Salmon and Farro Salad

We’re big on main course salads in our family. They’re usually easy, unfussy and filling. I also like that I can make them in advance.

I’ve made  numerous versions of this particular salad: I love farro but have also used barley, couscous and wheatberries. I change up the cheese, depending on what I have, and use red onions or shallots if I need my scallions for something else.

Of course I have also made this all-veggie or no-meat, replacing the salmon (or any other cooked fish) with cooked eggs, carrots, peas and zucchini.

This is such a versatile dish! Best served at room temperature.

Salmon and Farro Salad

• 12 ounces fresh salmon*

• olive oil or vegetable oil

• 1 cup farro

• 2-1/2 cups water

• 1 ripe avocado, cut into bite size pieces

• 3/4 cup crumbled feta, goat or blue cheese

• 2-3 scallions, chopped

• 1 teaspoon chopped fresh oregano

• 1 teaspoon chopped fresh mint

• 1/4 cup vegetable oil

• 2 tablespoons lemon juice

• 2 tablespoons white wine vinegar

• salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked to desired consistency. Remove the fish from to a cutting board, cut into chunks and set aside to cool slightly. While the salmon is cooking, place the farro in a saucepan and cover with the water. Bring to a boil over high heat. Lower the heat, cover the pan and simmer for about 25 minutes or until the grain is cooked but still slightly chewy. Drain any remaining liquid. Place the cooked farro into a mixing bowl. Add the fish, avocado, cheese, scallions, oregano and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and white wine vinegar. Pour over the ingredients and toss. Sprinkle with salt and pepper to taste. Let rest for 10-15 minutes before serving.

*you can use drained, canned salmon

 Makes 4 servings

Turanicum (Kamut) and Vegetable Salad

I’m always excited when I discover a new whole grain. By new I actually mean one of those ancient grains that were known centuries ago but are new to the market.

Like kamut. I posted a recipe using kamut in a salad when I announced that my new cookbook is now available.

Kamut is the brand name for khorasan wheat. According to Andrew Weil, it was “rediscovered” in Egypt in 1949, which is why it is sometimes called “King Tut’s Wheat.” And some people believe that it was the "Prophet’s wheat" that Noah took into the ark.

It has another name too: turanicum, the name that attracted me because I’d never heard of it and it was a new featured product at my local supermarket. I wanted to know what it was and whether I would like it for the ways I use other grains — in salads, soup, casseroles, pilafs and stuffings.

I bought the turanicum not knowing it was kamut, but that’s okay. A rose by any other name ….

Turanicum, kamut, Prophet’s wheat, King Tut’s wheat, khorasan wheat —- call it what you will — this is good stuff. The grains are a nutritional powerhouse, packed with iron and other essential minerals and fatty acids, and has a higher protein value than other forms of wheat. They contain gluten and are not appropriate for those on a gluten free diet.

Turanicum grains are large and have a sweeter flavor than other grains (such as standard wheat, farro, bulgur and so on).

At summer’s end turanicum/kamut/whatever is lovely in a salad: cook it, add some raw or cooked vegetables, fresh herbs and homemade vinaigrette — the possibilities are endless. 

Here’s one version:

Turanicum and Vegetable Salad

1 cup turanicum

2 cups water

4 tablespoons olive oil

3 scallions, chopped

1 cup diced yellow squash

8 medium mushrooms cut into bite size pieces

1 cup chopped tomato

1 small, ripe avocado, cut into bite size pieces

2 tablespoons lemon juice

2 tablespoons chopped fresh basil

salt and freshly ground black pepper to taste

Place the turanicum in a bowl, cover with water and soak for one hour. Drain and place the turanicum in a saucepan. Add the 2 cups water. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 45 minutes or until they grains are tender, but still slightly chewy. If there is any liquid remaining, discard it and place the turanicum in a bowl. While the turanicum is cooking, heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the scallions, squash and mushrooms and cook for 3-4 minutes to soften them. Add the vegetables to the bowl with the turanicum. Add the tomato and avocado. Toss the ingredients to distribute them evenly. In a small bowl, whisk the remaining 2 tablespoons olive oil, lemon juice and basil together until well blended. Pour over the salad and toss. Let rest for at least 15 minutes before serving. Taste for seasoning and add salt and pepper to taste.

Makes 6 servings

Kale and Farro Salad with Avocado and Marcona Almonds

Kale is a big deal these days. Everyone knows that. 

