• 2 large carrots
• 2 large parsnips
• 1 large onion
• 4 ribs of celery
• 2 medium white potatoes
• 1 large red potato
• 1 package onion soup mix
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• kosher salt and crushed back pepper to taste

Preheat oven to 450˚.

Chop all vegetables into 1 inch dice and set aside. In a mixing bowl combine the balsamic vinegar, olive oil and  dry soup mix. Add the crushed black pepper and salt and toss with the chopped vegetables. Roast for 40 minutes.

• 8 medium red potatoes, chopped
• 8 slices of thick bacon
• 1 bunch green onions
• 2 tbsp balsamic vinegar
• 1/4 tsp white pepper

Place the bacon in a cold frying pan and on low, cook until crisp, but not burned. This is low and slow, so be patient. We want all the fat rendered and saved to fry the potatoes in later. Remove bacon and crumble, set aside.

In the meantime, depending on your preference, cut potatoes small dice or larger, quartered pieces. Place in a saucepan and cover with water, salt liberally. Bring to a boil and lower to medium, cook for 4 minutes. Drain and let dry for a few minutes, water will splatter in the hot oil in the next step. Fry potatoes in the bacon fat until completely browned.

Next, add the bacon and chopped green onions, splash in the balsamic vinegar and toss to coat evenly. Salt and pepper to taste, serve warm!

• 2 tbsp honey
• 1 tbsp chopped jalapenos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ground ginger
• 1 tsp vegetable oil
• 4 tbsp chopped mint
• 1/4 cup chopped cilantro

• 1 bunch fresh strawberries, hulled and quartered

In a mixing bowl add all the ingredients except for the strawberries. Mix to incorporate completely, add the chopped strawberries and allow to marinate in the refrigerator for at least an hour. Grill some salmon or any other fish or chicken and serve on top along side of steamed rice.

Tabbouleh Salad:

• 1 cup water
• 1/2 cup bulgur
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt and freshly ground black pepper, to taste
• 2 cups finely chopped parsley
• 1/4 cup chopped fresh mint
• 1 tomato, diced
• 1 small cucumber, peeled, seeded and diced

In a saucepan combine water and bulgur and bring to a full boil. Remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, about 25 minutes. If any water remains, drain bulgur in a fine-mesh sieve. Let cool for 15 minutes or so.
In a small mixing bowl combine lemon juice, oil, garlic, salt and pepper. Add parsley, mint, tomatoes, and cucumber to the bulgur. Add the dressing and toss. Chill for at least 1 hour to serve cold and allow flavors to meld together.

Grilled Lamb:

• 2 lbs ground lamb
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp garlic powder
• salt and freshly ground black pepper

Mix all in a bowl to incorporate completely and form into 4 individual patties. Grill to your liking and serve with salad and tzatziki on the side. (See recipe below).

• 1 large peeled  cucumber, quartered, seeded, chopped
• 1 cup plain yogurt
• 1/4 cup (packed) finely chopped fresh mint
• 2 tbsp fresh squeezed lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon plus pinch of cayenne pepper
• salt and freshly ground black pepper to taste

Whisk the yogurt, mint, lemon juice, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season the mixture to taste with salt and pepper. Cover and refrigerate at least 2 hours. Serve with grilled meats.

Basil Pesto recipe:

• 3 cups fresh basil leaves, packed
• 3/4 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1 cup extra virgin olive oil
• 3/4 cup pine nuts or walnuts
• 4 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.

• 1 lb halibut fillet
• 1 lime
• cayenne pepper
• salt and freshly ground pepper to taste

Salsa:

• 2 papayas, seeded and cubed
• 1/2 cup coarsely chopped cilantro
• 1/2 red onion chopped
• red and green bell peppers, chopped small dice
• 1 tbsp cider vinegar
• 1 lime, juiced
• 1 clove chopped garlic
• 1 tbsp vegetable oil
• 3 tbsp chopped jalapeno rings

Seed the papaya, and make slices vertically and horizontally in the flesh without going through the peel. Scoop out the papaya and place in a medium bowl. Add the remaining ingredients and let sit in the refrigerator for at least half an hour. In the meantime you can start the rice and clean the fish.

Put the grill on at high heat for at least 5 minutes. Grate the zest of the lime and set aside. Rinse the halibut and pat dry. On a platter squeeze the juice of the lime over the fish. Sprinkle the lime zest, cayenne pepper and salt and pepper on top.

Place the fish on a aluminum foil with enough to fold over and seal into a pouch to cook. Place on the grill for 7 minutes on medium heat. Remove from the grill or when the fish appears flaky when pressed. Top with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.

In this recipe I add basil and Parmesan cheese in a rustic pesto-type style. Barley triples in size when cooked so cook accordingly!

• 1/2 cup dry pearl barley
• 1 1/2 cups water
• salt
• 1/2 cup chopped basil
• 1/4 cup butter
• 1/4 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped walnuts
• freshly ground black pepper
• 1/4 cup non-fat milk

In a saucepan add the barley and water, bring to a boil. Cover and cook on low for 40 minutes.

While this is cooking take the basil leaves and stack them. Roll them all cigar-like into one piece and cut thin slices across the length.

When the barley has finished cooking, drain excess water and return to the pan. Add the oil, butter, milk, garlic and freshly grated Parmesan cheese.  Mix well and add the basil, walnuts and the freshly ground black pepper, toss lightly to mix and serve.

• 2 1/2 lbs Granny Smith apples
• 3 fresh jalapeno chilies
• 1 cup apple cider vinegar
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 onion, chopped
• 1/3 cup fresh ground ginger
• 2 cloves crushed garlic
• 1 tbsp curry powder
• 1 tbsp mustard seeds

Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.

In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.

Here it is paired with green chilies and corn for a Southwest taste.You could even add some red bell peppers for a splash of color contrast. Eating is just as visual, right?

I also love the plain version (no cheese or veggies) grilled with maple syrup for breakfast.

• 1 1/4 cup yellow cornmeal
• 2 crushed cloves of garlic
• 4 cups low-fat milk
• 1/4 cup shredded Parmesan cheese
• 1 tbsp butter
• 1 1/2 cups corn kernels
• 1/4 cup chopped cilantro
• 1 4.5 oz can chopped green chilies
• 1/4 tsp freshly ground black pepper
• 1/2 red bell pepper, diced small (optional)

In a large saucepan add the butter and milk and bring to a boil. Slowly whisk in the cornmeal and garlic stirring constantly. Bring to a boil and reduce heat to medium and cook for at least 8 minutes. Next, stir in the cheese, green chilies , corn and pepper. Mix thoroughly to incorporate completely. Sprinkle the chopped cilantro on top as garnish and serve with grilled chicken or meat of your choice.