Farro & Arugula Salad with Herbs

I made this wonderful salad for my birthday dinner celebration at home. This salad was not only published by Melissa Clark in The New York Times, Ina Garten also shared it in her book, Cook Like a Pro. What endorsements!

The original recipe is from Charlie Bird in NYC. It is a signature dish on the menu. The New York Times article stated,

 “There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.”

I had to make it- it sounded incredible! It was loaded with so many of my favorite ingredients.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of arugula in the salad and served it over a bed of arugula. It was for my birthday. 😉 I also incorporated my CSA cilantro and modified the proportions in the dressing. Next time, I would reduce the amount of salt in the farro, noted below.

I served it with rotisserie chicken to make it a complete meal for my crowd. Happy Birthday to me. 🙂

Yield: Serves 6 for lunch/side dish or 4 as a main course

  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 cup apple cider or unfiltered apple juice
  • 1 to 2 tsp coarse salt, more as needed
  • 2 bay leaves
  • 6 T extra-virgin olive oil
  • 3 T fresh lemon juice
  • 70 grams Parmesan cheese, shaved with a vegetable peeler (about 1/2 cup), divided
  • 70 grams chopped pistachio nuts (1/2 cup) (I used salt & pepper pistachios)
  • 2 cups (2 large handfuls) arugula leaves, plus more for serving, as desired
  • 1 cup parsley or basil leaves, torn or chiffonade
  • 1 cup mint or cilantro leaves
  • cup halved cherry or grape tomatoes
  • 1/3 cup thinly sliced radishes (I used my CSA French breakfast radishes)
  • Maldon or other flaky sea salt, for finishing
  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 1 cup water to a simmer.
  2. Simmer until farro is tender and liquid evaporates, about 20 to 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. (If using regular pearled farro, increase the water to 2 cups.)
  3. Let farro cool, then discard bay leaves.
  4. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
  5. Add farro, 2/3 of the shaved cheese and pistachio nuts. Mix well. (This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving.)
  6. Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
  7. Garnish with remaining shaved cheese.
  8. Serve over additional arugula, if desired.

Zucchini with Farro, Chickpeas & Arugula

I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!

I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. 🙂

This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.

  • 1 cup farro
  • 1 (15-ounce) can chickpeas
  • kosher salt
  • 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
  • 4-6 T olive oil
  • 1 garlic clove, minced
  • 2 T balsamic vinegar
  • 1 cup soft, fragrant herbs, such basil, mint, tarragon, or a combination, roughly torn or cut
  • freshly ground black pepper
  • 2 to 4 large handfuls of arugula
  • 1 T freshly squeezed lemon juice
  • Parmigiano Reggiano, for shaving
  1. Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
  2. Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
  3. Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
  4. In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
  5. Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
  6. In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
  7. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
  8. Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
  9. Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
  10. Toss with the reserved dressing and season with salt and pepper.
  11. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
  12. Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.

Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

  • four 1 inch-thick boneless pork chops
  • 1 c buttermilk
  • 1 t Tabasco or Chipotle Tabasco
  • Kosher Salt
  • 1 large garlic clove
  • 2 to 2 1/2 c panko bread crumbs
  • 6 to 8 T extra virgin olive oil or vegetable oil
  • 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
  • lemon wedges, for serving, optional
  • Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
  • Cool Weather Version: sautéed apples and cabbage, for serving
  • Cool Weather Version: butternut squash or sweet potato purée, for serving

For the Buttermilk Ranch Dressing:

  • 1/2 cup buttermilk
  • 1/3 cup regular or low-fat mayonnaise
  • 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
  • 1 small garlic clove, minced or pushed through a garlic press
  • coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

  1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
  2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
  3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
  4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
  5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
  6. Spread out the bread crumbs in a pie plate.
  7. Remove the chops from the marinade and season them with salt.
  8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
  9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
  10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
  11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
  12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

  1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

  1. Whisk together all ingredients in a measuring cup.
  2. Season with salt and pepper to taste.
  3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Za’atar Chicken Schnitzel with Israeli Salad

I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂

My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.

This schnitzel would also be wonderful served as a sandwich in a pita with hummus.

