Mushroom & Barley Soup
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- Antony Payne
- 6 years ago
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1 5.5 ounces pearl barley, raw 1 gallon vegetable broth 1 tablespoon vegetable oil ½ pound yellow onions, diced 3 ounces mushrooms, sliced ½ ounce carrots, diced ¼ cup white wine 2 ounces diced potatoes Salt and fresh ground pepper to taste 1 once fresh green onions, thinly sliced Mushroom & Barley Soup 1. In stock pot, heat oil. 2. Add onion, mushrooms, and carrots. Sauté until onion is translucent. 3. Add barley and vegetable broth. Bring to a boil. Reduce heat and simmer until barley is tender. 4. Stir in wine and potato. Continue to simmer until potato is cooked. 5. Season to taste with salt and 6. Garnish soup with sliced green onion. 5.5 ounces pearl barley, raw 1 gallon vegetable broth 1 tablespoon vegetable oil ½ pound yellow onions, diced 3 ounces mushrooms, sliced ½ ounce carrots, diced ¼ cup white wine 2 ounces diced potatoes Salt and fresh ground pepper to taste 1 once fresh green onions, thinly sliced Mushroom & Barley Soup 1. In stock pot, heat oil. 2. Add onion, mushrooms, and carrots. Sauté until onion is translucent. 3. Add barley and vegetable broth. Bring to a boil. Reduce heat and simmer until barley is tender. 4. Stir in wine and potato. Continue to simmer until potato is cooked. 5. Season to taste with salt and 6. Garnish soup with sliced green onion.
2 7 ounces roasted red peppers 15 ounces cooked chickpeas Roasted Red Pepper Hummus 15 ounces cooked cannellini (white kidney) beans ¼ cup tahini (sesame paste) 2 garlic cloves, minced 2 tablespoons freshly squeezed lemon 1 teaspoon ground cumin Salt and freshly ground pepper 1. In a food processor or blender, combine all of the ingredients, except the salt and 2. Process the mixture until smooth. 3. Season to taste with salt and 4. Serve chilled or at room temperature with warmed whole wheat pita wedges. 7 ounces roasted red peppers 15 ounces cooked chickpeas 15 ounces cooked cannellini (white kidney) beans ¼ cup tahini (sesame paste) 2 garlic cloves, minced 2 tablespoons freshly squeezed lemon 1 teaspoon ground cumin Salt and freshly ground pepper Roasted Red Pepper Hummus 1. In a food processor or blender, combine all of the ingredients, except the salt and 2. Process the mixture until smooth. 3. Season to taste with salt and 4. Serve chilled or at room temperature with warmed whole wheat pita wedges.
3 Jicama and Orange Salad with Mint 1 medium jicama (about ¾ pound), peeled and cut into 1 ½ -inch matchsticks 2 medium carrots, peeled and coarsely grated or julienned 2 small seedless navel oranges, peeled and sliced ½ tablespoon extra-virgin olive oil 2 tablespoons orange juice 2 tablespoons honey 1 tablespoon freshly squeezed lime Salt 8 fresh mint leaves, thinly slivered 1. In a medium bowl, combine the jicama, carrots, and oranges. 2. In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste. 3. Whisk the dressing and pour it over the jicama mixture. 4. Toss to coat. 5. Refrigerate the salad for 2 to 3 hours. 6. Top with the mint leaves before serving. Magee Garden Grown Jicama and Orange Salad with Mint 1 medium jicama (about ¾ pound), peeled and cut into 1 ½ -inch matchsticks 2 medium carrots, peeled and coarsely grated or julienned 2 small seedless navel oranges, peeled and sliced ½ tablespoon extra-virgin olive oil 2 tablespoons orange juice 2 tablespoons honey 1 tablespoon freshly squeezed lime Salt 8 fresh mint leaves, thinly slivered 1. In a medium bowl, combine the jicama, carrots, and oranges. 2. In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste. 3. Whisk the dressing and pour it over the jicama mixture. 4. Toss to coat. 5. Refrigerate the salad for 2 to 3 hours. 6. Top with the mint leaves before serving. Magee Garden Grown
