• Greek Farro Salad

    Recipe adapted from Cookie and Kate.

    Ingredients:

    Salad:

    • 1 c. dried farro, rinsed
    • Water or broth to cook the farro
    • 1/4 tsp. salt
    • 5 c. lightly packed arugula
    • 14 oz. can chickpeas, rinsed and drained
    • 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

    Dressing:

    • 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

    Directions:

    1. 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.
    2. 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.
    3. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
    4. Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
    5. Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.

    Greek Farro Salad:

  • Bella’s Turkey Sandwich

    Recipe adapted from Bella Hadid.

    Ingredients:

    Basil Aioli:

    • 1/4 c. mayonnaise
    • 3 tablespoons fresh basil, sliced
    • 2 cloves garlic, finely minced
    • 1 TBSP mustard
    • Sprinkle of salt, to taste
    • 1 TBSP lemon juice

    Balsamic Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP balsamic glaze
    • 2 tsp. red wine vinegar
    • 1/2 tsp. salt
    • 1 tsp. oregano, dried
    • 1/2 tsp. red pepper flakes
    • 1/4 tsp. black pepper
    • 1/4 tsp. basil, dried

    Sandwich:

    • 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

    Directions:

    1. Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
    2. Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
    3. 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.
    4. 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.

    Bella’s Turkey Sandwich:

  • Asparagus Lemon Basil Pasta Salad

    Recipe from Muchin with Maddie.

    Ingredients:

    Salad:

    • 8 oz. pasta cooked according to package
    • 2 ears of corn, kernels removed (about 1 c. corn)
    • 12 oz. asparagus, cut in 2 inch pieces
    • 8 oz. grape or cherry tomatoes, halved
    • Salt and pepper, to taste
    • 1/2 c. fresh basil, chiffonade

    Dressing:

    • 3 TBSP lemon juice
    • 3 TBSP olive oil
    • 2 garlic cloves, minced
    • 1/2 tsp. dijon mustard
    • 1 tsp. honey or maple syrup
    • Salt and pepper to taste

    Directions:

    1. Preheat oven to 425 degrees. On a baking sheet, add asparagus and drizzle with olive oil and season with salt and pepper and then toss to coat. Roast for 12 – 15 minutes. Then set aside to cool.
    2. Meanwhile cook pasta according to package. Once done, drain and then set aside to cool.
    3. Add dressing ingredients to jar or bowl and shake or whisk until combined.
    4. Add pasta, corn, asparagus, and tomatoes to a large bowl and then add the dressing and toss to coat. Top with the basil.

    Asparagus Lemon Basil Pasta Salad:



  • S’mores Bars

    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1/2 c. unsalted butter, softened
    • 1/2 c. white sugar
    • 1/4 c. packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 tsp. baking powder
    • 1 1/4 c. all purpose flour
    • 1 tsp. coarse kosher 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

    Directions:

    1. Prep: Preheat the oven to 350 degrees.
    2. 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.
    3. 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.
    4. 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.
    5. Bake: Bake for 30 minutes or until golden brown on top.
    6. 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.

    S’mores Bars:

  • Calabrian Chili Pasta

    Recipe adapted from Dash of Savory.

    Ingredients:

    • 1 lb. thin spaghetti, cooked al dente
    • 2 TBSP olive oil
    • 2 TBSP butter
    • 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
    • Parmesan cheese

    Directions:

    1. Cook pasta al dente according to package; drain and set aside.
    2. 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.
    3. 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.
    4. Add basil and parmesan cheese and serve.

    Calabrian Chili Pasta: