Hearty Barley Salad

Hearty Barley Salad

1 1/2 cups pearl barley

2 tsp. salt

2 cups sliced in two, grape tomatoes

1/4 red onion, small dice

1/4 cup sliced green onions

1/4 cup chopped parsley

Half of a red, yellow and orange bell pepper, diced

Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.

Toss in the remaining ingredients.


1/4 cup balsamic vinegar

2 shallots , chopped

2 cloves garlic, minced

1/2 cup olive oil

2 tsp. black pepper

1/3 cup Parmesan cheese

Salt to taste

Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.

Roasted Asparagus and Minted Red Potato Salad with Sun-Dried Tomato Mayonnaise

Roasted Asparagus and Minted Red Potato Salad with Sun-Dried Tomato Mayonnaise

Sun-Dried Tomato Mayonnaise:
1 tablespoon sun-dried tomato, chopped

2 tablespoons white wine

1 cup mayonnaise

1 tablespoon fresh mint, chopped

Soak the sun-dried tomatoes in the white wine overnight. Combine all the ingredients including the soaked sun-dried tomatoes in a food processor and process until smooth. Chill.


About 24 stalks of asparagus

olive oil

salt and pepper, to taste

2 tablespoon raspberry vinegar

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly spray with cooking spray. Place the cleaned trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake until tender. Remove from oven and drizzle with the raspberry vinegar. Set aside to cool.

Minted New Red Potatoes:

2 cups very small red potatoes

3 tablespoons mint

2 tsp. salt

Place the potatoes, mint and salt in a heavy bottom pot. Add water just to cover the top of the potatoes. Bring to a boil and reduce to a simmer and cook until tender. Drain and allow to cool.

Toss the cooled potatoes in the sun-dried tomato dressing. Layer the bottom of the serving dish with the asparagus and pile the potatoes on top.


Arugula Salad with Berries and Black Pepper Dressing


  • 1/4 cup balsamic vinegar
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tsp fresh cracked black pepper
  • 1/3 cup grated Parmesan cheese
  • salt, to taste

Whisk together until well combined and homogeneous.


Fresh Berries


Black-Bean and Tomato Quinoa

Black-Bean and Tomato Quinoa


2 tsp. grated lime zest

2 Tbsp. Lime juice

1 Tbsp. butter, melted and cooled

1 Tbsp. vegetable oil

1 tsp. sugar

1 cup quinoa

1- 14-15oz. can black beans, drained and rinsed

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup fresh cilantro, chopped

Whisk together lime zest , juice , butter , oil, sugar 1/2 tsp salt and 1/4 tsp. pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in sieve each time.

Cook quinoa in a medium pot of boiling water (1 Tbsp. salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve in same pot with 1 inch simmering water, water should not touch the bottom of the sieve. Cover quinoa with a folded towel, then cover sieve with lid. and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove from heat and remove lid, leave towel. Set aside for 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Pan-Fried Cheese Grits

Pan-Fried Cheese Grits


6 cups water

2 1/2 tsp. salt, divided

1 1/2 cups stone ground grits

6 tablespoons butter

3 cups shredded sharp cheddar cheese

1 clove garlic , minced

2 cups flour

1/2 tsp. black pepper

4-6 tablespoons canola oil

Spray an 8 1/2 x 41/2 inch loaf pan with non stick spray.

In a large saucepan, combine the water, minced garlic and 1 1/2 tsp. salt. Bring to boil over medium – high heat. Gradually add grits, stirring to combine. Reduce to low. Cook stirring frequently, until grits are thick and creamy. Remove from heat, cool slightly. Add cheese and butter and stir until combined. Pour into prepared loaf pan and place in fridge until solid. Once solid, invert onto plate and gently slice loaf into 1/2 slices. Heat frying pan with oil over medium high heat and place slices in pan a few at a time. Fry until crispy and golden brown on both sides.

Potatoes Anna

Potatoes Anna


6 medium baking potatoes, thinly sliced

1 tsp. salt


1/3 cup butter

Arrange layer of potato slices in bottom of generously greased 9-inch pie plate. Sprinkle with small amount of salt and dash of pepper. Repeat until all potatoes have beened layered, sprinkling each layer with small amount of salt and pepper. Pour butter over potatoes. Cook uncovered in 400 degree oven until potatoes are tender, about 50 minutes.

Loosen edge and bottom of potatoes with spatula. Place inverted platter. Cut into wedges to serve.

Quinoa with Scallions,Dried Cherries, Peas and Arugula

Quinoa with Scallions,Dried Cherries, Peas and Arugula


1 cup quinoa,rinsed

2 cups water

1/3 cup dried cherries

1/3 cup olive oil

2 tablespoons sherry vinegar

1 cup frozen peas, thawed

12 scallions,sliced

1 cup arugula

salt and pepper; to taste

In a pot , add quinoa ,dried cherries and water. Bring to boil; reduce to simmer; cover. Cook until liquid is absorbed. Fluff with fork. In a large bowl whisk together the vinegar and olive oil. Add the quinoa and the remaining ingredients and toss until combined.

Pine Nut Couscous

Pine Nut Couscous


4 tablespoons butter

2 cups yellow onion, chopped

3 cups chicken stock

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

zest from 1 lemon

2 cups couscous

1/2 cup pine nuts, toasted

1/2 cup minced. flat leaf parsley

Melt butter in large saucepan and add onions. Saute’ until translucent but not brown. Add chicken stock, zest, salt and pepper and bring to full boil. Add couscous and stir to combine. Turn off heat and cover for 10 minutes. Fluff with fork and blend in parsley and pine nuts, serve hot.

Sweet Curry Pilaf

Sweet Curry Pilaf


4 tablespoons vegetable oil

1/2 tsp. curry powder

1/2 tsp. tumeric

2 cups long grain rice

4 cups chicken stock

1 1/2 tablespoons soy sauce

1/2 cup golden raisins

In saucepan, combine oil, curry, tumeric and rice. Cook over low heat for 5 minutes, stirring occasionally. Add chicken stock, soy sauce and raisins and heat to boiling. Stir, cover and simmer over low heat until liquid is absorbed, about 15-20 minutes.

Macaroni Salad

Macaroni Salad


1 lb. macaroni , cooked to al dente

1/2 red onion, diced

3 ribs, celery, diced

1 cup stuffed Spanish olives, sliced

1 Red Bell pepper,diced

3 hard cooked eggs, chopped

mayonnaise as needed

1/2 envelope Ranch Dressing

Italian dressing as needed

Blend together all ingredients. Serve well chilled.