Strawberry and Feta Farro Salad

This salad packs a protein punch with approximately 13 grams per serving. Spring time means fresh berries. Strawberries are rich in vitamin C, potassium, folic acid, and an important antioxidant. Spinach, rich in potassium along with magnesium and calcium, makes this salad a powerhouse of nutrition. The addition of an avocado would complete the balance of healthy fat, but I don’t recommend adding it directly to the salad unless it will consumed within the day. I love avocados, but their appearance after a few hours isn’t as pleasing. Enjoy this dish as a side or as a main course. See other farro recipes here.

Strawberry and Feta Farro Salad

Ingredients:

• 3/4 cup uncooked farro

• 1 pint strawberries, hulled and quartered

• 3 cups loosely packed baby spinach, roughly chopped

• 1/2 cup crumbled feta cheese

• 1/2 small red onion, finely chopped

• 1/4 cup chopped walnuts

Dressing—

• 3 TBSP extra virgin olive oil

• 2 TBSP balsamic vinegar

• 1 TBSP honey (optional)

• 1 tsp Dion mustard

• 2 tsp poppy seeds

• 1/4 tsp pink salt

Directions:

1. Prepare farro according to package instructions. Place in a serving bowl and allow to cool.

2. In a small bowl, prepare the dressing. Whisk all ingredients and pour over farro.

3. Add the remaining ingredients to the bowl with the farro and gently combine. Serve chilled or at room temperature.

adapted from wellplated.com

Vegetable and Farro Salad

Featuring roasted sweet potatoes, broccoli, and marinated radishs and scallions. This Mexican-inspired farro salad is full of flavor. Bits of cara cara orange and lime juice bring flavor, while the avocado and cheese add brightness. The crunchy oven-toasted tortilla strips finish off this salad with just the right amount of crunch. Enjoy!

Vegetable Farro Salad

• 3/4 cup semi-pearled farro
• 1 lime, quartered
• 4 radishes
• 1 Cara Cara orange, peeled with white pith discarded and medium diced
• 4 scallions, green and white parts sliced
• 1 TBSP maple syrup
• 1 sweet potato, peeled and small diced
• 1/2 lb. broccoli, cut into bite-sized florets
• 1 jalapeno pepper, seeded and diced
• 2 corn tortillas
• 1 avocado
• 1 oz. Queso Fresco or another white cheese to your liking 

Directions:

1. Preheat the oven to 450 degrees.
2. In a bowl, combine the radishes, onions, maple syrup, and the juice of 1 lime quarter. Set aside, stirring occasionally.
3. Heat a large pot of salted water to boiling on high and add farro, cook, uncovered, about 20  minutes or until tender. Turn off heat, drain thoroughly and return to pot. Stir in 1 lime wedge and drizzle with olive oil. Season with salt and pepper to taste. Set aside to keep warm.
4. While farro is cooking, place sweet potatoes, jalapeno pepper, and broccoli on a lined baking sheet. Drizzle with olive oil and roast in preheated oven about 20-25 minutes, until tender with a fork. (NOTE: Turn off oven, but roasting pan will be used to bake tortilla strips.) Remove from oven and transfer to the pot of cooked farro.
5. Stack the tortillas; cut in half, then thinly slice into strips. Place strips on the same sheet pan as the roasted vegetables in a single layer. Drizzle with olive oil and place in the warm oven. Even though the oven is off, the tortillas will bake and not as likely to burn. Leave in the oven 5-7 minutes or until crispy.
6. Peel, pit and large dice the avocado. Place in a bowl and top with 1 lime wedge to prevent browning.
7. To the pot of farro and roasted vegetables, add the orange and marinaged radishes and onions, including the marinate. Stir to combine and season as desired.
8. Divide the salad between 2 dishes and top with avocado, cheese and toasted tortilla strips.

Adapted from Blue Apron 

Black Bean Edamame Burger

When I made the decision to stop purchasing processed foods, I was faced with the reality that I would need to make my own veggie burgers. Packaged veggies burgers taste good and are extremely convenient. This was not going to be an easy transition. The search began to find a veggie burger that not only has great flavor, but stayed together. After trying many different recipes, I found this gem. Don't be intimidated by the list of ingredients. It's worth the effort. I typically double the recipe and freeze the majority of the burgers. That way I can have quick access during the week, when life gets its busiest.

Black Bean Edamame Burgers

• 3 TBSP olive oil, plus extra for the baking pan

• 1/3 cup farro

• 1 onion, diced

• 2 garlic cloves, minced

• 3 medium carrots, shredded

• 16 ounces cremini mushrooms, stems removed, caps diced

• 2 15 1/2-ounce cans black beans

• 1 cup frozen edamame, thawed

• 1 tsp ground cumin

• 1 1/2 tsp chili powder

• 1 1/2 cups breadcrumbs

• 1 TBSP Dijon mustard

• 1 TBSP soy sauce

• 1/4 cup chopped cilantro, optional

• 1/4 cup chopped Italian parsley

• 1/2 tsp salt Pinch freshly ground pepper

• 2 large eggs, beaten

Directions:

• Heat 1/2 TBSP of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, for 2 minutes. Add 1 1/2 cups of water and a pinch of salt, and bring to a boil. Cover and simmer the grains 20 minutes. If not yet al dente, simmer for another few minutes until desired texture is reached. Drain and set aside.

• In a large skillet, heat the remaining 2 1/2 TBSP of olive oil. Add the onion and cook over medium heat until translucent, 8-10 minutes. Add the garlic and carrots and cook until fragrant, 2 minutes. Add the mushroom caps and continue cooking until softened, 2 additional minutes.

• In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cups of beans, edamame, cooked farro, onion mixture, cumin, chili powder, bread crumbs, Dijon, soy sauce, cilantro, parsley, salt, and pepper. Taste and add more salt or seasoning as desired. Let the mixture cool until no longer steaming, then mix in the eggs. Cover and chill in the fridge for at least 30 minutes or up to 24 hour (this step helps the patties stay together.)

• Preheat the oven to 400ºF. Line a baking sheet with nonstick liner or parchment. Using your hands, form the mixture into large patties (3 1/2"-4" in diameter, 3/4" thick) and lay them on the baking sheet several inches apart. Bake for 20 to 25 minutes or until the patties have browned slightly on top.

Yield: 6-8 patties depending on size