Just made two really delicious recipes that I wanted to share with you. Citrus farro salad and blue corn carrot-zucchini muffins. We went to a picnic yesterday and I didn’t think to photograph the food before I brought it there…this was all that was left. I apologize for a lack of enticing photographs to wet your appetite. Take my word for it…they are both super yummy.
As always, I tweaked each recipe to fit our needs. My substitutions are in parentheses.
Harvest Nut Blue Corn Muffins (came from a 2010 issue of ReadyMade magazine):
3/4 c fine to medium grind blue cornmeal
3/4 c all-purpose flour (white whole wheat)
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
2 t cinnamon
3/4 t ground ginger
1/2 t nutmeg
1/2 c canola oil (coconut oil)
1/4 c applesauce (I used a 1/2 cup)
1 c packed light brown sugar (2 T honey)
1 t vanilla (2 t)
3 medium carrots (1 large carrot and 3 small zucchini from the garden)
I also added a few Tablespoons of almond meal to give it some added nuttiness.
The farro salad is from a 2012 issue of Food and Wine magazine featuring the vegetarian recipes of Annie Somerville:
1 1/2 c farro (10 ounces)
1 t finely grated orange zest
1 T fresh orange juice
1 T lemon juice
1 T finely grated ginger
1/4 c extra-virgin olive oil
1/4 c golden raisins (I used regular)
1/4 c dried sour cherries (I used dried apricots…the cherries got eaten up last week)
2 scallions, thinly sliced (I didn’t have any, so I ommited them)
1/3 c salted roasted pistachios, chopped
1/4 c chopped mint (ours died, so I ommited this as well)
2 T chopped cilantro
- Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 mins. Drain well, shaking off the excess water.
- Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.
- Add the warm farro to the dressing along with the raisins and cherries and toss well.
- Let stand until the farro is almost coll. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.
Enjoy with a cold glass of crisp white whine…like our Stave 28 2010 Riverstone Sauvignon Blanc.
Hope your week is off to a good start.