Category: Salad

Cantaloupe Tomato Panzanella Salad

Note: I was given a box of produce from Penn Farm and used some of the produce in order to make this Cantaloupe Tomato Panzanella Salad recipe. Opinions are mine alone.

One of my favorite things about this blog is the opportunity to spotlight amazing restaurants, ingredients, and food organizations when I come across them. So when I heard about this CSA, I knew I had to share their amazing story ASAP, even if it is toward the end of the CSA season (note: bookmark this post so you have all the info you need to sign up for this CSA next year!) I also have an awesome recipe for Cantaloupe Tomato Panzanella Salad that shows off the bounty of Penn Farm’s CSA, so be sure to check that out at the end of the post!

Source: https://www.colonialschooldistrict.org/pennfarm/

William Penn High School is a public high school in New Castle, Delaware, where students enrolled in the school’s Agriculture classes help maintain a farm nearby the school. Historic Penn Farm has been a tenant farm since its inception in the late 1700s, and the 100-acre farm is the last surviving farm of the original tenant farms. William Penn High School, through a partnership with the Trustees of the New York Commons, continues the legacy of Historic Penn Farm while educating students on agriculture and also supporting the local community.

William Penn High School’s “Farm-to-School” program gives students the opportunity to learn how to grow produce from seeds, maintain the farm throughout the growing season, and help to harvest everything at the end of the season.

Article: https://www.ffa.org/chapter-focus/william-penn/

Some of the produce is utilized in other programs within William Penn High School; agriculture students work directly with the school’s culinary students, nutrition services, and science students. Local produce from Penn Farm becomes delicious meals enjoyed by the rest of the student body. In addition to vegetables, other animal products such as eggs are also produced and used in school nutritional programs throughout the district.

Source: https://www.colonialschooldistrict.org/pennfarm/

All produce on Penn Farm is grown from non-GMO seeds and is grown following organic practices. The farm harvests A LOT of produce, so Penn Farm also offers a CSA (Community Supported Agriculture) each year. The 10-week CSA at Penn Farm lasts from late June through August, where those who buy a share receive a fresh produce box each week. Each box is chock full of vegetables, enough to feed a family of four for a week! Sign-ups each season open in the spring. I received the following in my box this week (note: the cantaloupe had to go it its own photo because it was bigger than my head!):

Source: https://www.colonialschooldistrict.org/pennfarm/wp-content/uploads/sites/33/2023/02/2023-CSA-Brochure.pdf

The CSA offering is a great way for Penn Farm, William Penn High School, and Colonial School District to provide a valuable service to the local community. In return, purchasing a CSA share serves as a method of monetary support for Penn Farm and the Agriculture Programs at William Penn High School.

To show off some of this beautiful produce, I knew I had to go for a summer classic: Panzanella Salad! This Cantaloupe Tomato Panzanella Salad highlights the cantaloupe, tomatoes, and cucumbers from my Pann Farm CSA Share, plus helped me use up some leftover Italian bread I had!

Ingredients:

Salad:

  • 6 slices Italian bread, cut into bite sized pieces
  • olive oil, for drizzling
  • salt and pepper, to taste
  • 1 medium cucumber, cut in half and thinly sliced
  • 1 large tomato, chopped
  • 1/2 red onion, thinly sliced
  • 3 cups cantaloupe, cut into bite sized pieces

Dressing:

  • 1/4 cup olive oil
  • the juice of 1/2 a lemon
  • 1 garlic clove, minced or pressed (paid link)
  • pinch salt
  • pinch ground pepper

Continue reading Cantaloupe Tomato Panzanella Salad

White Peach Strawberry Salad

When I first started this blog, I was living in Old City and working in Center City Philadelphia, which meant I got to stop at Reading Terminal on my way home and get inspiration for my meals based on what looked the best that day. I stopped by the Historic Lewes Farmers Market recently looking for some inspiration while at the Delaware Beaches. While I was there, I was able to catch a demonstration by SoDel Concepts’ Pastry Chef Dru Tevis and Bennett Orchards’ Henry Bennett. I picked up some White Peaches from Bennett Orchards while I was there, which inspired me to make this perfectly summery White Peach Strawberry Salad!

This salad is very simple to make, and has less than 10 ingredients, but delivers a balanced mix of sweet, toasty, earthy, and acidic flavors, making for a truly memorable bite!

