Sylvia's Table by Liz Neumark, our Top Pick in Cookbooks for September, is an exuberant ode to fresh food. Writes Cooking columnist Sybil Pratt, "Neumark wants families not just to eat together, but to cook together and gain a real appreciation of what good food is and where it comes from."
Remove the pan from the heat and toss the kale with the soy sauce, then sprinkle with sesame seeds and serve.
Sylvia's Table by Liz Neumark is our Top Pick in Cookbooks for September! Discover the joys of fresh food with this scrumptious collection of "Fresh, Seasonal Recipes from Our Farm to Your Family."
If the corn kernels are young and tender, they need no cooking. Otherwise, blanch them by dumping them into boiling water for 1 to 2 minutes, then refresh them quickly under cold water and drain them well.
Combine the basil, arugula, walnuts, garlic clove, cheese, and the remaining olive oil in a food processor and puree, adding small amounts of oil as needed to make a thick pesto. Season to taste with salt and pepper. Toss about half the pesto with the barley while it is still warm, then stir in the corn kernels and tomatoes. Remove the mushrooms from the marinade and pat them dry. Grill the mushrooms over a charcoal fire or on a kitchen grill or broil them until nicely browned. Let the mushrooms sit for 10 minutes, then remove them from their cooking juices (reserve juices for another use, like stock or soup, or discard). Arrange the barley salad on a serving platter. Slice the mushrooms and place them on the barley or serve the barley on individual plates and top each serving with a whole mushroom. Top with dollops of the remaining pesto and garnish with basil leaves.
This can be made in advance, but keep the barley and the mushrooms, along with their cooking juices, separate until you are ready to serve. If you refrigerate the components, bring them to room temperature before serving.