1. Lemon Oregano Chicken: Whisk together lemon juice, Dijon, salt, black pepper, fresh oregano, olive oil, and honey. Cut chicken into about 4 oz portion sizes. Toss chicken breasts with lemon Dijon vinaigrette and marinate for 1 -4 hours. Remove chicken from marinade and pan sear both sides on a hot pan and finish in a 350 degree oven until cooked through, about 5-10 min.

2. Quinoa Crunch: Only need 2 tbsp for this recipe but might as well make enough to cover your skillet. Rinse quinoa by submerging in water and then strain in a fine mesh strainer. Over medium heat, toast in a hot dry skillet for about 10 minutes, stirring often. Quinoa should be dark brown with a crunch.

3. Salad: Combine quartered strawberries and shaved fennel in a bowl and marinate with balsamic vinegar. Mix together the greens and the sliced cauliflower and broccoli in a large bowl. Add the cooked black barley, and remaining ingredients. Toss with favorite dressing and serve.