Instant Farro Salad Recipe Perfect for an Autumn Lunch | Williams-Sonoma
Eating salads are a great way of incorporating a healthy diet. If you are planning to invite guests for lunch, you can serve a variety of salad recipes before the main course. In this video, Chef Erica Lins of Campanile shows us how to make an instant farro salad recipe.
She begins making the farro salad by adding farro to a saucepan containing olive oil. She stirs the farro for about three minutes and adds water to the saucepan. After reducing the heat, she covers the skillet with a lid and cooks the farro for about 25 minutes or until all the water has been absorbed. After the farro is cooked, Erica places it in the refrigerator to cool for about 20 minutes.
She prepares the dressing by whisking in some vinegar, shallots, lemon juice, olive oil, cumin, salt and pepper. She then adds the vinaigrette dressing to the refrigerated farro along with some parsley, sliced pears and olives. After tossing the mixture, she tops the farro salad with ricotta cheese and pomegranate seeds.
Try making this and many more quick and easy lunch salad recipes at home!
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Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
The Perfect Picnic Pasta Salad - Food Wishes
No matter what pasta shape you use, or which ingredients you add, as far as I’m concerned there’s only one proper technique for building what we’re modestly calling the “Perfect Picnic Pasta Salad.” Enjoy!
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Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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Winter Salad with Roasted Vegetables and Maple Dijon Dressing
Roasted Vegetable Winter Salad INGREDIENTS???? This warm winter salad with roasted vegetables is tossed with an epic (but easy!) homemade maple Dijon dressing. It tastes great and makes you feel amazing and ready to take on the rest of your day. In this video I'll show you how to meal prep this epic salad so you can enjoy it at home and at work the next day!
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????️ RECIPE:
???? MY THANKSGIVING MEAL PLAN:
???? Eat Real Food as a Family:
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????INGREDIENTS:
Salad:
2 sweet potatoes, peeled and cubed or, 1 small butternut squash, peeled and cubed
16-ounce bag Brussels sprouts halved
2 medium beets, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
16-ounce bag Winter greens or Spring Salad mix (arugula, spinach, Butter lettuce, etc.)
½ cup pomegranate seeds
½ cup pecans
Preheat the oven to 375F.
Bake for 35-40 minutes.
Yield: 4 servings.
Maple Dijon dressing:
¼ cup apple cider vinegar
¼ cup pure maple syrup
1 tablespoon Dijon mustard
⅔ cup extra virgin olive oil
½ teaspoon salt
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????How to Roast Vegetables:
????Maple Dijon Vinaigrette:
????Lunch Meal Prep Ideas:
????How to Keep Lettuce Fresh:
????Melt in Your Mouth Chicken:
????Balsamic Vinaigrette:
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???? Dinner Cookbook:
???? Kitchen Supplies:
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CHAPTERS:
0:00 Warm Winter Salad
0:14 Roast the vegetables
1:03 Oil and spices for the veggies
1:37 Maple Dijon vinaigrette
1:54 How to meal prep winter salad
2:35 How to pack winter salad for lunch
3:28 Putting the warm winter salad together
4:51 How to serve roasted vegetable salad
#saladrecipe #winterrecipe #mealprep
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????Follow Laura on Instagram @LauraSFuentes
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Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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