1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

Serves 4

1/2 cup quinoa
1 cup water
1 red or green bell pepper, seeded and diced
1 1/2 cups chopped carrots
1 cup minced red onion
1/4 cup minced sun dried tomatoes
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp olive oil
salt and fresh ground black pepper to taste
2 Tbsp feta cheese

Rinse quinoa well and drain, or use pre-rinsed quinoa. Combine quinoa and water in a medium pan. Bring to a boil. Reduce heat, cover and cook 10 minutes or until liquid is absorbed.

Combine cooked quinoa, peppers, carrots, onions and tomatoes in a large mixing bowl. Combine vinegar, mustard and olive oil in a small bowl. Add salt and pepper. Pour liquid over quinoa mixture and toss well.

Divide onto 4 serving plates and top each serving with 1 tablespoon of feta cheese.

Serves 4

1 Tbsp oil
small chunk fresh ginger , shredded
1 red chilli , finely shredded
2 oz shiitake mushrooms , stalk discarded and sliced
6 oz kale
3 oz frozen edamame or peas, thawed
handful cashew nuts
2 tbsp soy sauce mixed with 1 tsp Chinese five-spice
1 tsp sesame oil

Heat 1 tbsp oil in a wok or large frying pan. Add the ginger, chilli, mushrooms, kale and soy beans or peas then cook for 2 minutes. Add the cashew nuts and cook for another 2 minutes, then stir in the soy and five-spice mixture. Cook for a minute or so then toss with the sesame oil and serve.

Serves 2

8 oz whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives

Cook spaghetti according to package directions or until al dente.

Meanwhile, heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.

Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

4  large yellow peppers
4  large slices good quality dense whole grain bread, 1/2-inch thick
4  teaspoons olive oil
1  large clove garlic, peeled

4  tablespoons extra-virgin olive oil
4   anchovy fillets, rinsed, patted dry, and finely chopped
2  tablespoons chopped fresh parsley
2  tablespoons minced shallots
1  tablespoon capers, finely chopped
1  teaspoon chopped fresh tarragon
1  teaspoon chopped fresh oregano
1  teaspoon chopped fresh thyme
1/4  teaspoon minced garlic
1  teaspoon white wine vinegar
1/8  teaspoon  freshly ground pepper
Pinch salt

1. Prepare grill or preheat broiler. Grill the peppers over medium coals or broil 5 inches from heat source, turning occasionally, about 20 minutes or until completely charred but still firm. Transfer to a paper bag and let stand about 10 minutes or until cool enough to handle.
2. Meanwhile, brush the bread lightly on both sides with the oil and grill or broil about 30 seconds per side or until golden. Rub bread with the garlic clove.
3. For Salsa Verde, combine the oil, anchovies, parsley, shallots, capers, tarragon, oregano, thyme, and garlic in a small bowl. Stir in the vinegar, pepper and salt.
4. When peppers are cooled, remove skin and seeds. Cut into 1-inch strips. Spoon Salsa Verde over peppers and serve with grilled bread. Makes 4 servings.

Tomato Sauce:
2 Tbsp extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil
1 pound dried whole wheat spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving
Handful fresh basil leaves, torn

First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.Preheat the oven to 425 degrees F.

Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.

While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

12 ounces whole wheat penne pasta
8 cups packed kale leaves (stems discarded)
4 garlic cloves, minced
1 ½ teaspoons dried rosemary
½ teaspoon red pepper flakes
1 15-ounce can cannellini beans, drained and rinsed
¼ teaspoon salt
2 tablespoons lemon juice
½ grated fresh parmesan cheese

Cook pasta according to package directions. When pasta is almost tender, add kale and cook 1 minute until pasta and kale are tender; drain. Heat oil in a large skillet over medium-high heat. Add garlic, rosemary and red pepper; cook 2 minutes or until spices are fragrant. Add beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, bean mixture, lemon juice and parmesan cheese; toss well.

Filling:
1 cup part-skim ricotta cheese
2 large eggs
Salt and pepper
4 oz spinach leaves, washed and chopped
1 cup chopped asparagus tips
2 Tbsp snipped chives
2 Tbsp grated Parmesan cheese

Crust:
1 cup whole-wheat flour
1/4 cup water
3 Tbsp olive oil
1/4 tsp salt

Recipe Instructions
# Preheat oven to 350°F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.
# In medium bowl, whisk ricotta, eggs, salt, and pepper; set aside.
# Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.
# Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, chopped
3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon tomato paste
1 1/2 cups frozen shelled edamame (soybeans), defrosted and blanched
1/4 cup packed fresh parsley leaves
1 egg
1/2 cup plain whole wheat bread crumbs
4 whole grain hamburger buns, toasted, or use whole grain pitas

Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onion, garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5 minutes. Add the tomato paste and cook for 1 minute. Remove from heat and place half the mixture in a food processor. Place the other half of the mixture in a large bowl and set aside.

Add the edamame and parsley to the processor and pulse until the mixture is fine. Transfer to the bowl containing the original mushroom mixture, add the egg and bread crumbs, and mix well. Form into 4 patties and place on a lightly greased sheet pan.

Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped with sprouts, lettuce, and tomato, if desired.

Yield: 4 servings

1 1/4 lb. ripe tomatoes, seeded and diced (about 4 cups)
1 tsp. salt
1/4 cup finely chopped red onion
3 Tbsp. extra virgin olive oil, divided
1/4 cup coarsely chopped flat parsley
2 Tbsp. coarsely chopped fresh basil
3/4 lb. whole-grain spaghetti
Freshly ground pepper

Recipe Directions
In a glass, ceramic, or plastic bowl, combine the tomatoes with the salt, onion and 2 tablespoons of the oil. Set aside for 15 minutes.

Meanwhile, boil a large pot of water and cook the spaghetti al dente according to package directions. Drain the spaghetti and turn it into a large, warm serving bowl. Toss the pasta with the remaining tablespoon of oil to keep it from sticking together.

Mix the parsley and basil into the tomatoes. Season generously with pepper. Pour the salsa cruda over the warm pasta. Toss the entire mixture to blend well. Serve immediately.

Makes 5 servings.