One might not think you could make a succulent salad with barley. You’ll need to try it to be a convert. Delicious flavors from prosciutto, hazelnuts and the best part, roasted pears.

Haven’t we been learning that nearly every food on the planet (well, probably not leafy greens) are enhanced with oven roasting. And pears are no exception. They turn super-sweet after a 25-minute roast in the oven, and then you let them cool.

The salad itself contains barley, which needs to be cooked, and either wheat berries or farro, which also need to be cooked. You could do that the day before, even. You may have to seek out pear vinegar – it’s a little bit hard to find, but you could probably use raspberry instead – there is some in it already – just use more. The pears are tossed with olive oil, thyme, salt and pepper and roasted on a foil-lined pan, turning them a couple of times. The prosciutto slices also get roasted – you sprinkle them with sugar (imagine!) and bake until they’re crispy, caramelized and glossy-looking. The onion is sautéed in olive oil and then cooked down in white wine until they’re roasted and caramelized also. Then you mix up the salad with your choice of greens (kale was used here) and then you add in hazelnuts, the onion, the barley and wheat berries or farro, and finally toss it with the dressing. Really, really delicious.

What’s GOOD: the flavors will just blow you away – the chewiness of the grains, the pears are the STAR, though, as they’re SO sweet and delicious. The dressing is light and lovely. Very satisfying dish. Serve with a grilled protein of some kind and that’s dinner.

What’s NOT: a bit fussier than some since you have to cook the grains, toast the prosciutto, long caramelize the onion, and make a dressing. But worth it. Trust me on that!

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Having just arrived in London, I’m surprised I even look myself! Jet lag, and all.

About 10 months ago two of my kids (Sara, above, and her brother Powell) and their families (plus me) were enjoying a family get-together and discovered that both families had independently decided to take a European trip this summer. In a matter of seconds, they decided to do it all together, and they asked me to go along too.

I’ll be sharing more about the actual trip in the next week or so, as I get to it, to write up posts and work on the photos, etc. But for now, this photo will have to suffice. We had just arrived at our hotel in Sloane Square, deposited our bags in our respective rooms and I went to the lovely lounge/bar. Sara showed up and we ordered a kir royale. One of my favorite drinks. We were on an adrenaline high from the long flight. Within 15-20 minutes everyone else showed up and we had a fun time acclimating to the new time zone and deciding what we would do first. We had 3 children along – Sara and John’s 2 children, Sabrina (the 20-year old who is going to Clemson University in So. Carolina) and young John (17 and a high school senior) – and Powell & Karen’s son Vaughan (10, about to be 11).

At this family gathering, all those many months ago, we kind of narrowed down the scope of our trip to London, Florence, Paris and Normandy. Powell had (at that time) a ton of frequent flyer miles, and he upgraded all of us to business class. He’s a member of the Penn Club, which got us into the private Sloane Club hotel (lovely, by the way), and in the other locations I found us apartments or homes through AirBnB. Having been to all of those cities before, I had a firm idea as to where/what part of those places I wanted us to stay.

In Florence, I found an apartment very near Santa Croce. The only hitch to it was it was up 4 flights of stairs and no elevator. And that’s likely why the apartment was still available 10 months ago. It was a big, spacious apartment with plenty of bedrooms within hearing of the bells of the Santa Croce church, which was literally a long stone-throw from the apartment. A restaurant was within 4 steps from the front door, and we enjoyed more than one meal there. We stayed for 4 nights in Florence. The temps were high (mostly high 80s and low 90s, but with wicked high humidity).

In Paris, I’d found an apartment near the Marais. And when I tell you it had a spectacular view, well, it was amazing, overlooking a park. French doors opened up onto tiny little balconies. That one did have an elevator that would hold 1 person and a suitcase, or 2 people with nothing much to carry. One of the kids had to sleep on a sofa there (Sabrina and I shared a bedroom in most of our locations), and the place did not have A/C. Fortunately, for the 4 days and nights we were in Paris, the temps were in the high 80s, so it was not too bad if we left the apartment closed up until early evening, all things considered. The apartment had a well equipped kitchen and ample seating for all of us to enjoy breakfasts and lunches. A grocery store was about a block or less away.

