1/3 c Pearl Barley
3 c Water
1 Tbsp Olive Oil
1/2 c Diced Rainbow Carrots
1/2 Onion - Diced
1 Stalk Celery - Diced
1 1/2 c Diced Leftover Lamb
2 Cloves Garlic - Finely Chopped
1 Tbsp Oregano - Finely Chopped
3 c Chicken Stock
3 c Beef Stock
1 Tbsp Flat Leaf Parsley - Finely Chopped
Kosher Salt
Fresh Ground Black Pepper

Rinse the barley under cold running water. Put the barley in a saucepan and add the 3 c water. Bring to a boil. Reduce to a simmer and let cook for 5 minutes, skimming any foam off the surface. Cover and set aside.

In a stock pot heat the olive oil over medium heat. Add the carrots and let them cook for 3 - 4 minutes. Add the celery, onion and a good pinch of salt and let them cook another 5 - 8 minutes, or until the onions are translucent. Add the lamb, garlic and oregano and let it cook for another 3 - 4 minutes. Add the chicken and beef stock and bring to a boil. Reduce to a simmer and let it cook about 10 minutes.

Drain the barley and add it to the stock pot. Cover the stock pot and turn the heat down to low. Let it cook for about 30 minutes. Add the parsley and taste to see if additional salt, or some pepper is needed. Turn off the heat and serve, topping each bowl with a sprinkle of parsley.

​Serves 6 - 8 people

1 Tbsp Olive Oil
1 Carrot - Diced
2 Stalks of Celery - Diced
1/2 Onion - Diced
2 Cloves of Garlic - Crushed
1 Tbsp Tomato Paste
1 Tbsp Dried Thyme
2 c Chicken Stock - Low Sodium
1 Ham Bone - if you have it
1 1/2 c Diced Ham
3 15 oz cans White Beans - Drained
4 c Water
Fresh Ground Black Pepper
Kosher Salt
Chopped Parsley for Garnish

In a large stock pot heat the olive oil over medium heat. Add the carrots and let it cook for 3 - 4 minutes. Add the celery and onion and let it cook another 5 - 8 minutes, or until the onions are translucent.  Add the crushed garlic, tomato paste and dried thyme. Stir to break up the tomato paste and let it cook for about 4 minutes. Add in the chicken stock and stir to blend in the tomato paste. Add the ham bone, if you have it, diced ham, drained white beans and water. Bring the mixture to a boil and reduce it to a simmer. Let it cook for about 2 hours, stirring occasionally.

When the soup is ready to serve taste to see if any salt is needed. The ham is pretty salty in general, so you might not need any. Remove the ham bone and pull off any ham that is left on it and add it back in. Add a touch of pepper if needed. Ladle the soup into bowls and sprinkle with a pinch of chopped parsley.

​Serves 6 - 8 people

1 lb Prepared Raw Pizza Dough
1 Medium Size Shallot - Sliced and Rings Separated
2 Tbsp Chopped Fresh Rosemary
1/3 c Extra Virgin Olive Oil - approximately
Flakey Sea Salt
Fresh Ground Black Pepper

In a large bowl add about 2 Tbsp of the extra virgin olive oil, pouring it along the sides of the bowl. Add the pizza dough to the bowl, coating it in the olive oil. Cover with a towel and let it sit in a warm spot for an hour.

In an 8x8 baking dish pour the rest of the extra virgin olive oil - about 3 Tbsp, evenly. Place the dough in the baking dish, flipping once to coat with the olive oil. Using your fingers stretch and spread the dough to reach the corners and creating dimples all over the top. Evenly sprinkle the rosemary and shallot slices over the dough. Slightly press the shallot slices into the dough. Sprinkle about 1/2 tsp of flakey sea salt over the top and add a few grinds of pepper. Let the dough sit for another half hour.

Pre-heat the oven to 375 degrees. Once the oven is at temperature place the baking dish in the oven and back the dough for 20 - 25 minutes, until golden brown. Remove the focaccia bread from the baking dish to a cutting board and let it cool slightly. Cut into squares and serve.

​Serves 4 - 6 as a side dish