Fabulous! everyone was right! I made 2 tuna steaks, so I halved the spices. Cut down a little on the cayenne (1 tsp instead of 1 1/2) and it was just enough 'blackened' for us. served 1/2 the salsa underneath & 1/2 on top. Looked beautiful. We grilled them to avoid the smell in the kitchen. Served with grilled romaine lettuce and crusty bread with olive oil dip on the side. Perfect!

Reviewed On: Apr. 19, 2009

Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - I've used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly!

Reviewed On: Jan. 13, 2009

Great recipe - my husband asks for it again and again. must have made it at least 6 times in 2 weeks! One note - doesn't need as much sugar. I cut it to 1/3 cup instead of 1/2. Add dressing lightly and let others add if they need more. I only use about 1/2 of what it makes. Have also added goat cheese after tossing.

Reviewed On: Nov. 21, 2008