September 24, 2012
I made this yesterday for the girls in the office today. As usual, I tasted a spoonful, to make sure it came out okay. Oh my goodness. I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite. I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!
I’m serving it with a Roasted Butternut Squash Soup. A healthy menu to kick off fall!
Roasted Broccoli and Farro Salad with Feta
- 3/4 cup farro
- 1 1/2 cup water
- 1 lb. broccoli
- 3 Tbs. extra-virgin olive oil
- 1/2 cup crumbled feta
- 2 scallions, thinly sliced
- Pinch crushed red pepper flakes
- 2 Tbs. coarsely chopped fresh Italian parsley
- 1 Tbs. red wine vinegar
Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes. Drain well and transfer to a large bowl.
Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
- Farro Greek Salad (tammycirceo.typepad.com)
- Farro Salad with Roasted Vegetables and Caramelized Onions (vegetarianventures.com)
- farro with chard, cannellini beans and kalamata olives (plumsintheicebox.typepad.com)
September 21, 2012
Homemade vinaigrettes are apparently all the rage these days. Who knew I was ahead of the trend? I’ve been making them for a while now and the flavor of a homemade dressing simply cannot be beat. You can mix up the flavors with different kinds of vinegar, herbs and sweeteners. My favorite is Balsamic Vinegar, but I’ve also used Raspberry Vinegar, Tarragon Vinegar and Red Wine Vinegar. Fresh thyme is my go-to herb and I go back and forth between brown sugar and agave nectar to sweeten things up. No matter what, garlic is always involved, as is a little salt and pepper. I’ve also been known to sub citrus for the vinegar/acidity, so you can make a lemon or lime vinaigrette and even Dijon mustard can make a tasty appearance now and again.
Everyone has a different theory on the ratio that should be used. I like to go 50/50 with oil/acid. However, a lot of recipes call for three parts oil to one part vinegar. It really depends on how you prefer the “tangy-ness” of your dressing, so feel free to play around with the ratios and go with what suits your palate best!
Do you make vinaigrettes at home? If so, what’s your favorite ingredients to toss in and what ratio do you go by?
- 1 cup evoo
- 1 cup vinegar (I used ½ cup balsamic and ½ cup raspberry)
- 1 tbs, fresh thyme, chopped
- 2 garlic cloves, finely chopped
- 2 tbs agave nectar
- salt and pepper to taste
Mix all the ingredients in a Mason Jar, top with the lid, and shake. Serve immediately or keep in the fridge for up to two weeks.
July 18, 2012
This relish was served as a condiment at most of the restaurants throughout Belize. If you like a little heat, then this is definitely something you might want to make a weekly batch of and keep on hand to use on, well…anything. You can adjust the heat slightly by omitting the seeds of the habanero, but either way, it’s going to pack some kick. We’ve used this on tacos, quesadillas, mole, enchiladas and more!
What will you serve it with?
Hot Habanero Relish
- 1 white onion, roughly chopped
- 1 habanero, roughly chopped and deseeded (for less heat)
- 2 tbs white vinegar
- 1tbs water
Mix everything together in a small dish and refrigerate. The longer it sits, the bigger the punch it packs.
- Habanero compound butter (culinaryengineering.me)