“There is no love sincerer than the love of food.” ~ George Bernard Shaw

Monthly Archives: November 2015


1 bag shredded lettuce
1/2 box cherry tomatoes
1-2 avocados, cut-up
6-8 slices of turkey breast, sliced into strips or squares
10 sliced of pastrami, sliced into strips or squares
1/4 cup craisins (optional)


1/4 cup red wine vinegar
1/4 cup honey
1/4 cup sugar
1/4 cup olive oil
3 tbsp. dijon mustard
1 tsp. salt
1 tsp. pepper



1 can corn kernels
1/2 can sliced black olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced


In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator until ready to eat.
Stir avocados into the mixture before serving so they don’t go bad.


2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce


Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for about 90 minutes.

**The soup will be very thick. You may adjust by adding more broth or less barley if desired.**

Remove bay leaves before serving.

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