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A treasured recipe from my Culinary School days; layers of buttery phyllo, fragrant nuts, and perfectly balanced honey syrup. Classic, crisp, and timeless. Makes about 32 pieces Ingredients: Pastry: 1 pound package of phyllo dough, thawed 1 pound pecans or walnuts, chopped ¼  cup sugar 1 teaspoon cinnamon ½ teaspoon cloves, ground 12 oz. (3 sticks) butter, melted Syrup: 2 cups sugar 1 ½ cups water ½ cup honey 2 strips lemon peel 1 lemon, juiced (about 1 oz.) ½ teaspoon cinnam

Smokey, spiced chicken with marinated vegetables and feta over a bed of barley. This is a healthy and hearty meal that is great served for lunch or dinner. Serves 4-6 Ingredients: 10 oz. Pearled Barley 1 seedless cucumber or 1 cucumber, cut in half and sliced 8 oz. grape tomatoes or 2 roma tomatoes, chopped 2 oz. kalamata olives, chopped 2 Sweet Cherry Peppers , seeded and chopped 2 cloves garlic, minced 20 oz. Boneless Chicken Breast pieces 2 teaspoons smoked paprika ½ tea