1 cup quick cooking barley
2 Tablespoons extra virgin olive oil
1 bunch leeks
8 cups fat free chicken broth
5 medium carrots
3/4 teaspoons sea salt
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 cups butternut squash, peeled and diced
1 large bunch spinach

Cook barley according to package directions. Thinly slice leeks, white part only. Peel and dice carrots. Peel and cube squash. Heat oil in heavy stock pot over medium-low heat. Cook leaks until soft, about 10 minutes. Add broth, carrots, salt, thyme, and pepper. Bring to simmer then stir in squash. Simmer until vegetables can be easily pierced with a fork, about 8 minutes. Stir in spinach and barley, continuing to simmer until spinach wilts.

Serves 6

1/2 cup uncooked wheat berries, cooked according to package directions (makes 1 1/2 cup cooked)
1 Tbsp hazelnut oil
1 Tbsp fresh orange juice
1 tsp fresh lime juice
1 tsp fresh lemon juice
2 tsp honey
1/4 cup finely chopped orange pieces
2 Tbsp finely chopped celery
2 Tbsp finely chopped red onion
1/2 cup dried cranberries
1/4 cup sliced almonds
1/2 to 3/4 cup butternut squash, cut into 1/2 inch cubes and roasted till done (great use for leftover squash)
Place cooked wheat berries in medium mixing bowl. In a small mixing bowl, combine the hazelnut oil, orange juice, lime juice, lemon juice, and honey; whisk till blended. Toss dressing with wheat berries. Stir in remaining ingredients and blend well. Serve cold or at room temperature. Tastes better the next day.

1/2 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1 tsp kosher salt
1/3 cup pearl barley
1 (8 oz) zucchini, cut into 1/2-inch dice
1 (8 oz) yellow summer squash, cut into 1/2-inch dice
1 red bell pepper, seeded, cut into 1/2-inch dice
5 tsp extra-virgin olive oil
1/4 tsp freshly ground pepper
1/4 cup diced onion
1 tsp minced garlic
1/3 cup vegetable broth
1/4 cup dry white wine
2 tsp red wine vinegar
4 (3 oz) portobello mushroom caps
Extra-virgin olive oil, for brushing
1/4 cup shaved Parmigiano-Reggiano cheese
Good-quality aged balsamic vinegar, for drizzling

1. Basil Oil: Fill a bowl with ice water. In a saucepan, bring salted water to a boil. Add basil leaves; blanch 10 seconds. Drain basil, add to ice water. Drain and dry basil. Puree oil and basil in blender.

2. Roasted Vegetable Barley: Heat oven to 450 degrees F. In a saucepan, bring 1 quart water with 1/2 tsp of the salt to a boil; stir in barley. Simmer 20 minutes, drain.

3. Meanwhile, in small roasting pan, toss zucchini, squash, and red pepper with 3 tsp of the oil, remaining 1/2 tsp salt, and pepper. Roast 30 minutes, tossing several times, until vegetables are caramelized. Combine with barley; keep covered.

4. Heat remaining 2 tsp oil in a nonstick skillet over medium-high heat; sauté onion and garlic 4 minutes. Add broth, wine, and vinegar; simmer until liquid has reduced to 2 1/2 Tbsp. Toss with vegetable-barley mixture; keep covered.

5. Wipe skillet and place over medium-high heat. Brush mushrooms lightly with olive oil. Place gill sides down in skillet; cook 4 minutes. Turn over; continue to cook 4 minutes or until just tender.

6. Spoon 1/2 cup Roasted Vegetable Barley into each mushroom; top with cheese. Drizzle Basil Oil and balsamic vinegar on each plate.

Nutritional Information
Based on individual serving.
Calories: 444
Total Fat: 36 g
Carbohydrates: 25 g
Protein: 8 g