Fennel Cabbage Slaw

An easy to make flavorful slaw that captures in a single bite sweetness from the red cabbage, spiciness from the radishes, and anise from the fennel.


1 C finely sliced red cabbage

1 fennel bulb

8 radishes sliced

Lemon Galic DressingLemon Garlic Dressing

Salt and pepper


4 Servings

Remove stalks from fennel bulb and set aside.

Core the bulb and then fine slice and place in medium bowl.

Cut fronds from stalks and coarse chop. Add to bowl.

Add sliced cabbage and radishes to bowl.

Dress with lemon garlic dressing, Season to taste with salt and pepper



Cilantro Basil Pesto

An easy to make pesto with cilantro and basil that has a fresh summery taste. It is delicious served with fresh pasta and seared shrimp or diver seallops with a dusting of fresh grated parmesan.


2 C cilantro leaves and stems rough chopped

1 C packed basil leaves

3 garlic cloves

1/2 C cashews unsalted

1/2 to 2/3 C olive oil

1/3 C Parmesan cheese shredded

1/4 to 1/2 t salt


Makes about 2 cups

Place cilantro, basil, garlic, and cashews in food processor and pulse until coarsely chopped.

Scrape down sides of bowl then add Parmesan.

Turn on processor and slowly add in olive oil until pesto is smooth.

Add salt and pulse to combine.

Ready to serve or freeze¹.


¹You can freeze the pesto in ice cream trays and transfer to air tight plastic bags or  freeze it small plastic containers that have air tight lids.


Chicken Barley Corn Soup

A barley corn soup with shredded chicken in a delicate chicken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.


Soup Stock

½ medium onion diced

1 carrot diced

1 celery stick diced

½ skinless bone in chicken breast¹

2 C chicken broth

4 C water plus 1 cup.


½ C pearled barley washed and soak about 30 minutes

Remaing soup ingredients

1 C corn

1 medium Yukon Gold peeled and diced

½ avocado diced

2 serrano chilies diced

1 lime juiced

½ C  cilantro chopped

Salt and pepper to taste

Condiments optional

½ C sour cream

¼ C capers


Serves 4

Chicken and broth preparation

In large saucepan over medium high heat add vegetables, broth, water, and chicken breast.

Bring to boil and reduce heat and simmer until chicken is tender about 45 minutes minutes.

Remove chicken and set aside .

Strain broth through fine mesh strainer to remove fat and vegetables into large saucepan. Add additional cup of water if broth mixture reduce during cooking process.

Shred the chicken when cool enough to handle and set aside.


Bring to boil strained chicken broth in large saucepan and add in soaked barley.

Simmer for thirty minutes.

Add potatoes, corn, and one chili and simmer for about twenty minutes until barley and potatoes are tender.

Add the shredded chicken, lime juice, and remaining chili and combine.

Season with salt and pepper to taste.

Remove from heat. Add in the cilantro and serve.

Condiments optional


¹I remove the skin from the bone in chicken breast prior to making the broth,

This soup could be made with boxed chicken broth but I like the delicate flavor of the above broth.







Greek Salad on Lavash with Tzatziki Sauce

A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.



1 lavash(9 inches by 12 inches)

1 T olive oil

3/4 C Tzatziki Sauce

1/2 C feta cheese crumbled

Greek Salad Ingredients

1/2 C English cucumber diced

1/2 C tomato diced

1/3 C shallot or red onion sliced thin

½ C red or yellow pepper diced

1 T mint chopped

3 T Kalamata olives chopped

2 C baby romaine

1/3 C Greek salad dressing


Serves 2 or 4.

Preheat oven to 420º F. Line baking sheet with parchment paper.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2 minutes per side and remove from oven and cool.


Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.

Assemble the Lavash

Place the flatbread on large serving platter.

Spread tzatziki sauce onto lavash.

Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.

Sprinkle with feta and cut the lavash into two or four pieces.



This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.