Farro Salad

Move over pasta salad, this light, but hearty dish takes the cake. Bursting with the summer flavors of basil and cherry this salad can serve as a main dish or a side to your grilled favorites.  This dish is my 'ode to the end of summer... I hope you enjoy!


Serves 4

  • 1 cup farro, dried
  • 3 cups water
  • 1 cup cherries, pitted
  • 1 cup basil, chopped
  • 1 cup baby arugula
  • 1 tbsp mustard
  • 1 lemon juiced
  • 1 tbsp greek yogurt (optional)
  • 1 tbsp balsamic vinegar, OR balsamic reduction

In a medium pot, bring water to a boil. Add farro and let simmer 30-45 until water is soaked up. Meanwhile, mix together mustard, lemon, and optional yogurt.

After farro has cooled pour dressing over the farro, then mix in basil, arugula, and cherries. top with balsamic to enjoy!


Summer Mint Pea Soup

As much as I am LOVING summer, I have been missing the ease that comes with making large batches of hearty winter soups. It makes meal planning super simple and taking something on-the-go really easy. So I decided to get into some cold soups to take me through the summer. This is my recipe for Mint Pea Soup - and yes, you can eat it cold! It's hearty, flavorful, and packed with protein!


Mint Pea Soup

  • 2 lbs frozen peas
  • 1 tsp garlic powder or 1-2 soup starters
  • 1 cup broccoli
  • ½ cup mint, chopped
  • salt & pepper, to taste
  • water

In a large pot, pour peas, garlic, and dash of salt and pepper. Pour enough water to cover the peas. Bring to a boil, add broccoli and simmer about 5 minutes, or until tender. Remove from heat, add mint, and salt and pepper to taste. Puree in blender or with a hand blender. Let cool.

Enjoy this soup cold - perfect for summer!

Optional: Top with Serrano ham and/or ricotta cheese (for moderators!). This makes it a tad fancier - but the soup is delicious just on it’s own!