Sun 28 May 2023

Spring Puttanesca Pasta

Posted by Recipe Sleuth under New Finds
No Comments

This new take on the classic puttanesca sauce from Food and Wine is delicious. Cook linguine until just short of al dente and reserve some of the cooking water. While the pasta is cooking, sauté scallion bulbs, garlic, anchovies, capers and hot jarred chiles. Add wine and cook until the liquid is almost evaporated. Add olives and scallion greens, season with pepper and remove from heat. Add the cooked pasta and cooking water and toss until the pasta is done and lightly coated in sauce. Fold in arugula and parsley and serve.

Avoiding Additives and Preservatives

I used Unico anchovies, Unico capers and President’s Choice garlic-stuffed green olives. I couldn’t find jarred Calabrian chiles that did not have sulphites added, but I did find Tutto Calabria brand Calabrian chili sauce that was additive free, so I used it instead. I used a white wine from Frogpond Farm that has a sulphite level below 10 parts per million.

Cook onions, garlic, anchovies, capers and chilies in oil.

Stir in remaining ingredients and toss - fold in parsley and arugula before serving

Ingredients:

1 pound (454 g) uncooked linguine

2 medium spring onions

½ cup (125 ml) extra-virgin olive oil

6 large garlic cloves, thinly sliced

1 (2-ounce/57 g) can flat anchovy fillets in oil, drained

¼ cup (60 ml) capers, drained

1 tablespoon (15 ml) finely chopped jarred Calabrian chiles

½ cup (125 ml) dry white wine

1 cup (250 ml) Castelvetrano olives, pitted and coarsely crushed

¼ teaspoon (1.25 ml) black pepper

3 cups (750 ml) loosely packed baby arugula

½ cup (125 ml) loosely packed fresh flat-leaf parsley, chopped

Preparation:

Bring a large saucepan of lightly salted water to a boil over high. Add linguine; cook, stirring occasionally, until 2 minutes short of al dente (pasta will finish cooking in sauce). Drain pasta, reserving 1 cup (250 ml) cooking liquid.

While pasta cooks, thinly slice spring onions, separating bulbs from greens. Heat olive oil in a large, high-sided skillet over medium. Add spring onion bulbs, garlic, anchovies, capers, and chiles. Cook, stirring often, until spring onion bulbs are softened and anchovies are dissolved, about 5 minutes. Add wine, and cook, stirring often, until almost evaporated, 2 to 3 minutes. Stir in olives and spring onion greens; cook, stirring often, until heated through, about 2 minutes. Season with black pepper.

Add cooked pasta and reserved cooking liquid to skillet. Bring to a simmer over medium-high; cook, tossing vigorously, until pasta is al dente and coated in a light sauce, about 3 minutes. Fold in arugula and parsley. Divide evenly among 4 bowls and serve immediately. Serves 4.

From Food and Wine

 

Sun 21 May 2023

Bacon, Egg and Cheese Fried Rice

Posted by Recipe Sleuth under New Finds
No Comments

This quick and tasty one-pan meal from NYT Cooking is a great way to use up leftover rice. Cook the bacon until crisp and set aside. Cook the cabbage and scallions in the bacon fat and add ginger and garlic. Add rice, soy sauce and cook for a few minutes. Push the rice to one side of the pan and add eggs that have been blended with the cheese. Scramble the egg mixture, add peas and more scallions and mix everything together. Serve the fried rice topped with the crispy bacon and with hot sauce.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites; I use Free From brand. Use tamari instead of soy sauce. Genuine Parmigiano-Reggiano is additive-free; look for the name stamped on the rind. Original Tabasco hot sauce is additive-free.

