This series offers recipes with an eye towards empowering you to cook healthy meals every day. Stir in the pan until the barley begins to smell toasty, about five minutes. Toasting the barley in a dry pan before adding water helps to deepen the flavor. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week recipes will revolve around a particular type of produce or a pantry item. 3 cups chicken stock, vegetable stock or water 6 ounces white or cremini mushrooms, thinly sliced 1/4 cup chopped fresh parsley, or a mixture of parsley and other herbs (such as chives, dill, tarragon or marjoram) 2 to 4 leaves fresh sage, cut in very thin slivers 1 cup shelled English peas, uncooked or steamed for five minutes (to taste) 1. Barley and Mushroom Salad With English Peas We all love barley and mushrooms in soup, so why not use this popular combination in a salad. Heat a medium saucepan over medium-high heat, and add the barley.

This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.