What's for lunch

[freshwest]

28. I discovered that at my favorite grocery store. One day they made a dish that I posted here:

I skip the mozzarella and add black olives.

Emmer Farro Caprese Salad



Step 1

1 cup emmer farro
3 cups water
1/2 teaspoon kosher or sea salt

Place farro, water and salt in a medium saucepan over high heat. Bring to a boil, reduce to low, cover and simmer for 50 minutes. Drain excess water.

Step 2

2 cups cooked farro
2 tablespoons EVOO
1 tablespoon balsamic vinegar
1/4 cup chopped fresh shallot or onion
2 medium fresh tomatoes, diced
1/4 cup chopped fresh basil
4 ounces fresh mozzarella, diced
1/2 teaspoon kosher or sea salt
Freshly ground black pepper to taste

Place the warm, cooked farro in a large serving bowl and add oil and vinegar and mix well. Add shallot, tomato, basil, mozzarella, salt and pepper. Stir to combine. Flavors are best when served warm or at room temperature, but it can also be chilled and served cold.

(Recipe from Bluebird Grain Farms)

I've also begun adding balsamic vinegar in sauces in meat dishes I'm given. And using it when I don't have fresh squeezed lemon juice on my favorite simple salad:

Fresh Greens, Avocado and Sunflower Seed Salad:

Baby spinach or spring greens, sunflower seeds, sliced tomatoes and avocados.

I save leftover meals when taken out like this one:

Spinach and Chicken Salad

Baby spinach, sliced red bell peppers and red onions, sunflower seeds, sliced grilled chicken breast with cajun seasoning and lemon cream dressing tossed into the salad.

It's very tasty. Thanks for the new recipe.