Double Barley Posole
This hearty soup gets its name from the pearl barley used in the soup as well as the barley used to produce the beer that’s stirred in. Hominy is a hallmark of posole. It’s a dried form of corn that has been soaked in a lye or lime solution to remove the tough outer hull and germ and plump the kernels. The resulting kernels have a mild corn flavor and slightly chewy texture. Look for canned hominy with the Latin and Mexican foods or near the canned corn; if you have trouble finding it, you can substitute fresh or frozen corn kernels instead. The lime juice adds a bright note at the end, but you could also use hot sauce.
Broccolini, Red Pepper, and Roasted Garlic Frittata
Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the Broccolini, if you like. Serve this colorful frittata with a simple green salad or oven-roasted potatoes.
Beer-Brushed Tofu Skewers with Barley
Tofu gets a grilled treatment in this recipe with a sweet brown beer glaze that’s brushed on both before and while the tofu grills. The flavor and texture is a delicious contrast with the hearty, chewy, nutty barley. If you don’t have (or don’t want to light) an outdoor grill, you can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke. If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.
Get the Book
Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)