Vegetables Recipes

1/2 cup Pearl barley 3 can (10.75 oz) chicken broth, strained 3 can Water 1 sm Onion, cut in fourths 1 x Carrot, cut into thirds 1 stalk celery, cut into 1" slices 1 tsp Thyme 1 x Bay leaf Freshly ground black pepper 5 x Carrots, sliced 2 stalk celery, sliced 1/2 x Zucchini, sliced 1/2 cup Onion, chopped 2 cup Fresh spinach, chopped

* Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving. * NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken.

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6 lrg Poblano peppers, sliced 2 med Onions, chopped 1 tbl Olive oil, or vegetable oil 2 1/2 lb Russet potatoes, unpeeled, cooked, cubed 2 cup Cooked barley 2 tbl Finely chopped cilantro leaves 1 tsp Dried cumin Salt & cayenne to taste

* Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper. * Makes 4 servings.

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3 tbl Unsalted butter 1 1/2 cup Barley 1 med Bunch scallions (white & Green portions), thin slice 10 x Oil-packed sun-dried tomato Halves, sliced 1/4" thick 1 1/2 tsp Salt 1/2 tsp Freshly ground pepper 4 1/2 cup Boiling water

* Melt the butter in a medium saucepan. Add the barley and cook over high heat for 2 minutes, stirring frequently. Add the scallions and cook for 1 minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper. * Stir in the boiling water and return to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes. * Serve with the roast veal and the sauteed broccoli rabe.

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