Very exciting news is happening at this month!

The new cookbook: Go Barley: Modern Recipes for an Ancient Grain is being launched on Apr. 8 and the Go Barley Twitter Party event is on Apr. 9 at 8 p.m. EDT/6 p.m. MDT. Barley is Canada’s newest homegrown superfood. We also know from my Barley Balance blog that it’s delicious, easy to use, locally grown and has tremendous health benefits.

March’s blog welcomed us to spring with the reminder to organize, refresh and enjoy! Now that you have an organized kitchen, let’s spring into April with barley.

Pearl and pot barley have been stables in soups over the years but are now moving into the realm of risottos, salads, pilafs and desserts. Is there an easier way to add new recipes to your meals than to check out the new Go Barley cookbook? I don’t think so… Go Barley explores barley’s history and nutrition while serving forth an array of wonderful recipes for every part of the menu.

Barley for Every Part of the Menu

The cookbook and recipes have been designed to please the palates of the whole family. All barley is easy to cook and use. Its mild, slightly nutty flavour goes great with meat, poultry and fish–along with other grains, nuts and all kinds of vegetables and fruit. Barley can be cooked in a variety of liquids for savoury and sweet dishes. The ratio of cooking liquid to barley can vary from two to one for drier recipes to three to one for creamier risottos and soups. Barley flour adds fibre and a new flavour to baked goods while maintaining their texture and taste.

My Favourite Spring Barley Recipes

Every spring I add a few new recipes to my collection. Here are three Go Barley cookbook recipes I recommend you spring into April with…

First up is the zucchini, bean and almond salad. This refreshing spring/summer salad has cooked barley tossed with kidney beans, red pepper, zucchini and green onion and garnished with toasted slivered almonds. Pair this salad with steak or it can be served as a vegetarian main.
Music to my ears… barley cooks to a creamy risotto without all of the stirring! Next up for your collection is the shrimp and pea barley risotto. For this recipe, use medium-sized shrimp and fresh peas, especially when they’re in season late spring.
And finally, I’m always on the lookout for healthy snack options with super nutritious ingredients. These blueberry barley muffins use whole barley flour, one cup of blueberries and have a wonderful texture and flavour.
We invite you to try these amazing dishes and join us as we GoBarley!

Jane’s Top Three Meal Planning Tips

Now that the nice weather is here, you may be spending more time outside of the kitchen. Here are my three tips to keep you on track with your GoBarley meal planning this spring.

Cook and bake extra on days that you’re in the kitchen.
Make a grocery list – you don’t want to spend time backtracking to the store because you forgot an ingredient.
Think theme night! For example meatless Mondays have gone viral and many Go Barley cookbook recipes easily fit that theme.