Farro Waldorf Salad

I know, you're still on that quinoa kick, aren't you? Well, before you run out of ways to cook quinoa, let me introduce you to farro.

Farro isn't nearly as much of a "superfood" as quinoa, but it's got its own list of bragging rights. To learn more about it, click here. There are so many delicious farro recipes out there!

For now, check out this fresh take on a classic Waldorf salad, which is enhanced with the addition of farro. Its slightly nutty flavor fits right into this mix, and it makes this salad into a much more filling dish.

Grain salads are my absolute favorite lunches. They are easily made in advance, which is so helpful when I have only a short amount of time for lunch! They are portable, too--all I have to do is dish out a portion into one of my little Pyrex containers, pop it in my lunchbox, and it's ready to go.

This salad will keep for a few days in the fridge, so don't be afraid to make enough to eat for Monday, Tuesday, Wednesday, and so on...

Farro Waldorf Salad
(6 - 8 servings)

Ingredients:
1 cup dried farro, cooked (instructions here)
4 - 5 apples of your choice (I used gala), diced
1/2 lemon, juiced (more or less to taste)
2 celery stalks, diced
1/4 cup chopped walnuts
1/4 cup greek yogurt
1 teaspoon honey or agave nectar (more to taste)
1/2 cup dried cranberries or raisins
1 tablespoon olive oil

Cook farro to desired doneness, and allow to cool. Meanwhile chop apples, celery, and walnuts. Combine lemon juice and greek yogurt; add sweetener and taste. Combine all ingredients in a large bowl. If the salad seems dry, add more olive oil. Refrigerate, preferably overnight.

Parsnip & Potato Soup

Growing up, I spent nearly every Christmas in West Virginia at my grandparents' house. Upon our arrival, my grandmother would often have a pot of her potato soup waiting for us.

Here in Illinois, it has been in the negative temperatures outside, with more snow than I'm comfortable with. That being said, it's a perfect day for a warm pot of soup to be made.

My grandmother's potato soup recipe is simple and delicious, but my version of it contains parsnips, turnips, and plenty of flavor.

Parsnip and Potato Soup
(serves 6 - 8 generously)

Ingredients:
4 cups diced potatoes (3 - 4 potatoes)
2 small turnips, diced
1 large parsnip, chopped
3 large carrots, diced
2 celery stalks, chopped finely
2 cups chopped onions (yellow or white)
1 clove garlic, minced
5 cups water/vegetable stock
2 bay leaves
2 cups milk (whole or 2%)
4 tbs butter
4 tbs unbleached flour
1/2 cup freshly-grated Parmesan cheese
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon sea salt (more if you like)
black pepper, to taste


Procedure:
Chop the potatoes, parsnips, and turnips into cubes no bigger than one inch, and cover them in five cups of water/stock in a large pot. Bring to a boil, and lower to a gentle simmer. Meanwhile, chop the celery, carrots, garlic, and onions, adding them to the pot as you go. Add the bay leaves to the pot, as well. Allow to simmer until the potatoes have softened completely, approximately 45 minutes. Add parsley and oregano.
Remove the bay leaves.
Begin making the white sauce in a small saucepan. Melt the butter over low heat, and whisk in the flour until golden.
(Note: I have tried using spelt flour, sprouted flour, and whole wheat flour. All of these yielded a particularly floury soup. While I don't like using white flour, I find it appropriate for this recipe.)
Whisk in the milk, and continue whisking until the flour is evenly distributed and the sauce thickens. Add white sauce to the soup, and allow to simmer for five minutes or so. Add Parmesan cheese, salt, and pepper to taste, and allow to mingle for a few minutes. Serve immediately and enjoy.

Mark likes it!

Stay warm, and have a wonderful day!