I was going to make this for Father's Day, but it turned out we had lots of salads being promised. So I brought something else. This really looks delicious, and I AM going to make it one of these days (cut it down somewhat for the 2 of us). Mediterranean Barley Rice Salad 12- 1 cup servings (Canadian Living) 1 cup pearl barley, rinsed 1 cup basmati rice 3 cups cherry tomatoes half large red onion 1 sweet red pepper 1 English cucumber 4 cups baby spinach, coarsely chopped 1 pkg feta cheese, crumbled Dressing 1/2 cup extra-virgin olive oil 1/2 cup lemon juice 1 tsp dried oregano salt and pepper In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand 10 minutes to dry. Transfer to a large bowl. Meanwhile, in separate saucepan, bring 1 1/2 cups salted water to boil. Add rice; cover and simmer about 15 minutes until liquid is absorbed. Let stand 5 minutes. Add to barley mixture, let cool. Cut tomatoes in half, add to barley. Cut onion, red pepper and cucumber into 1" chunks, add to barley, tossing to combine. Whisk dressing ingredients and pour over salad and toss to coat. Refrigerate 30 minutes or up to 24 hours.

Aha! I did find a cabbage-roll casserole in my files! Cabbage Roll Casserole, in the Slow-Cooker A filling, easy meal and no rolling of cabbage rolls! Can be prepared the night before. 1 1/2 lb ground beef 2 medium onions, finely chopped 1 clove garlic, minced 1 tsp paprika salt and pepper 1 large can tomato sauce 1/2 to 1 cup water, depending on the consistency you like 1/2 cup rice 4 cups shredded cabbage 1/3 cup tomato juice or water In a large skillet saute onions and garlic until tender add the ground beef and cook until no pink remains. Add garlic, salt and pepper, paprika and any other spices for added flavour. Drain excess fat, add 1/2 the tomato sauce and the water. Mix well and add rice, stirring to combine. Place half the meat mixture in to slow cooker, top with half the cabbage, meat then rest of the cabbage. In a small bowl combine remaining tomato sauce and tomato juice (or water). Mix well and pour into slow cooker. Cook on low 8-10 hours until bubbling and heated through.

I have the urge to make flank steak. I never have, and honestly have never seen it in my grocery stores. I'm going to be looking for it specifically and try it on my cast-iron grill. Grilled Marinated Flank Steak 2 lb flank steak 1/3 cup olive oil 2 garlic cloves, minced 2 tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 tsp freshly ground black pepper Score the meat across the grain. Combine the marinade ingredients. Place steak in ziploc bag, pour marinade over, coating the steak well. Chill and marinade at least 2 hours or up to overnight. Oil the grill and heat over high heat. Remove steak from marinade and sprinkle liberally with salt and pepper on both sides, which will help form a savoury crust. Grill 4-6 minutes on each side. Remove and cover with foil and let rest 10 minutes. Slice very thinly in diagonal slices across the grain. If you like, you can bring the marinade to a boil and simmer for several minutes and serve alongside.

Ham and Potato Soup Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 8 Ingredients: 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper , or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions: 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Sue