Yield: Serves 4

For the Israeli Salad:

  • 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
  • 1/2 English cucumber, cut into 1/3-inch cubes
  • 1/2 small red onion, cut into 1/4-inch pieces
  • 1 pint cherry or grape tomatoes, quartered
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh mint
  • 2 T extra-virgin olive oil
  • 1 T fresh lemon juice
  • 1/2 tsp za’atar
  • 1 tsp sumac, optional
  • Kosher salt
  • freshly ground black pepper

For the Schnitzel:

  • 1/2 cup unbleached all-purpose flour
  • Kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 1 cup panko
  • 1 1/2 T za’atar
  • freshly grated zest of 1/2 lemon
  • 5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
  • 1/2 cup extra-virgin olive oil
  • lemon wedges, for serving

To start the salad:

  1. In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
  2. Cover and refrigerate until ready to use.

To make the schnitzel:

  1. Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
  2. In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
  3. In another shallow bowl, whisk together the eggs and a pinch of salt.
  4. In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
  5. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
  6. Pat the meat dry and season both sides lightly with salt and pepper.
  7. Dredge in the seasoned flour, shaking off excess.
  8. Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
  9. Transfer the chicken to a large plate.
  10. Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
  11. Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
  12. Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.

To finish the salad:

  1. Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
  2. Toss to combine.

To serve:

  1. Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.

Chicken Saltimbocca with Crunchy Pea Salad

I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.

This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!

Yield: Serves 4

  • 4 skinless, boneless chicken thighs or 2 (8oz) skinless, boneless chicken breasts
  • 3 large eggs, beaten to blend
  • 2 cups panko
  • 3/4 cup all-purpose flour
  • Kosher salt
  • 8 sage leaves
  • 4 to 8 thin slices prosciutto (enough to wrap the chicken)
  • 2 cups vegetable oil
  • 4 scallions, very thinly sliced on a diagonal
  • 8 oz sugar snap peas, strings removed, thinly sliced
  • 1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
  • 2 tsp finely grated lemon zest
  • 1 T fresh lemon juice
  • 1 T extra-virgin olive oil
  • flaky sea salt
  • lemon wedges, for serving
  1. If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
  2. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
  3. Season meat lightly with kosher salt.
  4. Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
  5. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
  6. Dredge in flour, shaking off excess.
  7. Dip in eggs, letting excess drip back into bowl.
  8. Coat in panko, pressing lightly to help it adhere, then shaking off excess.
  9. Place cutlets on a rimmed baking sheet.
  10. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
  11. Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
  12. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
  13. Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
  14. Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

  • 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon hot smoked paprika
  • 4 garlic cloves, finely grated
  • 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
  • ¼ cup distilled white vinegar
  • 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
  • 2 scallions, thinly sliced
  1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
  2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
  3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
  4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
  5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
  6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
  7. Scatter with herbs and scallions before serving.

Chicken with Vinegar

I have made this simple and full-flavored dish a couple of times recently. It’s a crowd pleaser in my house.

This recipe was adapted from The New York Times, contributed by Mark Bittman. According to the article, Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France.

I decreased the oven temperature, used shallots in the sauce and scallions as a garnish. I kept all of the drippings to make the sauce and omitted the water and butter in the finished sauce. The extra sauce was wonderful drizzled over roasted potatoes and sautéed greens.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 1 3-pound chicken, cut up for sautéing
  • coarse salt and freshly ground black pepper
  • ¼ cup minced shallots (about 2 large)
  • 1 cup good red-wine vinegar (preferably with 5% acidity)
  • 1 tablespoon butter, optional
  • fresh parsley, thyme, or tarragon for garnish
  • sliced scallions, for garnish
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
  3. Place skillet in the oven. Cook 15 to 20 minutes, or until almost done, about 165 degrees (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven and turn off the heat, and leave the door slightly ajar; alternatively place in a warming drawer tented with foil.
  4. Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
  5. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acid smell has subsided somewhat. Add 1/2 cup water if using vinegar with >5% acidity (I omitted the water), and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
  6. Stir in butter, if desired.
  7. Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Garnish with herbs and scallions, as desired. Serve immediately.

Note: Most wine vinegar sold in the United States has an acidity level of 7%; many French vinegars are just 5% acidity. So it’s best to cut strong vinegar with some water.

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