Serves 4

Ingredients:

2/3 cup uncooked pearl barley

2 cups water

3/4 teaspoon olive oil

2/3 cup chopped yellow onion

2 cloves garlic, minced

1/4 teaspoon dried rosemary

1/2 cup small fresh mushrooms

2/3 cup chopped yellow bell pepper

1 tablespoon and 1 teaspoon white wine

1 (15.5 ounce) can white beans, drained and rinsed

1 ½ Cups fresh diced tomatoes

1-1/3 cups fresh spinach

1 pinch red pepper flakes

Method:

1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes. Season with red pepper flakes. Continue cooking 10 minutes. Remove from heat and stir in spinach leaves. They will wilt with the heat in the barley mix.
3. Allow to cool and serve immediately or hold in the refrigerator up to 24 hours.

Nutritional Information: Servings Per Recipe: 4

Amount Per Serving: Calories: 257

• Total Fat: 1.7g Cholesterol: 0mg Sodium: 127mg Total Carbs: 51.7g Dietary Fiber: 9.1g Protein: 9.4g

serves 4-6

Ingredients

2 tablespoons olive oil

1 onion, washed, peeled and thinly sliced

1 leeks, thoroughly washed and sliced

4 Roma tomatoes – peeled, seeded and chopped

2 cloves garlic, minced

2 fennel fronds

1 sprig fresh thyme

1 bay leaf

zest of 1 orange

2 cups boiling water

1 12 ounce bottle clam juice

salt and pepper to taste

4, 6 ounces each sea bass filets

2 pinches saffron threads

2 lbs. fresh jumbo shrimp, peeled and deveined

Optional: 1 baguette, sliced in half lengthwise, then sliced into 4 open pieces and toasted

Method

1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.

2. Stir in the fennel, thyme, bay leaf, and zest. Add the clam juice and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes.

3. Add the saffron, seabass and shrimp, and reduce the heat to medium-low. Continue cooking for 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.

4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately with the toasted baguette.

serves 4

Ingredients

2 Tablespoons olive oil

2 lbs Turkey Breasts, boneless & skinless, cut into chunks

4 Chicken Sausage, sliced into 8 chunks

1 Medium Onion, washed, peeled and diced

2 clove garlic, chopped

1 cup dry white wine

1 green bell pepper, diced

1 red bell pepper, diced

1 lb. fresh Calamari rings

2 teaspoons salt

1 1/2 teaspoons saffron threads

1 16ounce can crushed tomatoes

1 cup long grain brown rice

4 cups water

12 large clams in shell, scrubbed

12 jumbo shrimp in shells (21-25 per lb.)

12 large sea scallops

Method

1. Heat a skillet or paella pan over medium-high heat until it is very hot. Rub the turkey breasts with the Olive oil and place the meat into the hot pan. Sear them meat until golden brown on both sides, about 3 minutes; set aside.

2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Pour in the white ine and allow to cook until evaporated by half. Add green and red bell peppers, calamari, and chicken sausage; cook for 2 minutes.

3. Stir in salt, saffron, tomatoes, rice, and water until well combined. Add turkey meat, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.

4. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low,

cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with Fresh chopped flat leaf parsley.

serves 4

Ingredients

2 green onions, washed, trimmed and chopped

1 stalk lemon grass, cut into 1 inch pieces

½ cup chopped fresh cilantro

½ cup chopped fresh mint leaves

Juice of 1 lime

¼ cup fish sauce

1 Tablespoon sweet chili sauce

2 Tablespoons Honey or Maple syrup

4, ½ lb each (1 inch thick) flank steaks

1 cup shredded cabbage

2 English cucumber, cut into long sticks

1 ½ cups cherry tomatoes, halved

Method:

1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and honey until well combined. Set aside.

2. Cook the steak over high heat on a preheated grill for approximately 5 minutes on each side, until it is cooked medium-rare. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat, its juices, and the cabbage to the sauce and refrigerate, tightly covered, for at least 2 hours.

3. Arrange the cucumber ‘noodles’ onto a plate, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.