Warm Tuscan Farro Salad

Calories 373
Makes 6 Servings (about 7 cups)
Total Time: 35 minutes

FOR THE FARRO, BOIL:
3 1/4 cup water
1/2 tsp. kosher salt
2 cups semi-pearled dry farro, rinsed (12 ozs.)

SAUTE:
1/2 cup sliced shallots
1 Tbsp. minced garlic
1/4 tsp. red pepper flakes
1 Tbsp. extra-virgin olive oil
5 cups chopped kale (5 ozs.)
1/4 cup water
2 cups halved grape tomatoes
1 Tbsp. balsamic vinegar
1/2 tsp. kosher salt
1/2 cup shaved pecorino (1.5 ozs)
Minced zest of 1 lemon

FOR THE VINAIGRETTE, WHISK:
1/2 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
Black pepper to taste

DIRECTIONS:
For the farro, boil water and salt in a saucepan. Add farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat and drain any excess water.

Saute shallots, garlic and pepper flakes in oil in a saute pan over medium-high heat, 1 minute. Stir in kale and 1/4 cup water; cook until softened, 5 minutes. Add tomatoes, vinegar, and salt. Stir in farro, pecorino, and zest.

For the vinaigrette, whisk together basil, 1/4 cup oil, and lemon juice; season with 1/2 tsp. salt and black pepper. Toss salad with vinaigrette to coat.

I give this recipe 5 stars. It's great warm, and even better cold the next day!

Posted by Debi
Source: Cuisine at Home magazine

Grown Up Strawberry Shortcake (lemon cake with balsamic strawberries)

I did not get a picture of it all assembled.  We ate it too quickly to remember :)  It was awesome!  You assemble it like a strawberry shortcake.  First the cake, then room temperature strawberries and top with fresh whipped cream.  Enjoy!

Lemon Yogurt Cake

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

10 min

Cook Time:

50 min

Level:

Easy

Serves:

1 loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze: (I omitted the glaze because I did not want it to be too sweet)

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Balsamic Strawberries

Ingredients

• 16oz fresh strawberries hulled and sliced
• 1/4 c. sugar
• 2 T. balsamic vinegar

Directions

Combine all ingredients in a bowl and leave at room temperature for 1 hour and no more than 4 hours.

Fresh Whipped Cream

Ingredients

• 8oz heavy whipping cream
• 2 T. powdered sugar
• 1 heaping teaspoon vanilla

Directions

Place mixing bowl in the freezer for up to 30 minutes before you make this.  You want the bowl to be very cold for best results.

Whip the cream in a mixer on high until soft peaks start forming.  Slowly add the powdered sugar and vanilla.  Be careful to not over mix at this point.

Place in refrigerator until ready to use.

Recipe By: Tracy Lytle

Lemon Chicken Orzo Soup

I found this recipe on the Good Life Eats blog. Believe it or not, it was a delicious soup to enjoy on a hot summer day. Try it for yourself - I like this one BETTER than the one Panera offers on their menu.

INGREDIENTS:

For The Chicken:
1 lb. chicken - boneless, skinless breasts
1 stalk celery, cut into thirds
half of lemon sliced
handful of fresh parsley
1/4 t. each, salt and pepper
2 bay leaves
3 sprigs thyme
1 cup water
1/2 cup chicken broth (I added more to cover chicken)

For The Soup:
1 onion, dices
2 cloves garlic
1/3 cup white wine
3 carrots, sliced into rounds
6 cups chicken broth
1/2 - 3/4 cup orzo pasta, uncooked
3 egg yolks
2 - 3 T. fresh lemon juice
salt and pepper to taste
2 T. fresh parsley, minced
1 1/4 t. fresh thyme
2 - 3 large handfuls of fresh baby spinach, chopped

DIRECTIONS:

For the chicken:
Combine all the ingredients in a medium pan. Bring to a boil and simmer until chicken is cooked. Remove from heat. Remove chicken to a plate and set aside. Shred with a fork when cool. Toss remaining ingredients. (the original recipe called for using a pressure cooker. See their website for all the directions if you choose to use one.)

For the soup:
Add 1 T. of olive oil in a large dutch oven. Saute the onion over medium-high heat until golden and tender. Add the garlic and saute for 1 minute more.

Add the white wine and cook for 2 minutes. Stir in the broth and carrots. Bring to a boil. Meanwhile, whisk the egg yolks and lemon together. Add 1 cup of hot broth from the dutch oven very slowly to the egg yolk mixture, whisking as you pour. Then, transfer the mixture to the dutch oven, Stir in the orzo and chicken.

Continue cooking over medium-low until the pasta and carrots are tender. Just before serving, season to taste with salt and pepper. Add the thyme, parsley, and spinach. Serve immediately

Serve with hot fresh bread, or a handful of oyster crackers. ENJOY!

posted by Debi Walter