This summer seems to have been all about farro. But before taking leave of this versatile grain, I offer two more recipes, one that employs farro as the basis for a main course and the other for a side dish.
The first is a salad with tuna, white beans and feta cheese that my good friend, Suzi, who is a very inventive cook, found in Rachael Ray’s Every Day Magazine. Suzi added a can of butter beans to the salad, which I think is inspired. Butter beans are also known as lima beans (but don’t tell Suzi because she hates lima beans!). I had cannellini beans on hand and used them in my version.
For those of you who fret about the mercury in canned fish, I buy sustainably caught wild tuna online from Amazon. Each can contains a solid piece of Sashimi-grade tuna steak that is low in mercury and high in Omega 3s.
The second salad was a revelation from the Weight Watchers web site. I used to think of WW recipes as being long on diet and short on culinary sophistication. Wow! What a refreshing taste sensation! Had I been made to guess, I’d have said that the combination of grapes, radicchio and fresh tarragon came instead from the pages of Bon Appetit. But fresh tarragon and radicchio from Weight Watchers?
OK, so I stand corrected.
To access and print out the recipes, click on the red links at the bottom of each photo.