Thursday, June 30, 2016

May and June recipes worth remembering

Farro salad

A mashup of two NY Times recipes,  Charly Bird's Farro Salad and Quinoa and Asparagus Salad

My version:
  • Cook 1 cup farro in 3 cups of water with 2 bay leaves and some salt, about 30-40 minutes. Let it cool.
  • Mix together
    • 8 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
  • Toast some pistachios, say about 1/2 cup
  • Lightly blanch some asparagus, you want it crispy
  • Mix all together with
    • 2 cups arugula leaves
    • 1 cup basil leaves, torn
    • 1 cup mint leaves
    • ¾ cup halved cherry or grape tomatoes
    • cup thinly sliced radish
    • feta, cubed, about 3/4 of a cup or to your liking
    • S&P to taste 
  • you could make this with any number of vegetables
Napa Cabbage Salad


1/2 c buttermilk
1/2 c yogurt
1/2 c feta
Fresh basil
Fresh dill
2T apple cider vinegar plus or minus
1 t honey
S&P to taste (might not need much bc of feta)
Blend in vitamix for long enough for feta to get creamy 

Slice up Napa cabbage, add some purple grapes (I used Sapphire grapes, which are purple and long and delicious) and dress.