Ingredients:

Salad:

  • 1/3 cup sliced almonds, toasted
  • 1 (5 oz) bag spring mix
  • 2 sliced white peaches or nectarines
  • 1 cup sliced strawberries
  • 1/2 cup crumbled blue cheese (if you don’t like blue cheese, you can substitute in feta)

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar
  • pinch of salt and pepper

Continue reading White Peach Strawberry Salad

Autumn Delicata Squash Salad

Note: I received a cooler bag with BrightFarms local leafy greens and salad ingredients in order to write this post. Opinions are mine alone.
I am so excited to share this Autumn Delicata Squash Salad recipe with you, thanks to BrightFarms!
I recently received a lovely delivery from BrightFarms, the leading provider of locally grown packaged salads.
BrightFarms operates hydroponic greenhouse farms right outside the communities where they are sold, including one in Selinsgrove, PA, about 150 miles from Philadelphia. The indoor farming company has revolutionized what’s possible in the agricultural industry by growing produce indoors and in carefully controlled greenhouses without ever using pesticides.
Their products are:
  • Pesticide-Free: Proudly pesticide free and non-GMO to keep your family safe
  • Greenhouse/Sustainably Grown: Greenhouses provide the ideal environment to grow 365 days/year to peak flavor
  • Locally Grown: Greens are grown, harvested & delivered to stores in as little as 24 hours, so BrightFarms greens are at peak freshness and flavor when arriving in your fridge

My BrightFarms cooler bag was filled with a bunch of goodies, including the ingredients to make this delicious Autumn Delicata Squash Salad!

Ingredients:
Salad:
  • 1 (4 oz) container BrightFarms Keystone Crunch
  • 1 medium delicata squash
  • 1 tablespoon olive oil
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup dried cranberries

Maple Balsamic Vinaigrette Dressing:

  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup extra virgin olive oil

Continue reading Autumn Delicata Squash Salad

Seared Tuna with Orange Fennel Salad

About a year and a half ago, I was sent an affiliate box from Sitka Salmon Shares, and I loved the quality of the seafood so much that I have had a Premium Seafood Subscription Box ever since. I love the variety as well, but some of the seafood I am not as familiar with how best to cook it. Luckily, Sitka Salmon Shares has some seriously amazing recipes on their website, including this one for Seared Tuna with Orange Fennel Salad.

To make this recipe easier to come together, I strongly suggest using a mandoline (I love the one that comes in Oxo’s Mini Complete Grate and Slice Set [paid link]) to slice the fennel and red onion. I am quite accident prone, so I also strongly suggest purchasing a cut-resistant glove (paid link) so that you keep all of your fingers cut-free.

Ingredients:

  • 2 (8 to 10 ounce) portions albacore tuna
  • 3 1/2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon ground coriander
  • salt, to taste
  • ground pepper, to taste
  • 1 large navel orange
  • 1 fennel bulb, trimmed and very thinly sliced
  • 1/2 red onion, very thinly sliced
  • 1/2 cup coarsely chopped pitted Castelvetrano olives (I like to keep half of them whole and chop the other half)
  • the juice of 1 lemon
  • 2 tablespoons reserved fennel fronds, plus more for garnish
  • 3 tablespoons freshly chopped parsley, plus more for garnish

Continue reading Seared Tuna with Orange Fennel Salad

Beet Kale and Goat Cheese Salad

Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!

Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.

 

Ingredients:

Salad (serves 4):

  • 4 medium-sized beets, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup walnut halves and pieces
  • 2 tablespoons pure maple syrup
  • salt, to taste
  • 4 cups baby kale
  • 1/2 cup microgreens
  • 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)

Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, pressed (paid link) or grated
  • salt and pepper, to taste
  • 1/4 cup olive oil

Continue reading Beet Kale and Goat Cheese Salad

Ranch Chickpea Cucumber Salad

I’ve been trying to think up more bring-to-work lunch ideas recently. We tend to just eat leftovers or traditional salads for lunch, which can get boring quickly.

So when my Hungry Harvest (note: this is a referral link) came with absolutely huge cucumbers, I figured I could make a slightly different lunch (or a make ahead side for dinner) with it!

This dish has chickpeas to make it a bit more hearty, red onions for flavor (and color), and of course, cucumbers. I tossed all of those in a lemony, zesty ranch Greek yogurt mixture.

