Tinas Tasty Farro With Roasted Butternut Squash Swiss Chard Walnuts Dried Cranberries Recipes

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FARRO AND SWISS CHARD SALAD WITH GRAPEFRUIT VINAIGRETTE

A farmer at my market recently was selling huge, sturdy bunches of Swiss chard, the kind I used to cook with in France, with wide ribs and heavy leaves. One bunch weighed almost 2 pounds; the leaves alone, off the stems, weighed in at about 13 ounces. I used the greens for more than one dish, including this substantial salad, to which I also added diced sautéed chard ribs.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



Farro and Swiss Chard Salad With Grapefruit Vinaigrette image

Steps:

  • Heat the olive oil over medium heat in a medium size skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3 to 4 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute. Remove from the heat and transfer to a large bowl.
  • Add the farro, walnuts and parsley to the bowl. When ready to serve, toss with the dressing. Arrange on a platter or in a serving bowl.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 357 milligrams, Sugar 1 gram

1 tablespoon extra virgin olive oil
1/2 cup diced chard stems
1 garlic clove, minced
1 cup coarsely chopped blanched or steamed chard leaves (about 1/2 pound uncooked) (see note)
Salt and freshly ground pepper to taste
2 cups cooked farro
1 ounce broken walnuts (about 3 tablespoons)
2 tablespoons chopped parsley
1/2 cup grapefruit vinaigrette

FARRO WITH ROASTED SQUASH, FETA AND MINT

Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, weeknight, grains and rice, salads and dressings, vegetables, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16



Farro With Roasted Squash, Feta and Mint image

Steps:

  • Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
  • Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
  • Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
  • In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
  • To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams

3 tablespoons extra-virgin olive oil
2 teaspoons sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/8 teaspoon cayenne, or to taste
3 pounds winter squash, such as kabocha, carnival or butternut, seeded and cut into 1/2-inch thick slices (leave the peels on or remove as desired)
1 1/2 cups apple cider
2 1/2 teaspoons kosher salt, more to taste
1 1/2 cups farro
2 tablespoons apple cider vinegar, more to taste
2 garlic cloves, grated on a Microplane or minced
1/2 teaspoon black pepper
7 tablespoons extra-virgin olive oil, more as needed
3 ounces feta cheese, crumbled (about 3/4 cup)
Fresh mint or arugula leaves, or both

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