Name: Barley Berry Bowl with Creamy Pumpkin Seed Dressing
Ingredients: 3 cups cooked barley, from 1 cup dried; 2 tbsp fresh lemon juice; ¼ cup kasha (toasted buckwheat groats), uncooked; 4 cups baby spinach or salad greens; ½ cup fresh blueberries; ½ cup fresh raspberries; ½ cup gooseberries, halved; ⅔ cup raw pumpkin seeds; ½ cup water, plus more to thin if necessary; 3 tbsp fresh lemon juice; 1 tbsp mellow white or yellow miso; 1 tbsp tamari or soy sauce; 1 tsp maple syrup

More than a salad and less than a heavy meal, this Barley Berry Bowl made with whole grains, berries, and spinach is the perfect warm-weather lunch or dinner.

3 cups cooked barley, from 1 cup dried (cook according to package directions and include a 1 teaspoon of salt in the cooking water)

2 tbsp fresh lemon juice

¼ cup kasha (toasted buckwheat groats), uncooked

4 cups baby spinach or salad greens

½ cup fresh blueberries

½ cup fresh raspberries

½ cup gooseberries, halved

Dressing

⅔ cup raw pumpkin seedsor substitute your favorite nut or seed

½ cup water, plus more to thin if necessary

3 tbsp fresh lemon juice

1 tbsp mellow white or yellow miso

1 tbsp tamari or soy sauce

1 tsp maple syrup

To make the dressing, place all the ingredients in a blender and purée until smooth. To assemble the salad, arrange spinach on a large serving platter or bowl. Place cooked barley on top. Sprinkle lemon juice and kasha and toss to combine. Add blueberries, raspberries, and gooseberries and toss very gently. Serve with dressing drizzled on top.