Preheat oven to 175ºC (350°F). Arrange peppers in a roasting pan, skinside up. Drizzle liberally with olive oil and soy sauce. Cover; bake for 45 minutes. Uncover; continue baking until slightly charred, about 20 minutes. Remove from oven, cover tightly, and let rest for 30 minutes. This will ensure that the peppers will be easy to peel.
Carefully remove pepper peel; discard peel. Slice peppers into long, even strips. Reserve ½ cup of pan juices for the dressing. Set aside.Place mushrooms into a roasting pan; drizzle liberally with olive oil and soy sauce. Cover; bake for 45 minutes, stirring occasionally.Combine the dressing ingredients – the scallions, sugar, vinegar, olive oil, mustard, garlic and reserved pepper roasting juices – with the peppers and mushrooms. Serve warm.MUSHROOM BARLEY SOUP DONE RIGHT “This is no ordinary mushroom barley soup,” wrote Muller. “This is mushroom barley soup, done right. This is the kind of soup that will sit in my freezer all winter long, divided into small portions, so that Child A will be able to have some any time she wants, without having to wait too long for it to defrost.”Muller wrote to me that this soup is good for Succot dinners and for many other occasions. “It’s perfect for Motzei Shabbat, Erev Shabbat, before supper is ready, once supper is done, after homework, before bedtime, Sunday lunch, anytime – really kind of soul food.”To save time, Muller chops the carrots and parsnips in a food processor.Serves 12 / Makes 6 liters (6 quarts)❖ 3 large carrots, peeled, cut into large chunks❖ 2 parsnips, peeled, cut into chunks❖ 2 Tbsp. oil❖ 2 onions, diced small❖ 5 garlic cloves, minced❖ 1 knob celery root, finely diced❖ 2 small zucchini, finely diced❖ 1 small yellow squash, finely diced❖ 7 celery stalks, sliced❖ 285 gr. (10 ounces) white button mushrooms, sliced❖ 285 gr. (10 ounces) baby bella or brown button mushrooms, sliced❖ ½ cup barley, rinsed❖ 2 tsp. salt❖ ¼ tsp. pepper❖ ½ tsp. paprika❖ ½ tsp. garlic powder❖ 2 Tbsp. flour❖ A 425-gr. (15-ounce) can tomato saucePlace carrots and parsnips into the bowl of a food processor fitted with the “S” blade. Pulse a few times until vegetables are coarsely chopped (but don’t let it run too long; you want small pieces, not puréed vegetables).Heat oil in a large pot. Add onion and garlic; sauté onions until translucent. Add chopped carrots and parsnips, knob celery, zucchini, squash, celery, and mushrooms; sauté a few minutes longer. Add barley and spices. Cover with water; bring to a simmer. Once simmering, add flour; stir. Cook soup for about 1½ hours, or until barley is tender.Add tomato sauce; stir to combine. Taste; adjust seasoning. Serve hot.SILAN, LEMON AND MUSTARD SALMONMuller loves silan (date honey) drizzled over snacks of yogurt and granola, and in savory dishes like this salmon entrée. You can serve the salmon hot or at room temperature.Serves 4❖ 4 salmon fillets, 3 cm. (1.25 inches) wide❖ Juice of 1 lemon❖ ¼ cup silan (honey can be substituted)❖ 4 Tbsp. mustard❖ 5 garlic cloves, crushed❖ 1 Tbsp. olive oil❖ 2 Tbsp. soy sauce❖ Dash of salt❖ Dash of black pepperPreheat oven to 205ºC (400°F) (or if your oven has a “roast” feature, now is the time to use it). Place salmon fillets in a baking dish.Combine remaining ingredients in a small bowl, mixing until uniform. Pour over salmon; marinate for 20 minutes.Using a spoon, baste the salmon.Bake, uncovered, for 17 to 20 minutes (if using the “roast” feature, you will need no more than 17 minutes). Serve hot, or if refrigerated after baking, bring to room temperature to serve.■ Faye Levy is the author of 1,000 Jewish Recipes and of Healthy Cooking for the Jewish Home.