Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.
Sauce will last up to one week stored in an airtight container in the refrigerator.
Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.
Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.
Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.
Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.
Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.
Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.
Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.
Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.
Bake for about 40-45 minutes until slightly browned, caramelized and very tender.
Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.
Combine the salad ingredients in a large bowl.
To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.
Toss the salad with dressing to taste before serving.
This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.
