Farmer’s Market Farro Salad

There is something magical about shopping for farm-fresh produce, cheeses, baked goods, and flowers from your local farmer’s market, and now is truly the best time of year to explore these markets and road-side stands because there is such an enormous bounty of produce in season. I love a no-lettuce salad, and this simple Farmer’s Market Farro Salad combines the flavors of warm grilled vegetables, salty olives, fresh sweet peaches, and tangy citrus dressing. Farro is my favorite quick-cook grain as it’s high in fiber, protein, and nutrients and has a delightfully chewy and nutty flavor that makes it ideal for warm or cold recipes. This dish is highly adaptable depending on whatever ingredients you pick up at the market, so don’t be afraid to experiment with produce and herbs and throw in what you have! 

SALAD INGREDIENTS

  • 1 pound of Farro, cook al dente according to package in a medium pot or rice cooker (typically 10-15 minutes)
  • 1 can chickpeas, drained
  • 3 cups mixed grilled vegetables (this week I used eggplant, zucchini, red pepper, asparagus)
  • 1 cup mixed pitted kalamata and green olives
  • 1 cup fresh cherry tomatoes, halved
  • 2 TB fresh parsley, diced
  • 2 peaches, chopped
  • 1 TB extra virgin olive oil

DRESSING

  • 2 large lemons, juiced
  • 2 TB extra virgin olive oil
  • 1 TB Dijon mustard 
  • ½ tsp maple syrup
  • ¼ tsp salt

Cook Farro according to package and then let cool to room temperature. Chop vegetables into 1” cubes and toss to coat with olive oil, then grill on a sheet pan in oven at 400 degrees for 30 minutes, or grill over BBQ in large slices then chop smaller once fully cooked. Mix dressing ingredients in a small bowl and whisk to combine. Add warm vegetables, fresh peaches, chickpeas, and parsley to a large bowl with Farro, drizzle with dressing then toss well with to coat. Serve immediately, and salt to taste.

We celebrated our 13th anniversary last month with a museum visit to see the Frida Kahlo exhibit, vegan and fish sushi, cocktails, cupcakes and a hike!

Father’s Day with a back yard knight’s templar scavengar hunt and escape room activity! More fun for dad than kids methinks, but still a fun find on Etsy. Managed to find some to relax and in the heat.

Not-Chicken Salad

 As we gear up for the long Memorial Day weekend, I ponder the many wonderful  picnic-friendly vegan recipes I have planned: BBQ tofu, pesto pasta, tahini coleslaw, black bean dip, guacamole, and today’s featured dish: Not-Chicken Salad. I love when I get excited about a stay-cation because of food!

Vegenaise is soy-based vegan mayo that tastes uncannily like regular mayonnaise and has just as much fat and calories, so you know it’s going to be creamy and delicious! This recipe uses all the familiar ingredients of a potato salad, but mashed chickpeas replace the chicken for a heartier, low-glycemic protein bite. This was recently taste-tested by the non-vegetarians in my life and they couldn’t believe it was vegan! This one’s a serious winner for the summer, and tastes great as a dip, salad-topper, or sandwich stuffer.

NOT-CHICKEN SALAD

1 can (15 oz) chickpeas, drained and rinsed
1/2 cup celery, sliced 
1/2 cup carrots, diced
1/4 cup scallions, sliced 
1/4 cup vegenaise
1 – 2 tablespoons Dijon mustard 
sea salt & cracked pepper, to taste
dash of garlic powder
juice of 1 lemon, optional

Drain and rinse your chickpeas, place in medium size bowl, and roughly mash with a fork or potato masher. Add the remaining ingredients and combine. Store leftovers in an air-tight container in the fridge for up to a week!