Also known as garbanzo beans, chickpeas are used for hummus, tossed into salads, added to stews, and even made into flour.
Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.
This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.
Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.