Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Add toasted nuts of choice for a complete protein salad.
Diet Type: Wheat Free
Ingredients:
  • 1 cup Pearled Barley
  • 3 cups no-fat chicken broth
  • pinch of salt
  • 1/2 pound asparagus
  • 1/2 pound baby portabello mushrooms, sliced
  • 1/2 red onion, minced
  • 1/4 cup chopped fresh dill
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Balsamic Vinegar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Serves: 4
    Cooking Time: Over one hour
    Instructions:
    Place barley and broth in a 2 quart saucepan and bring to a boil. Reduce heat, cover and simmer on low for 50 minutes. Remove from heat and allow to "steam" cook another 10 minutes. Spoon out into a large bowl to cool. Meanwhile, place asparagus and mushrooms on a cookie sheet and spray lightly with olive oil cooking spray. Heat oven to 450 degrees and roast vegetables 10 minutes or until vegetables are tender. Cut asparagus into 1" pieces. Add roasted vegetables and red onion to barley. Mix olive oil, vinegar, garlic, salt and pepper together and pour over barley. Add dill and toss all together until well mixed. Serve at room temperature.

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