Bacon Strawberry Farro Salad

Prep: 5 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

A great summer salad with salty bacon, sweet strawberry and chewy nutty farro.

Ingredients

• 1 cup Uncooked Farro
• 1 cup Sliced Strawberries
• ¾ cups Baby Arugula
• 3 slices Thick Cut Bacon, Cooked Until Crisp, Grease Reserved
• 1 Tablespoon Dijon Mustard
• 1  Lemon, Juiced
• 2 Tablespoons Good Quality Red Wine Vinegar
• 2 Tablespoons Extra Virgin Olive Oil
• Salt And Pepper, to taste
• ¼ cups Almond Slices

• 1 cup Uncooked Farro
• 1 cup Sliced Strawberries
• ¾ cups Baby Arugula
• 3 slices Thick Cut Bacon, Cooked Until Crisp, Grease Reserved
• 1 Tablespoon Dijon Mustard
• 1  Lemon, Juiced
• 2 Tablespoons Good Quality Red Wine Vinegar
• 2 Tablespoons Extra Virgin Olive Oil
• Salt And Pepper, to taste
• ¼ cups Almond Slices

Preparation

Cook the farro according to your packages directions. If you purchased semi-pearled farro, it will cook faster than other varieties. If there is any liquid left in the pot after cooking, drain.

Let the farro cool to room temperature and place in a large salad bowl. Add the sliced strawberries and arugula. Crumble the cooked bacon into the bowl with the farro. Toss to the combine.

In a small bowl, whisk together the mustard, lemon juice and vinegar. While whisking pour in the warm reserved bacon grease and olive oil. Season with salt and pepper. If the vinaigrette starts to seize up just pop it into the microwave for about 5-10 seconds to warm the bacon grease again. Taste and adjust seasoning. If you feel like the vinaigrette tastes too vinegary or too oily adjust proportions as necessary.

Pour about half the vinaigrette over the salad, reserving the remainder for another use or to serve alongside if guests would like to add more. Toss the salad and top with the sliced almonds. Serve salad at room temperature.

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Mexican Pasta Salad

Prep: 10 mins

Cook: 8 mins

Level: Easy

Serves: Updated

12

Description

I love that this Mexican Pasta Salad still has familiar flavors of traditional pasta salad, like the mayo and bell peppers. I love even more that it isn’t overwhelmed by the mayo and is complemented by sour cream, fresh lime juice, cumin, chili powder and more!

Ingredients

• FOR THE SAUCE:
• 1 jar (16 Oz. Size) Picante Sauce (we Used Medium)
• ½ cups Mayonnaise
• 1 cup Sour Cream
• 1-¼ teaspoon Garlic Powder
• 1-½ teaspoon Ground Cumin
• ¾ teaspoons Chili Powder
• 1-¼ teaspoon Salt
• 1 teaspoon Lime Juice
• FOR THE SALAD:
• 16 ounces, weight Rotini Pasta, Cooked Al Dente According To Package Directions
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Sweet Corn, Drained
• ¼ cups Red Bell Pepper, Diced
• ¼ cups Green Bell Pepper, Diced
• 1 pinch Minced Cilantro, Optional As A Garnish

• FOR THE SAUCE:
• 1 jar (16 Oz. Size) Picante Sauce (we Used Medium)
• ½ cups Mayonnaise
• 1 cup Sour Cream
• 1-¼ teaspoon Garlic Powder
• 1-½ teaspoon Ground Cumin
• ¾ teaspoons Chili Powder
• 1-¼ teaspoon Salt
• 1 teaspoon Lime Juice
• FOR THE SALAD:
• 16 ounces, weight Rotini Pasta, Cooked Al Dente According To Package Directions
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Sweet Corn, Drained
• ¼ cups Red Bell Pepper, Diced
• ¼ cups Green Bell Pepper, Diced
• 1 pinch Minced Cilantro, Optional As A Garnish

Preparation

Note the prepared salad should be refrigerated for at least one hour, up to overnight.

For the sauce:
Combine sauce ingredients in a food processor and blend until smooth. Taste and re-season as necessary.

For the pasta salad:
Combine cooked (and drained) pasta, black beans, corn, and bell peppers in a large bowl. Toss with sauce, cover (or place in a large sealed Tupperware container), and chill in the fridge for at least two hours, or overnight. Serve cold!

Notes:
1. The sauce will be extremely runny right after you make it, but will thicken and adhere to the pasta as it chills in the fridge!
2. Want to make this gluten-free? Be sure to use a gluten-free pasta!

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Tart Cherry and Dark Chocolate Chewy Oatmeal Cookies

Prep: 15 mins

Cook: 10 mins

Level: Easy

Serves: Updated

12

Description

Oats and tart cherries combined with dark chocolate in a chewy oatmeal cookie. What more could you want for an afternoon treat?

