It’s March now and I’m SO ready for spring! And of course, just as I had decided winter was over, Mother Nature goes and dumps a whole bunch of snow all over the Twin Cities. The cold is back. And although I know it will be short lived, it is still a bitter pill to swallow. Since I really needed a bit of spring, I decided it was time to make a great salad. You won’t believe what leftovers you can use to create something entirely new. Chimichurri Panzanella Salad with White Beans is a bit of spring on a plate. …
First and Foremost HAPPY NEW YEAR! We are so looking forward to 2017! Secondly, if you are looking for a salad you can eat with a spoon, look no further. Roasted Squash and Quinoa Salad will fill you up while keeping your New Year’s resolutions intact! Read on for the recipe and for my resolutions…maybe you can help hold me to them!…
I love winter food. Short ribs and mashed potatoes. Pastas and soups. My dutch oven works overtime putting out delicious comfort foods. But despite a temperature today of -21 (I am sadly not exaggerating about that one), I just craved salad. But it had to be a hearty one. One with a tangy dressing. A salad like Roasted Pear and Apple Salad with Pomegranate Vinaigrette.…
The exploding popularity of traditional and ancient grains in recent years has brought with it an abundance of new options for delicious (and hearty!) salads. I love adding barley or quinoa to just about anything and recently discovered the fantastic nuttiness of farro. Once a mainstay of health food stores, this ancient relative of wheat is now widely available in grocery stores (I love Bob’s Red Mill) and is a fun addition to soups, stews, or salads. I’ve really been loving it lately in salads, and this Farro Salad with Arugula in particular.
Adapted from a recipe by Chef Ryan Hardy and the Charlie Bird Restaurant in New York, this salad is easy to make and full of great flavor. I love it for a hearty lunch but it is even great for a light dinner. The farro is best when made a little ahead and chilled and then mixed with fresh arugula, tomatoes, salty shaved parmesan, radishes and vinaigrette. It is studded with pistachios for a great little crunch. If you keep the arugula and dressing out until you’re ready to serve, the recipe is a perfect prepare ahead lunch option for the whole week!
- 1 cup farro
- 1 cup apple cider
- 2 cups water
- ¾ teaspoons kosher salt
- 2 bay leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ cup shaved parmesan cheese
- ½ cup chopped pistachios (nuts only)
- 2 cups arugula or arugula/spinach mix
- 1 cup parsley or basil leaves, torn
- 1 cup mint leaves
- ¾ cup halved grape tomatoes
- ⅓ cup thinly sliced radish
- Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
- In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
- Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
- Discard the bay leaves.
- Set the farro aside to cool.
- In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.
- In a large bowl, toss together the farro with dressing, cheese, and nuts. Just before serving, add the arugula, fresh herbs, tomatoes and radish and fold to combine.
- Add a pinch of salt to taste.
- Serve immediately.
It is possible some of you are going to say I took too many liberties with this Chipotle Caesar Salad, and maybe that is true. If you are looking for a very traditional version of a caesar salad-well, you may have to keep looking. This salad isn’t your mother’s caesar salad after all. This salad features a lighter Caesar dressing, a hint of spicy chipotle and best of all bacon. And if this doesn’t intrigue you, well maybe we weren’t meant to be friends after all……
Are you looking for a good summer salad? Roasted Beet and Orange Salad is the salad for you! As many of you know, I am a huge lover of beets. I often find myself with leftover roasted beets in my refrigerator, and this salad is a fabulous use for them. Not only is this salad colorful, it is also packed with nutrition! …
Chipotle peppers are one of my favorite ingredients (if you haven’t noticed). On our recent girls trip we had planned a red potato salad to serve with our Chipotle Pulled Pork Sliders. However, when it came time to start making said potato salad, we realized we really hadn’t brought a recipe. Or thought about what we wanted in our potato salad. Or really had any plan at all. Interesting how sometimes the best things can be born out of complete blank space-like this Chipotle Adobo Potato Salad!…
Salad, salad, salad. Salad seems to be all that is on my mind lately. It’s finally warm outside. Everything is finally blooming. Gardens have been planted. Community supported agriculture programs are in full swing. Vegetables are plentiful and flavorful. This Mediterranean Couscous Salad is a great way to use up all of these beautiful farmer’s market finds. …
A weekend at the cabin never fails to reinvigorate me. It’s always nice to spend time with those I love the most without the constant interruption of all of our busy schedules. A part of that reinvigoration is always finding ways to nourish my soul…and my body. So with that said, I was really in the mood for some fresh food this weekend. Southwest Salad with Cilantro Chipotle Dressing fit that bill nicely!…
It is true, I’ve had a thing for corn lately. And yes, I know that Cinco de Mayo was yesterday. But is anyone truly against celebrating a little bit longer? Like all summer? Yep, seems like a great idea to me! I have recently discovered elotes–Mexican Street Corn– and all I can say, is if you haven’t discovered them yet, you are missing out. Admittedly, though, elotes are messy-and there are times when messy just won’t work (think first dates and work parties). This is where Street Corn Salad comes in. All of the same flavors as elotes, hold the napkins….