/dctickets13 and enter the code EATYOURVEGETABLES to get a free weekend admission to DC Green Festival!

ASIAN BEAN and BARLEY SALAD

  • INGREDIENTS
  • ¾ cup water
  • ¼ cup pearled barley
  • 2 tablespoons unsalted raw
  • peanuts
  • ½ cup cooked and lightly
  • drained beans, preferably
  • homemade (page 175), or
  • low sodium canned, thoroughly
  • rinsed and drained.
  • ¼ cup sugar snap peas, thinly sliced
  • 1 small carrot, scrubbed and halved lengthwise,
  • then cut into thin half moons
  • 1 green onion, trimmed and thinly sliced
  • ½ small cucumber, peeled and cut into ½ inch chunks
  • ¼ cup cilantro or mint leaves, chopped
  • 1 tablespoon grated fresh ginger (from
  • a 2 inch piece of peeled ginger root)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar, preferably unseasoned
  • Sea salt

Combine the barley and water in a small saucepan over medium-high heat. Bring to a boil, reduce the heat, cover, and cook until the barley is tender and has absorbed almost all of the liquid, 50 to 60 minutes. Remove from the head and let it rest, covered, for 10 minutes before fluffing with a fork and letting it cook to room temperature.

Sprinkle the peanuts into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the peanuts have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan they can burn. Once they are cool, chop them.

Toss together the barley, beans, peas, sugar snap peas, carrot, green onion, cucumber, cilantro or mint, and ginger in a medium bowl. Drizzle the oil and vinegar over the mixture and toss to combine; taste and add salt if needed. Transfer to a serving bowl, top with the peanuts, and eat.

While the title mentions the ‘single cook’, this cookbook is ideal for couples, vegetarians in meat eating households, or anyone who wants to become an expert at cooking with fresh produce and minimizing food waste.

The DC Green Festival program features captivating experts offering suggestions on how to make being green a little less work and a lot more fun! See a full list of all our featured speaker and presentation schedule in the D.C. Green Festival Event Guide.