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LEMON BARLEY
6 cups water
1 cup pearled barley
1 tsp. salt
3 Tbsp. extra-virgin olive oil
1 /4 cup fresh lemon juice
1 tsp. grated lemon zest or peel
1 cup chopped parsley
Y2 cup finely chopped red or
Bermuda onion

kosher salt and pepper to taste
Bring water, barley and salt to a
boil in large saucepan over high heat,
then simmer, covered, until barley
is tender, about 20 minutes. Remove
from heat and let stand, covered, 5
minutes. Transfer barley to a colan-
der and drain well. Stir in remain-
ing ingredients and toss well. Serve
warm. Makes 6-8 servings.

GRILLED MARINATED
CHICKEN

1 Tbsp. minced fresh, peeled
gingerroot
1 Tbsp. sesame seeds
1 medium garlic clove
water, if needed
Prepare the chicken by remove all
visible fat. Combine all marinade
ingredients in a non-corrosive dish
or bowl. Place chicken in the mari-
nade and turn to coat. Cover with
plastic wrap and chill for 30 minutes
to 2 hours.
Meanwhile, make the peanut
sauce: Combine all sauce ingredients
in the bowl of a food processor and
process until smooth. If the mixture
is too thick for your liking, add a bit
of water and process until smooth.
Adjust seasoning to taste.
Heat grill to medium-high. Grill
chicken 4-5 minutes on each side,
until just cooked through (do not
overcook). Slice the whole chicken
breasts, if small, into cutlets (slice
breast in half into thinner pieces first
if the breasts are large). Serve, sprin-
kled with the scallions and with the
sauce on the side. Makes 6 servings.

WITH ASIAN PEANUT SAUCE

Chicken:
2 lbs. boneless, skinless chicken
breast (about 4-5 breast halves)
cut into cutlets, all visible fat
removed
Y4 cup fresh chopped scallions
for garnish
Marinade:
2 Tbsp. soy sauce
1 /4 cup red wine vinegar
2 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. salt
Y2 tsp. fresh ground black pep-
per
1 Tbsp. dried parsley flakes
Sauce:
1 Tbsp. sesame oil
1 /4 cup smooth peanut butter
2 Tbsp. soy sauce
2 Tbsp. rice or red wine vinegar
2 Tbsp. peanut or vegetable oil
1 Tbsp. sugar
1 tsp. hot pepper sauce (such as
Tabasco)

.

GRILLED PORTABELLA
MUSHROOMS

WITH MIXED GREENS

6 portabella mushrooms (small
to medium sized; if larger, figure
1 /2 mushroom per person), stems
removed
Mushroom marinade:
Y2 cup olive oil
2 sprigs fresh rosemary
1 tsp. salt
1 tsp. coarse ground black pep-
per
1 tsp. minced garlic
Vinaigrette:
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 tsp. brown sugar
1 /2 tsp. salt
1/2 tsp. coarse ground black pep-
per
Salad:
12-16 cups mixed baby greens

or mesclun
1 /2 cup fresh chopped parsley
Mix all ingredients for marinade
in a large bowl or large glass or plas-
tic pan that will hold the mushrooms
without stacking them. Place whole
portabella mushrooms in the mari-
nade and turn well to coat each one.
Let the mushrooms marinate for 1
hour up to overnight. Note that the
mushrooms will absorb most of the
marinade.
Make vinaigrette: Whisk together
vinaigrette ingredients in a small
bowl. Set aside.
Arrange greens on individual plates.
Heat grill until hot. Grill the mush-
rooms, 5-8 minutes on each side
until tender. Remove from the heat
and slice the mushrooms. Arrange
the mushrooms over the greens and
drizzle with vinaigrette. Sprinkle
with parsley and serve. I _J

All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .

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