Farr-oh!

Farro is good. New favorite. Went great with some leftovers from the weekend. It was like a three salad combo at one of our favorite joints… but with four salads!

farro-salad-with-tomatoes-and-herbs.jpg

Slight tweaks: sauteed the onion (the whole one, duh) and added chopped cucumber. YUM!

Farro Salad with Tomatoes and Herbs (Giada De Laurentiis)

Ingredients

  • 4 cups water
  • 10 ounces farro (about 1 1/2 cups)
  • 2 teaspoons salt, plus more to taste
  • 1 pound tomatoes, seeded and chopped
  • 1/2 sweet onion (recommended: Walla Walla) chopped
  • 1/4 cup snipped fresh chives
  • 1/4 cup finely chopped fresh Italian parsley leaves
  • 1 large garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Directions

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

chicken-salad.jpg

Secret: I add a sprinkle of sugar. Crazy good.

Chicken Salad (Barefoot Contessa)

Ingredients

  • 4 split (2 whole) chicken breasts, bone-in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup good mayonnaise, plus more for the bread
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-diced celery (2 stalks)
  • 8 to 10 slices health or seven-grain bread
  • 1 package mesclun salad mix

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

jicama-slaw.jpg

Jicama Slaw (Bobby Flay)

Ingredients

  • 1 large jicama, peeled and finely shredded
  • 1/2 Napa cabbage, finely shredded
  • 2 carrots, shredded
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons ancho chili powder
  • 2 tablespoons honey
  • 1/2 cup canola oil
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped cilantro leaves

Directions

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

sauteed-broccoli-rabe-with-garlic-and-lemon-zest.jpg

Sauteed Broccoli Rabe with Garlic and Lemon Zest (Tyler Florence)

Ingredients

  • 2 pounds broccoli rabe
  • Extra-virgin olive oil
  • 2 cloves minced garlic
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper

Directions

Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5 minutes until tender and bright green. Drain well in a colander and set aside.

In a large saute pan heat a 2 count of extra-virgin olive oil over medium heat. Add the garlic and pepper flakes then toss in the broccoli rabe. Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and toss to combine. The broccoli rabe should be tender and fragrant with lemon when done. Give it 1 final taste and season, if necessary. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s