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Beth Dooley's new cookbook, plus a green salad recipe!

The newest cookbook from James Beard winner Beth Dooley.

MINNEAPOLIS — Beth Dooley is a James Beard award winning food writer, author of The Perennial Kitchen: Simple Recipes for a Healthy Future.

With her son, Kip Dooley, she publishes the Bare Bones Cooking Newsletter and teaches on-line cooking classes, Bare Bones Cooking. 

Find more information at www.bethdooleyskitchen.com.

Dooley demonstrated a summery salad on KARE 11 Saturday. Here's how to make it! 


  • ½ cup hazelnuts, hickory nuts, or pecans
  • 1 cup hulless or hulled barley, rinsed
  • ½ cup kernza (if kernza is not available, substitute ½ cup barley)
  • 1 teaspoon salt
  • 3 tablespoons apple cider vinegar
  • 1 clove garlic, smashed
  • 1 tablespoon coarse mustard
  • 1 tablespoon honey
  • ½ cup hazelnut or sunflower oil
  • 4 scallions, thinly sliced
  • 1 cup sliced mixed red, yellow, and orange bell peppers
  • 1 cup fresh sweet corn kernels
  • ¼ cup chopped parsley
  • ¼ cup chopped fresh basil
  • salt and freshly ground black pepper 


  • Preheat the oven to 350 degrees F. Turn the nuts onto a baking sheet in a single layer and roast until fragrant and golden brown, about 10 to 15 minutes. Allow to cool slightly, chop, and set aside.
  • To cook the barley and Kernza: Put the grains and the salt into a large pot and cover with cold water by about 3 inches. Bring to a boil over high heat, reduce the heat, cover, and simmer until the barley and Kernza are tender, about 35 to 40 minutes. Drain and set aside.
  • To make the vinaigrette: In a small bowl, whisk together the vinegar, garlic, mustard, and honey. Whisk in the oil in a slow, steady stream. Set aside.
  • To finish the salad: Turn the grains into a large bowl, toss in the scallions, pepper, corn, parsley, and basil. Add enough of the vinaigrette to coat the vegetables and grains. Season to taste with salt and pepper and serve garnished with more fresh herbs and the toasted hazelnuts.