Ingredients:

  • 1 large (or two medium) cucumber(s), cut into bite sized pieces
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped
  • 1/4 cup plain Greek yogurt
  •  1 1/2 teaspoons ranch seasoning mix
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 2 tablespoons fresh dill, chopped

Continue reading Ranch Chickpea Cucumber Salad

Warm Salmon Salad

I’m not going to lie, the idea of a salad in the winter is not exactly appealing to me. I prefer warm food when it’s cold out, so hooray for this Warm Salmon Salad!

So when I saw this recipe for a Supercharged Salmon Salad, I was pretty pumped.

The original recipe used raw kale and shaved Brussels sprouts to make a cold salad, but it can easily be adapted to be a warm, comforting dish.

Ingredients:

  • 1/2 cup water
  • 1/4 cup uncooked quinoa, rinsed and drained
  • 1/2 teaspoon kosher salt, divided
  • 2 (6-oz.) wild salmon fillet
  • Cooking spray
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups roughly chopped lacinato kale
  • 3 ounces shredded Brussels sprouts (about 1 cup)
  • 1/3 cup steamed and peeled beets (you can buy precooked beets)
  • 1 tablespoon tahini (sesame seed paste), well stirred
  • 1 tablespoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon warm water

Continue reading Warm Salmon Salad

Shaved Cucumber Greek Salad

Excuse the lack of posts, my husband and I went to Montreal and Quebec City last week, so no cooking for me! Both Montreal and Quebec City are pretty amazing food cities, and I definitely made to eat my way through both. (And yes, we somehow managed to have poutine four times!)

Needless to say, when we returned to Philly, we both were looking to eat a bit… lighter.

This recipe adapted from Cooking Light for Shaved Cucumber Greek Salad is a simple but different take on a traditional Greek salad. It looks fancier than it really is, the only special tool needed is a veggie peeler.

Ingredients:

  • 2 cucumbers
  • 1 large heirloom tomato, cut into wedges
  • 2/3 cup pitted Castelvetrano olives
  • 1/2 cup sliced green onions
  • 1/3 cup feta cheese, crumbled (I suggest using French feta)
  • 2 teaspoons fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon kosher salt

Continue reading Shaved Cucumber Greek Salad

Peach and Tomato Salad

We were recently heading to a friends house for dinner and were asked to bring a salad.

I didn’t necessarily want to bring a traditional lettuce-based salad, so I went in search of something that made the most of what’s in season at the moment, like this Peach and Tomato Salad.

I came across this yummy sounding Summer Peach and Tomato Salad, and made a few adjustments.

I used frozen sliced peaches, mainly because I’m a bit lazy, but also because I didn’t want overly ripe peaches in the salad.

Ingredients:

  • 1/4 cup thinly vertically sliced red onion
  • 1 pound frozen sliced peaches, thawed
  • 1/2 pound Campari tomatoes, quartered
  • 1/2 pound heirloom cherry tomatoes, halved
  • 2 tablespoons cider vinegar
  • 1 tablespoons extra-virgin olive oil
  • 2 teaspoons agave
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves

Continue reading Peach and Tomato Salad

Chicken Mango and Pineapple Salad

A while back, I was given the chance to taste test some of the Cheesecake Factory‘s new menu items, which they do twice a year (who knew?) I was able to sample some cocktails and bites from across the menu. I, naturally, also wanted to try to make one of the recipes at home.

Cocktails included:

  • Cucumber Mojito – Gin and St. Germain with cucumber, basil and mint
  • Blood Orange Martini – Vodka, blood orange liqueur and blood orange juice
  • Irish Coffee Manhattan – Jameson Irish coffee served ice cold and straight up
  • Espresso Martini – Vodka with cold brew coffee

Other new menu options included:

  • Korean Fried Cauliflower – crispy cauliflower tossed in a sweet and spice sauce, topped with toasted sesame seeds and green onions
  • Chicken Taquitos – Crispy corn tortillas with grilled chicken, green chile, corn, onion, cilantro and cheese. served with avocado cream and salda verde
  • Skinnylicious Chicken Pot Pie – Sauteed chicken breast, potatoes, mushrooms, onions, peas and carrots in a light cream sauce, topped with puff pastry
  • Chicken Mango and Avocado Salad – Mixed greens, fresh pineapple, tomato, cucumber, red peppers, crispy wontons and almonds
  • Pasta Napoletana – Italian sausage, pepperoni, housemade meatballs, mushrooms, peppers, bacon, onions and garlic in a tomato sauce served over parmesan cream pasta
  • Seared Ahi Tuna – Served over white rice with sriracha aioli, stir-fried vegetables and wasabi butter sauce
  • Truffle-Honey Chicken – Fried chicken breast with truffle-honey, asparagus, and mashed potatoes
  • Chicken Riesling – Chicken breast, mushrooms, bacon, onions and garlic in a white wine Riesling cream sauce with buttered parmesan pasta
  • Carne Asada Steak Medallions – Certified Angus beef with sauteed peppers, onions and cilantro, served with a creamy ranchero sauce, fresh corn and white rice
  • Chicken Parmesan “Pizza Style” – Chicken breast coated with breadcrumbs, covered with marinara sauce and melted cheese. Topped with angel hair pasta in an alfredo cream sauce
  • Crispy Pineapple Chicken and Shrimp – Crispy chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spice sauce, served with white rice

(The lighting in there is very dim so please excuse the quality of these photos)

The Cheesecake Factory has over 250 items on their menu, so there is sure to be something for everyone’s taste buds.

I tried my hand at recreating the salad we were served, with some adjustments to try to make it a bit more “home cook” friendly to make this Chicken Mango and Pineapple Salad.

Ingredients (serves 2):

  • 1 boneless, skinless chicken breast
  • 1 tablespoon teriyaki sauce (store bought, or recipe below)
  • 5 oz baby lettuce mix
  • 1/4 cup fresh pineapple chunks
  • 1/4 cup fresh mango, cut into chunks
  • 2 tablespoons julienned carrots
  • 2 tablespoons tortilla strips, plus more for garnish
  • 2 tablespoons grape tomatoes, halved
  • 1/2 red bell pepper, cut into thin strips
  • 1/4 cucumber, cut in half lengthwise and sliced thin
  • 1 tablespoon almond slivers, toasted
  • 1/2 tsp black sesame seeds
  • 1 teaspoon fresh mint, thinly sliced

Dressing

  •  1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced ginger
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • pinch of salt and pepper
  • juice of 1/2 an orange

Teriyaki Sauce (makes 1/2 cup – you’ll need ~1/4 cup for this recipe):

  • 1/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

                                                                  

Continue reading Chicken Mango and Pineapple Salad

Grilled Caesar Salad

Note: I was sent a Coyote Outdoor Grill to participate in the #CoyoteChallenge. All opinions are mine alone.

If you’ve never had Grilled Caesar Salad before, you’re in for a treat! This variation on the classic adds a bit of smokiness from the grill. I added in some grilled tomatoes as well, because who doesn’t love tomatoes?

The dressing for this recipe is Greek-yogurt based, so its slightly tangy and perfect with the charred bits of romaine lettuce. I found the dressing recipe on myrecipes.com.

Ingredients:

For the dressing:

  • 3 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons grated Parmesan cheese
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 anchovy fillet, finely chopped (can omit to make vegetarian)
  • 1 small garlic clove, minced
  • 1/4 teaspoon ground pepper

For the salad:

  • 2 romaine hearts, halved lengthwise
  • salt and pepper, to taste
  • the juice of 1/2 lemon
  • cooking spray
  • ~20 cherry tomatoes
  • 4 slices of a French baguette
  • shaved Parmesan cheese, if desired

Continue reading Grilled Caesar Salad

Lemon Salmon Caesar Salad

This recipe is a staple in my house, I make it almost every week! This salad is a great way to get dinner on the table quickly while still delivering a healthy meal.

I found this recipe in the Cooking Light Real Family Food cookbook, but adapted it slightly.

The real star of this dish is the lemony Caesar dressing, which is so simple to make!

Ingredients:

  • the juice and zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 5/8 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/3 cups (3/4-inch) cubed French bread
  • 4 (6 oz) salmon fillets
  • 7 cups coarsely chopped hearts of romaine lettuce (about 2 hearts)
  • 1/2 pint cherry tomatoes, halved
  • 1/3 cup shaved fresh Parmesan cheese

Continue reading Lemon Salmon Caesar Salad

Autumn Apple Salad with Cinnamon Honey Dijon Dressing

It’s September which means apples are right in their prime season! Although apples are available year-round, most apples ripen in the August-October time frame. I’ve had a craving for apples ever since September began so I was so excited when I was contacted recently about trying an apple variety called SweeTango that I’ve never had before.