So I wasn’t surprised the other day, when I went to lunch with my friend Liz Reuven at the Rive Bistro in Westport, to find a Kale and Farro Salad on the menu. We shared one, along with Tuna Nicoise.

The salad was delightful, the kale fresh and bright green. The chef had added bits of dried apricots and crunchy marcona almonds and doused it all with sherry vinaigrette.

I kept thinking “I have to make this salad.”

The next day I went to my daughter Gillian’s house and guess what she had for lunch?

Mmmm hmmm. Kale Salad with Farro. She included avocado, not apricots and sliced carrots, not almonds.

The kale was bright green and crisp, the avocados smooth and rich and the carrots nicely crisp. Gillian also added some fresh mint, which was a wow, because it calmed down the kale, which can be bitter, and made it a perfect summer dish.

I kept thinking “I have to make this salad.”

So I did. A little of this one, a little of that one. I decided to nix the apricots and the carrots, but use avocados and marcona almonds. I had some scallions, so those went in too. Plus that wonderful mint.

You should make this salad.

Here’s the recipe:

Kale and Farro Salad with Avocado and Marcona Almonds

1 cup farro (or use wheatberries or spelt)

2 cups water

3 cups chopped fresh kale

1 avocado

2 tablespoons chopped fresh mint

2 tablespoons olive oil

juice of one large lemon (about 3-4 tablespoons juice)

1/3 cup chopped marcona almonds

Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and cook for about 25-30 minutes or until the farro is tender but still chewy. Drain any water that has not been absorbed. Place the cooked farro in a large bowl and let cool. Add the kale and toss the ingredients. Cut the avocado into small chunks and add to the salad. Add the mint. Pour the olive oil over the ingredients and toss to distribute them evenly. Pour in the lemon juice and toss. Add the almonds, toss once more and serve.

Makes 6 servings

Quinoa Salad with Asparagus, Tomatoes and Zucchini

Quinoa may be au courant but I predict this is no fleeting trend. It is here to stay, an ingredient that will remain a staple in American kitchens.

First because it is so nutritious — a complete protein, so you can cut down on or cut out meat-eating. In poor countries in South America, where this grain comes from, pregnant mothers who can’t afford meat are encouraged to eat quinoa.

Second, because it is widely available, relatively cheap and easy to cook: you boil some water or stock, add the grain, cover the pan and let it simmer for about 15 minutes and you’re done.

It’s also versatile. You can make it into salad, casseroles, stuffings and so on.

It tastes good too. A must for food!

And, as if all this wasn’t enough, you can use quinoa during Passover. Even though it is a grain.

It is not one of the prohibited grains.

That’s big for all who want to have a little something “starchy” with dinner during Passover and don’t want potatoes every day and don’t like the taste or consistency of Passover pasta products or who like variety in their diet.

Yesterday I gave a cooking demo for the UJA Federation of Greenwich Women’s Philanthropy and JCC Greenwich and prepared two Passover dishes, including Quinoa Salad with Asparagus, Zucchini and Tomatoes. It was a big hit, no leftovers and everyone was amazed that the whole recipe took 17 minutes and it would have been shorter but we had to wait for the grains to cook.

This recipe is wonderfully fresh and Passover friendly. But you can enjoy it any time. Here it is:

Quinoa Salad with Asparagus, Tomatoes and Zucchini

1 cup quinoa

1 cup cut up asparagus (1-inch pieces)

1 cup bite-size pieces of zucchini

1 cup halved cherry tomatoes

2 scallions, chopped

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh mint

3 tablespoons olive oil

2 tablespoon white wine vinegar or lemon juice

salt and freshly ground black pepper to taste

Place the quinoa in a strainer and rinse for a few seconds under cold water. Drain. Bring 1-1/2 cups water to boil in a saucepan over high heat. Add the quinoa, lower the heat, cover the pan and simmer for about 15 minutes or until the grains have absorbed the liquid. Spoon the quinoa into a bowl. Bring some more water to a boil in the pan. Add the asparagus and cook for 15 seconds. Add the zucchini and cook for another 15 seconds. Strain the vegetables, rinse under cold water and add to the quinoa. Add the tomatoes, scallions, dill and mint and toss ingredients to distribute them evenly. Pour in the olive oil and vinegar, toss and taste. Add salt and pepper to taste. Let rest for 15 minutes before serving. Makes 6 servings

Oat Groats Salad with Carrots and Raisins

Holiday weekends at my house remind me of two things: Tel Aviv Airport, with its zillions of people trying to get through security, which takes about 3 hours, and a scene from the movie The Godfather where Connie, crying her eyes out, calls her mother, who holds a baby on her hip while she stirs a pot of sauce and people are talking and kids are screaming and no one can hear anything. 

