2/3 cups barley (look for it in the ‘rice & grain’ aisle)

3 ½ cups water

1 15.5-ounce can black beans, rinsed and drained

2 cups corn kernels, fresh or frozen

1 red bell pepper, chopped

1/3 cup red onion, chopped

¼ cup white-wine vinegar

1 Tablespoon olive oil

¼ cup cilantro, chopped

1 teaspoon chili powder

½ teaspoon salt

1/8 cayenne pepper

1. Boil water. Once water boils, add barley and stir. Cover with a lid and reduce heat to medium-low. Simmer for 40 – 45 minutes, or until barley is tender. Remove from heat. Place in colander and rinse in cold water. Leave in colander to drain.
2. In a large bowl, combine black beans, corn, red pepper, onion, vinegar, olive oil, cilantro, chili powder, salt and pepper.
3. Once barley is cooked and cooled, add to the vegetable mixture. Stir together. Serve immediately or refrigerate for later use.

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 6

Four 8-inch spinach tortillas*

1 Tablespoon mayonnaise

1 Tablespoon Dijon mustard

½ pound Muenster cheese or favorite soy cheese, thinly sliced

4 red leaf lettuce leaves, cleaned

1 ripe avocado, peeled and thinly sliced

8 thin tomato slices

8 thin red onion slices

1 cup alfalfa sprouts

salt and pepper

1. Lay tortillas shells on counter. Divide ingredients into fourths.
2. Spread the center of tortillas with mayonnaise and Dijon, leaving the outer inch of the tortilla plain. Evenly place Muenster cheese, lettuce, avocados, tomatoes, onions and alfalfa sprouts on tortillas.
3. Season wraps with salt and pepper.
4. Wrap ‘em up. Gently but firmly roll up tortilla to form cylinder.
5. Wrap each shero with plastic wrap and store in refrigerator until chow time.

* There are so many yummy flavored tortillas out there. They all work well with this recipe. Try:

Jalapeno & cilantro

Pesto & garlic

Sun-dried tomato & basil

Mild chili & peppers

Preparation time: 10 minutes

Makes: 4 tortillas. May want to make 2 wraps per picnicker

1 ¼ cups flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

¾ cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

½ cup chocolate chips

1 cup Heath or Scorn bars, chopped (look for milk chocolate toffee bits in the baking aisle)

¼ cup pecans, chopped (optional)

1. Preheat oven to 350º. Lightly grease a baking sheet or line with parchment paper*.
2. Sift (or stir) together the flour, baking soda and salt. Set aside.
3. In a medium bowl, cream butter for one minute, until light and fluffy.
4. Add brown sugar and mix until combined. Add egg and vanilla; mix until well combined.
5. Add the flour mixture to the butter mixture. Mix until combined.
6. Stir in chocolate chips and toffee pieces (and pecans, if using).
7. Drop rounded Tablespoons of dough on baking sheet. Space two inches apart.
8. Bake for 10 – 11 minutes, until golden brown on the bottom of the cookie.

*   I bake one batch/baking sheet at a time – it ensures that they bake and brown evenly, and have consistent results. The recipe yields two batches.

Preparation time: 15 minutes

Baking time: 10 minutes (per batch)

Serves: 19 cookies

Can be made up to three days ahead. These freeze well.