Farro Salad with Lemon Vinaigrette

Farro, an ancient wheat grain, comprised of farro piccolo (einkorn), farro media (emmer), and farro grande (spelt), is high in protein, fiber, vitamins, minerals, and antioxidants. Here I’ve mixed cooked farro grains with vegetables and a flavorful vinaigrette to serve alongside my Perfect Roast Salmon and Oven Roasted Asparagus.

Items used to make this recipe:

(affiliate links)

• farro grains https://amzn.to/2v3bOLr

• microplane grater https://amzn.to/2TK9eCo

• lemon squeezer https://amzn.to/2TPfF74

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Farro Salad with Lemon Vinaigrette

makes 6 servings

Printable Recipe

Ingredients

• 2-3 cups cooked farro

• 1 cup diced cucumbers

• 1 cup diced tomatoes

• 1/4 cup sliced scallions

• grated zest of 1 lemon

• 6 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

• 2 tablespoons dried parsley

• 1 clove garlic, grated or pressed

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. In a medium mixing bowl, combine farro, cucumbers, tomatoes, and scallions.

2. medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, parsley, garlic, salt, and pepper; pour over salad and mix well.

3. Serve salad at room temperature.

Note

• Farro grains are cooked in boiling water until tender. I used quick-cooking farrow, which takes about 10 minutes. Larger farrow grains can take up to 30 minutes to become tender. Follow the package directions.

Make Ahead Mashed Potatoes

Entertaining can be fun, but it can also be stressful. If you have a few tried and true recipes that can be made ahead of time, you can reduce some of that stress (and a ton of dirty dishes!). Make these delicious mashed potatoes days (or weeks) ahead and reheated just before needed.

Items needed to make this recipe:

(affiliate links)

• potato masher https://amzn.to/2P0vaH1

• potato ricer https://amzn.to/2R3huxH

• food mill https://amzn.to/2P3ulgA

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Make Ahead Mashed Potatoes

makes 6 servings (recipe can be doubled, tripled, etc…)

Printable Recipe

Ingredients

• 2 pound russet potatoes, peeled and cut into 3/4-inch cubes

• 1 clove garlic, peeled

• 1/2 teaspoon kosher salt

• 4 ounces unsalted butter

• 3 ounces sour cream

• 1/2 cup whole milk

• 1 teaspoon granulated onion

• 1 tablespoon dried parsley

• salt and pepper to taste

Directions

1. Place potatoes, garlic and salt in saucepan and cover with water; boil for 10-15 minutes or until potatoes are tender.

2. Drain potatoes and mash with remaining ingredients until well combined. Use a handheld potato masher if you don’t mind a few lumps, otherwise use a potato ricer or food mill to make smooth mashed potatoes.

3. Serve right away or chill/freeze in an airtight container for later (follow instructions below).

To Reheat

• Place mashed potatoes in slow cooker and heat on low for about 4 hours or spread mashed potatoes in a casserole dish and bake in a preheated 350F oven for 30-40 minutes. Alternatively, you can reheat in a microwave-safe container, stirring every few minutes until heated through.

• If frozen, thaw overnight in the fridge before reheating.