It's Time for Cooking to Combat Cancer, Round 3!

Cooking to Combat Cancer III is back! That means my friend Chris of Melecotte is celebrating her third year of being cancer-free. Now that's something to cheer about.

If you know Chris, then you know that she's a special person. Words such as generous, humble, funny, and caring come to my mind when I think of her.

So won't you join me in marking Chris's milestone? All you have to do is submit a recipe with cancer-fighting ingredients to Chris by Wednesday, April 29, 2009. See details here.

I'm submitting a healthy, cancer-fighting Mediterranean dish that I think Chris will enjoy. My Warm Barley and Fennel Salad is highly textured, aromatic, and flavorful; enjoy it as a main meal or as a side dish with grilled fish or meat. It's made with high fiber barley, antioxidant-rich vegetables, and heart-healthy olive oil, so your body will be happy.

Warm Barley and Fennel Salad
Makes 6 servings.
Print recipe only here.

1 cup barley
2 1/2 cups water, or as much as needed
2 teaspoons olive oil
1 large or 2 small fennel bulbs, diced
12 sun-dried tomatoes, thinly sliced
12 olives, such as Kalamata and Cerignola, pitted and thinly sliced
3 tablespoons lightly toasted, chopped walnuts

2 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon white balsamic vinegar
2 teaspoons water
1 tablespoon plus 1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/4 cup fresh parsley, thinly sliced
1/2 teaspoon crushed red pepper flakes
salt, to taste


In a medium saucepan bring water to a boil. Add barley; return to a boil for 2 minutes, then reduce to low, cover partially, and cook for 15-20 minutes, or until tender. If water evaporates, simply add a little more.

In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Add diced fennel; saute 5-7 minutes, or until lightly browned and tender, but not mushy.

In a large bowl, add cooked barley, fennel, sun-dried tomatoes, olives, and walnuts; toss lightly until well blended.

In a small bowl, whisk olive oil, balsamic vinegar, water, lemon juice, lemon zest, parsley, crushed red pepper, and salt. Pour over the barley mixture and toss until well coated. Taste it and adjust seasonings accordingly. Garnish with additional fresh parsley, if desired.

Enjoy this salad warm, at room temperature, or chilled. It tastes even better after a day or two and makes excellent leftovers.


Here are more cancer-fighting dishes you might enjoy:

Cranberry, Banana, and Honey Smoothie





Asian Noodle Salad with Tofu and Mango





Lemony Blueberry Corn Bread with Basil





Shrimp, Pineapple, and Kashi 7 Whole Grain Pilaf Salad





Here are more delicious recipes featuring barley:
Crepes with Sweet Barley and Apple Preserves at Kitchen Unplugged
Barley Pilaf Salad with Three Basils Pesto at Christine Cooks
Barley Salad with Peppers, Beans, and Everything Else at ecurry

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Giving Barbara a Big Hug and a Bowl of Moroccan Carrots and Couscous

Many of you probably know Barbara of the wonderful Winos and Foodies. If so, then you know that for the last two years, she has hosted A Taste of Yellow, a food blogging event featuring yellow foods, to celebrate her survival of cancer and to raise awareness of the Lance Armstrong Foundation.

Sadly Barbara's cancer has returned, and she is currently undergoing another round of chemotherapy. Her dear friends, Bron of Bron Marshall and Ilva of Lucullian Delights, have organized a secret blog event in Barbara's honor so that we might all give her a "big virtual hug," and post some recipes that she might find enjoyable right now.

Barbara has been craving fresh Asian and Moroccan flavors, so I created this Moroccan Carrots and Couscous dish for her. Carrots are powerhouses of beta carotene, an antioxidant that may lower your risk of cancer, as well as lutein, which promotes ocular health. The dish also contains ginger, mint, and fennel seeds, all proven to help alleviate nausea.

Since I created this dish with Barbara in mind, I avoided sweet flavors and kept things salty and savory. However, if you'd like, you could toss in some golden raisins or drizzle the servings with some honey.



After it rained the other morning, a glorious rainbow briefly filled the sky. A symbol of peace, hope, and safe travels, a rainbow seems just right to send Barbara's way.

Moroccan Carrots and Couscous
Makes 2 main or 4 side servings
Print recipe only here.

1 pound carrots, trimmed, peeled, and sliced on the diagonal
2 teaspoons olive oil
1/4 teaspoon cayenne pepper
salt, to taste

1 tablespoon lemon juice
1/4 teaspoon lemon zest (about half a small lemon)
2 teaspoons extra virgin olive oil
2 teaspoons minced fresh ginger

1/2 cup dry couscous
1 cup water
1/2 teaspoon fennel seeds
2 tablespoons pine nuts
a generous sprinkling of salt
6-8 large mint leaves, thinly sliced

Preheat oven to 400 degrees F.

Place sliced carrots in a large bowl. In a small bowl, whisk 2 teaspoons olive oil, cayenne pepper, and salt; pour over carrots and toss until coated. Place carrots in a single layer on a baking sheet. Cook uncovered for 15-20 minutes, or until carrots are tender yet crisp and have a few brown spots.

In a small bowl, whisk lemon juice, lemon zest, olive oil, and ginger; set aside.

In a small dry skillet over medium, toast fennel seeds and pine nuts for 1-2 minutes, or until lightly golden and aromatic; set aside.

Place couscous and water in a microwavable bowl; cook on high for 1 minute. Rest on counter top for 5 minutes, then fluff with a fork. Stir in toasted fennel seeds and pine nuts, and season with salt. Stir in mint.

Place couscous in a serving bowl, top with roasted carrots, and drizzle with the lemon-olive oil dressing. Season to taste with salt, and garnish with additional mint, if desired.



You might also like these cancer-fighting dishes:

Winter Jewel Fruit Salad




Wild Arugula and Blood Orange Salad with Prosciutto




Mediterranean Wheatberry Salad with Lentils and Chickpeas