• Heat the beef broth in a saucepan and keep warm.
• In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed 3-4 minutes.
• Add 1 ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding ladles of broth one time, allowing to cook until the liquid is absorbed before adding another. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water and cook a bit longer. When cooked, stir in grated Parmesan cheese and stir to combine.
• Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.

LEMON RASPBERRY SCONES

by: Becca Hall

INGREDIENTS

• 4 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon sea salt
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• Zest of 1 lemon
• 8 tablespoons unsalted butter, chilled and cut into small cubes.
• 1 teaspoon lemon juice
• 2 large eggs, beaten
• 1 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 cup fresh raspberries

FOR THE GLAZE

• 1 cup powdered sugar
• 3 tablespoons lemon juice
• 1 tablespoon milk

INSTRUCTIONS

1. Preheat oven to 375˚F. Prepare a baking sheet with parchment paper or a silpat.
2. In a large mixing bowl, stir flour, sugar, salt, baking powder, baking soda and lemon zest together until thoroughly combined.
3. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
4. In a small mixing bowl, whisk together the egg, lemon juice, cream and vanilla extract. Pour into the flour butter mixture and stir until just moistened.

1. Dust your kneading surface with extra flour. Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in. The raspberries will get a little smooshed.
2. Pat the dough into a round and cut out 8 triangular shaped wedges. Place wedges onto the prepared baking sheet.
3. Bake in the oven for 20 minutes, until risen and the tops are just starting to golden. Remove from heat and cool on a wire rack for 10 minutes.
4. While scones are baking, make the glaze: In a small bowl, whisk the powdered sugar, lemon juice and milk together until completely incorporated.
5. Drizzle the cooled scones with lemon glaze and serve with a few fresh raspberries.

Diane Young’s Spiced Red Lentils and Cabbage

by: Nevin and Diane Young

(from 30 Minute Vegetarian Recipes)

Time to set-up: 5 minutes
Time to cook: 30 minutes
Serves 2

1 small onion
1 garlic clover
½ pound white cabbage
2 tablespoons olive oil
½ teaspoon coriander seeds
½ teaspoon caraway seeds
½ cup red lentils
½ cup tomato puree
1 ¼ cups vegetable stock or broth
Salt and freshly ground black pepper
Chopped flat-leaf parsley to garnish

*1. Finely slice the onion, mince the garlic, and shred the cabbage.
*2. Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook 3 minutes, stirring occasionally, until the onion is softened but not browned.
*3. Stir in the coriander seeds, caraway seeds, and cabbage and continue cooking 5 minutes until the cabbage wilts. Meanwhile, pick over the lentils, if necessary.
*4. Stir in the tomato puree, lentils, stock, salt, and pepper. Bring to boil, then cover and simmer 15 to 20 minutes, stirring occasionally, until the lentils are tender and soft and the mixture is thick.
*5. Check the seasonings and garnish with chopped flat-leaf parsley.

Vegetable Oothappam

by: Deepak Haarith

fermented vegan gluten-free, nut-free, soy-free south Indian pancake breakfast
What you need
(Pooja grocers and Little India international market – both on central avenue)

•  1 cup par-boiled rice
•  1/3 cup shelled black lentils (urad dhaal)
•  Finely chopped vegetables (as much as you like – whatever you like)
•  Salt (as required)
•  Water

Method
1. Rinse and soak the rice and lentils together for at least 3 hours.
2. Grind the rice and lentils to a thick, fine paste.
3. Add salt (typically 2 tsp), mix well.
4. Let it sit at room temperature for 10 – 12 h, slightly covered (just like making
sourdough starter). This will ferment the batter.
5. Use a warm, flat girdle. Pour a scoop of batter and immediately add chopped veggies
on top.
6. Add some oil around the pancake now.
7. Close the pancake with a lid and let it steam in there for about 2-3 min or until the
side on the pan turns golden brown.
8. Flip the pancake and add some oil around to cook for about another minute.
9. Serve with your favourite chutney. A chutney is basically a smooth Indian salsa. You
could also try this with spicy hummus or anything vegan.
10. The batter stores in the fridge for up to a week. Makes for a quick breakfast or snack.
11. If you make it thin like crepe and crispy, it could be called dosai.