mat osv.

3 cups pearled barley, cooked
1 medium bunch asparagus, ends trimmed
2 cups fresh spinach
1 shallot, minced
2 tbs olive oil, divided
salt and pepper

In a large skillet over medium high heat, warm 1 tbs olive oil until shimmering. As skillet is heating, coarsely chop asparagus. Add to heated skillet with a generous seasoning of salt and pepper and cook, stirring frequently until softened, about 5 minutes. Add shallot and cook for about 1 minute more. Add barley, additional 1 tbs of olive oil and toss to combine. Reduce heat to low, add spinach and toss to combine again. Let spinach wilt, remove from heat and serve warm or at room temperature.

Chive Waffle Tartine with Oyster Mushrooms and Leeks

My Favorite Waffles recipe - with chopped chives added
1 large bunch oyster mushrooms, cleaned and roughly chopped
1 large leek, cleaned and chopped 
6 oz creme fraiche
1 tbs olive oil
salt and pepper 

In a large sauté pan over medium high heat, warm olive oil until shimmering. Add leeks and mushrooms, season generously with salt and pepper. Cook, stirring occasionally until mushrooms have softened and leeks become semi-translucent, about 5 minutes. Divide waffles into sections, let cool slightly. 

To serve, top waffle with a dollop of creme fraiche and a generous portion of leek and mushroom mixture.

My Favorite Waffles
3 eggs
1 1/2 cup soured milk
1/2 cup canola oil
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

To begin, preheat your waffle iron to its specifications. In a large mixing bowl, whisk the eggs, soured milk and canola oil together until smooth. In a separate bowl mix flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet and stir until smooth.

Prepare the heated waffle iron with cooking spray. Pour generous amount of batter into the middle of the iron until it's covered completely. Cook for 3 minutes. Repeat with remaining batter and serve immediately.

1. Add all polenta ingredients to a pot, whisk, and bring to a simmer on low heat.
2. While cornmeal is cooking, heat a large pan on medium heat and grease with cooking spray or olive oil.
3. Add onion and garlic and cook for a few minutes until soft.
4. Right before the water is almost completely evaporated, add skim milk, stir again, and turn off heat. The cornmeal will continue to absorb some of the liquid.
5. Add broccoli rabe to the pan with the onions and garlic and cook, covered, for about 10 minutes or until it is soft.
6. Add slices of sausage soyakorv to the pan to brown each side.
7. Assemble bowl by spooning polenta first, adding vegetables and sausage soyakorv, drizzling olive oil over everything, and sprinkling goat cheese on top.