Then, Powell and John walked to a location about 3/4 mile away and picked up a Mercedes Benz 9-passenger van, drove it back to our apartment and we piled in. Baggage for 8 people took up a fair amount of space, and the small area at the back did manage to hold almost all of our bags. Off we drove to Normandy. I’d found a beautiful home right on Omaha Beach (in a town called Saint-Laurent-sur-Mer), literally a hundred steps from the beach, and another hundred steps to the location of the D-Day landing. We all agreed that the Normandy part was our favorite – the house was beautiful – the owner was very nice and accommodating – and it was so peaceful hearing the ocean waves at all hours or day and night. We did a 2-day tour with a retired British Major General who is an expert at WWII D-Day history. I’d toured with him years ago on a previous trip to Normandy and booked him as soon as I was able to get ahold of him last year.

More on all of those as I’m able to write up the travel log with photos. We’re all home, safe and sound, glad to be in our own beds again. My kitty was so very happy to see me. And in case you’re interested, with my diet plan, about day two I had to abandon the diet – it was just too difficult. I ate a bit of bread, numerous sandwiches, more fruit than usual, had gelato once in Florence (how could I not have it once?), had full-on afternoon tea in London and I wasn’t going to miss out on that! Baguettes were a frequent item on our breakfast or lunch tables, with luscious meats and cheeses. I had 2 croissants in the 17 days – could have had many more, but opted not to. I had dessert 3-4 times at dinner, and on the flight home I ate a delicious cold muesli cereal with pineapple, and I splurged on a scoop of ice cream after one of our flight meals. With trepidation, I got on the scales that night (arriving home), again yesterday morning, and again today, and am happy to say I gained not one pound on the trip despite my falling off the diet. Now that I’m home, though, I’m back to the zero carb diet.

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Sometimes when I type up posts, my taste buds kick into high gear, remembering the flavor of the dish. That’s the case here, Proust-like, I remember the piquant taste of the lemon curd filling and the crispy top.

Since I’m not eating desserts these days, it’s with reverence that I recall the lovely mouth-feel of this crostata, and just wish I could have some. This was from a cooking class a several months ago; one I’d forgotten about, so am posting it now.

Update about my diet: As an aside, I’m positively amazed that I’ve been able to not eat a single, solitary sweet thing for the last 2 1/2 months. I don’t crave sweets now (and I sure did in the past), and lucky for me, I can have an ounce of bittersweet chocolate a day. I went cold-turkey on carbs altogether – – and trust me, if this wasn’t working, I wouldn’t be continuing with the diet of zero carbs – except for the few carbs that exist in regular vegetables. Nary a piece of bread, a grain of rice, a bite of potato, a bean (legume), a grain of any kind, a speck of flour, sugar or pasta has passed my lips in the 2 1/2 months. I am able to eat 1/2 cup of fruit a day (berries only). I snack on a specific mix of toasted nuts (without peanuts or cashews, which are both legumes), 1/4 cup mid-morning and another 1/4 cup in the afternoon (if I’m hungry) and mostly I have soup (more cold soups lately) at lunchtime and I make a nice big salad for dinner with some kind of protein on it – maybe chicken, salmon, tuna, hard boiled eggs, or even a hunk of burrata cheese with a tasty salad dressing. Although I can make a more traditional dinner (a piece of grilled meat, for instance, with side vegetables) I’ve found that my weight loss continues at a steadier pace if I make my dinner meal a salad. I vary it with different dressings (just none like blue cheese, ranch or thousand island). I’ve never been a snacker type person after dinner, and I hope every night that when I go to bed my stomach is growling slightly. That means when I get on the scale each morning, it usually shows a weight loss.

