Mediterranean Farro Salad

Serves 4

This is one of those “everything but the kitchen sink” recipes that I created when I was trying to clean out my fridge. The oil from the jar of sun-dried tomatoes adds an extra “oomph” of flavor to the vinaigrette. Because you can make it ahead, the salad is perfect to take to work for lunch. You can also serve it as a side dish instead of as a 1½ cup main dish serving.

Ingredients

1 c. uncooked farro

1 (16-oz.) can BPA-free chickpeas, drained and rinsed

2 c. organic baby arugula

1 c. crumbled feta cheese (optional)

½ c. pitted kalamata olives, halved

½ c. julienned sun-dried tomatoes in oil

¼ c. chopped fresh basil

¼ c. chopped fresh parsley

2 Tbsp. drained capers

3 Tbsp. red wine vinegar

3 Tbsp. sun-dried tomato oil

2 Tbsp. extra-virgin olive oil

1 tsp. salt

½ tsp. freshly ground pepper

Instructions

Cook farro according to package directions. Drain; rinse under cold water to cool.

Combine farro and remaining ingredients in a large bowl. Refrigerate until ready to serve.

Sugar-Crusted Strawberry Shortcakes

Serves 10

A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.

Ingredients

3 c. white whole-wheat flour

6 Tbsp. cane sugar, divided

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ c. cold butter, cut into pieces

½ c. buttermilk

½ c. plain Greek yogurt

1 large egg, lightly beaten

1 qt. organic strawberries, sliced

1 Tbsp. honey

Instructions

Preheat oven to 425°F. Whisk together flour, ¼ c. cane sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and yogurt. Add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; roll to ½-inch thickness. Cut dough into 10 rounds, using a 2 to 2 ½-inch biscuit cutter. Place on a parchment paper-lined baking sheet.

Whisk together egg and 1 Tbsp. water. Brush evenly on tops of dough. Sprinkle evenly with 1 Tbsp. cane sugar.

Bake at 425°F for 10 to 12 minutes or until golden brown.

Meanwhile, combine strawberries, remaining 1 Tbsp. cane sugar, honey, and 1 Tbsp. water. Let stand 10 minutes.

Split shortcakes and top with Coconut Whipped Cream and strawberries. Serve immediately.

COCONUT WHIPPED CREAM

Makes 1 cup

This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.

Ingredients

1 (13-oz.) can coconut milk

2 Tbsp. cane sugar

1 tsp. vanilla extract

Instructions

Refrigerate coconut milk in can overnight.

Carefully remove solids from can of coconut milk. Reserve coconut milk liquid for another use.

Beat coconut milk solids, cane juice, and vanilla extract at high speed with an electric mixer until thick and fluffy. Refrigerate until ready to serve.