You can eat this salad warm or cold, as a main meal or a side dish. I use zucchini, red peppers, and onions, but feel free to add or substitute any vegetables you like (e.g., eggplant, asparagus, etc.)

Yield: 4 main dish servings

Ingredients:

1 1/2 Cups Dried Semi-Pearled Farro

2 Small Zucchini

1 Red Pepper

1 Small Red Onion

1 Cup Cherry or Grape Tomatoes, cut in half

1/2 Cup Fresh Basil Leaves

3 Tablespoons Capers, drained

Olive Oil For Brushing

Dressing:

1/4 Cup White Balsamic Vinegar

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Fresh Parsley, finely chopped

Sea salt & freshly ground pepper

Directions:

1. Cook the farro in lightly salted boiling water (3 cups) until tender to the bite but still just a bit chewy, about 25 minutes.
 (I soak my farro for several hours or overnight before cooking.)
2. Drain the farro and place in a large bowl.
3. Meanwhile, peel the onion and cut into wedges; cut the zucchini into 1 1/2 inch slices; cut the pepper into four pieces after coring and seeding it.
4. Lightly brush the vegetables with olive oil and grill until tender and lightly browned.
 (I use a grilling basket, but if you don’t have one of these, you can put the vegetables right on the grill. Alternatively, you can cook them under a preheated broiler until lightly browned and soft).
5. Remove the skin from the pepper and chop into 2 inch pieces. Cut both the zucchini and the onion into similar sized pieces and place all of the vegetables into the bowl with the farro.
6. Add the halved tomatoes and capers and mix.
7. Tear the basil into small pieces and add to the bowl.
8. Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture (there will be extra dressing).
9. Toss well and serve.

Serves: 4

Ingredients: 

For the Parmesan Vinaigrette:

• 1 small shallot, chopped
• juice of 1 Meyer lemon
• 1/4 cup freshly grated parmesan cheese
• 1/3 cup extra virgin olive oil
• sea salt and freshly ground pepper

For the Salad:

• 2 slices rustic whole grain bread, torn into bite-sized pieces
• 2 teaspoons extra virgin olive oil
• pinch of sea salt
• 1 bunch Lacinato (Tuscan) kale
• 1 apple (Gala, Braeburn or Pink lady), cored and diced
• 1 cup cooked chickpeas, chopped
• 1/2 cup toasted pecans, chopped
• 1/3 cup dried cherries, chopped (optional)

Directions:

1. Combine the shallot, lemon juice, parmesan, and olive oil in a blender or food processor. Process until smooth.
2. Add a pinch of sea salt and pepper and pulse again. Set aside.
3. For the croutons, toss the bread with the olive and salt. Toast in a toaster oven or in a sauté pan over medium heat, until bread is crispy, about 10 minutes.
4. Cut the tough stems out of the kale and chop the leaves.
5. Put the chopped kale in a large bowl. Add the apple, chickpeas, pecans, and cherries (if using).
6. Add half the dressing and toss to combine. Taste and add more dressing if you like.
7. Divide among plates and garnish each with the croutons.

Note: Feel free to use a variety of beans, nuts, and dried fruits, depending on what you have on hand in your pantry.

Adapted from The Sprouted Kitchen by Sara Forte.

Serves: 4

Ingredients:

For the Dressing:

• 1/2 cup extra virgin olive oil
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon Thai fish sauce

For the Salad:

• 2 large romaine hearts
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1 granny smith apple, cut into 1/2 inch dice
• 1/2 cup chopped pecans, lightly toasted

Directions:

1. In a medium bowl, whisk together the ingredients for the dressing. Set aside.
2. Wash the romaine leaves and cut into 3/4 inch pieces.
3. Dry well with paper towels and put in a large bowl.
4. Add 1/2 cup of the cheese and pour in the dressing (use some or all of the dressing, depending on your preference). Toss gently to coat the leaves.
5. Add diced apples and toasted pecans and toss again.
6. Divide among plates, sprinkle with remaining cheese, and serve.

