Double Barley Posole

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, quartered
• 1 cup chopped red bell pepper
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon all-purpose flour
• 1 (12-oz.) bottle pilsner beer
• 3 1/2 cups unsalted vegetable stock
• 3/4 cup chopped peeled butternut squash (about 4 1/2 oz.)
• 1/2 cup uncooked pearl barley
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 (15-oz.) can white hominy, rinsed and drained
• 1/2 cup chopped zucchini
• 1 ripe avocado, diced
• 1/4 cup packed fresh cilantro leaves
• 1/4 cup light sour cream
• 4 lime wedges

Heat oil in a Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, about 5 minutes. Add bell pepper and onion; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic, thyme, and flour; cook, stirring often, 1 minute. Stir in beer; cook until liquid is reduced and glossy, about 7 minutes. Stir in vegetable stock, squash, barley, black pepper, and salt; bring to a boil. Reduce heat to medium-low; cover and cook until barley is tender, about 40 minutes. Stir in hominy and zucchini; simmer until zucchini is tender but still bright green, about 5 minutes.

Divide soup evenly among 4 bowls; top servings evenly with diced avocado, cilantro, sour cream, and lime wedges.

Serves 4.

VERDICT:  I had such high hopes for this--a vegetarian posole, and with an interesting use of beer--but it turned out oddly bitter and unpleasant.  Toss.

Cucumber, Feta, and Almond Salad

4 cups coarsely chopped romaine lettuce heart (about 1)
2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
1/2 cup unsalted roasted almonds, coarsely chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine lettuce, cucumber, almonds, and feta in a large bowl; toss. Combine dill and remaining ingredients in a small bowl, stirring with a whisk. Add dill mixture to lettuce mixture; toss to coat.

Serves 4.

VERDICT:  Delicious and easy.  The almonds are the best part--roasty and toasty against the crisp green of the rest of the salad.  Keep!

Punjabi-Style Black Lentils

• 2 tablespoons oil, butter (regular or ghee)
• 1 medium onion, finely chopped
• 1/2 teaspoon cumin seeds
• 1-inch piece of ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala (optional but traditional)
• Ground chile powder, to taste (start with 1/2 t.)
• 1 cup finely chopped or pureed tomatoes, fresh or from a can
• 1 teaspoon fine sea salt, plus more to taste
• 1 cup dried black lentils
• 4 1/2 cups water, plus more to taste
• 4 teaspoons butter (salted is lovely here)
• 2 tablespoons heavy cream
• Handful chopped fresh cilantro

Make the dal: Heat oil (or oil and butter) over medium. Once hot, add onion and cumin seeds and cook, stirring occasionally, until onion browned in spots. Add garlic and ginger, cook for 1 minute more, then the rest of the spices and tomato and cook for 3 minutes more, scraping up any stuck bits. Add water and salt, then lentils. Bring to simmer, then reduce to low and cover and cook until lentils are tender, between 35 and 45 minutes, stirring occasionally. For a looser dal, you can add more water. Adjust spices and seasonings to taste.

To finish as shown: Ladle into four bowls. Place a 1-teaspoon pat of butter in the center of each, letting it begin to melt before swirling in 1 1/2 teaspoons cream and finishing with cilantro.

Serves 4.

VERDICT:  Excellent with naan on the side.  Keep.