365 recipes

 Had left over farro and needed to figure out something else to do with it.  I researched and found a lot of salads that use these ingredients. It was like a yumm bowl, unusual but satisfying. I also think it lends itself to many substitutions so feel free! I suspect it might taste even better the following day... I just constructed the salad without measurements so here it goes with approximate amounts:  1-2 c cooked farro handful of pistachios handful of pomegranate arils (or golden raisins )  1/2 c coconut milk generous drizzle of olive oil generous drizzle of lime juice 1 t pure maple syrup 1 T minced ginger 2 t sumac 2 t turmeric 2 t each parsley, mint and cilantro (unless you have these fresh - then about 1 T fresh chopped) Combined it gently. Salt and pepper to taste And serve with a hard boiled egg sliced on top & fresh herbs, if you have them. 

There were perfect pomegranates at the market this fall! So I looked for inspiration and here is what I ended up with.   Combine gently:  1 c roasted/grilled* squash, cubed - butternut, acorn or pumpkin holds up well but zucchini works, just a little more fragile. 1 c cooked farro (I like cooking it in a vegetable broth for a bit more flavor) I also think quinoa, barley or other grains would work too 4 oz chèvre/soft goat cheese, crumbled 1 c arils/pomegranate seeds 2 T olive oil salt and pepper to taste set aside. Make dressing by combining: 2 T lingonberry, apple cider or other fruity vinegar 2 T olive oil 1 t real maple syrup  2 t garlic, minced 1/4 paprika or smoked paprika Pour over squash mix and combine gently Serve on top of baby spinach or greens.   Also works well as a side to fish, turkey, or....  *I roast my squash, drizzled with olive oil, salt & pepper, on a silpat at 425 degrees about 15-20 minutes til tender but still holds its shape .