Baran’s 2239 Spring Strawberry & Farro Salad
English Peas, Asparagus, Burrata
The highlight of Teacher Appreciation Week, as usual, was our Annual Luncheon. This year it had a super-fun hang loose Hawaiian Island theme. Our friends at Baran’s 2239 Restaurant generously donated the salad course, a delightful Strawberry & Farro Salad, the epitome of springtime in a bowl. Chef Tyler Gugliotta shares his recipe here on Taste With The Eyes. Mahalo Chef!
Spring Strawberry & Farro Salad Recipe
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Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce
The food world has gone crazy for healthy grain bowls. And with good reason. They are fabulously nutritious, easy to compose, colorful and tasty, and can be economical often turning leftovers into another great meal.
Composing a grain bowl is fun. It is a creative construction of whole grains; vegetables (fresh, cooked, pickled); a protein (meat, fish, tofu, egg, beans); a flavorful sauce; and a jaunty garnish (nuts, seeds, herbs, cheese).
I liked the idea of smashed cucumbers and radishes in this recipe from Bon Appétit. In the end it was the wild spectrum of flavors and textures that made this particular bowl a winner – chewy earthy farro, crunchy peppery radish, refreshing cucumber, crispy fried egg, tangy creamy yogurt, and bright fresh herbs.
Farro Bowl Recipe
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Scallop, Farro, Micro Greens, Tomato, Borage, Lemon Basil Sauce
I simply could not resist those U-10 scallops at the fish market. U-10 (under 10 scallops per pound) are the largest available. These dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution.
The dilemma was how to showcase the (not inexpensive) scallops, yet keep the dish simple and simultaneously interesting? Lemon and basil naturally pair well with scallops, so that became the sauce. I mingle tomato, nasturtium, and mache for a light salad-y effect. And then add the unexpected farro, an Italian grain with nutty, chewy, earthy flavors and textures. This unique dish has an irresistible appeal of land and sea. Bright blue borage flowers add that contrasting splash of color.
Scallop, Farro, Micro Greens, Lemon Basil Sauce Recipe
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Autumn Antiquity Soup…
…is a soup where spelt is the star – along with chestnuts, tomatoes, pancetta, onion, beef broth, parsley and thyme. It is a perfect Autumn soup, a transition soup, with deep earthy flavors and rich colors, yet the broth is not heavy at all, saving those really hearty soups for the colder weather months ahead. The soup is brightened with a dollop of tangy non-fat Greek yogurt and a drizzle of fruity olive oil.
Spelt Berries – Whole Kernels of Grain
Spelt is the grain from antiquity, the non-hybrid primitive relative of our present day wheat dating back more than 9000 years with a nutty flavor and an intriguing chewy texture.
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