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Farro Pilaf with Sauerkraut and Dill
Farro pilaf on its own is a heart-warming side dish perfect with most any dinner. It’s a blank canvas that can easily be adjusted. This recipe starts by cooking farro with onion, celery, chicken broth and bay leaf. Then, stir in chopped sauerkraut and fresh dill, which adds tang, crunch and freshness. The result is a slightly unexpected side that’s both healthy and full-flavored, which can work well with most any simply cooked protein or vegetables.
Farro Antipasti Salad
Inspired by the classic salad found in some Italian-American restaurants, this version starts by cooking nutty farro, a sturdy grain perfect for soaking up a tangy dressing and as a backdrop for assertive antipasti flavors. Once the farro is cooled, toss with a mustardy vinaigrette, pickley giardiniera, salami, provolone, artichoke hearts and lots of fresh parsley. The result is a punchy, full-flavored summery side.
Crispy Skin Salmon with Blistered Cherry Tomatoes, Farro and Lemon-Shallot Vinaigrette
Patience is the key to achieving the ultimate crispy skin on your salmon. Low, slow heat, a little fat and time will make sure your skin is blistering crispy and rendered. Dare I say, crispy salmon skin > crispy chicken skin!
