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An Original Recipe by Angela Trentadue

If you can’t find porcinis, other varieties of dried mushrooms will do.
2 tbs olive oil
2 tbs butter
1/2 c hulled barley
1/2 c dried porcini mushrooms
1 large onion, small diced
2 sprigs fresh rosemary
1 large celeriac, peeled and small diced
1 large carrot, peeled and small diced
1/4 c fresh grated pecorino or parmesan cheese

Heat 1 tablespoon olive oil and 1 tablespoon butter in a small saucepan over medium heat. As soon as the butter begins to foam, add the barley, stirring well to coat. Lightly toast the barley in the pan, stirring often, about 4-5 minutes. Add 1-1/2 cups cold water and bring to a boil. Reduce heat to simmer, cover and cook until the kernels are tender and have swelled, about 45 minutes.
Meanwhile, prepare the broth by placing 4 cups of water in a large pot over high heat. Once the water comes to a boil, turn off the heat but leave the pot on the burner. Add the dried mushrooms, cover and allow to steep while making the rest of the soup.
In a large skillet over medium-low heat, place the remaining olive oil and butter with rosemary sprigs. Once the butter begins to foam, add the diced onions. Stir to coat evenly with oil and butter. Cover the pan and cook about 30 minutes, stirring occasionally. The onions will become very soft and translucent and release much of their liquid. While they cook, bring a large saucepan of salted water to a rapid boil. Par-boil the celeriac until just barely tender, remove to a bowl with a slotted spoon. Repeat with carrots and add to the bowl with the celeriac.
Remove the lid from the onions. Continue cooking about 15 more minutes, stirring more often, to allow color to develop. With about 5 minutes left, add the carrots and celeriac and stir well to incorporate. Strain mushroom pieces from broth, pressing out as much liquid as possible. Cut mushrooms into small dice and stir into vegetable mix.
Turn heat back on to medium-low under the mushroom broth. Remove rosemary sprigs from onion and celeriac mix and gently add to broth. Stir in barley and allow soup to come to a light simmer, melding flavors together. Season with salt and pepper to taste and serve with fresh grated pecorino cheese.

An Original Recipe by Angela Trentadue
It’s hard to resist the apples when the first appear – especially with the chilly Fall weather we’ve had. This is a really fast dish and you can have it cold or hot! If you want to make it as a hot side dish, melt the onions slowly down in a pan with some butter or oil. Cook the cabbage until it’s wilted, add the apples just to heat up, then toss with walnuts and dressing. Grate the apple on a large box grater if you don’t have the time to cut it into matchsticks – but I like the way the apple flavor sings out when it’s cut instead of grated.
Preheat oven to 350 degrees.

Spread out into an even layer on a baking sheet:
1/2 cup walnut halves or pieces
Toast until fragrant, about 8-10 minutes. Set aside to cool.

In a large bowl, mix together:
1 small onion, finely minced
1/4 head green cabbage, finely shredded
1-2 large apples, cut into 1″ long matchsticks

In a small bowl, whisk together:
2 tbs apple butter
2 tbs apple cider
1 tbs apple cider vinegar
6 tbs extra virgin olive oil

Pour dressing over vegetables and mix to combine well. Adjust seasoning with salt and pepper. Fold in toasted walnuts. Allow to sit for 15-20 minutes before serving.