Mediterranean Eggplant and Barley Salad

• 1 1/2 lb eggplant, cut into 1/2-inch cubes
• 3/4 lb zucchini, cut into 1/2-inch cubes
• 10 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chopped scallion (from 1 bunch)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
• 1 1/4 cups pearl barley (8 oz)
• 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
• 3/4 cup water
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• 1/2 lb cherry tomatoes, quartered
• 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
• 1/2 cup thinly sliced red onion, rinsed and drained if desired
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Cooks’ note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Makes 4 (main course) or 8 (side dish) servings

from Gourmet, September 2006 via smitten kitchen

French Barley Salad

• 1/2 cup raw barley
• 2 cups water
• 1 cup halved or quartered mushrooms
• 1 cup peeled and diced carrots
• 1 cup cut green beans, trimmed and halved
• 1 cup thinly sliced red or yellow bell peppers
• 1/2 cup chopped fresh parsley
• 2 teaspoons butter
• 2/3 cup coarsely chopped walnuts

Dressing

• 1/4 cup fresh lemon juice (about 1.5 lemons)
• 1/4 cup olive oil
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon Dijon mustard**
• 1 tablespoon chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried)
• 1 teaspoon salt
• freshly ground black pepper to taste

Using a strainer, rinse the barley and drain. In a small heavy skillet on low heat, roast the barley until fragrant and beginning to brown. Place the barley and water in a small saucepan, cover, and bring to a simmer. Cook on low heat until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients. In a separated bowl, pour half of the dressing over the mushrooms and set aside. Blanch the carrots in boiling water for about 1 minute. Transfer with a slotted spoon to a large serving bowl. Blanch the green beans for 3 to 4 minutes. Drain and set aside to cool. Stir the bell peppers and parsley and marinated mushrooms into the bowl of carrots.

In a skillet, heat the butter. When it sizzles, saute the walnuts until they are coated and the butter begins to brown. Remove from the heat.

When the barley is tender, drain it in a colander. Add the drained barley and the remaining dressing to the serving bowl and mix well. Allow the salad to sit for at least 30 minutes before serving. Just before serving, gently toss the green beans and walnuts into the salad.

Notes: To make the recipe healthier, try using less oil. Also, toast the walnuts in a dry skillet or oven instead of in a skillet with butter. This recipe doubles very well.

from Moosewood Restaurant Daily Special via eat me delicious

Fragrant Rice Pilaf

• 1/2 teaspoon ground cumin
• 1/4 teaspoon crumbled saffron threads
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 cup diced (1/4 inch) onion
• 2 tablespoons finely minced garlic
• 4 carrots, cut into 1/4-inch dice
• 1 1/2 cups long-grain rice
• 3 1/2 cups chicken broth
• 1/2 to 3/4 cup dried cherries or cranberries

1. Combine the cumin, saffron and salt. Set aside.

2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.

3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

Makes 8 servings.

Nutritional Information Per serving: 240 calories, 44g carbohydrate, 5g protein, 4g fat, 5mg cholesterol

From Parade via Epicurious

Steamed Green Beans with Tomato-Garlic Vinaigrette

• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed and minced
• 1 tablespoon extra-virgin olive oil
• 1/2 cup seeded chopped tomato
• 2 teaspoons chopped fresh thyme
• 1 pound green beans, trimmed

1. Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

2. Steam beans, covered, 7 minutes or until crisp-tender. Cut into 2-inch pieces; add to tomato mixture, tossing gently to coat.

Yield: 4 servings (serving size: 3/4 cup) Nutritional Information

CALORIES 73(44% from fat); FAT 3.6g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 48mg; CARBOHYDRATE 9.8g; SODIUM 162mg; PROTEIN 2.4g; FIBER 4.2g

from Cooking Light, JULY 2008, via MyRecipes

Curried Chicken Salad

• chicken breast meat, shredded
• 1/4 cup plain nonfat Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• thinly sliced scallions or red onion
• sliced almonds, lightly toasted
• 1/2 small apple, cored and cut into 1/2-inch chunks
• raisins
• farmhouse chutney
• salt and pepper
• lettuce

Stir together yogurt, lemon juice, curry powder. Combine with remaining ingredients. Serve over lettuce.

Improvised from Martha Stewart and Sunset. Variations: green grapes for apples, apricots for raisins

Sesame Green Beans

• 2 pounds green beans, stemmed
• 3 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon fresh grated ginger
• 2 tablespoons sesame seeds
• 1/4 teaspoon kosher salt

Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.

In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Yield: 8 servings

Nutritional Information: CALORIES 99(1% from fat); FAT 7g (sat 1g); CHOLESTEROL 0mg; CALCIUM 52mg; CARBOHYDRATE 9g; SODIUM 74mg; PROTEIN 3mg; FIBER 4g; IRON 1mg

from Real Simple

Asian-style Flank Steak

• 1/2 cup dry Sherry
• 1/3 cup soy sauce
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 tablespoon Asian sesame oil
• 1 (1 1/2- to 1 3/4-pound) flank steak

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Servings: Makes 4 to 6 servings

from Bon Appetit