Farro, Arugula & Strawberry Salad

Bright with summery strawberries, radishes and asparagus, this salad is a real stunner.

Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
4 marinated artichoke hearts
6-8 strawberries
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced Pink Beauty radishes
¼ cup halved pitted Castelverano olives
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)

Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.

2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.

3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside. Cut the artichoke hearts into quarters. Slice the strawberries most of the way through, leaving them attached at the crown, or remove the hulls and slice. Set aside.

4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, artichokes, strawberries, radishes, and olives. Drizzle the remaining dressing over the top of the salad and garnish with fresh basil leaves and edible flowers.

Here’s to Summer Recipes

Cherries! Mint! Little Gem Lettuce! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as Piracicaba sprouting broccoli, purple scallions and mini green cabbage, this fresh lineup will fill you up all week long, also including multigrain bread, organic emmer farro from Winthrop’s Bluebird Grain Farm and edible flowers to add color and spice to your summer salads. Enjoy!

Here are a few recipe ideas for the week:

Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.

How-To: Cook Emmer Farro
A quick how-to guide to prepping this versatile grain.

Summer Farro Salad
Bright with summery strawberries, asparagus and snap peas, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

How-To: Cook Emmer Farro

A quick how-to guide to prepping this versatile grain.

Ingredients:
1½ cups emmer farro
4 cups chicken stock
¼ teaspoon salt

Method:
1. Place farro into a fine mesh sieve and rinse with cold water. Drain.

2. Transfer to a medium sized pot that has a lid. Add the stock and salt. Bring to a boil over high heat.

3. Reduce heat to low, cover and cook for 50-60 minutes, until it is softened but still chewy. (If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.)

Baked Farro Orzo

Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.

Ingredients:
2 cups farro orzo pasta
4 tablespoons butter
4 white spring onions, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup Grana-style cheese, grated
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.

2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the cheese, mixing well.

3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.

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