Cook the bacon and set aside

Cook the cabbage in the bacon fat

Add the egg and cheese mixture and scramble

Add scallions and peas and mix well

Serve with bacon on top

Ingredients:

4 ounces (113 g) bacon, sliced into ¼-inch-(0.64-cm-) thick strips

Neutral oil, if needed

1 pound (454 g napa cabbage, chopped into 1-inch (2.54-cm) pieces (6 packed cups/1.5 L)

1 ¼ cups (310 ml) chopped scallions

Kosher salt and black pepper

2 tablespoons (30 ml) minced garlic

1 tablespoon (15 ml) peeled minced ginger

4 large eggs

½ cup (125 ml) freshly grated Parmigiano-Reggiano

4 cups (1 L) cooked and cooled rice (such as jasmine or basmati), preferably day-old

1 tablespoon (15 ml) low-sodium soy sauce

½ cup (125 ml) thawed frozen peas (optional)

Hot sauce, for serving

Preparation:

In a 12-inch (30-cm) non-stick skillet, cook bacon over medium heat, stirring occasionally, until golden and crispy, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and transfer the bacon fat to a small heatproof bowl (you should have about 3 tablespoons [45 ml] of bacon fat; if short, add enough neutral oil to make 3 tablespoons [45 ml]).

Return 2 tablespoons (30 ml) of the bacon fat to the skillet and heat over medium-high. Add cabbage and 1 cup (250 ml) of the scallions; season with salt and pepper. Cook, stirring occasionally, until cabbage is tender and lightly golden and all the liquid has evaporated, about 8 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds.

Meanwhile, in a small bowl, combine eggs and cheese and beat until well blended.

Reduce heat to medium and add rice and soy sauce. Season with salt and pepper, and cook, stirring, until well incorporated and rice is warmed through, about 2 minutes. Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon (15 ml) bacon fat and the egg mixture, and allow it to set a little before stirring. Cook, stirring occasionally, until scrambled, 1 to 2 minutes. Stir scrambled eggs and the remaining ¼ cup (60 ml) scallions and the peas (if using) into the rice mixture until well blended.

Divide fried rice among bowls and top each with some of the reserved crispy bacon. Serve with hot sauce. Serves 4.

From NYT Cooking

 

Sun 14 May 2023

Baked Cod with Cherry Tomatoes and Chickpeas

Posted by Recipe Sleuth under New Finds
No Comments

This healthy and tasty recipe from America’s Test Kitchen can be made in a toaster oven or regular oven. Combine chickpeas, tomatoes, water, shallot, oil garlic, lemon zest and juice and seasoning in a baking dish. Rub cod with oil and spices and nestle into chickpea mixture. Bake until the cod is just cooked through.

Avoiding Additives and Preservatives

Blue Menu chickpeas are additive free. Make sure the dried spices don’t contain colour or anti-caking agents.

Nestle cod into chickpea mixture

Bake until the cod is just cooked through

Baked cod with cherry tomatoes and chickpeas

Ingredients:

15-oz can (443 ml) chickpeas, rinsed

6 oz (170 g) cherry tomatoes, halved

2 tbsp (30 ml) water

1 shallot, minced

3 tbsp (45 ml) extra-virgin olive oil, divided

3 garlic cloves, minced

1 ½ tsp (7.5 ml) grated lemon zest plus 1 ½ tsp (7.5 ml) juice

1 tsp (5 ml) ground coriander, divided

1 tsp (5 ml) paprika, divided

½ tsp (2.5 ml) table salt, divided

¼ tsp (1.25 ml) pepper

Pinch cayenne pepper

2 6-8-oz (170-226 g) skinless cod fillets, 1 ½ inches (3.8 cm) thick

1 tbsp (15 ml) chopped fresh cilantro

Preparation:

Adjust oven rack to middle position and heat oven to 400 F (204 C). Combine chickpeas, tomatoes, water, shallot, 1 tbsp (15 ml) oil, garlic, lemon zest and juice, ½ tsp (2.5 ml) coriander, ½ tsp (2.5 ml) paprika, ¼ tsp (1.25 ml) salt and pepper in 8-inch (20-cm) square baking dish or pan.

