Featured Cookbook

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1. Basil-Crusted Tuna

2. Stuffed Portobello Burgers

3. Barley-Sweet Potato Hash

4. Roast Chicken with Mashed Vegetables

Book Description

In Your Organic Kitchen, chef-author Jesse Ziff Cool has culled 160 recipes from her 25 years in the restaurant business and from her food-loving family to share with the public. Cool is an unabashed believer in organically grown and raised foods: pure foods equal healthier bodies, she says, plus foods raised without pesticides or hormone enhancement.

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Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods

Authors: Jesse Ziff Cool

Date: October 2002

ISBN: 1579546625

Publisher: Rodale Books

Paperback

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Next to my organic raised beds is a coop with eight chickens who give me the best eggs in the world! I make this hash and top it with those fresh eggs, poached or fried over easy. The yolks seep into the hash, and the only thing left to reach for is the bottle of hot sauce.

Makes 4 servings

• 1/2 cup pearl barley

• 2 tablespoons vegetable or light olive oil

• 1 small onion, coarsely chopped

• 1 sweet potato, peeled and cut into 1/4" pieces

• 2 cups vegetable broth

• Salt

• Freshly ground black pepper

1. Place the barley in a medium saucepan over medium heat. Cook, shaking the pan often, for 5 minutes or until toasted. Remove the barley to a bowl.

2. In the same saucepan, heat the oil over medium heat. Add the onion and sweet potato and cook, stirring occasionally, for 5 minutes, or until lightly browned.

3. Add the barley and broth. Bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer, stirring occasionally, for 30 minutes, or until the barley is tender but still firm and the liquid is absorbed. Season generously with salt and pepper.

Per serving: 209 calories, 4 g protein, 33 g carbohydrates, 7 g fat, 0 mg cholesterol, 6 g fiber 158 mg sodium

KITCHEN TIP

I like to stir ham, smoked tofu, or cooked chicken or shrimp into a bowl of this hash to make a hearty meal.

More From This Book:

1. Basil-Crusted Tuna

2. Stuffed Portobello Burgers

3. Barley-Sweet Potato Hash

4. Roast Chicken with Mashed Vegetables

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