Monday, July 7, 2014

Meat Pie and Double Nutty Farro Salad

I was so glad I had that half of a Meat Pie in the freezer. What a wonderful treat. Next year I have to make at least one more to freeze.

The Double Nutty Farro Salad was very good. The recipe was from Food and Wine.
I made a couple of changes as I did not have all the ingredients. 

5 tablespoons extra-virgin olive oil
1 cup mixed chopped nuts, such as walnuts and almonds
3 cups cooked farro
Kosher salt
3 tablespoons lemon juice
Chopped Parsley, Basil and Thyme

In a nonstick skillet, heat 1 tablespoon of the oil. Add the nuts and toast over low heat, stirring frequently, until golden and fragrant, 7 to 8 minutes. Stir in the farro and 2 tablespoons of the oil and season with salt and pepper. Cook, stirring frequently, until the farro is lightly toasted, about 5 minutes.

Transfer the farro to a bowl. Stir in the lemon juice, chopped herbs and the remaining 2 tablespoons of oil, season with salt and pepper.

And at work today we had a 3 layer chocolate cake! 

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