Combine remaining ½ tsp (2.5 ml) coriander, remaining ½ tsp (2.5 ml) paprika, remaining ¼ tsp (1.25 ml) salt and cayenne in bowl. Rub cod with 1 tbsp (15 ml) oil and sprinkle with spice mixture. Nestle cod into chickpea mixture and bake until od flakes apart when gently prodded with paring knife and registers 140 F (60 C), 20 to 25 minutes. Drizzle with remaining 1 tbsp (15 ml) oil and sprinkle with cilantro to serve. Serves 2.

From America’s Test Kitchen

 

Sun 30 Apr 2023

Mussels Triestina

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from Lidia Bastianich is quick, easy and delicious. Cook onion and garlic in oil, add bay leaves, salt and hot pepper flakes, add wine and reduce for a few minutes. Add mussels and scallions and cook for about five minutes. Add parsley and breadcrumbs and serve with crusty bread to soak up the delicious sauce.

Avoiding Additives and Preservatives

Make sure the hot pepper flakes do not contain colour. I used a white wine from Frogpond Farm Organic Winery with a sulfite count below 10 parts per million. Panko breadcrumbs are usually additive free, as is Ace Bakery bread.

Rinse mussels and remove beards; discard any that do not close

Cook garlic and onion

Add wine and reduce

Add mussels and scallions, cover and simmer for about 5 minutes

Mussels Triestina

Ingredients:

6 tablespoons (90 ml) extra-virgin olive oil

6 cloves garlic, crushed and peeled

1 large onion, sliced ½ inch (1.25-cm) thick

3 fresh bay leaves, or 4 dried bay leaves

Kosher salt

¼ teaspoon (1.25 ml) hot pepper flakes

2 cups (500 ml) dry white wine

3 pounds mussels (1.36 kg), soaked, debearded if necessary, and scrubbed clean

1 bunch scallions, chopped

½ cup (125 ml) chopped fresh parsley

2 to 4 tablespoons (30 to 60 ml) dried breadcrumbs

Crusty bread, for serving

Preparation:

In a large Dutch oven, heat 4 tablespoons (60 ml) of the olive oil over medium-high heat. When the oil is hot, add the garlic and cook until it is sizzling and just golden around the edges, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and ½ teaspoon (1.25 ml) salt. Push the vegetables aside and make a hot spot in the bottom of the pan. Add the hot pepper flakes to this spot and let them toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.

Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes. Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley. Stir in enough breadcrumbs to thicken the bubbling sauce slightly. Drizzle with the remaining 2 tablespoons (30 ml) olive oil and toss well. Remove the bay leaves. Transfer the mussels to a serving bowl and pour the juices over the top. Serve immediately with crusty bread. Serves 4.

From Lidia Bastianich

 

Sun 23 Apr 2023

Mediterranean Pesto Pizza

Posted by Recipe Sleuth under New Finds
No Comments

This delicious pizza from Evergreen Kitchen combines the traditional flavours of tomato sauce and oregano with red pepper, olives, sun-dried tomatoes, capers and feta cheese. Serve the pizza garnished with arugula, pesto, Parmesan and hot pepper flakes. Cook’s note: I used green olives instead of Kalamata and omitted the pesto.

Avoiding Additives and Preservatives

Make your own pizza dough with flour, salt, water, sugar, yeast and olive oil or check store-bought dough for additives or preservatives. I used Unico pizza sauce, which is additive free. Check the dried oregano and hot pepper flakes for colour and anti-caking agents. I used No Name pizza mozzarella, President’s Choice garlic-stuffed olives, Aurora sun-dried tomatoes, Unico capers, Tre Stelle feta and No Name pine nuts. Genuine Parmesan (look for the name stamped on the rind) is additive free.

