Farro Salad with Golden Beets and Arugula
Serves: 8
INGREDIENTS
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PREPARATIONStep 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
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PREPARATIONStep 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
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PREPARATIONStep 1
Cook orzo and drain. Spread on a sheet pan to cool, tossing it lightly with the olive oil to prevent clumping. 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. |