4 Fourteen Vegetable Stew with Pork 1 tablespoon olive oil 1 medium orange-flesh sweet potato (about 8 oz), peeled and cut into 1-inch pieces 1 ¼ cups shelled fresh or frozen lima beans (no baby limas) 4 cups small cauliflower florets (about ½ a medium head) 1 cup diced Spanish onion 4 ounces fresh green beans, trimmed and cut in half 2 medium tomatoes, seeded and coarsely chopped 6 white button mushrooms, cleaned and halved 1 bay leaf 1 cup tomato juice 1 teaspoon paprika 1 tablespoon fresh basil Salt and fresh ground black pepper ½ pound pork tenderloin, cut into ¾-inch pieces 1 medium white-skinned waxy potato, peeled and cut into 1-inch pieces 2 medium carrots, cut into 1-inch pieces 1 ½ cups chopped green cabbage (about ¼ head) 1 medium green bell pepper, seeded and cut into 1-inch pieces 1 medium celery rib, cut into 1-inch slices 3 cups peeled and cubed eggplant (about ½ small eggplant) 1 large garlic clove, finely chopped ¼ cup coarsely chopped flat leaf parsley, loosely packed 1 tablespoon tomato paste 1 tablespoon fresh oregano 1 teaspoon Worcestershire sauce Dash of cayenne to taste Fourteen Vegetable Stew with Pork 1 tablespoon olive oil 1 medium orange-flesh sweet potato (about 8 oz), peeled and cut into 1- inch pieces 1 ¼ cups shelled fresh or frozen lima beans (no baby limas) 4 cups small cauliflower florets (about ½ a medium head) 1 cup diced Spanish onion 4 ounces fresh green beans, trimmed and cut in half 2 medium tomatoes, seeded and coarsely chopped 6 white button mushrooms, cleaned and halved 1 bay leaf 1 cup tomato juice 1 teaspoon paprika 1 tablespoon fresh basil Salt and fresh ground black pepper ½ pound pork tenderloin, cut into ¾-inch pieces 1 medium white-skinned waxy potato, peeled and cut into 1-inch pieces 2 medium carrots, cut into 1-inich pieces 1 ½ cups chopped green cabbage (about ¼ head) 1 medium green bell pepper, seeded and cut into 1-inch pieces 1 medium celery rib, cut into 1-inch slices 3 cups peeled and cubed eggplant (about ½ small eggplant) 1 large garlic clove, finely chopped ¼ cup coarsely chopped flat leaf parsley, loosely packed 1 tablespoon tomato paste 1 tablespoon fresh oregano 1 teaspoon Worcestershire sauce Dash of cayenne to taste
5 1. In a large Dutch oven or large heavy pan, heat the olive oil over mediumhigh heat and sauté the pork for about 5 minutes, stirring often, until browned on all sides. Transfer the pork to a plate. In the same pan, layer the vegetables, pork, and seasoning in the following order: sweet potato, white potato, lima beans, carrots, cauliflower, cabbage, onion, bell pepper, green beans, celery, tomatoes, eggplant, mushrooms, pork, garlic, bay leaf, and parsley. 2. In a small bowl, mix the tomato juice, tomato paste, paprika, oregano, basil, Worcestershire sauce, salt and black pepper to taste, and cayenne. Pour over the vegetables. 3. Cover and bring the liquid to a boil over medium-high heat. Reduce the heat and simmer for about 30 minutes, until pork and vegetables are tender. Adjust the seasoning and remove the bay leaf. Cool for at least 20 minutes before serving. 1. In a large Dutch oven or large heavy pan, heat the olive oil over mediumhigh heat and sauté the pork for about 5 minutes, stirring often, until browned on all sides. Transfer the pork to a plate. In the same pan, layer the vegetables, pork, and seasoning in the following order: sweet potato, white potato, lima beans, carrots, cauliflower, cabbage, onion, bell pepper, green beans, celery, tomatoes, eggplant, mushrooms, pork, garlic, bay leaf, and parsley. 2. In a small bowl, mix the tomato juice, tomato paste, paprika, oregano, basil, Worcestershire sauce, salt and black pepper to taste, and cayenne. Pour over the vegetables. 3. Cover and bring the liquid to a boil over medium-high heat. Reduce the heat and simmer for about 30 minutes, until pork and vegetables are tender. Adjust the seasoning and remove the bay leaf. Cool for at least 20 minutes before serving.
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