Mediterranean pesto pizza

Ingredients:

Pizza

1 lb (454 g) home-made or store-bought pizza dough

1 to 2 tbsp (15-30 ml) extra-virgin olive oil

½ cup (125 ml) pizza sauce

½ tsp (2.5 ml) dried oregano

2 cups (500 ml) shredded mozzarella

1 medium shallot, minced (¼ cup/60 ml)

1 small red bell pepper, diced

¼ cup (60 ml) pitted and sliced Kalamata olives

3 tbsp (45 ml) drained and minced sun-dried tomatoes

2 tbsp (30 ml) drained capers

½ cup (125 ml) crumbled feta cheese

Freshly ground black pepper

Garnish

2 cups (500 ml) lightly packed arugula

Pesto, home-made (recipe below) or store-bought

Parmesan cheese

Red pepper flakes

Pesto

2 cups (500 ml) fresh basil, packed

½ cup (125 ml) grated Parmesan cheese

¼ cup (60 ml) pine nuts

¾ cups (180 ml) extra virgin olive oil

3 cloves garlic, minced

Preparation:

Pesto

Whirl basil cheese pine nuts and garlic in food processor. Add oil in thin stream while processor is running.

Pizza

Place an oven rack in the lower third of the oven and preheat to 475 F (240 C). Set aside two large baking sheets.

Cut the pizza dough into two equal portions. Loosely cover one portion of dough with plastic wrap or a clean kitchen towel to prevent it from drying out. On a lightly floured work surface using your hands or a rolling pin, stretch or roll one portion of dough into an 8-inch (20 cm) circle. Transfer it to one of the baking sheets. Repeat with the remaining piece of dough and transfer it to the second baking sheet.

Lightly brush the olive oil over the stretched dough. Evenly divide and spread the pizza sauce over each pizza leaving a 1-inch (2.5-cm) border around the edge, then sprinkle with the oregano. Over each pizza, spread ½ cup (125 ml) of the mozzarella over the pizza sauce. Sprinkle each pizza evenly with the shallot, bell pepper, olives, sun-dried tomatoes and capers. Sprinkle each pizza with ½ cup (125 ml) of the remaining mozzarella. Divide the feta between the pizzas and season generously with black pepper.

Bake the pizzas, one at a time, until the crust is golden brown on the bottom and the cheese is melted, 10 to 14 minutes. Top with the arugula, drizzle with pesto and sprinkle with Parmesan and red pepper flakes, if using. Makes two 8-inch (20-cm) pizzas.

From Evergreen Kitchen

 

Sun 16 Apr 2023

One-Pan Sausages and Lentils

Posted by Recipe Sleuth under New Finds
No Comments

This one-pot recipe from Food and Drink combines sausages with onion, zucchini, bell pepper, rosemary and lentils. Brown the sausages and set aside. Cook the vegetables and seasonings, add stock and lentils and simmer for a few minutes. Add the sausages to the pan, cover and simmer util the sausages are cooked through. Drizzle with vinegar and garnish with feta and parsley.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages. Look for lentils without additives or cook 1 cup (250 ml) dried lentils. I used Better Than Bouillon vegetable paste and water for the stock. Allen’s apple cider vinegar is additive free, as is Tre Stella feta cheese.

Brown sausages and set aside

Cook the vegetables and add seasonings

Add stock, lentils and sausages and simmer until meat is cooked through

One-pan sausages and lentils

Ingredients:

1 tbsp (15 ml) olive oil

4 mild or hot Italian sausages, about 1 ¼ lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into ¼ -inch (5-mm) rounds

1 orange pepper, cut into ½ -inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 ml) lentils, drained and rinsed

1 cup (250 ml) vegetable broth

½ cup (125 ml) water

2 tsp (10 ml) cider vinegar

½ cup (125 ml) crumbled feta cheese

¼ cup (60 ml) roughly chopped parsley

Preparation:

Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley. Serves 2-3.

