Three Summer Salads

Sorry for the light blogging folks. I’m afraid it’s going to be what way for the next month or so. A major book deadline is looming, which means the unpaid blogging has to sit on the back burner until my professional obligations are met and the bills are paid. The good news, however, is that all this work right now is going to free up my schedule more in the late summer and fall, so then, I’ll be able to food blog to my little heart’s content.

In the meantime, since there is not much time for cooking or blogging (and because it’s hot!), I’m pretty much living off of three basic meals right now. I’m sharing them just in case you’re equally busy and could use a quick, healthy boost (and to prove that it’s not fancy macaroni and cheese and salted caramel and cashew ice cream cake around here all the time!).

1) Farro Salad, with Tomato and Feta, Serves 6-8

I am obsessed with farro these days. How I made it through 40 years of life without trying this stuff, I will never know. It tastes…hearty…and nutty…and so, so satisfying. Low in carbs, high in protein, it’s what you always hope brown rice will taste like, although it never does.

Salads

This salad is a riff on Giadda’s Farro Salad with Tomatoes and Herbs. I’ve made four batches of it in the last month, have taken it to two parties, and it’s been met with universal acclaim by men, women, and children alike. It keeps great in the fridge for at least 5 days (Thanks, vinegar!), so make a batch on Sunday, and enjoy it for lunch all week long.

Ingredients:

  • 1.5 cups farro
  • 4 cups water
  • 2 teaspoons salt
  • 1 pound tomatoes, chopped
  • 1 handful of chives (about 1/4 cup), chopped
  • 1/4 cup Italian parsley, chopped
  • 1/4 cup basil, chopped
  • 1/2 sweet onion, minced
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1/4-1/2 cup feta cheese, crumbled
  • freshly cracked pepper to taste

Instructions

  1. Combine farro, water, and salt in a large pot; bring to a boil, then reduce heat to low, cover, and simmer until tender (about 30 minutes); drain and cool;
  2. While the farro cooks, chop your tomatoes and drain out the excess juices in a colander.
  3. While the tomatoes drain, chop the onion and herbs; set aside in a large bowl.
  4. Whisk together the oil, vinegar, garlic, and pepper; set aside.
  5. Combine the farro, tomatoes, onion, herbs, dressing, and feta. Chill or serve at room temperature.

2) Bacon and Egg Salad, Serves 2

Sometimes, the best ideas are born out of desperation. This was one of those recipes. Next to nothing in the fridge, bacon that needed to be used, and a garden that needed tending, equal this.

Salads 2

Yay for desperation!

Ingredients

  • 4 strips thick-sliced bacon
  • 2 large eggs
  • 1/2 cup chopped walnuts
  • 1/4 cup crumbled goat cheese
  • 4 large handfuls of greens (spinach, kale, arugula all work well)
  • Olive oil
  • Kosher salt

Instructions

  1. In a large frying pan, cook bacon until preferred level of crispness; set aside on paper towels to drain.Once it’s cool to the touch, roughly chop.
  2. Heat a small amount of oil in a frying pan; when it’s hot enough to make water sizzle, crack two eggs into the pan; fry until the whites are set, but the yokes are still runny.
  3. While the egg cooks, divide the greens, walnuts, and goat cheese between two plates. Add chopped bacon.
  4. When the egg is just done, flip it onto the greens, so that the yolk runs on the lettuce. Really, this is good. It’s like a yummy dressing.
  5. Drizzle olive oil onto the salad and add just a pinch of salt. Serve warm.

3) Kale and Avocado Power Salad, Serves 2

For various reasons, I’m a little obsessed with improving my Omega 3’s these days. This fast and tasty salad delivers on that and more.

Salads 3

Ingredients

  • 4 eggs, hard or medium boiled (depending on your preference) and sliced
  • 1 avocado, sliced
  • 1/2 cup walnuts
  • 2 Tablespoons roasted sunflower seeds
  • 2 generous handfuls of baby kale
  • 2 generous handfuls of arugula or mixed power greens
  • Olive oil
  • Kosher salt

Instructions

  1. Divide greens, sunflower seeds, walnuts, eggs, and avocado slices between two plates.
  2. Drizzle with olive oil, sprinkle with salt.
  3. Return to computer and resume writing at a furious pace.

 

7 thoughts on “Three Summer Salads

  1. Lindsay says:

    Yes, how had YOU not tried farro and I have??? We make something very similar but has dried cranberries and is dressed with balsamic vinegar.

    Like

  2. charmainetd says:

    I find all of your blogs uplifting and inspiring. I cook a lot with good nutrition in mind and love your suggestions for easy, healthy salads. These recipes are so timely for the season. Good luck with your big writing project.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s