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Barley Soup with Mushrooms and Parsnips

INGREDIENTS

2 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)
2 leeks, white and pale green parts only, thinly sliced and cleaned
8 ounces portobello or crimini mushrooms, thinly sliced
1 large carrot, peeled and cut into 1/4-inch cubes
1 medium parsnip, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 thyme sprigs
1 bay leaf
3/4 cup pearl barley
3/4 cup light-flavored beer
6 cups vegetable stock or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS

Heat the oil in a soup pot over medium heat. Add the leek and sauté until just softened, about 5 minutes. Add the mushrooms and sauté until just beginning to brown and release their liquid, 4 to 6 minutes.

Stir in the carrot and parsnip. Turn the heat up to medium-high, cover, and cook for 5 minutes. Add the garlic, thyme, and bay leaf and sauté just until fragrant, about 1 minute. Stir in the barley, then pour in the beer and cook, stirring constantly, until the liquid is reduced by half.

Add the vegetable stock. Bring to a boil, then stir in the salt. Lower the heat and simmer, partially covered, until the barley is tender, 35 to 45 minutes. Stir in the pepper and adjust the seasonings if necessary. Serve hot.

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Recipes

Spinach Asian Pear Salad and Cabbage, Asian Pear and Carrot Salad

Spinach Asian Pear Salad

INGREDIENTS

10-12 oz. Spinach
1 cup water chestnuts
1 Asian pear
2 green onions
1/4 cup cilantro
1/4 cup teriyaki sauce
2 TBLSP rice vinegar
1 TBLSP veggie oil
1 TBLSP sesame oil
1 tsp grated fresh ginger
1/2 tsp sugar

DIRECTIONS

Chop water chestnuts, and pear into strips. Chop cilantro and green onions. Mix teriyaki, rice vinegar, vegetable, sesame oil, grated ginger sugar. Toss all ingredients.

Cabbage, Asian Pear and Carrot Salad

INGREDIENTS

2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 small Asian pear, peeled, cored, and cut into 2-inch julienne strips
4 cups thinly sliced cabbage (1 head)
2 carrots, cut into 2-inch julienne strips

DIRECTIONS

Whisk together lemon juice, oil, and salt and pepper to taste and toss with pear, cabbage, and carrots.

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Recipes

Grilled POrtobello Stacked with Fresh Spinach and Manchego Cheese

Grilled Portobello Stacked with Fresh Spinach and Manchego Cheese

INGREDIENTS

12 medium-sized portobello mushroom caps, wiped clean- (You can make this recipe for as many mushrooms as you like)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional

DIRECTIONS

Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.

Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. You can serve this over mixed greens, on toasted crusty bread or add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Garnish with chopped chives, if desired.

Sherry Vinaigrette:

1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

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Latest News

Barley Soup with Mushrooms and Parsnips

Spinach Asian Pear Salad and Cabbage, Asian Pear and Carrot Salad

Grilled POrtobello Stacked with Fresh Spinach and Manchego Cheese

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