Whip up a pot of this earthy soup, which is hearty enough for a main course. Serve it right away in soup bowls, or let it sit—the barley may soak up all the liquid and give you a more stew-like consistency.
This salad, with buttery-fleshed Yukon Gold potatoes, roasted yellow corn and yellow bell peppers is nice and spicy. If it’s not fresh corn season, you can use frozen corn on the cob. Let it thaw before grilling.