1 cup uncooked barley
1-15 oz can broth
1 cup, 1 oz water
pinch of thyme
8 oz mushrooms
1 can white beans; do not drain
½ cup caramelized onions
2 tbsp extra virgin olive oil
2 garlic cloves; minced/grated
½ tsp thyme
½ tbsp balsamic vinegar
⅛-1/4 salt and pepper; to taste
¼-1/2 cup parmesan cheese
2 cups spinach
In a large sauce pan, bring the barley, broth, water, and thyme to a boil.
Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.
Fluff with fork once cooked.
Heat the olive oil in a large sauté pan over medium-high heat.
Once hot, add the mushrooms and garlic; cook for 2 minutes.
Add the caramelized onions, mix well.
Add ¼ tsp salt and pepper and the thyme.
Reduce heat to medium.
Once the mushrooms have cooked down, add in the barley, stir well.
Then add in the beans, do not drain or rinse them; stir gently.
Add the balsamic vinegar.
Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
After the spinach has wilted in, add the parmesan cheese to the desired amount.
Serve and Enjoy.
1 stick of salted butter, divided
3 large cloves of garlic, crushed
4 medium to large chicken breast
1.5 lbs of cherry tomatoes, halved
4 tbsp good quality balsamic vinegar
6 oz buffalo mozzarella cheese, cut into ¼ inch thick slices
½ cup fresh basil, chopped
Salt to taste
Begin by heating a large skillet pan to medium high heat.
Once the pan is hot, add ½ stick of butter and crushed garlic.
Simmer for about 1 minute until the garlic is fragrant and the butter is golden.
Add chicken breast. Cook on each side for 2 minutes, until the chicken is golden. It will not be cooked through, set aside for later.
Add the other half stick of butter to your pan.
Add the cherry tomatoes and cook for about 2 minutes. Cover the pan, and cook the tomatoes for another 5-7 minutes or until the tomatoes are softened and can be pressed down to make a thick sauce.
Mix in 2 tbsp balsamic vinegar and salt.
Add the chicken back to the pan and cover.
Cook for another 2-3 minutes or until chicken is almost cooked through.
Place mozzarella slices on top of the chicken and cover. Simmer for another few minutes until the cheese is melted.
Drizzle with remaining balsamic and add fresh basil.
Serve warm on top of a salad, with crusty bread, or with pasta.
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
1 teaspoon minced fresh herbs, optional
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
1 lb. box shell pasta – prepared as directed, drained in cold water
2 med. tomatoes – seeded, minced
1 med. green pepper – cored, seeded, minced
1 med. cucumber – seeded, diced
1 sm. red onion – diced
16 oz. real mayonnaise
8 oz. sour cream
8 oz. plain yogurt
2 Tbls. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. granulated sugar
Toss together pasta, tomatoes, green pepper, cucumber, and onion in a large bowl; set aside.
In a separate bowl, beat together remaining ingredients.
Pour prepared dressing over pasta and vegetables and toss to coat.
Refrigerate at least 3 hours before serving, tossing occasionally.