Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
12 oz. jar of sliced roasted red bell peppers
20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
1/2 c. feta cheese, crumbled
1/2 c. chopped flat-leaf parsley
1/3 c. olive oil
1/4 c. lemon juice
2-3 tsp. honey or maple syrup
2 garlic cloves, pressed
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
1 Sub roll, cut in half or Focaccia from Trader Joes
Pepperoncini, sliced, to taste
Cheese (any), sliced
Turkey, thinly sliced
Iceberg lettuce, thinly sliced
Red onion, thinly sliced
Tomato, thinly sliced
Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
Sandwich: Slice sub roll or focaccia in half (optional: toast bread/focaccia in a preheated 400F degree oven for 5-8 minutes). Generously spread the basil aioli on the the bottom half, and then layer the pepperoncini onto the aioli and gently press them in. Then add the cheese and turkey slices.
In a bowl, combine 2/3 of the vinaigrette with the lettuce and onions and then add them on top of the cheese and turkey slices; then add the sliced tomatoes and finish with more dressing and a sprinkle of salt.
6 graham crackers, crushed into crumbs (1 graham cracker = 1 rectangle)
two 4–oz. chocolate bars (the extra big, extra-thick size)
one 7-oz. jar of marshmallow creme
Prep: Preheat the oven to 350 degrees.
Cookie Base: Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs.
Make a top layer: Line an 8×8 baking dish with parchment. Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
Assembly: Line again with parchment and press the remaining dough into the bottom of the pan. Layer with the chocolate bars and marshmallow creme. Gently flip and place the prepared top cookie layer onto the top of the bars and peel the parchment off the top.
Bake: Bake for 30 minutes or until golden brown on top.
Resting Time: For the cleanest slices, I like to let the bars rest for 4-6 hours or give them a bit of time in the fridge so they can solidify enough for a clean cut! More info in the notes.
1/4 c. Calabrian chili peppers, about 10 peppers, stems removed and sliced
1 sweet onion, chopped
10.5 oz. cherry tomatoes
4 garlic cloves, minced
2/3 white wine, chicken broth, or water
8 oz. tomato sauce
2 c. baby spinach
Salt and pepper, to taste
Fresh basil, chopped
Cook pasta al dente according to package; drain and set aside.
Meanwhile, in a skillet heat olive oil and butter over medium heat. Add chilis, onion, and tomatoes to the skillet and then season with salt and pepper and saute over medium high heat until tomatoes are bursting, about 5 minutes. Then add the minced garlic and stir until fragrant, about 30 seconds to 1 minute.
Turn heat down and deglaze pan with wine, broth, or water and simmer for 3 minutes until liquid is reduced by half. Then stir in tomato sauce; then turn off heat and add spinach and toss until wilted and then add cooked pasta and toss to coat the pasta. Season with salt and pepper, to taste.