Barley Stew 

w/Leeks, Mushrooms, and Greens

Ingredients:

1 Tbsp olive oil, divided

1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)

1 8-oz container sliced crimini (baby bella) mushrooms.

2 garlic cloves, pressed

2 1/4 tsp minced fresh rosemary

1 14.5-oz can diced tomatoes in juice

1 cup pearl barley

4 cups (or more) vegetable broth

1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Preparation:

1. Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté about 5 minutes.

2. Add mushrooms, garlic, and rosemary; increase heat and sauté about 7 minutes. 

3. Add tomatoes with juice; stir 1 minute.

4. Add barley and 4 cups broth; bring to boil. Reduce heat, cover, and simmer about 20 minutes. 

5. Add kale; stir about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Garlic Green Beans

Ingredients:

1 lb green beans, trimmed

3 garlic cloves

1 Tbsp soy sauce

1 Tbsp vegetable oil

1 Tbsp grated peeled ginger

2 tsp rice vinegar

1/2 tsp sesame oil

1 1/2 tsp sesame seeds

Preparation:

1.  Cook beans in a 6-qt pot of boiling well-salted water, uncovered, until just tender, 6-7 minutes. 

2.  Drain in a colander and plunge into an ice bath to stop cooking. Drain beans and pat dry.

3.  While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar and oil in a large bowl.

4.  Add beans and toss; serve sprinkled with sesame seeds.