Emily Han / https://www.thekitchn.com/recipe-barley-salad-with-green-144061
1 cup hulled barley
3 cups water
1 stalk spring garlic (bulb and light green parts only), (or substitute Leeks!) cut into 1-inch pieces*
2 tablespoons toasted almonds
1/4 cup extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
Coarse kosher salt
8 ounces sugar snap peas
2 tablespoons torn mint leaves
Cook and cool barley: Combine barley and water in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. Cool completely.
Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.
Blanch sugar snap peas: Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the snap peas and boil just until bright green and crisp, about 30 seconds to 1 minute. Quickly remove the snap peas with a slotted spoon and plunge them into the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate. Cut the snap peas lengthwise on the diagonal.
Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.
2 cups all-purpose flour
1 cup boiling water
Up to ¼ toasted sesame oil
2 cups thinly sliced scallions (you can also substitute leeks)
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Brush a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll as in the step above, then roll into a 7-inch disk. Repeat with remaining dough.
Heat vegetable oil in a pan over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook until first side is an even golden brown, about 2 minutes. Carefully flip and continue to cook until second side is even golden brown. Transfer to a paper towel-lined plate, season with salt, and cut into wedges. Serve with sauce for dipping. Repeat with remaining 3 pancakes.