Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large skillet. add onion, celery, and green pepper. cook slowly for 10 minutes. do not brown. stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. transfer mixture to a buttered 2-to 3 quart casserole with lid. add boiling water. cover. bake at 350 degrees f for 1-1/2 hours or until barley is tender and liquid is absorbed. sprinkle with grated cheese before serving. good served with: marinated, slightlt blanched mixed vegetables, hot french bread and butter. tips: this dish can be assembled and baked later. add the boiling water just before baking. baking time should be increased by 15 minutes when starting refrigerated temperature.

Target recipe: in a large skillet, bring asparagus and broth to a boil. reduce heat; cover and simmer for 3 minutes or until crisp-tender. drain; immediately place the asparagus in ice water. drain and pat dry. in a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. in a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. pour over vegetables. cover and refrigerate for at least 1 hour. sprinkle with sesame seeds before serving.