Cook 2 cups barley as the label directs. Puree 3 cups chopped kale, 1/2 cup each Parmesan and olive oil, 1/3 cup walnuts, 1/2 teaspoon each lemon zest and kosher salt, and a pinch of red pepper flakes in a food processor. Toss with the barley.
Slow-Cooker Polenta with Mushrooms (No. 7)
Make Slow-Cooker Polenta (No. 6). Brown 1 pound sliced oyster mushrooms in olive oil in a skillet over high heat, 7 minutes. Stir in 1/4 cup chopped parsley; season to taste. Serve over the polenta and top with crumbled Gorgonzola.
Millet with Roasted Carrots (No. 10)
Cut 1 pound small carrots in half lengthwise and slice 2 red onions into wedges; toss with olive oil, salt and 1 tablespoon fresh rosemary. Roast at 425 degrees F until tender, 30 minutes. Cook 2 cups millet in salted water as the label directs. Drizzle with olive oil; top with the vegetables.
Slow-Cooker Squash Risotto (No. 17)
Saute 1 minced shallot and 2 teaspoons chopped sage in butter in a pot over medium heat, 2 minutes. Stir in 1 3/4 cups Arborio rice. Cook, stirring, 2 minutes. Add 6 cups chicken broth, 1/2 cup dry white wine, 1 teaspoon kosher salt and a few grinds of pepper; bring to a boil. Transfer to a 6-quart slow cooker; stir in 3 cups chopped peeled butternut squash. Cover; cook on high, 2 hours. Stir in 1 cup grated Parmesan.
Brown Rice and Brussels Sprouts (No. 25)
Cook 1 1/4 cups brown rice as the label directs. Separate the leaves from 1 pound Brussels sprouts; toss with 1/2 teaspoon each kosher salt and lemon zest, and the juice of 1 lemon. Toss with the rice, 1 grated garlic clove and 1/2 cup each toasted hazelnuts, grated Parmesan, chopped parsley and olive oil. Season to taste.
Citrus Farro Salad (No. 34)
Bring 3 cups water, 1 1/2 cups each farro and orange juice, 1 teaspoon kosher salt and 1 bay leaf to a simmer. Cook until the farro is tender, 30 minutes. Drain; cool. Toss with 2 cups frisee, 6 segmented oranges and/or grapefruits, and 1 cup each sliced celery, red onion and black olives. Season to taste.
Quinoa Salad with Beets (No. 37)
Cook 1 cup quinoa as the label directs; cool. Whisk 2 tablespoons cider vinegar with 1 teaspoon Dijon mustard; whisk in 1/3 cup olive oil. Toss with 4 cups mesclun greens, 2 cups diced cooked beets, 1/2 cup each candied walnuts and sliced red onion, and the quinoa; season to taste. Top with blue cheese.
Bulgur with Roasted Cauliflower (No. 42)
Cook 2 cups bulgur as the label directs. Toss 1 head cauliflower florets with olive oil, salt and pepper; roast at 425 degrees F until browned, 30 minutes. Toss with the bulgur, 1 cup each chopped cucumber, mint, parsley and scallions, 1/2 cup olive oil and 1/4 cup each lemon juice and capers. Season to taste.
Mixed Grains with Dates (No. 47)
Cook 2 cups mixed grains as the label directs; saute in butter over medium heat, 3 minutes. Stir in 1/2 cup each chopped dates and mixed herbs (such as dill, tarragon and/or parsley); season to taste.
Pimiento Cheese Grits (No. 50)
Bring 6 cups water and 2 teaspoons each hot sauce and kosher salt to a boil. Reduce the heat to a simmer; whisk in 1 1/2 cups grits. Cover and cook, stirring occasionally, until thickened, 15 minutes. Remove from the heat; stir in 2 cups shredded cheddar, 4 ounces cream cheese, 1 cup finely chopped pimientos and 2 tablespoons butter. Transfer to a buttered 3-quart baking dish and top with 1 cup crushed saltines tossed with 2 tablespoons melted butter; bake at 375 degrees F until golden, 20 minutes. Top with chopped chives.