If you missed my earlier mention of this diet, I’m following the food plan of Dr. Steven Gundry, a heart surgeon, who wrote the best selling book, The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain. It all has to do with wicked lectins, which exist in so many foods (carbs, grains and legumes, even dairy). I didn’t have intestinal issues when I began this diet, but as I read his book, it simply made so much sense to me that I decided to go for it. And I am consistently losing about a pound a week, which is a healthy type of weight loss. I’m not hungry all the time. At my age, I’m content with losing a pound a week. Going out to eat is do-able (salads or fish and a vegetable), although I’ve found that when I do go out, my weight loss slows for a day or two, likely because of salt. If I sweeten my iced tea, I use a stevia product (Truvia or Sweet Leaf), which is okay because it’s derived from a plant, not chemicals. Of course, I’m a family of one, so sticking to this diet is easier, as I simply don’t buy or prepare any carbs. I’ve given away a whole lot of things from my pantry, and will likely continue doing that. If you’re interested in knowing what you can and can’t eat, this LINK will take you to Gundry’s website where he provides a printer-friendly group  of pages you can print out (I keep it in my purse).

Well, so back to this lovely crostata. It’s made with an almond crust (it does contain some flour), and then you concoct a lemon curd filling. You’ll use a food processor for the crust (easy, really), adding only as much flour to make the dough hold together. It’s flavored with lemon zest and almond extract and does contain a big chunk of butter, which makes the crust kind of shortbread-like. There’s enough to make a bottom crust, and also to add strips to the top, which makes for a really beautiful presentation. The bottom crust needs to be blind baked and cooled.

The lemon curd is the normal type. You can use this version, or you can make my favorite lemon curd that came from America’s Test Kitchen. It needs to be made enough in advance that it can chill well, then it’s added to the cooled crust and baked again just long enough to get the extra pastry strips browned. Then the crostata is cooled completely on a rack before slicing and serving – along with some sweetened whipped cream and a sprig of mint for decoration.

What’s GOOD: the flavor – but then I love lemon anything – and the pretty presentation. Lots of good flavors in your mouth as you encounter the soft, acidic lemon curd and the crispy crusty bits. Softened by the whipped cream. Divine.

What’s NOT: this does take longer than some to prepare.

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Really, you might want to call this a roasted red bell pepper and roasted eggplant salad with feta, kalamata olives and pine nuts. Lots going on in this salad. All delicious.

Every so often in the course of running a blog you have to clean house. The digital house, that is. I store files on backup CDs and over the years I’ve collected about 4 dozen of so with the photos I’ve used. Not the stories, the write-ups. Those are saved by the blog server once a week. But the original photos and the finished ones. That’s when I ran across these files for a bunch of recipes I’d forgotten to post. So here I’m doing it now.

This salad was so refreshing – good for a summer evening. If you had a grilled chicken breast along side or a lovely piece of grilled salmon, this could be a complete meal. There are a lot of layers of flavor in this salad – the peppers and eggplant for sure, the spice rub you’ll sprinkle on the eggplant and onions, the feta, then the crisp arugula. And the light crunch of toasted pine nuts too. Or you could compliment the salad dressing too. Or maybe the subtle garlic (roasted also) thrown into the mix. A lot of them, really, but they’re so mellow once roasted. If you don’t want to roast the red peppers, buy jarred ones – they’ll be just fine. That’s save one roasting step.

Do try to find fig balsamic – it adds a lovely light sweetness to the dressing, along with the honey mustard in it. Use good olive oil too. And don’t forget those toasted pine nuts, either.

What’s GOOD: all the flavors you’ll find rolling around your taste buds. Great for a summer outdoor evening, I think.

What’s NOT: nothing other than waiting for the eggplant to roast (40 minutes or so) and taking the time to roast the garlic (30 minutes, but at a different oven temp, so you can’t do them together). Have 2 ovens? Perfect! If not, make the garlic ahead.

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As I write this, I’ve only eaten this soup warmed up (hot) but I think it would be delicious served chilled. For me, the garnishes are what make it – cilantro, almonds and chives.

The other day I was searching through my own recipes for soups, and ran across this one, and I’d taken a photo of it which was inserted into my MasterCook file, but I’d never posted it. No reason why, I’m sure (other than perhaps I made it before I started my blog in 2007?), as I’d made a note in the recipe that it was really good. So, I decided to make it again. I bought fresh cauliflower and a sweet potato (the latter, something I can have in light moderation on my low-to-no-carbs diet, as sweet potatoes are what are called resistant starches – meaning they mostly pass through the intestinal track without metabolizing much). You can add regular potatoes if you’d prefer.

