Fall Farro Salad

Here’s a delicious and nutritious salad for the fall.  Farro is an ancient grain in the wheat family.  Although it does contain gluten, it has less than modern varieties of wheat.  However, this recipe is easily adapted to a gluten free grain such as black rice.  Farro is very nutritious and an excellent source of fiber, iron, b vitamins, zinc, magnesium and protien.  This grain makes a chewy and satisfying salad when combined with roasted vegetables and fresh herbs.  I especially like this combination with it’s mix of sweet potatoes, sour apples, and savory onions.  Consider this more of a guide than an exact recipe.

Fall Farro Salad

1 cup farro (or other grain such as rice or quinoa)

1 large or 2 small sweet potatoes – cubed

1 granny smith apple – cubed

1/2 onion – chopped

1 garlic clove

1 bunch fresh parsley and other herbs such as basil, cilantro or mint

salt, pepper, extra virgin olive oil

Preheat the oven to 400 degrees.  Place the cubed sweet potato, apple, and onion on a foil lined baking pan and toss with about 3 Tablespoons olive oil, salt and pepper.  Roast, stirring once, for about 20 minutes or until lightly browned and very soft.

Meanwhile, cook the farro according to package directions with 1/2 teaspoon salt and a whole clove of garlic in the water.  This grain will need to simmer for about 30 minutes.

Drain the farro and toss with cooked vegetables and chopped herbs.  Season to taste with salt and freshly ground black pepper and drizzle with olive oil.  Serve warm or at room temperature.

Radish and White Bean Salad

Look what I grew!  Radishes are so much fun to pull out of the dirt.  Beautiful bright red and fuchsia bulbs just pop right out of the brown garden soil.  The only question after planting the seeds (fun!) and pulling the radishes (also fun!) was what to do with them???  I’m not a radish lover, but I really want to eat what I grow.

I’ve tried two radish salads this spring, and I really like this one.  It’s very simple to prepare.  It’s a nice balance of fresh and zippy with the comforting heft of the beans.  Perfect for spring.

Radish and White Bean Salad

1 can cannellini beans – rinsed well and drained

1 lemon

parsley – about 1/2 a bunch, or to taste, chopped fine

radishes – sliced very thin

extra virgin olive oil

salt and pepper

Slice the radishes very thin.  I use a mandoline so it’s very easy and quick.  Zest the lemon over the radishes ( you can omit this if you can’t find an organic lemon).  Add the lemon juice from your lemon.  Chop the parsley and add it to the bowl.  Drain the beans well and mix everything together.  Add freshly ground pepper to taste and a good amount of olive oil – like 1/4 cup.  If you’re not serving the salad right away, don’t add the salt yet.  Salt will draw the liquid out of the vegetables and make your salad a little soupier.  Just wait and salt it right before serving.  I use a coarse sea salt.

You could also add celery sliced on an angle to this salad.