I have a very long and extensive list of must-go-to restaurants. I was able to check-off one of those restaurants, Terrain Garden Café in Glen Mills, PA. The meals at Terrain are carefully crafted with local and organic meat and produce. My husband and I just celebrated our one year anniversary and I asked that we spend the afternoon together and have brunch at Terrain.
It was a great idea because we had a brunch reception for our wedding. Like most restaurants, Terrain only serves brunch on the weekends. Our anniversary fell on a Monday. Boo.
That’s okay! I made lunch reservations. We dropped off Baby T with Auntie S, picked up some beer and vino and headed to our destination. I was so ready and so excited to pour over the menu and feast on the bounty of the land.
I was close to stuffed after devouring the adorable and scrumptious bread pot (yummy, warm bread baked in a flower pot) and the cheese board was of generous portions and nothing short of delicious.
This recipe was inspired by the main dish that I ordered, the dayboat scallop salad. I rarely pass up the chance to order scallops a.k.a. candy of the sea. The scallops were served over a barley and quinoa salad with “farmer’s market vegetables, pickled red onion, local micro greens, apple-honey vinaigrette”
We are huge quinoa fans in this family and I loved this quinoa and barley salad which included asparagus and sugar snap peas and lightly dressed with vinaigrette. This was my best attempt to recreate this dish. I swapped out the sugar snap peas for frozen peas (because that’s what I had on hand). I purchased “10 minute barley” at Trader Joe’s which significantly cut back the prep time. I created my own apple vinaigrette. This recipe is about assembling ingredients that you can easily be made ahead if needed. This is a great side dish for a BBQ or picnic. Continue reading