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By: Charleen Badman | Originally published by the James Beard Foundation Ingredients: Vinaigrette: 1 clove garlic 1/3 cup lemon juice 1 tablespoon minced preserved lemon 2 teaspoons toasted ground cumin 1 teaspoon toasted ground coriander 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon chipotle chile flakes 1 cup extra virgin olive oil Salad: ¾ cup Marsh Hen Mill Black Barley or pearled barley 3 asparagus spears, sliced on the bias 3 small heirloom carrots, sliced into thin rounds 2 spring onions, green and white parts sliced thin 1 small summer squash, sliced into thin rounds ½ bulb fennel, thinly sliced ½ cup chopped arugula, lightly packed ½ cup chopped heirloom tomatoes ½ cup roughly chopped parsley leaves, lightly packed ¼ cup chopped cilantro, lightly packed ¼ cup chopped mint, lightly packed Salt and pepper to taste Directions: Prepare the barley the night before: soak the grain overnight in cold water. Drain and place into a saucepan. Cover with enough cold water to rise a couple of inches above the grains. Bring to a boil and reduce to a simmer. Simmer until the grains are tender, about 40 minutes, adding more water if necessary to keep the barley covered. Drain and rinse under cold water to remove any excess starch. Lay out on a half sheet tray or cookie sheet to cool and dry for 20 minutes. Make the vinaigrette: using a microplane, grate the garlic clove. Stir the garlic and the remaining ingredients besides the oil together in a small bowl. Let sit for at least 1 hour for the flavors to develop and the garlic to soften. Slowly whisk in the olive oil. Toss the cooked barley with just enough of the vinaigrette in a large bowl to coat the grains. Let sit for at least 30 minutes to allow the grains to absorb the dressing. Toss in the remaining salad ingredients. Taste and season with more dressing, salt, and pepper to taste. Yield: 8 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.

By: Jeremy Fox | Originally published in Bon Appétit, January 2016 Ingredients: 1 cup Marsh Hen Mill Black Barley 12 crimini or white button mushrooms, stems and caps separated 4 bay leaves 1 tablespoon kosher salt, plus more 4 large eggs 1 small red or watermelon radish, trimmed, thinly sliced ¼ cup kimchi, thinly sliced Small cilantro sprigs and olive oil (for serving) Directions: Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours. Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 tablespoon salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard. While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside. Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl. Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil. Do Ahead: Barley can be soaked 1 day ahead. Keep chilled. Yield: 4 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.

Ingredients For the Mushroom Ragù ¼ cup extra-virgin olive oil 3 leeks, white and light-green parts, halved vertically, sliced 2 pounds mixed mushrooms (such as button, cremini, oyster, shiitake, chanterelle), thickly sliced Kosher salt 2 teaspoons chopped fresh rosemary leaves 2 fresh bay leaves 1 cup low-sodium chicken or vegetable broth For the Polenta 1 tablespoon extra-virgin olive oil 1 fresh bay leaf Kosher salt 1½ cups coarse yellow polenta 4 tablespoons unsalted butter, cut into pieces ¼ cup freshly grated Grana Padano, plus more for serving For the Greens ¼ cup extra-virgin olive oil 5 garlic cloves, sliced 2 bunches escarole (about 1½ pounds), leaves separated and trimmed Kosher salt ½ teaspoon peperoncino flakes Instructions For the Mushroom Ragù Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the leeks and mushrooms. Season with 2 teaspoons salt and the rosemary. Stir to combine. Cook, stirring occasionally, until the mushrooms are lightly browned and wilted, 8–10 minutes. Add the bay leaves and broth. Cover and cook until the mushrooms are very tender, about 15 minutes more. Remove the bay leaves. For the Polenta Combine 6 cups water, the olive oil, bay leaf, and 2 teaspoons salt in a large saucepan. Bring to a simmer over medium-low heat. Whisking slowly, stream the polenta into the pot through the fingers of one hand. Whisk constantly to avoid lumps. Once all the polenta is added, adjust the heat so a few small bubbles pop to the surface. Continue to cook and stir, making sure to get the corners and bottom of the pan, until the polenta is thick and pulls away from the sides, 30–35 minutes. Discard the bay leaf and beat in the butter and cheese. To Serve Spoon a mound of polenta onto a plate. Top with the braised escarole, then spoon the mushroom ragù over it all. Finish with freshly grated Grana Padano. Watch on Instagram