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 Tbsp fresh lime juice
1/4 tsp salt
dash freshly ground black pepper
2 Tbsp olive oil
1 Tbsp chopped fresh cilantro
2 sweet potatoes, about 1/2 pound each

Combine lime juice, salt, pepper in a small bowl. Slowly add olive oil in a think stream, whisking constantly. Add cilantro. Store in fridge while moving to next step.

Partially cook potatoes: Place potatoes in a large pot and add water to cover, then bring to a boil. Reduce heat then simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes. Remove potatoes and place in a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp knife and cut into wedges.

Prepare your grill for cooking. Grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.

Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Serves 2 to 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 cup pearl barley
5 cups vegetable broth or nonfat chicken broth
2 Tbsp fresh lemon juice
1 tsp olive oil
2 tsp dried oregano
1 cup ripe tomato, diced
1 cup cucumber, diced
1 medium carrot, finely diced
1 medium onion, minced
1/2 cup fresh parsley, chopped
salt and fresh ground pepper to taste

Combine barley and broth in a large saucepan over high heat and bring to a boil. reduce heat to low, cover and cook until done – about 45 minutes. Drain and transfer to a large bowl.

Add remaining ingredients to barley and toss well. Serve warm or chilled.

Makes 4 large servings, perfect for a light lunch or as a side salad.

1 3/4 cups low-sodium chicken broth or vegetable stock
1/2 tsp sea salt
1 cup quinoa, rinsed and drained 3 times, or use prerinsed packaged quinoa
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 Tbsp olive oil
2 garlic cloves, minced
1 large orange bell pepper, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1/2 inch pieces
8 oz asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup zucchini pieces (1/2 inch cubes)
Freshly ground black pepper
4 green onions, thinly sliced
1 Tbsp chopped fresh parsley

Bring broth and sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.

Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with black pepper and additional sea salt if needed.

Serves 4

3 slices turkey bacon, cooked drained and chopped
1/3 cup chopped romaine lettuce
1/3 cup coarse soft whole wheat bread crumbs
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
2 medium plum tomatoes
1/8 tsp. freshly ground black pepper
2 tsp. acceptable mayonnaise
Cherry tomatoes, halved (optional)

Directions

1. Preheat oven to 400 degrees F.

2. In medium bowl combine bacon, lettuce, crumbs, cheese, and olive oil; mix well. Set aside. Halve plum tomatoes lengthwise. Scoop out insides leaving 1/4- to 1/2-inch shell. Sprinkle inside of each tomato half with pepper. Brush with some of the mayonnaise. Mound bacon mixture in tomatoes; transfer to baking pan.

3. Roast tomatoes, uncovered, 10 to 12 minutes or until tomatoes start to wilt. Garnish with cherry tomatoes.

Makes 2 servings.

1 3/4 cups chopped fennel bulb (about 1 pound)
1 cup halved cherry tomatoes
1/2 cup chopped onion
1/2 cup (1 x 1/2-inch) slices red bell pepper
1/2 cup (1 x 1/2-inch) slices yellow bell pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 tablespoons dry white wine
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, crushed

Preheat oven to 350°.

Combine all ingredients in an 11 x 7-inch baking dish, stirring gently. Bake at 350° for 45 minutes or until fennel is tender, stirring occasionally.

Yield: 4 servings

1 medium yellow onion, chopped, about 1 cup
2-1/2 cups chicken broth
1/3 cup chopped dried apricots
1 teaspoons curry powder
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 cup brown rice

Directions
Spray a medium saucepan with cooking spray. Add onion; cook over medium heat, stirring constantly, until tender, about 2 minutes.

Add chicken broth, apricots, curry powder, pepper, and nutmeg. Mix well. Bring mixture to a boil. Stir in rice; cover and reduce heat to low.

Simmer mixture until liquid is absorbed and rice is tender, about 40 minutes. Place rice on a serving platter.

Serves 4

1 medium red onion, chopped (about 1 cup)
1 medium red bell pepper, finely chopped (about 1 cup)
2-1/2 cups chicken broth
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
1 cup brown rice
1 can (4 ounces) chopped green chilies, drained

Directions
Spray a medium saucepan with cooking spray. Add onion and red bell pepper; cook over medium heat, stirring frequently, about 4 minutes.

Add broth, cumin, and hot pepper sauce. Bring mixture to a boil. Stir in rice. Reduce heat to low and cover. Simmer until rice is tender and liquid is absorbed, about 40 minutes. Stir in green chilies. Cook, stirring, until heated through, about 1 minute. Place on serving plates.

Serves 4

2 teaspoons SmartSpread
1 medium yellow onion, minced
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
1 jar (4 ounces) roasted red peppers, drained
1/2 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup shredded reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat oven to 350 F. Spray a 1-1/2 quart casserole dish with cooking spray.

Directions
In a medium saucepan, melt butter over medium heat. Add onion and garlic; sauté until lightly browned, about 8 minutes.

Add broth, rice, roasted red peppers, and black pepper. Bring mixture to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until liquid is absorbed, about 20 minutes. Remove from heat.

In a medium bowl, combine rice mixture, spinach, and mozzarella. Spoon into prepared casserole. Sprinkle parmesan on top. Bake until top is golden, about 30 minutes. Serve immediately.

Serves 4