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Vegetarian • Serves 4

Produce

4 Carrots, medium
1 stalk Celery with, leaves
1 tbsp Ginger
4 cups Kale or mustard greens
1 Onion, medium
1/4 tsp Rosemary, dried
10 oz Shiitake mushrooms

Pasta & Grains

1 cup Barley, instant

Baking & Spices

1 Kosher salt and freshly ground pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Drinks

2 cups Carrot juice

Dairy

4 tbsp Butter, unsalted
Food Network's Healthy Eats

Carrot-Mushroom-Barley Stew

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