Warm Farro Salad with Orange and Cranberries

Good morning, and Happy Hanukkah to any F&F readers celebrating this week!

I have a new recipe to share with you today.

Warm Farro Salad with Orange and Cranberries

Warm Farro Salad with Orange and Cranberries

Serves 3-4 as a meal or 6 as a side

Ingredients

  • 1 cup farro, uncooked
  • 2 cups low sodium vegetable broth
  • 1/2 cup dried cranberries
  • 2-3 oranges
  • 1/3 cup raw and unsalted pecan halves
  • 2-3 tbsp fresh parsley, to taste
  • 1 tbsp pumpkin seed oil
  • 2 tbsp extra virgin olive oil
  • 2 tsp real maple syrup, agave, or honey
  • Salt and pepper to taste

Directions

  1. Bring the farro and broth to a boil, reduce heat, and simmer until farro is tender and water is absorbed.
  2. While the farro is cooking, chop your parsley and peel and chop your oranges.
  3. When the farro is done, drain any excess liquid, and then mix in all remaining ingredients.
  4. Serve warm, and enjoy!

Warm Farro Salad with Orange and Cranberries

This dish is quickly becoming a go to meal in our home because it’s super easy to make, and it also travels well. The orange flavor really adds a nice citrus component to the dish and pairs well against the grainy texture of the farro. The red cranberries and the green parsley also make this salad a nice festive addition to your holiday table this month! If and when blood oranges (Tim’s FAVORITE) ever hit the stores this season, I will definitely be making this salad again using blood oranges instead.

Warm Farro Salad with Orange and Cranberries

For those with nut allergies, try substituting a seed such as sunflower seeds for the crunchy component. Even though I enjoy this warm right after it’s been made, it tastes good cold as leftovers right out of the fridge too. Hope you guys like this one!

–Let’s chat–
What festive salads are you making this season? Do you prefer your whole grain salads warm or cold? What are your favorite seasonal items right now?

For those who entered my Nutcracker ticket giveaway, I emailed the winner (Deanna) on Monday. Thank you all for entering!

Farro and Veggie Stuffed Pattypan Squash

I’ve promised you guys this recipe for a while now.  It’s a fun one.  And it’s meatless too for all you vegetarians out there.  At the SOWA Farmer’s Market that Tim and I went to a couple of weekends ago, we purchased pattypan squash (which I’ve dubbed alien squash).  In my mind, any recipe where I get to try a new vegetable makes it fun.  Plus this recipe is one we made up ourselves, which by default makes it even more fun, amiright?

Farro and Veggie Stuffed Pattypan Squash

Farro and Veggie Stuffed Pattypan Squash

Ingredients

  • 4  pattypan squash
  • 1/2 cup farro
  • 1 red pepper, diced
  • 4 oz. mushrooms, sliced
  • 2 jalapeno peppers, de-seeded and diced
  • 1/2 yellow onion, diced
  • 2 gloves garlic, minced
  • Crumbled feta for topping
  • 1-2 tbsp extra virgin olive oil
  • Vegetable broth
  • Salt and pepper to taste
  • Spices to taste – thyme and oregano

Directions

  1. Preheat oven to 375.
  2. Combine the broth, de-seeded and diced jalapenos, half of the diced onion (only 1/4 cup), and farro.  Season with salt and pepper, then cook per the farro package directions.  Note: I buy my farro at Trader Joe’s – it’s super cheap and easy to make.
  3. Cut the tops off of the pattypans.  Scoop out the inside squash, dice, then pat dry to blot out excess moisture.
  4. Bring water (enough to cover the pattypans) to a boil, then submerge the outer part of the pattypans into the water.  Make sure to include both the “cup” and the tops.
  5. In the meantime, combine the diced red pepper, sliced mushrooms, the rest of the onion, and diced squash in a bowl.
  6. Heat oil in a large pan over medium heat.  Add the veggies and garlic, then cook until tender.
  7. Once complete, combine the cooked veggie mixture with the cooked farro mixture and add remaining spices.  Fill the pattypan cups with the mixture, top with feta, then cook at 375 degrees for 15 minutes.  Finally, broil for two minutes or until cheese turns golden brown.
  8. Enjoy!

