Granola bowl With kiwi, strawberry and grape

  • Makes
  • Prep Time (min)
  • Cook (min)
  • Carb Grams (g)
  • Cook Difficult

Ingredients

  • 1/4 cup and 1 teaspoon soy sauce
  • 7/8 (1 ounce) package dry onion soup mix
  • 2-1/2 pounds beef chuck roast
  • 1-3/4 teaspoons freshly ground black pepper
  • 1/4 cup and 1 teaspoon soy sauce
  • 7/8 (1 ounce) package dry onion soup mix
  • 2-1/2 pounds beef chuck roast
  • 1-3/4 teaspoons freshly ground black pepper
  • 1/4 cup and 1 teaspoon soy sauce
  • 7/8 (1 ounce) package dry onion soup mix
  • 2-1/2 pounds beef chuck roast
  • 1-3/4 teaspoons freshly ground black pepper

Utensils

  • Baking Sheet
  • Small Bowl
  • Plastic Wrap
  • Large Bowl
  • 1. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

  • 2. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

  • 3. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

  • 4. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

Granola bowl With kiwi, strawberry and grape