Farro with Cherries and Walnuts

On August 29, 2016, in Recipes, by Chris Baccus
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Earlier this year I had the opportunity to participate in the filming of a TV show.  While that was fun and I’m still awaiting to see when it will air, the other positive was meeting some fellow food writers such as Rachel from Little Chef Big Appetite.

I have been following her blog posts for a couple months now and she has some great recipes that you should definitely checkout. I can tell we have some similar food tastes with plenty of fresh vegetables and fruit in what she makes too.  I was particularly interested in a recent Instagram post of her’s showing a farro and cherry recipe.

Our family just finished spending sometime on vacation in Northern Michigan where Traverse City is, the Cherry Capital, and we had plenty of great tasting cherries the couple weeks we were there. I was lucky enough when we returned to LA to find some cherries at Bristol Farms from Hood River, Oregon.  They weren’t as great as Michigan cherries, but they were pretty close.

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You might still find some fresh cherries at the market, but hurry fast as the season is at its end.

RECIPE: [Farro Salad with Cherries and Walnuts]

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Lentil Salad

On June 9, 2015, in Recipes, by Chris Baccus
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If you are looking for a simple vegan salad to take to the beach or enjoy for lunch, this simple salad is sure to please.  It takes only about 20 minutes to make, most of the time is waiting for the lentils to cook.  It’s easy and full of flavor with the maple syrup that is the hidden secret in the dressing. You can also play with the ingredients if you don’t have cherries or wish to use dried instead.  Don’t worry about it. Just use what you have and enjoy!

Lentil Salad
Serves 2

1 cup green lentils, uncooked
4 cups water

1 bunch purple kale, rough chop
10 cherries, pitted and halved
10 dried apricots, diced
2 carrots, diced
2 tablespoons olive oil

Dressing
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons maple syrup
salt and pepper to taste

Cook the lentils and water together by bringing to a boil and then reducing heat to a simmer for 15-20 minutes. Remove and drain any excess liquid. You want the lentils to be firm, not soft or hard.

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While the lentils simmer, heat olive oil in a sauté pan on medium-high heat. Add kale and cook for 2 minutes until soft. Then add the cherries, apricots, and carrots to the pan with the kale and cook for 3 minutes. Set vegetables aside if lentils are still cooking.

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Add cooked lentils and vegetables in a bowl. Make the dressing by combining the vinegar, maple syrup, salt and pepper. Slowly add the olive oil, whisking as you add it so it combines perfectly. Pour the dressing into the lentil and vegetables and stir.

Serve with bread.

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