Join “Jayni’s Kitchen” this week for “Cold Summer Salads with Nancy O’Connor.”

Host Jayni Carey and O’Connor, nutrition educator at Community Mercantile Co-op, will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Lentil and Feta Cheese Salad

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1 cup raw lentils, sorted and washed

1 green pepper, chopped

2 ripe tomatoes, chopped

1 small onion, chopped

1/2 cup sliced black olives

1/2 pound Feta cheese, crumbled

1/4 cup olive oil

juice of 1 lemon

2 tablespoons fresh basil (see note)

1 tablespoon fresh summer savory (or thyme or oregano)

1/2 teaspoon salt

lettuce and lemon wedges for garnish

Cover lentils with 3 cups water and bring to a boil. Lower heat and simmer until tender, about 30 minutes. Watch lentils toward the end of the cooking time so that they don’t overcook. Cool cooked lentils, then mix with remaining ingredients.

Refrigerate for 2 hours to allow flavors to mesh. Serve on a bed of lettuce and garnish with lemon wedges.

Serves 8.

Note: When using dried herbs, substitute about 1 teaspoon dry for 1 tablespoon fresh.

Nutrition information per serving, 8 servings per recipe: calories, 234; protein, 9 grams; total fat, 15 grams, saturated fat, 5.6 grams; carbohydrates, 15 grams; cholesterol, 25 milligrams; and sodium, 566 milligrams.

Gorgeous Beet and Apple Salad

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4 to 5 medium-sized beets, cooked, cut into large cubes

1 large Granny Smith apple, unpeeled, cut into large cubes

1/4 cup slivered red onion

1 tablespoon canola oil

1 teaspoon balsamic vinegar (or red wine vinegar)

1/4 teaspoon salt

1 teaspoon Dijon mustard

1 tablespoon minced shallots

1/4 teaspoon sugar or honey

Toss the beets, apples and red onion together in a medium-sized bowl.

Mix the remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill.

Serves 4.

Nutrition information per serving, 4 servings per recipe: calories, 86; protein, 1 gram; total fat, 3.6 grams; saturated fat, 1 gram; carbohydrates, 12 grams; cholesterol, 0 milligrams and sodium, 197 milligrams.

Corn and Barley Salad

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2 cups corn (fresh off the cob or frozen)

2 cups cooked pearled barley (see note)

1/2 to 3/4 cup chopped green bell pepper

1/2 to 3/4 cup chopped red bell pepper

2 green onions, chopped

1 tablespoon chopped fresh cilantro

2 tablespoons canola oil

2 tablespoons freshly-squeezed lemon juice

1/2 teaspoon salt

freshly ground black pepper, to taste

fresh tomato wedges

If using fresh corn, cut corn from the cob and steam or boil kernels for several minutes until tender. If using frozen corn, steam until thoroughly thawed. In a large bowl mix all ingredients together. For a more lively salad, add minced fresh hot pepper or dried red pepper flakes.

Serve cold or at room temperature with big wedges of fresh tomato. This salad keeps very well for several days in the refrigerator.

Serves 6.

Note: Barley is a chewy, easily digestible grain which is often overlooked. Like most whole grains, barley takes about an hour to cook but requires very little attention during the process. “Pearled” refers to the process of removing the hull through the abrasive action of pearling machines. Barley is also delicious in soups and stews, and quite good mixed with apples and sweetener to create a fine baked pudding.

Nutrition information per serving, 6 servings per recipe: calories: 158; protein, 3 grams; total fat, 4.7 grams; saturated fat, 1g; carbohydrates, 26 grams; cholesterol, 0 milligrams; and sodium, 183 milligrams.