From Food and Drink

 

Sun 9 Apr 2023

No-Knead Bread

Posted by Recipe Sleuth under New Finds
No Comments

I’m not much of a baker, but this recipe from NYT Cooking, based on the recipe by Jim Lahey, turned out a lovely loaf of bread with minimal effort. Combine flour, yeast, salt and water in a bowl, cover with plastic wrap and let the dough rest at warm room temperature for 12 to 18 hours. Place dough on a floured surface and fold it a few times; let rest for 15 minutes. Shape the dough into a ball, cover with a cotton towel and let it rise for two hours. Then place the dough in a pre-heated heavy pot and bake for 45 to 60 minutes. Cook’s note: I used all-purpose flour and let the dough rise for 18 hours in the first step. I used flour instead of cornmeal to dust the dough and baked it in a large enamelled cast iron Dutch oven.

Avoiding Additives and Preservatives

Use unbleached flour.

This loaf was baked in a Dutch oven.

No-knead bread

Ingredients:

3 ⅓ cups (430 g) all-purpose or bread flour, plus more for dusting

Generous ¼ tsp (1.25 ml) instant yeast

2 tsp (10 ml) kosher salt

Cornmeal or wheat bran, as needed

Preparation:

In a large bowl combine flour, yeast and salt. Add 1.5 cups (345 g) warm water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees F (21 C).

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees F (232 degrees C). Put a 6- to 8-quart (6-8 L) heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Makes one 1.5 lb (680 g) loaf.

From NYT Cooking

 

Sun 2 Apr 2023

White Bean, Rice and Dill Soup

Posted by Recipe Sleuth under New Finds
No Comments

This delicious vegetarian soup from NYT Cooking is a perfect quick supper for a chilly spring evening. Sauté vegetables, add spices, rice, beans, dill and water and simmer for about 30 minutes.

Avoiding Additives and Preservatives

Make sure the turmeric and red pepper flakes do not contain colour or anti-caking agents. Unico or Blue Menu canned beans are usually additive-free.

Cook the vegetables until soft

Add rice, beans and water and simmer for about 30 minutes

White bean, rice and dill soup

Ingredients:

¼ cup (60 ml) extra-virgin olive oil

6 garlic cloves, roughly chopped

2 large carrots, scrubbed and finely chopped

2 celery stalks, finely chopped

1 large yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

½ teaspoon (2.5 ml) ground turmeric

Red-pepper flakes (optional), to taste

1/3 cup (82.5 ml) white jasmine rice, rinsed

2 (15-ounce/443 ml) cans navy beans or cannellini beans, rinsed

1 tablespoon (15 ml) dried dill or ¼ cup (60 ml) chopped fresh dill

Lemon (optional), for serving

Preparation:

In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.

Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1½ tablespoons/22.5 ml) and black pepper to taste. Stir and cook for 1 minute.

Add 6 cups (1.5 L) of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like. Serves 6.

From NYT Cooking

 

Sun 26 Mar 2023

Peach Almond Torte

Posted by Recipe Sleuth under New Finds
No Comments

This delicious dessert from Ina Garten’s Modern Comfort Food would be a great ending to a dinner party or Easter brunch. Marinate peach wedges in Grand Marnier while you whip up a batter and add dry ingredients. Place the batter in a springform pan, top with peaches, sugar and almonds and bake for about 50 minutes. Cook’s note: I used Cointreau instead of Grand Marnier and brown sugar instead of raw sugar.

Avoiding Additives and Preservatives

Make sure the butter contains only milk or cream, with no added preservatives or colour. Use pure vanilla and almond extracts. No Name sliced almonds are additive-free.

