7 oz dry barley or wheat berries
7 oz pinto beans (dry or canned), (lentils work in a pinch)
1 small red onion
1 carrot
1 stick of celery
1 teaspoon of tomato sauce or paste
olive oil
salt and pepper
Rosemary and Parsley

If using fresh beans, leave them to soak in water for 12 hours in a 3 cups of cold salted water.  Boil them for a half hour.  Reserve remaining liquid.  Once the beans are cooked, place half the beans in a blender with as much water as is needed (if using canned beans, add bean juice from the can), and mix to a smooth homogenous liquid.  Dice the carrot, celery, herbs, and onion to a very tiny dice (do not puree it if using a food processor).  Saute in a generous amount of olive oil.  Once the vegetables have changed color, add tomato sauce.  After about 10 minutes, pour in the pureed and whole beans.  Add salt, pepper, herbs, and barley.  Cook for about an hour, occasionally adding additional bean water (or water) as needed.  Soup is best if once cooked, you remove it from heat and leave for at least an hour.

(Recipe from Lela Cesari Ciampoli, Italian cooking instructor)

Several small red potatoes (1-2 per person, or 3 for an XL helping)
Chili powder, black pepper, and/or cayenne
Salt
Deep frying oil

Wash potatoes and cut into 8 wedges each.  Soak in cold water and rinse.  Dry.  Heat oil over medium heat (enough to cover fries).  When warm, cook potatoes until they just start to turn color.  Take out of oil (use a slotted spoon, spider web, or whatever you can to avoid picking up oil), and pat dry with paper towel.  You may need to cook in multiple batches.   Turn heat up to high.  When hot, put wedges back into oil.  Cook until nicely browned.  Take out of oil, and pat dry with paper towel.  Sprinkle with salt and spices.

Top with ketchup, mayonnaise, or malt vinegar.

1 cup uncooked wheat berries
1/2 orange juice and zest
1 tablespoon lemon juice
1 tablespoon flax seed oil
1 beet, turnip or daikon, grated
1 carrot, grated
1 celery stalk, grated
1/8 cup each chopped dates, raisins, dried cranberries, walnuts,
dried coconut

Soak wheat berries covered in water in a large bowl overnight.
Drain, and place in saucepan covered with salted water. Bring to
boil and then simmer until berries are tender (1-2 hours). Drain
remaining water and let cool. Mix orange, lemon, and oil in
bowl, add to wheat berries and then add remaining ingredients.

2 tablespoons olive oil
1/2 onion, chopped fine
1 shallot, chopped fine
2-3 cloves garlic
1 tablespoon ginger, grated fine
1 bunch greens (kale, chard, mustard, radish, beet, endive or a
combination)
1 white potato or sweet potato, chopped small (with or without
skin)
1/4 teaspoon cayenne
1/2 teaspoon cumin
3 cups purified water

Saute onion and shallot in olive oil on medium for 10 minutes,
or until translucent. Add garlic and ginger, cook 3 more
minutes. Add remaining ingredients, mix one minute, then add
the water and cook until vegetables are soft. Puree in batches.
Salt to taste.