Broccoli Almond Salad in Radicchio Cups

1 lb broccoli
1 lemon
1/2 low-fat buttermilk
1 Tbsp apple cider vinegar
1 tsp honey
1/2 tsp Dijon mustard
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
2 Tbsp sliced almonds, toasted
1 Tbsp golden raisins
4 radicchio leaves
2 c. shredded romaine lettuce

Cut the florets from the head of broccoli into bite0size pieces. Use a sharp paring knife to peel off the tough outer layer of the stem. Cut the stem lengthwise in half and then slice about 1/4 inch thick. (Makes about 4 c. florets and sliced stem). Blanch (10 s) and shock broccoli 2 min). Drain broccoli.
Grate 1 tsp zest from the lemon. Set the zest and the lemon aside.
In a small bowl, combine buttermilk, vinegar, mustard, honey, lemon zest, salt, and pepper. Whisk until combined.
Stir the almonds and raisins into the broccoli. Add the dressing and toss to combine. Cover and refrigerate for at least 30 minutes and up to 3 hours before serving.
To serve, place 1 radicchio leaf on each of four plactes. Fill each radicchio leaf with shredded romaine. Spoon the broccoli salad on top. Squeeze 1-2 tsp of lemon juice from th reserved lemon over each salad. Serve.

Mediterranean Eggplant and Barley salad

Source: http://smittenkitchen.com/2007/03/recipe-liberation-day/

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil (NOT NECESSARY)
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.

Notes:

• Chop eggplant and zucch very small! or else they will be out of proportion to the barley salad
• Really excellent and filling grain salad