SweeTango apples a variety bred at the University of Minnesota and are a cross between  the Honeycrisp and Zestar! varieties.  The apples are crisp and sweet with a hint of citrus, honey, and spice and have a nice crunchy and juicy texture that’s perfect to eat raw. They have a beautiful coloring too — SweeTango is a blush apple with deep red coloration over a yellow breaking background. The variety first hit store shelves in limited quantities in 2009, and has since grown to achieve distribution across the U.S. and Canada. 

Photo Courtesy of SweeTango

I received two SweeTango apples in the mail and couldn’t wait to try them! One I saved for me to just enjoy on its own and the other went into one of the most delicious salads I’ve ever had, Autumn Apple Salad with Cinnamon Honey Dijon Dressing! This salad is packed with a bunch of different textures and flavors which is what I really love about it. But the true star of the salad is the SweeTango apple!

Photo Courtesy of SweeTango

Ingredients:

Salad:

  • 2 cups red leaf lettuce, torn
  • 2 cups spinach leaves, torn
  • 1/2 cup thinly sliced fennel bulb
  • 1/2 cup walnuts, toasted
  • 2 tablespoons salted pumpkin seeds (pepitas)
  • 2 tablespoons dried cherries
  • 2 tablespoons golden raisins
  • the juice of 1 lemon
  • 1 SweeTango apple, thinly sliced

Dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon minced shallot
  • 1/2 teaspoon cinnamon
  • a pinch of salt and pepper

Continue reading Autumn Apple Salad with Cinnamon Honey Dijon Dressing

Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Grilled corn is one of my absolute favorite foods of summer. There is just nothing like a cob of sweet corn charred over a grill. Mmm. But as much as I love a simple corn on the cob, sometimes I need a little variety. This recipe from Bon Appetit gives me my beloved grilled corn, plus fresh herbs and tomatoes. What’s not to love?

This recipe also allows me to show off some of my favorite grilling tools, courtesy of OXO. I was sent some grilling essentials as a participant in OXO’s #WhatAGrillWants campaign, including a Corn Stripper, Silicone Basting Brush, and 16″ tongs. I was also sent a Bladed Meat Tenderizer (which I plan on using for steak in an upcoming recipe… stay tuned) and a Little Salad Dressing Shaker that is the perfect size for 2 servings; I will have a post including that little guy soon too!

source: oxo.com

 

The Silicone Basting Brush is perfect for grilling because it is head resistant, odor resistant, and easy to clean. I used it this time around to rub the corn with olive oil before grilling. The center bristles have circular gaps that hold on to the liquid as you transfer the sauce from the bowl to the food and the tapered outer bristles let you baste easily. Because the bristles are heat resistant to 600 degrees F, it’s a great tool to add an extra layer of barbecue sauce to a protein while grilling! The basting brush is also dishwasher safe.

 

My boyfriend was most excited about the 16″ tongs. They are stainless steel but have non-slip handles that make them safe for barbecuing. The long length is very much appreciated when working over a hot grill! The tongs also lock closed with a large pull tab that also doubles as a hole for hanging, great for my peg board! (You can also get the tongs in 9-inch and 12-inch sizes).

 

The corn stripper is the perfect tool for this recipe. I’ve mentioned on here before that I have a (ridiculous) fear of knives. So when trying to strip corn off a cob, I get a bit anxious. This tool makes it SO much easier without the risk! The corn stripper has a container that actually stores the kernels as you strip them from the cob; it holds up to 1/2 cup. You can then just pour the kernels out of the top of the container and you’re good to go! 

 

Now that I’ve gone through all of my nifty tools that made this recipe a breeze, maybe it would be a good idea to actually share the recipe, no? 🙂

Ingredients:

  • 6 ears of corn, husked
  • 3 tablespoons olive oil, divided
  • 1/2 cup thinly sliced red onion
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup (loosely packed) fresh basil leaves, large leaves torn
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh thyme
  • Kosher salt, freshly ground pepper

Continue reading Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Farro Berry and Walnut Salad

This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).

 

 

Ingredients:

  • 5 cups water
  • 1 1/2 cups uncooked farro
  • 1/2 teaspoon salt, divided
  • 3/4 pound sweet cherries, pitted and halved (about 2 cups)
  • 1/3 cup blueberries
  • 2/3 cup diced celery
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • the juice of one lemon (about 2-3 tablespoons)
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey (or agave nectar)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Continue reading Farro Berry and Walnut Salad

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