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Farro Salad with Arugula, Lemon Zest, Feta, & Pistachio
This grain salad is an easy side dish to throw together in lieu of the traditional “side salad” if you’re like me and like to break up the monotony of what a salad should or is expected to be. It is also a healthier and more nutritional option than the fatty mayonnaise based options.
Farro is a favorite grain of mine because of the nutty flavor and chewy texture that really satisfies. It is extremely versatile and can be paired with a number of different flavor profiles, or even be used for Risotto dishes. This preparation is a “go to” for me because it simply hits all the marks for me- whatever mood I’m in.
From the salty bite of Feta cheese paired with the peppery Arugula, sweet Pistachio, and tangy finish from the fresh Lemon Zest, the ingredients in this dish really work harmoniously together. Pair with a Honey- Lemon Vinaigrette to complete the dish.
Farro Salad with Lemon Zest, Feta, & Pistachio2018-04-28 11:10:44PrintSALAD- 1 Cup Farro
- 4 Cups Water
- 1 Cup Chicken (or Veggie) Stock
- 1/2 Cup Arugula (rough chopped)
- 1/4 Cup Chopped Pistachios
- 1/4 Cup Crumbled Feta Cheese
- Zest from 1 Lemon
- Black Pepper (to taste)
HONEY-LEMON VINAIGRETTE- Juice from 1 Lemon
- 2 TSP Champagne Vinegar
- 2 TSP Water
- 1 TSP Dijon Mustard
- 1 TBSP Honey
- 1/2 Cup Extra Virgin Olive Oil
- Salt & Pepper to taste
Instructions- Rinse Farro and cook to to package instructions (approx. 30 minutes in total)- tasting occasionally (see notes).
- While Farro is cooking, chop arugula and pistachios. Add to mixing bowl. Zest one lemon into the same bowl and add crumbled Feta. Set aside.
- Whisk together the vinaigrette ingredients until smooth and well blended.
- One Farro is cooked, strained, and cooled down, add to mixing bowl and toss, adding black pepper to taste.
- Add dressing in slowly to preference. Platter and serve.
Notes- *Depending on the brand of Farro, I usually end up pulling it off the burner 5 minutes or so before the package instructions to avoid it getting too soft.
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Avocado Toast with Fresh Chimichurri & Baby Arugula
Who doesn’t love a good Avocado Toast?
This is the perfect “go to” brunch option for me when I am looking for something guilt free, but completely satisfying. While the dish itself has the standard two components- toasted bread & fresh Avocado, there are a ton of variations and ways to prepare this- here’s mine!
I am a big fan of multigrain bread for this particular recipe. It adds a nutty flavor and great texture that really elevates the dish. Pairing this with the creamy Avocado, peppery Arugula, velvety “sunny-side-up” egg, and zesty Chimichurri hits all the marks you are looking for in that perfect bite.
I am all about making my recipe accompaniments ahead of time- especially those that can be used for duel purposes throughout the week. This Chimichurri sauce can be used on a variety of things such as grilled shrimp, steaks, chicken, salads, over vegetables-you name it.
I love making my sauces fresh from scratch and having different uses for the same ingredient is key to making sure none of the delicious product, money spent, or time you put into making it goes to waste.
With the Chimichurri out of the way, the rest of the dish takes (at the most) 10 minutes to prepare- keep this in mind before grabbing that lifeless bowl of cereal and heading out for your morning commute!
Avocado Toast with Fresh Chimichurri & Baby Arugula2018-03-10 00:38:23PrintCHIMICHURRI SAUCE- 1/2 Cup Fresh Cilantro
- 1/2 Cup Fresh Parsley
- 1 Clove Fresh Garlic- Smashed
- 1/4 Cup Diced Red Onion
- Juice from 1/2 Lemon
- Juice from 1/2 Lime
- 1/4 Cup Extra Virgin Olive Oil
- Salt, Pepper, & Red Pepper Flakes (to taste)
AVOCADO SPREAD- 1 Avocado (mashed)
- Salt, Pepper, Garlic Powder, & Red Pepper Flakes (to taste)
TOAST- Sliced Multigrain Bread (toasted)
- Baby Arugula (small handful)
- 1/2 TBSP Butter
- 1 Egg
- Salt & Pepper (to taste)
Instructions- FOR CHIMICHURRI: Combine ingredients together well in a mixing bowl- transfer into a blender or food processor and lightly blend until a smooth (but not creamy).
- FOR TOAST: Lightly toast bread in an oven or toaster. While the bread is toasting, mash together the Avocado in a mixing bowl and fold in the salt, black pepper, garlic powder, & red pepper flakes and set aside. Place a non-stick frying pan over a medium heat until the pan is hot. Add the pad of butter and let melt (but not brown). Once the butter has melted, crack the egg into the pan. After a moment or so, partially cover the pan so the steam can cook the yolk without the bottom becoming overcooked. Once the clear runny liquid has faded, the egg is cooked through and can come off the flame.
- Assemble the finished product by layering on the Avocado spread followed by the Baby Arugula. Top with the fried egg and Chimichurri Sauce. Garnish with fresh cracked black pepper and additional red pepper flakes. Serve warm.
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Orecchiette with Arugula Pesto
Pesto.
A common misconception many people have towards this spread is that it’s become mundane- unimaginative and lifeless. I feel otherwise.
There are tons of variations for what a Pesto can be and I look forward to sharing several of them along the way.
This post features a favorite of mine- Arugula Pesto, which is simple, delicious, and makes for a great weeknight meal. Best part? The pesto can be made ahead of time and stored for several days or frozen for future use.
This is something I often make when my greens are near their expiration and it serves as a great way to repurpose an ingredient otherwise used for something else.
LEFTOVER HACK: This dish makes a killer “next day” side salad. Just add fresh mozzarella, grape/cherry tomatoes, & Baby spinach leaves to any unused pasta and you have a fast, easy, & delicious side dish.
Orecchiette with Arugula Pesto2018-03-04 17:52:28PrintIngredients- 4 Cups of Baby Arugula
- Fresh Basil (2 Leaves)
- 1/2 Cup of Pine Nuts (lightly toasted)
- 1/2 Cup of Grated Parmigiano Reggiano
- Lemon Zest (1/2 Lemon)
- 1 Garlic Clove
- 1/2 Cup Extra Virgin Olive Oil (or until blended well)
- 1 LB Orecchiette (or pasta of your choice)
- Red Pepper Flakes to Taste
- Salt & Pepper to Taste
Instructions- In a frying pan over medium heat, lightly toast the pine nuts until golden brown (keep moving constantly to prevent them from burning). Set aside. Salt a pot of boiling water and add pasta- cook until al dente according to package instructions. While pasta is cooking, add Arugula, Basil, 3/4 of the Pine Nuts, 3/4 of the grated cheese, 3/4 of the Lemon zest, Garlic clove, salt, & pepper to a blender. Pulse quickly to combine ingredients. Slowly add in the olive oil until desired smoothness is achieved. Once pasta has finished cooking, drain and toss right away with the pesto spread to awaken all of the ingredients. Transfer to serving platter. Top with remaining Pine nuts, Parmigiano, Hot Pepper Flakes & Lemon zest. Enjoy!
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