But I wouldn’t have it any other way. It’s a balagon, to be sure, but worth everything because I get to see my kids and grandkids and despite the noise (when you get older you forget that children up to a certain age cry at least once a day) and the mess and the unbelievable amount of fruit we go through, I love every fatiguing minute of it and look forward to the next one.

When that many people come to the house (we are 6 adults and 4 children ages 14 months through age 10), you have to keep the food simple. So we do. We’ve managed to work out the kinds of stuff we like to eat over the years although we have some differences among us. But we all like Spinach Pie and Grand Finale Cookies (both from my book, Hip Kosher) and salads, depending on the season. We had end-of-summer tomato salad during the Labor Day weekend (tomatoes, basil, avocado, lime juice and olive oil) and corn on the cob and grilled stuff. 

We also like salads made with whole grains. My daughter Gillian recently suggested that I experiment with oat groats, so I made this salad, which seemed to go over well and was really easy to cook. You can make the dish with any cooked whole grain. I consider oats somewhat sweeter than, say, farro or bulgur, so I liked the idea of including carrots and raisins, which are on the sweet side.

Don’t pay attention to the package instructions for cooking the groats. Most instructions for whole grains call for too much water and too much time, which make the grains mushy.  

Oat Groats Salad with Carrots and Raisins

1 cup oat groats

3 carrots, coarsely chopped

3-4 scallions, chopped

1/2 cup raisins

2 teaspoons fresh thyme leaves or 1 tablespoon chopped fresh dill, optional

3 tablespoons olive oil;

3 tablespoons white wine vinegar

salt and freshly ground black pepper to taste

Place the oat groats in a saucepan, cover with 2 cups water and bring to a boil over high heat. Turn the heat to low, cover the pan and cook for about 35 minutes or until the groats are tender but still a bit chewy. If there is any remaining water, strain the groats to discard the water. Spoon the groats into a bowl. Cook the carrots for 3-5 minutes or until tender but still firm. Drain and add to the groats. Add the scallions, raisins and herb, if used and stir the ingredients to distribute them evenly. Pour in the olive oil and vinegar and season to taste with salt and pepper. Toss ingredients and let rest for at least 15 minutes before serving. Makes 6 servings

Quinoa Salad with Beans, Corn and Peppers

Last week I did a cooking demonstration for the Sisterhood of Temple Torat El, in Ocean Township, New Jersey. I prepared two salads from my book Hip Kosher, Quinoa with Beans, Corn and Peppers and Chopped Salad with Feta Cheese, Chickpeas and Zatar Vinaigrette.

Everyone saw how amazingly easy these salads were to make and how quickly it got done.

Some of the women had prepared the salads in advance so there would be enough for everyone to have a nibble after the demo. They also made Blueberry Crisp and Grand Finale cookies (also from the book). 

It was a feast. The salads they made looked beautiful and tasted dee-lish. 

Both salads are perfect for spring and summer. Not just easy, quick and tasty but also colorful and healthy, nice for dinner any day and also for company. Here’s the recipe for the quinoa salad:

Quinoa Salad with Beans, Corn and Peppers

1 cup quinoa

15 ounce can black beans, rinsed and drained

1 cup cherry or grape tomatoes, cut in half

1 cup thawed frozen corn kernels

1/2 small red bell pepper, cut into 1/4-inch pieces

3-4 scallions, chopped

1 small jalapeno pepper, deseeded and chopped, optional

3 tablespoons chopped fresh flat leaf parsley

6 tablespoons olive oil

3 tablespoons lime juice

2 tablespoons lemon juice

1 teaspoon ground cumin

salt and freshly ground black pepper to taste

Place the quinoa in a strainer and rinse thoroughly with cold water. Let drain. Bring 1-1/2 cups water to a boil, add the quinoa, bring to a boil, stir, lower the heat and simmer, covered, for about 15 minutes or until all the liquid has been absorbed and the grains are tender. Remove the pan from the heat and spoon the quinoa into a bowl to cool. Add the beans, tomatoes, corn, bell pepper, scallions, jalapeno pepper and parsley. Toss ingredients gently. In another bowl, combine the olive oil, lime juice, lemon juice and cumin. Pour the dressing over the ingredients and toss gently. Season to taste with salt and pepper. Makes 4-6 servings