Farro Salad with Golden Beets and Arugula

Serves: 8​

INGREDIENTS

• 2 cups farro (wheat berries)
• 1 cup frozen peas
• 3 stalks celery, chopped
• 3 whole green onions, chopped
• ½ cup Italian, flat-leafed parsley, chopped
• 4 golden beets, scrubbed and unpeeled
• 3 cups baby arugula leaves
  

Dressing:

• 4 Tablespoons lemon juice, wine vinegar or balsamic
• 1/3 cup Extra Virgin Olive Oil
• Sea salt or Himalayan Salt and freshly ground pepper

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PREPARATION

Step 1
In a large saucepan, bring water to a boil, add a pinch of salt and the farro. Cook until tender, about 20-25 minutes. Drain and spread farro on a sheet pan to cool. Add a little olive oil to prevent clumping.
​
​Step 2
While farro is cooking, boil the beets until tender, about 15 minutes.  Drain and set aside to cool.  Cook the peas briefly in boiling water. Drain and set aside.

Step 3
In a large bowl, mix together the celery, onions and parsley. Peel beets, cut into large dice and add to vegetables.  Add cooled farro and arugula to the vegetable mixture.

Step 4
In a small bowl, whisk together the dressing ingredients and add to the farro mixture, tossing well.

Crunchy Citrus Coleslaw

Serves: 8

• Cabbage - same family as brussel sprouts, kale, broccoli and cauliflower, rich in phyto-nutrients/anti-oxidants …cholesterol lowering, cancer fighting rich in vitamin C…builds immunity, vitamin K …promotes healthy bones, B-6, B-1,and B-5, and minerals, potassium, manganese, iron
• High in fiber 
• Carrots - high in beta-carotene, vitamins A, C and K, fiber and minerals, cancer fighting
• Anaheim pepper - high in vitamins A and C

INGREDIENTS

• 1 small head each green cabbage and red cabbage, core and outer leaves removed and finely sliced
  
• 1 large carrot, grated
  
• 1 Anaheim pepper or any mild pepper, rib and seeds removed and finely sliced into matchsticks
  
• ½ cup mayonnaise
  
• 1 tablespoon fresh clementine or orange juice
  
• 3 tablespoons white wine vinegar or white balsamic
  
• Zest of 2 clementines or 1 orange

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PREPARATION

​Step 1
In a large bowl, place sliced cabbage, carrot and Anaheim pepper.

​Step 2
In a small bowl, whisk together the mayonnaise, juice, white balsamic vinegar and zest. Add to the cabbage, tossing mixture to blend.

Step 3
Refrigerate for at least one hour before serving.

Summer Orzo Salad with Arugula

Serves: 6-8

INGREDIENTS

• 1 lb. package of orzo
• 3 celery stalks, peeled to remove strings and cut on the diagonal
• 4 scallions, green and white parts finely chopped
• 1-1/2 cups frozen baby peas
• 1 zucchini, cut into quarters lengthwise and chopped
• 2 tablespoons chopped flat leaf parsley
• 2-3 cups baby arugula
• Chopped red pepper, red cabbage, broccoli flowerets or asparagus can be added too
• 1tablespoon extra virgin olive oil
• Salt and pepper to taste

​Dressing:

• Juice of ½ large lemon
• ½ teaspoon turmeric
• ½ teaspoon ground coriander
• ½ teaspoon black pepper
• ¼ teaspoon salt
• Extra Virgin olive oil

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PREPARATION

​Step 1
Cook orzo and drain. Spread on a sheet pan to cool, tossing it lightly with the olive oil to prevent clumping.
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​Step 2
In a small saucepan bring water to a boil and cook zucchini along with the frozen peas 3-4 minutes. Drain.

Step 3
Prepare dressing by combining in a mason jar or small bowl the lemon juice, turmeric, coriander, pepper and salt with enough olive oil to make ½ cup.

Step 4
Toss vegetables and parsley with the cooled orzo. Add arugula on top of the mixture. Just before serving toss the arugula, and dressing with the orzo salad. Add salt and pepper to taste and serve.