This soup is a fairly thin consistency, even with the sweet potato, so if you prefer a thicker soup, do add potatoes or sweet potatoes, or use less chicken broth (which will then make less soup). I used just one sweet potato, but two was suggested in the recipe. And the recipe came from Cindy Pawlcyn, the famous chef at Mustards Grill in Napa Valley. I have her cookbook, Mustards Grill Napa Valley Cookbook, published many years ago now, but it’s one I refer to now and then. Coconut milk is now considered one of those good fats, and it gives the soup some wonderful texture, color and flavor.

Don’t skimp on the garnishes – as I mentioned, they’re part of what “makes” this soup, for me.

What’s GOOD: overall flavor, not too thick, more on the thin side, refreshing; can also eat chilled.

What’s NOT: nothing really, other than chopping and mincing the cauliflower.

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We’re certainly not going into soup season, but I eat soup year ‘round. And this one is very satisfying if you like Mexican style cooking, this one is sort of a Tex-Mex.

Where this recipe came from, I know not. I think it came from a Rachel Ray TV program some years ago. But since I evolved the recipe some, it’s no longer “original” anyway, so it’s my version, and what exactly made this Tex-Mex, I’m not sure. Maybe the chorizo? Or the seasonings in the meatballs? Well, never mind about that. It’s still a really good soup.

Varying this was my way of sticking to my low-to-no carbs diet. What I eliminated from this recipe were bread and carrots – the crumbled up bread in the meatballs, and the carrots in the soup. And I substituted ground turkey for the chorizo, although I probably could have had chorizo; I just didn’t have any lean chorizo on hand. I like the chorizo at Whole Foods – it’s very lean and super-tasty. But I didn’t have any . . . and I forgot to garnish the bowl with a slice of lime. Oh well.

Since I’ve been on this new eating regimen I’m trying to find more recipes that get in lots of vegetables and lean protein, but with tons of flavor. There are lots of herbs and spices in the meatballs, AND there are plenty of seasonings in the soup part as well. I’ve upped the volume of onions in the soup, and added some celery (likely not authentic) to give the soup more texture. And I added some diced avocado to the garnish. On this Gundry diet, avocado is beloved; we’re advised to eat at least a half of one a day. I don’t know about you, but it seems to me that for every 2 avocados I buy, at least one is rotten inside. My daughter Sara told me that she buys all her avocados at Costco and so far she’s had no throw-aways at all, but you have to buy a big bunch of them. Not sure I could eat them all before they’d go bad from over-ripening.

What’s GOOD: what puts it on the really delicious scale for me is flavor. I liked all the garnishes, and the meatballs, made with some ground turkey, are very tasty. You CAN discern the little tiny speck of cinnamon in the meatballs – that adds a lovely nuance to them. Might seem odd, but worth adding!

What’s NOT: nothing really – the laundry list of ingredients might seem daunting, but a lot of them are seasonings of one kind or another. This would even work for a weeknight dinner – making the meatballs does take some time, but they’re not all that fussy to do.

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Oh my goodness. If you love corn – and if you happen to know the fabulous taste of Mexican Street corn, then you’ll already know this dip will be off the charts fabulous.

If you’ve been a reader of my blog for awhile, you may possibly remember a recipe I posted several years ago for Mexican Street Corn. My hubby and I had gone to a local restaurant (this was 4+ years ago since I’ve been a widow for that long) and I’d ordered the Mexican Street Corn on the menu. I went nuts over it. So did my DH. So I came home, researched the recipe and promptly made it myself. Many times. Often for guests because it’s such a crowd-pleaser. I don’t think I’ve made it since, however. Mostly, I think, because corn is a carb, and there’s not much of anything healthy about the preparation, so I convince myself I don’t need it, etc. etc.

But then, Phillis Carey decided to make it into a dip. Oh gosh, was it good. On my current diet, this would be a no-no, but when I went to the class, I was not , so I ate it all. And it was fabulous. It’s the same ingredients, made a little bit looser so it’s a dip, and served with chips. Phillis put a whole lot more varied ingredients into the corn dip – cream cheese, sour cream, mayo, shredded Jack, garlic, jalapeno, cumin, chili powder, lime juice (which was discernible, so don’t skip that ingredient), red onion, hot sauce and fresh cilantro. It’s baked in the oven and lastly sprinkled with some Cotija cheese (a Mexican dry, crumbly cheese somewhat like Feta).