Place batter in springform pan and top with peaches, sugar and almonds

Bake about 50 minutes, until golden brown on top

Ingredients:

¾ lb (340 g) ripe peaches, unpeeled, cut into 8-10 wedges (2 large peaches)

2 tbsp (30 ml) Grand Marnier

¼ lb (113 g/1 stick) of unsalted butter, room temperature

¾ cup (187.5 ml) sugar

½ tsp (2.5 ml) vanilla extract

¼ tsp (1.25 ml) almond extract

2 eggs, at room temperature

1 cup (250 ml) all-purpose flour

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) kosher salt

2 tbsp (30 ml) raw sugar

2 tbsp (30 ml) blanched, sliced almonds

Confectioners’ sugar

Preparation:

Preheat oven to 350 F (176 C). Grease an 8-inch (20-cm) springform pan, set aside.

In a small bowl, combine the peaches with the Grand Marnier. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for two minutes, until light and fluffy. With the mixer on low, add the vanilla, almond extract and eggs, one at a time, scraping down the bowl with a rubber spatula. In a separate bowl, combine the flour, baking powder and salt. With the mixer on low, slowly add the dry ingredients and mix just until incorporated. Stir with a rubber spatula.

Pour mixture into prepared springform pan, smoothing the top. Gently press the peaches in concentric circles into the top of the batter. Sprinkle peaches with the raw sugar and almonds.

Bake about 45 to 50 minutes, until the top is browned and a toothpick inserted in the centre comes out clean. Cool slightly, dust with confectioners’ sugar and serve warm or at room temperature. Serves 6.

From Modern Comfort Food

 

Sun 19 Mar 2023

Farro Salad with Brown Butter Vinaigrette

Posted by Recipe Sleuth under New Finds
No Comments

This hearty salad from Real Simple combines cooked farro with asparagus, peas, feta cheese, nuts, orange segments and fresh tarragon, dressed with a tasty brown butter vinaigrette. This is a great side dish or vegetarian main course. Cook’s note: I used almonds instead of pistachios. I also boiled the asparagus and peas separately, instead of adding to the farro while it was cooking.

Avoiding Additives and Preservatives

Tre Stelle feta is additive-free. Check the pistachios and butter to make sure they don’t contain colour or preservatives. I used pure maple syrup, President’s Choice Old-Fashioned Dijon mustard and Acetaia La Bonissma balsamic vinegar, which has no added sulfites.

Farro salad with brown butter vinaigrett

Ingredients:

Salad

¾ cup (187.5 ml) farro

1 ½ tsp (7.5 ml) kosher salt

1 lb (454 g) asparagus, trimmed and cut into 3-in. (7.6-cm) pieces

1 cup (250 ml) frozen petite peas

2 oz (56 g) feta cheese, crumbled (about ½ cup/125 ml), divided

¼ cup (60 ml) salted roasted pistachios, divided

2 medium navel oranges, peeled and sliced into segments, divided

2 tbsp (30 ml) chopped fresh tarragon

Dressing

¼ cup (60 ml/½ stick) unsalted butter

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

2 tsp (10 ml) maple syrup

1 tsp (5 ml) Dijon mustard

¾ tsp (3.75 ml) kosher salt

¼ tsp (1.25 ml) freshly ground black pepper

Preparation:

Salad

Combine farro, salt, and 2 cups (500 ml) water in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until farro is tender and liquid is absorbed, about 30 minutes. During last 5 minutes of cook time, stir in asparagus and peas; cover. Transfer mixture to a large bowl to cool slightly.

Dressing

Melt butter in a small saucepan over medium. Cook, stirring often, until butter is just browned and smells nutty, about 5 minutes. Remove from heat and let cool for 5 minutes. Whisk oil into butter.

Whisk vinegar, syrup, mustard, salt, and pepper in a high-sided bowl until combined. Slowly drizzle in butter mixture, whisking constantly, until dressing is smooth and emulsified.

Salad

Add half of the feta, half of the pistachios, and ¾ of the orange segments to farro mixture. Add dressing and toss to combine.

Transfer to a serving bowl. Top with remaining pistachios, feta, and orange segments. Sprinkle with tarragon. Serve warm. Serves 4.

From Real Simple

 

« Previous Page — Next Page »