Lemony Barley Salad with Kale

• 1 cup pearled barley (about 8 ounces)
• 2 tablespoons pine nuts
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup currants
• 1 tablespoon minced shallot
• 6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
• 1 tablespoon fresh lemon juice
• Kosher salt
• 2 tablespoons chopped preserved lemon (optional)

n a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.

Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.
 
In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.

In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the preserved lemon, if using, and the remaining kale leaves, season with salt and toss well. Serve.

Serves 4.

VERDICT:  Good!  I didn't use the preserved lemon, and in future, I'd leave out the raw kale leaves as well, but the pesto, barley, pine nuts, and currents all went really nicely together in a kind of unusual way.  A nice work lunch.  Keep.

Chia Seed Pudding

• 2 1/2 cups almond milk
• 3 tablespoons agave nectar
• 1/2 cup chia seeds (3 ounces)
• 1/2 teaspoon finely grated lemon zest 

In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls. 

Serve with citrus sections, diced mango, almonds and extra agave nectar. 

Can be refrigerated up to 3 days. 

Serves 4.

VERDICT:  I used unsweetened almond milk and maple syrup instead of agave nectar.  I mixed it up the night before, and in the morning all of the seeds had congealed into a mass in the bottom of the bowl.   Once stirred up, it was not as solid as I would have expected from a "pudding," but still something I can see myself eating for breakfast on a semi-regular basis.  I put pineapple on top, which was good.   Keep.