Farro & Veggie Stuffed Pattypan Squash I just loved this meal.  It was different, nutritious, and it was right up our alley.  I loved that both types of peppers, along with the outside of the squash, added a slight crunch to this meal.  It was a nice contrast to the farro, mushrooms, and other ingredients.  I have also been on a huge farro kick lately.  It’s a nice change-up from brown rice or quinoa, with high fiber and protein values.  I put it in the same category as barley, bulgur wheat, etc.

Farro and Veggie Stuffed Pattypan Squash

I had never seen a pattypan squash in my life before stumbling upon these at SOWA, but I quickly learned that the only difference from your regular ole yellow squash is just the shape!  There’s absolutely no difference in taste, but clearly this distinct vegetable shape is way cooler.  So maybe that’s why it tasted better to me.  Cooking these kind of reminded me of cooking stuffed peppers or our stuffed zucchini boats.  Perhaps next I’ll try stuffed tomatoes.  Any other “stuffed” recipe ideas floating around out there?

If you do try this recipe, be forewarned that we had a ton of leftover mixture using the amounts listed above.  You could try cutting down the amounts OR you could turn it into leftover lunch salads for the rest of your week like I did.  The mixture was tasty enough to eat on its own.  It’s about being resourceful, people.

Farro and Veggied Stuffed Pattypan

Yum.

What’s the most unique or unusual vegetable you’ve ever eaten, stumbled across, or cooked with before?

I hope everyone will take a moment to remember those lost in 9/11 today.

Lemon Farro Salad with Chicken

Lately I’ve pretty much been deciding what recipes to post on the blog based off of reader requests after I post my Weekly Eats posts.  A couple of weeks ago my friend Lauren asked if I could share the recipe for my lemon farro salad with chicken.  Here you go, Lauren!

Lemon Farro Salad with Chicken

Lemon Farro Salad with Chicken

Recipe inspired by/adapted from Cooking Light

Ingredients

  • 1 cup farro
  • 1 cup of cooked skinless, boneless chicken breast
  • 1/2 cup cucumber, diced
  • 1/2 cup red bell pepper, chopped
  • 1/3 cup green onions, thinly sliced
  • 1/4 tsp grated lemon rind
  • 3 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp minced garlic
  • 1/4 tsp honey
  • 1 tbsp chopped dill
  • 1/2 cup crumbled goat cheese
  • s&p to taste

Directions

  1. Cook farro according to package directions.  Drain and place in a large bowl.
  2. Cook chicken per your liking — grill, stir fry, roast, etc.  We grilled until internal temp was 160, then cut the chicken pieces up into cubes.
  3. While farro and chicken cook, combine the lemon rind, lemon juice, evoo, s&p, garlic, and honey.
  4. Drizzle juice mixture over the farro and toss to coat.
  5. Add chicken and the cucumber, pepper, onions, and dill.  Toss gently to combine.
  6. Sprinkle with goat cheese and enjoy!

Lemon Farro Salad with Chicken

If you are someone who eats a lot quinoa or barley, I’m pretty willing to bet you will also be a huge farro fan.  For me, farro has been a nice change of pace from quinoa since I eat quinoa ALL the time.  My go to farro is from Trader Joe’s because it’s cheap and cooks quickly.  I’ve made a few other salads with it before, but this one is my favorite because it really absorbs the lemon flavor and it tastes so fresh.  This recipe is perfect for making lunch ahead of time or for a quick grab and go dinner.

Do you eat farro?  Any farro recipes you’d like to share?

Hope everyone has a fabulous Sunday!  Tim and I are off to the SOWA Open Market today to check out what it’s all about!