What’s GOOD: every single solitary morsel of this is delish. I’m having a family gathering soon, so perhaps I’ll make this. Or maybe not since several of the family members (coincidentally) are on nearly-no -carb diets too. But YOU should make it, for sure.

What’s NOT: uhm, nothing at all, other than calories!

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Oh, my mouth is watering. It was early May when I had this, and I can still remember the wonderful mouth-feel of this decadent chocolate pudding. I have these adorable little-bitty glass footed cups (pictured). They’re not used for much, but when it’s the right thing, well, they’re perfect!

You’ll want to know that this pudding is rich. You’ll not eat all that much of it. Does that make it more enticing because you know you’ll only eat about 1/4 cup of it? Less guilty, maybe? But you should not bypass this recipe just because of the calories. If you’re a chocoholic like I am, you’ll want this recipe in your repertoire. You could make this the day or two ahead of a party too. I doubt I’d make this for a weeknight meal – only because of the nuisance of baking in a water bath. Why do we think that’s so much trouble? It’s really not, but still I might not make it sometimes because of that.

It starts with an equal quantity of heavy cream and whole milk. Then 12 ounces of bittersweet chocolate (do use something at least 72% cacao) get added in, with ground cinnamon (which would give it a Mexican hint) but THEN you add 1/4 tsp of ground chipotle chili powder. Pow. It also has a tetch of ground allspice in it, and a dozen egg yolks. This recipe is not for the faint of heart. Once the pudding is mostly made on the stove, it’s poured into individual ramekins, or a larger vessel (so it can be scooped as I did with the photo above) into smaller dishes to serve. Do make some whipped cream (it needs it, believe it or not, to cut through the sweet and the chocolate of the pudding itself) and sweeten it and add a little cinnamon to it too. Your table of guests will be deadly quiet as you hear the spoons clinking in the cups as they eat it. From a cooking class with Phillis Carey.

What’s GOOD: the overall chocolate flavor – almost a fudge like texture – and I loved the tiny hint of heat (from the chipotle chili powder). It’s very subtle, but perfect! Make this for Cinco de Mayo next year?

What’s NOT: maybe only the water bath thing. Otherwise, this recipe is a real winner.

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See that ooey-gooey cheese seeping out of the middle of the chicken? My fork just made a mad dash to slick up that stuff. The only thing I’d add to the plate would be a small mound of buttered pasta. Not lots, but just enough to be flavored by the marinara sauce underneath the chicken.

My guess is that the #1 animal protein sold these days is chicken breasts. They come in mostly the same shape, but they can be small – these are chicken breast halves I’m talking about – (3-4 ounces) or huge (8-10 ounces) depending on whose label you purchase. Organic chicken breasts are smaller (because the chickies are not fed antibiotics, hormones or grain/corn – no GMO anything). If you buy regular ones, they’ve been treated with antibiotics and hormones to enhance their ability to plump up with all the fat in the grains and GMO corn they consume in the last week or two of their lives. Those latter were what I used to buy. Now I seek out organic and if I can find it, pasture raised. I watched a TV program recently where someone in the food science industry visited a poultry farm and categorically said if you ever visit one of those places, you’ll never eat another chicken in your life. I also read very recently that poultry farmers pretty much make up their own rules to describe their chickens as organic or pasture-raised. One example I read – a poultry farmer called his chicken meat “pasture-raised” if the 500+ chickens in the barn are given a 6 inch square opening to the outdoors once a day for 5 minutes. How many of those chickens ever get OUT the door that’s 6 inches square? And they just get there and they’re herded back into the smelly barn enclosure. Probably artificially lighted, is my guess. Supposedly, poultry farmers submit paperwork explaining how/why they call their birds organic and pasture-raised, and someone in Washington reads it (maybe) and says okay. Doesn’t make sense to me. But I’m certain there is a very powerful chicken lobby working on their behalf in Washington.

