Chef John's Beef and Barley Stew Hearty Beef and Barley Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 1 tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, minced 3 carrots, sliced 2 stalks celery, sliced 1 parsnip or turnip, peeled and diced (optional) 1 cup pearl barley 8 cups beef broth 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Directions: In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside. In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes. Stir in the tomato paste and cook for 1 minute more to deepen the flavor. Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through. Season with salt and pepper to taste. Discard the bay leaf before serving. Garnish with fresh parsley and serve warm with crusty bread. Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes Kcal: 420 kcal per serving | Servings: 6 servings #beefandbarleystew #heartymeals #comfortfood #soulfood #chefjohnrecipe #winterwarmers #onepotmeal #stewseason #wholesomecooking #classicrecipes #barleydishes #slowcookedbeef #dutchovenrecipes #homemadestew #rootvegetables #herbandbeef #heartyrecipes #simmeredgoodness #beefstewlove #familydinners Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.

Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!

Mexican Street Corn and Quinoa Salad Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water or vegetable broth 2 cups corn kernels (fresh, canned, or frozen) 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon garlic powder Salt and pepper, to taste 1/4 cup crumbled cotija cheese (or feta) 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 jalapeño, seeded and minced (optional) For the Dressing: 2 tablespoons mayonnaise 2 tablespoons Greek yogurt or sour cream Juice of 1 lime 1/2 teaspoon cumin Salt, to taste Directions: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool. Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool. In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese. In a small bowl, whisk together all dressing ingredients until smooth. Pour dressing over the quinoa mixture and toss gently to combine. Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.

Roasted Vegetable and Farro Salad Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette Ingredients: 1 cup farro 2 cups water or vegetable broth 1 zucchini, diced 1 red bell pepper, chopped 1 small red onion, sliced 1 cup cherry tomatoes 1 cup cubed butternut squash (or sweet potato) 2 tablespoons olive oil Salt and pepper to taste 1/2 teaspoon dried thyme 1/2 teaspoon smoked paprika For the Dressing: 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh parsley Salt and pepper, to taste Directions: Preheat oven to 400°F (200°C). On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized. Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid. In a small bowl, whisk together all dressing ingredients. In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly. Serve warm or at room temperature, garnished with extra parsley if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.

Roasted Beet and Goat Cheese Salad Warm Roasted Beet Salad with Creamy Goat Cheese & Balsamic Glaze Ingredients: 4 medium beets, scrubbed and trimmed 1 tablespoon olive oil Salt and pepper, to taste 4 cups mixed greens (arugula, spinach, or spring mix) 1/2 cup crumbled goat cheese 1/4 cup toasted walnuts or pecans 1/4 red onion, thinly sliced 2 tablespoons balsamic glaze or reduction Optional: 1 teaspoon honey Optional: orange or blood orange segments for brightness Directions: Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until a knife easily pierces through the center. Allow to cool slightly, then peel and slice into wedges or rounds. Toss beet slices with olive oil, salt, and pepper. On a serving platter or in individual bowls, arrange mixed greens. Top with roasted beets, crumbled goat cheese, red onion, and toasted nuts. Drizzle with balsamic glaze. Add a touch of honey or orange slices for extra sweetness, if desired. Serve immediately warm or at room temperature. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 420 kcal | Servings: 4 servings #beetsalad #goatcheeselove #roastedbeets #healthyanddelicious #balsamicdrizzle #fallflavors #rootvegetables #saladrecipes #vegetarianmeals #nourishingbites #colorfulsalad #goatcheeserecipes #superfoodsalad #easyentertaining #plantbasedeats #nutrientrich #gourmetsalad #seasonalsalads #glutenfreeeats #wholesomekitchen Earthy roasted beets, creamy goat cheese, crunchy nuts, and a sweet balsamic glaze—this salad is a color-packed flavor dream!