farro & greens salad + lemony tahini dressing

june 27th, 2015

I've been on a farro kick. It's satisfying, just the right texture, and is so delicious both hot and cold. Weekday meals tend to be a mix of leftovers and fresh veggies with some sort of dressing mixed up quick and drizzled on top. These meals are always enjoyed in a big bowl and filled with greens, especially now that my little herb garden is thriving on my windowsill! I use whichever ingredients I have on hand, letting myself unwind from the work day with some creativity in the kitchen. No two creations are ever quite the same, but I have to say that this farro bowl has been one of my favorites so far.

Farro has a similar texture to brown rice, though a bit chewier and more tender in texture. It's an awesome alternative for those who don't like the nutty flavor of quinoa, and somehow feels a bit more substantial than the latter. I was feelin' the need for lots of green goodness when I whipped this up, and I am very happy with how it turned out. There's a little bit of everything in this bowl - baby kale, charred asparagus, edamame, lemon thyme, and a rich lemony tahini dressing to bring it all together. This farro salad is simple, satisfying, and could easily be adapted to your taste. This morning I heated up some left overs and threw a poached egg on top with a dash of cayenne pepper. So good and so easy. Whip this dish up and let me know how you mix it up! Enjoy :)

farro & greens salad + lemony tahini dressing - 

serves 2

farro salad - 

  • 1 cup farro
  • 2 generous handfuls baby kale
  • 1 cup shelled edamame, pan roasted
  • 6-8 spears asparagus, charred and chopped into bite size pieces 
  • lemon thyme
  • olive oil

tahini dressing - 

  • 1/2 cup tahini 
  • 4 Tbsp lemon juice 
  • 2 cloves garlic, minced 
  • 2 Tbsp olive oil 
  • salt, to taste
  • fresh ground pepper, to taste 

Bring 2 cups of water and 1 cup farro to a boil in a medium saucepan. Once boiling, reduce heat to low, cover and let simmer until the water has been absorbed, roughly 20 - 25minutes. As your farro is cooking, heat a large cast iron skillet over medium heat. Pour a dollop of olive oil into the skillet and coat evenly. Add the asparagus and cook until just blackened. If you prefer your asparagus to have more of a crunch, cook until bright green and remove from heat. Add the edamame to the pan and cook for 3 - 5 minutes, as you want the edamame tender but not overcooked. 

Making the dressing is simple. Throw the tahini, lemon juice, garlic, olive oil, salt and pepper into a food processor or blender and pulse until evenly combined. A quick tip - add the olive oil slowly and as needed until you reach your desired consistency. The dressing should have body but be thin enough to easily drizzle over your salad. Once your dressing is ready, combine the farro, asparagus, edamame and baby kale in a large bowl. Toss with desired amount of tahini dressing and plate. Sprinkle with lemon thyme leaves and salt and ground pepper to taste. 

frittata + goat cheese and spring greens

may 13, 2015

Spring has finally sprung in the Northeast. I know I sound like a broken record at this point, gushing about the sunshine and warmth we're finally experiencing here in Boston, but after such a long and cold winter I feel I've earned the right to obsess. Boston is in full bloom, and it feels like an entirely different city. Suddenly there are all sorts of open air markets and art walks popping up in every nook and neighborhood, lending the perfect excuse to soak up some sun and explore this city.

The longer days have made me feel lighter, with morning runs and sunset walks along the Charles River becoming a part of my daily routine. All of this activity and energy has (obviously) led to an increase in appetite as well, and I've found myself craving something bright and satisfying morning, noon, and night. After some time spent weaving through the market I filled my bag with what looked the best and most fresh, asparagus, tuscan kale, and chives. As much as I love veggies on their own, I decided to add some eggs to make a healthy but hearty springtime meal. This frittata is versatile, light, and a snap to whip up. It's full of good greens n' things and topped with goat cheese, chives, and lemon thyme right from my little window box. Enjoy this frittata in good company for breakfast, lunch, dinner and anytime in between. Bon appetit!

spring frittata -

serves 4 

  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp refined coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 handfuls tuscan kale, ripped into pieces 
  • 8 spears asparagus, chopped into bite size pieces
  • 1 tsp lemon thyme, minced
  • 1 Tbsp chives, minced
  • 2 oz crumbled goat cheese 
  • salt to taste
  • fresh ground pepper to taste 

Preheat your oven to 400°.

Prepare the onion, garlic, kale, and asparagus as instructed above. Quick tip - asparagus has a natural breaking point. Bend each spear until it snaps, discarding the root side of the stalk. 

Melt the coconut oil in an 8 inch cast iron pan over low heat. Add the onion and garlic to the pan and sauté until the onion is soft and translucent. Add the asparagus and cook until bright green. Next, add your kale and cook down until wilted. In the meantime, whisk 6 eggs together in a medium bowl, then adding the milk, salt, and pepper. Once the kale has cooked down, pour the egg mixture evenly over the sautéed vegetables. Increase heat to medium, and allow the eggs to cook until the outside edges begin to set, roughly 5 minutes. *Do not stir or shake at any point! Remove from heat and crumble any desired amount of goat cheese on top (go wild if you're a cheese lover like me). Top it off with a sprinkling of minced chives and lemon thyme, then placing the frittata in your oven to bake for 15-20 minutes. It's done when it appears golden-brown and has completely set in the middle. Remove from the oven and let cool for at least 10 minutes. Enjoy warm or at room temperature anytime of the day!