But I do still eat chicken. I like chicken, but my preferred cut is thigh meat, even though it’s higher in fat. I think the flavor is better, AND you run a lot less risk of overcooking it. But today I’m talking about chicken breasts. White meat for sure. Plump, juicy and tender. And really, I must admit, that if you cook a plain chicken breast with little or no enhancing flavor on it, the chicken meat is rather tasteless. Dull, flat. The chicken breast contains the least amount of fat of any meat on the bird, hence it’s tasteless characteristic. Salt helps. For me, though, you have to DO something to a chicken breast to make it interesting. I love chicken piccata. Funny, I don’t even have a recipe for that here on my blog. I don’t make it for myself – I order it out usually. It’s something I could have on my current diet as long as I didn’t overwhelm the sauce with butter.

Anyway, medium-thick chicken breast halves are what you want for this recipe – thick enough that you can cut a pocket into it (from the thicker side). Big enough to salt and pepper the inside just a little, and big enough that you can stick a long wedge of fresh mozzarella cheese in it. Do buy fresh mozzarella – this is not a dish to use the ubiquitous ball of Mozzarella you’d use in lasagna. No, use fresh. Some markets now have sliced fresh mozzarella cheese – that’s what you’ll want if you can find it. Otherwise, buy the medium-sized balls of fresh mozzarella floating in water. Cut it as best you can into rounds and stuff about 2 slices into each breast. You may have to cut off one side of each piece of cheese to make it fit. Once the cheese is nestled inside, do your best to kind of stretch the chicken so the 2 sides of the pocket hold together. The sticky consistency of the raw chicken helps the two edges to adhere a little bit. You don’t want any cheese sticking out of the pocket or ALL the cheese will ooze out during the baking.

The chicken is dipped in flour, eggs, then panko crumbs (mixed with some Parm, garlic powder and dried oregano). Then the chicken breasts are lightly sautéed in a big nonstick skillet with about 1/4” of olive oil heated in it. You’ll brown the chicken breasts on both side about 4 minutes per side. Then the chicken goes into a large glass or ceramic baking dish. Jarred marinara sauce (have you tried the Victoria brand from Costco?) is poured around the chicken (not on top), fresh basil is added to the sauce and the chicken is baked in a 425°F oven for about 14-16 minutes (depending on thickness). The dish is removed and allowed to sit for 4-5 minutes, then you garnish with parsley and serve.

What’s GOOD: it’s a lovely presentation, whether you make some pasta on the side or not. Really good flavor, but enhanced with the cheese that slightly oozes from the pocket. DO salt and pepper the interior pocket, however, as fresh mozzarella doesn’t taste like much either unless it has something on it. Delicious.

What’s NOT: well, there IS some prep to this dish, but not all that much. If you buy a good jarred marinara, really the steps are quite simple.

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Succulent is the word I wrote down on the recipe after my first bite. So very tender. And the glaze, oh my.

Doesn’t that dish look good enough for company? I think so, but it’s also easy enough to do for a weeknight meal as well. Just make sure you have a couple of fresh oranges on hand, white miso and some fresh green onions. That’s assuming you have fresh ginger, vermouth, soy sauce, sesame seeds, honey and avocado oil.

Being on this diet I’m on, I really shouldn’t have eaten the salmon (because of the honey – everything else was generally okay), but I couldn’t help myself. It was so SO delicious. I ate about half of that serving above, and a couple of days later I flaked some of the leftovers into a green salad as a dinner one night. It was equally good (cold) in that rendition.

The mixture that becomes the glaze is mostly orange juice (use blood oranges if you happen to have them, which makes the glaze a lovely rosy deep color) flavored with honey, ginger, garlic, vermouth, soy sauce. That is reduced down by half until it’s thick and syrupy, then you add in the white miso.

The salmon is broiled – but broiled from an 8-inch distance – it’ll take about 8-10 minutes depending on the thickness of the salmon. But before broiling you spread that succulent glaze all over the top – that helps with the browning on the top, obviously. Once done, let it sit a minute or so, then garnish with the sesame seeds and chopped green onions. Done. Beautiful! Recipe came from Phillis Carey.

What’s GOOD: everything about this dish is delicious. More than delicious. Make the glaze ahead of time if you want. Serve with a simple green salad and a complementary vegetable (roasted broccoli, roasted asparagus perhaps?). You’ll hear raves from everyone.

What’s NOT: nothing other than making sure you have everything on hand to make this.

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