|
|
|
|
|
|
|
Farro, a type of wheat berry, has a
nutty flavor with a chewy-creamy texture. It's first soaked, then
simmered in water, before being drained.
It makes for a hearty salad when mixed with pine nuts for added
crunch and chunks of fresh nectarines for sweet fruitiness. Crumbled
ricotta salata add a salty creaminess.
It's a dish full of bright, light flavors.
It's perfect for summer. Click here for the recipe.
|
|
The
Long and the Short of It
These long beans, measuring about a
half yard in length, are a staple for me in Chinese cooking.
Snipped into manageable lengths, they cook up quickly for all-manner
of stir-fry dishes.
But after snagging a couple of bunches recently at my local farmers
market, I decided to give them a more Mediterranean treatment.
Cut into about 2-inch lengths and briefly blanched in the microwave,
I used them as the basis for a quick salad that also made good use of
preserved lemons from my fridge, as well as lemon thyme and lemon
verbena, both growing miraculously in my backyard, despite my
oft-black thumb. Some chopped parsley, crumbled feta, a squirt of
lemon juice, a glug of olive oil, and a grind of black pepper
completed it.
It's easy! Try this recipe and find out.
|
|
|
|
For more musings on food, wine, life and laughter, go to foodgal.com.
|
|
|
|
|
|
No comments:
Post a Comment