Note: Homemade bread croutons are a nice addition to this salad. Cut up your favorite rustic type bread into bite sized pieces. Toss with a little olive oil, sea salt, and pepper and spread out on a baking sheet. Bake at 350 degrees for about 10 minutes. (Can add chopped herbs such as thyme or rosemary if you want to spice up the croutons a bit).

Adapted from Eat Fresh Food.

Ingredients:

• 1 bunch kale – washed and drained, stems & center ribs removed
• 1 yellow, orange or red bell pepper, ribs and seeds removed
• 2 carrots, peeled
• ½ cup roasted unsalted peanuts
• ½ cup extra virgin olive oil
• ¼ cup apple-cider vinegar
• 2 Tbsp. dark brown sugar
• Coarse salt

Directions:

1. Slice kale leaves very thinly, crosswise.
2. Halve the pepper crosswise and thinly slice lengthwise.
3. Slice carrots thinly, crosswise.
4. Toss together the kale, bell pepper, and carrots in a large bowl.
5. Puree ¼ cup peanuts, oil, and vinegar with the brown sugar and 1 teaspoon salt in a blender or Vitamix until smooth. Coarsely chop remaining ¼ cup peanuts.
6. Pour dressing over vegetables. Sprinkle peanuts on top and serve immediately.

Notes:

Kale is nutrient dense. It provides an excellent source of Vitamins A, B6 and C, along with a decent amount of fiber, iron and calcium. Our bodies better absorb the calcium in kale than in spinach. Kale’s Vitamin K, essential for proper blood clotting, far surpasses broccoli, spinach and Swiss chard.

Ingredients:

• 1 tablespoon olive oil
• 1 large shallot, diced, about ¼ cup
• salt and pepper
• 4 ears corn, shaved, about 4 cups of kernels
• ¼ cup water
• 1 tablespoon champagne vinegar
• ½ pint ripe cherry tomatoes, cut in half
• large handful of arugula

Directions:

1. Heat oil in a large sauté pan and add shallots, 1/4 teaspoon salt and a pinch of pepper. Sauté over medium heat until they begin to soften, about 2 minutes.
2. Add corn and sauté for 1 minute.
3. Add water, lower the heat and cover the pan.
4. Simmer until corn is tender, about 5 minutes.
5. Transfer to a bowl and season with 1 tablespoon vinegar and 1/4 teaspoon salt. Set aside to cool.
6. Toss in the cherry tomatoes and arugula just before serving and adjust the seasoning with salt, pepper, and a splash of vinegar, if needed.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon coriander
• 2 teaspoons cumin
• Pinch of cayenne
• 1 teaspoon sea salt
• 2 cups cooked black beans
• 1 red pepper, diced
• 1 yellow bell pepper, diced
• Cilantro and fresh lime juice, as garnish

Directions:

1. Heat oil in pan.
2. Sauté onions and garlic with spices and salt.
3. Remove from heat and put into a large bowl.
4. Add black beans and peppers.
5. Mix well and serve.

Ingredients:

• 2 beets
• 1 small fennel bulb
• 1 bunch mint leaves
• 2 oranges
• 1/4 cup balsamic vinegar

Directions:

1. Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.
2. While beets are cooking, wash fennel and slice very thin.
3. Chiffonade mint (chop into thin ribbons).
4. Zest oranges and juice them into a bowl.
5. When beets are cooked, drain them in the sink and rinse under cold water.
6. Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.
7. Add all ingredients into a large bowl and mix well.

Notes:

This salad is famous for converting non-beet eaters into beet lovers!

Ingredients:

• 5 or 6 medium sized beets
• 3 Tbsp. freshly squeezed lemon juice
• 3 medium cloves garlic, minced
• ½ tsp. salt
• black pepper to taste
• ½ cup finely chopped walnuts, toasted
• 1 cup fresh pineapple, cut into chunks

Directions:

Preheat oven to 400. Wrap the beets in foil and roast until very tender, about 45 minutes to one hour. Allow to cool, then peel off skins. Trim the ends and dice the beets. Transfer to a bowl and add all remaining ingredients. Chill until ready to serve.