This dish was adapted from Melissa Clark’s A Good Appetite column in the New York Times. Clark is a terrific writer and her recipes are always straightforward and spot-on. The original featured roasted celery root — I’ve substituted sautéed greens instead (or try roasted sunchokes, turnips, parsnips or carrots per Clark’s suggestion). Vary the greens as you wish — add a handful of those zippy mustard leaves included in last week’s delivery along with whatever else is in the fridge like broccoli, spinach or chard — just about any would be nice. I used a mix of chard, dandelion and arugula. The barley is nutty tasting with a pleasant chew — just right for a hearty dinner salad. Continue reading →