Farro and Butternut Squash Stew

I have long wanted to try farro since I love whole grains. After seeing this recipe in The Southern Italian Farmer's Table, I decided to give it a try. My local farmer's market has a vendor who sells a variety of whole grains.  I bought some farro and made this dish, which we have been enjoying for the last few days.  My version has more veggies, is less tomatoey and chunkier than the original.

1 cup farro
Kosher salt
2 tbl. extra virgin olive oil
1 yellow onion, diced
1 large carrot, diced
2 stalks celery, diced
1 medium butternut squash, peels, seeded and cut into 1/2 inch pieces
4 plum tomatoes, finely chopped
1/4 cup flat-leaf parsley
4 cups vegetable broth
1 tsp. chopped rosemary
1 15 oz. can chickpeas or cannellini beans, drained
Salt and pepper to taste
Grated Parmigiano Reggiano, for serving

Soak the farro in cold water for 30 minutes. Drain the farro, rinse and then drain again.  Put the farro into a large pot, add 8 cups water and bring to a boil over medium-high heat. Add 1/2 tbl. salt, reduce heat to maintain simmer, and cook until the farro is tender (about 20 minutes). Drain the farro and set aside.

Heat the oil in the same pot over medium heat.  Add the onion, carrot, celery, butternut squash and a pinch of salt.  Cook, stirring occasionally, until the veggies begin to soften, 5-7 minutes.  Add the parsley, vegetable broth and rosemary.  Continue cooking until the vegetables are very tender, about 15 minutes more.  Add the farro to the vegetables along with the chickpeas and cook for about 10 minutes more, until all the ingredients have melded.  Season with salt and pepper.

Serve with grated cheese, if desired.

Serves 6

Notes: Leftover stew tastes even better the next few days. The original recipe calls for 1 28-oz. can crushed tomatoes but I thought that would be too tomatoey. I substituted the plum tomatoes and vegetable broth for the canned tomatoes.

If you want to fool around with the spices you can transform the dish into a Middle Eastern or Indian stew. Try cumin, curry powder or whatever other spices you fancy.

Cabbage and Corn Slaw

I've waited way too long to post this one. We're at the tail end of the fresh corn season but there is still a chance you can grab a few ears from the farmer's market. If you are successful, try this slaw. It was a big hit  at a recent family get together.

1 small cabbage or 1/2 of a large one, shredded
4 ears fresh corn, kernels cut from the cobs
2 medium carrots, grated
6 scallions, thinly sliced (or equivalent amount of sweet onion
1 two inch piece fresh ginger, minced
1/3 cup unseasoned rice vinegar
1/4 cup vegetable oil
2 tbl. fresh lime juice
1/2 cup chopped fresh cilantro

Combine the cabbage, corn, carrots, scallions and ginger in a large bowl.  In a small bowl, whisk the rice vinegar, vegetable oil and lime juice.  Coat the vegetables with the dressing. Use just enough dressing to lightly coat.  Add the cilantro and toss. Season with salt and pepper.

Serves 8 as a side dish

NOTES: This recipe is adapted from one in Bon Appetit

Black Bean, Avocado and Grilled Corn Salad

In case you missed the fresh corn season, you can still enjoy this salad which makes the best of frozen corn. I took a big bowl of it to a picnic at my grandson's school and the parents (and even some kids) ate it happily. 

3 tbls. olive oil (divided)

1 8-oz. package frozen corn kernels, defrosted

2 15-oz. cans black beans, rinsed and drained

1 medium carrot, diced

1 red pepper, thinly sliced

6 green onions, thinly sliced (or equivalent amount sweet onion)

2 avocados, peeled, pits removed and cut into small chunks

1/3 cup chopped fresh cilantro

4 tbl. fresh lime juice

2 tsps. grated lime peel

1/2 tsp. ground cumin

In medium skillet, heat 1 tbl. olive oil.  Add corn kernels and over high heat, toss the kernels until they are brown in spots (about 6 minutes).  Place the corn in a large bowl.  Add the black beans, carrot, red pepper, green onions, avocado and cilantro.  

Whisk lime juice, lime peel, cumin and remaining 2 tbl. oil in small bowl. Mix into salad. Season with salt and pepper.

Serves 8

Notes: Sliced radishes and/or diced jicama would be great additions. The contrast between the soft beans and avocado and the crisp veggies is terrific.

For best results use Eden Organic black beans.