Sustainability, Wellness & Learning

Directions

Food Next Door

Food Next Door is a student-operated

adventure that brings everyone together on

the journey from farm to fork.

Come join us for a local lunch inside

UCCS’s Café 65 every Tuesday and

Wednesday from 11-2pm

vestibulum:

Fusce tellus enim, semper vitae, malesuada vitae, condimentum vel, ligula.

lorem

page 3 Makes 4 Servings

¾ cup barley, dry (Hayden Flour Mills, Queen Creek, AZ)

4 oz. tofu marinated in ponzu sauce (contains fish)

1 cup carrots, grated (Weathervane Farm, Buena Vista, CO)

1 cup radishes, grated (Hobbs Family Farm, Avondale, CO)

½ head of cabbage, sliced ½ cup onion, chopped (Aspen Produce Center, CO)

1 medium apple (Delicious Orchards, Hotchkiss, CO)

Dressing: 2 Tbsp. olive oil (Lodi, CA) 2 Tbsp. soy sauce 1.5 tsp. sesame oil 1 Tbsp. honey (Rice Family Farm, Greeley, CO)

1 clove garlic, minced (Hobbs Family Farm, Avondale, CO)

Salt and pepper to taste

Ingredients

Recipe is posted on Dining and Hospitality Services Facebook page

Week 4, 2017

In a saucepan, combine 2c water and barley, bring to a boil, cover, reduce heat, and let simmer for approx. 20 minutes or until the barley has absorbed all of the water.

Wash carrots, radishes, cabbage, and apple. Grate carrots and radishes and slice cabbage. Chop onion and lightly sauté. Chop tofu and apple into bite size pieces.

Marinate tofu in ponzu sauce and bake until slightly crisp.

To make dressing, combine all ingredients in small bowl and whisk until combined.

Combine barley, carrots, radishes, cabbage, onion, apple, and tofu in a large bowl and toss with dressing.

Garnish with fresh herbs. Enjoy!

Food Next Door SWELL RECIPE

Sweet Asian Barley Bowl