Barley and Mushroom Salad

1/2 red onion
olive oil
2-2/3 c low-sodium vegetable broth
2/3 c pearl barley
4 oz raw shiitake mushrooms, sliced
1/2 c chopped fresh parsley
1 tsp salt

Vinaigrette:
1 Tbsp white wine vinegar
1 tsp honey
1 tsp brown mustard
3 Tbsp olive oil
salt
pepper

For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350 degrees. Peel onion and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium-sized pot, bring brother to a boil and add barley. Reduce heat and simmer, covered, until barley is tender, 35-40 minutes. Drain any excess liquid and spread barley on a baking sheet to cool.

In a saute pan over medium heat, cook mushrooms with 1 Tbsp oil until tender. Mix sauteed mushrooms into cooled barley, along with onion, parsley, salt and vinaigrette. Adjust seasoning as desired.

Notes:
Untried.
Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine.

Cucumber Salad

4 large cucumbers, peeled, seeded, sliced
1/2 red onion, peeled, thinly sliced (rinse and drain to diminish intense flavor)
3 Tbsp finely chopped fresh dill
3 Tbsp finely chopped fresh mint leaves
1 tsp sea salt
1/4 c white wine vinegar
2 tsp sugar
1-1/2 Tbsp vegetable oil

Combine all ingredients in large bowl. Mix well. Refrigerate at least 30 minutes, up to 24 hours. (Optimal time: 4-6 hours.) Adjust seasoning as needed and serve chilled.

Notes:
Untried.
From "Fast Fresh + Simple" by Hope Cohen