Lunch Time Meals or Dinner Side Dishes!

Charlie Bird’s Farro Salad - From Ina Garten *Modified by Wendy

1 cup farro

1 cup apple cider

2 bay leaves

salt and pepper

½ cup olive oil

¼ cup fresh squeezed lemon juice

½ cup roasted, salted pistachios, chopped

1 cup cherry tomatoes, halved

2 cups baby arugula, or mixed greens

½ cup shaved Parmesan cheese

Flaked sea salt, such as Maldon

Cook farrow, apple cider, bay leaves, 2 tsp. Salt, and 2 cups water in a medium saucepan, bring to boil, lower heat, and simmer uncovered for about 30 minutes, until the farro is tender. If all of the water is absorbed before the farro is tender, add a little more water. When tender, drain the farro and transfer to a large serving bowl and discard the bay leaves.

Whisk together the olive oil, lemon juice, 1 tsp. salt and ½ tsp pepper. Stir the vinaigrette into the warm farro and set aside.

Before serving, stir in the pistachios and tomatoes. Lightly fold in the Parmesan cheese. Sprinkle with sea salt and serve immediately.

Greek Cucumber and Tomato Salad with Farro

½ tsp. grated lemon rind

3 TBS. fresh lemon juice

3 TBS. extra-virgin olive oil

2 TBS. red wine vinegar

2 tsp. finely chopped oregano

½ tsp. salt

¼ tsp. freshly ground black pepper

1 cup cooked farro

1/3 cup Kalamata olives, pitted and halved lengthwise* I omit from salad

1/3 cup thinly sliced red onion

1 pint cherry tomatoes, halved

1 -2 large cucumbers, halved lengthwise and cut into ½ “ thick slices

4 oz. feta cheese, crumbled

1. Combine the first 7 ingredients in a large bowl, stirring well with a whisk.

2.Stir in farro and the next 4 ingredients, and toss gently to combine. Top with feta cheese.