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For Summer Nectarines
Farro, a type of wheat berry, has a nutty flavor with a chewy-creamy texture. It's first soaked, then simmered in water, before being drained. It makes for a hearty salad when mixed with pine nuts for added crunch and chunks of fresh nectarines for sweet fruitiness. Crumbled ricotta salata add a salty creaminess. It's a dish full of bright, light flavors. It's perfect for summer. Click here for the recipe.
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The Long and the Short of It
These long beans, measuring about a half yard in length, are a staple for me in Chinese cooking.
Snipped into manageable lengths, they cook up quickly for all-manner of stir-fry dishes.
But after snagging a couple of bunches recently at my local farmers market, I decided to give them a more Mediterranean treatment.
Cut into about 2-inch lengths and briefly blanched in the microwave, I used them as the basis for a quick salad that also made good use of preserved lemons from my fridge, as well as lemon thyme and lemon verbena, both growing miraculously in my backyard, despite my oft-black thumb. Some chopped parsley, crumbled feta, a squirt of lemon juice, a glug of olive oil, and a grind of black pepper completed it.
It's easy! Try this recipe and find out.
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