Ingredients

• ⅓ cups All-purpose Flour
• ⅓ cups White Whole Wheat Flour
• 1-½ cup Old Fashioned Oats
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• 6 Tablespoons Unsalted Butter
• ¾ cups Light Brown Sugar, Packed
• 1 cup Dried Tart Cherries, Coarsely Chopped
• 1 teaspoon Vanilla Extract
• 1 whole Egg (large)
• ½ cups Dark Chocolate Chips

• ⅓ cups All-purpose Flour
• ⅓ cups White Whole Wheat Flour
• 1-½ cup Old Fashioned Oats
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• 6 Tablespoons Unsalted Butter
• ¾ cups Light Brown Sugar, Packed
• 1 cup Dried Tart Cherries, Coarsely Chopped
• 1 teaspoon Vanilla Extract
• 1 whole Egg (large)
• ½ cups Dark Chocolate Chips

Preparation

1. Preheat oven to 325 F. Carefully measure flours into a large mixing bowl. Add oats, baking soda and salt; whisk to combine.
2. Melt butter in a microwave or in a small saucepan over low heat. Remove from heat, add brown sugar and stir until smooth. Add butter mixture to flour mixture. Beat with an electric mixer until well combined.
3. Add cherries, vanilla and egg. Mix until incorporated and a dough forms. Stir in chocolate chips.
4. Drop by tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Bake at 325 F for 10-12 minutes or until lightly brown.

Note: If you are using a dark pan be sure to reduce cooking temperature by 25 F.

Adapted from Cooking Light.

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Tart Cherry and Hibiscus Beer Margaritas

Prep: 10 mins

Cook: 5 mins

Level: Easy

Serves: Updated

8

Description

Your summer needs some Tart Cherry and Hibiscus Beer Margaritas in it!

Ingredients

• ¾ cups Granulated Sugar
• 1 cup Water
• ½ cups Dried Hibiscus Flowers
• 1 cup Tequila Of Choice
• ½ cups Triple Sec
• 1 cup IPA Beer With Fruity Notes (I Used A Grapefruit IPA)
• ½ cups Lime Juice
• ½ cups Tart Cherries, Pitted
• 6 cups Ice

• ¾ cups Granulated Sugar
• 1 cup Water
• ½ cups Dried Hibiscus Flowers
• 1 cup Tequila Of Choice
• ½ cups Triple Sec
• 1 cup IPA Beer With Fruity Notes (I Used A Grapefruit IPA)
• ½ cups Lime Juice
• ½ cups Tart Cherries, Pitted
• 6 cups Ice

Preparation

Inactive chilling time: about 2-3 hours.

In a medium saucepan, combine the sugar, water and hibiscus flowers. Bring to a boil, stirring frequently until the sugar has dissolved. Remove from heat and let it cool completely before transferring it to the fridge to chill for 2-3 hours minimum.

Once the hibiscus simple syrup has chilled, strain it into a pitcher through a fine mesh strainer and then return to the fridge until you are ready to use.

To a high-powered blender, add the hibiscus simple syrup, tequila, triple sec, IPA, lime juice, tart cherries and ice. Blend until slushy.

Serve immediately in sugar- or salt-rimmed glasses with lime wedges. Enjoy!

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Sunday Morning Apple Fritters

Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

8

Description

No-fuss apple fritters are the best treat for a lazy Sunday morning. The batter can be made the night before, ready for frying in the morning.

Ingredients

• FOR THE BATTER:
• 3 Tablespoons Butter
• 1 whole Free Range Egg
• 2 cups Organic Milk
• 2 teaspoons Vanilla Extract
• 1 whole Lemon, Zested
• 2 cups Flour
• 2 Tablespoons Baking Powder
• 2 teaspoons Cinnamon
• 2 Tablespoons Sugar
• 1 pinch Salt
• 1 whole Granny Smith Apple
• 1-½ cup Peanut Oil For Frying
• FOR THE CINNAMON SUGAR COATING:
• ½ cups Sugar
• 2 teaspoons Cinnamon

• FOR THE BATTER:
• 3 Tablespoons Butter
• 1 whole Free Range Egg
• 2 cups Organic Milk
• 2 teaspoons Vanilla Extract
• 1 whole Lemon, Zested
• 2 cups Flour
• 2 Tablespoons Baking Powder
• 2 teaspoons Cinnamon
• 2 Tablespoons Sugar
• 1 pinch Salt
• 1 whole Granny Smith Apple
• 1-½ cup Peanut Oil For Frying
• FOR THE CINNAMON SUGAR COATING:
• ½ cups Sugar
• 2 teaspoons Cinnamon

Preparation

Heat the butter in the microwave or in a small saucepan, just until melted. Remove from heat and set aside.

Beat egg and milk together in a medium sized bowl. Add vanilla, lemon zest and melted butter.

Sift flour, baking powder, cinnamon, sugar and salt into a big bowl. Gently stir egg mixture into dry ingredients. Wash and peel apple. Cut into small, 1/2-inch cubes. Add the apple to the batter and stir until just combined. Let the batter rest for a few minutes.

In the meantime, pour peanut oil into a deep, heavy-bottomed pot and set it on low heat.

Line a dish with a couple sheets of paper towels and set it next to the stove. Mix the cinnamon-sugar coating ingredients in a small, shallow dish and set aside near the stove.

Test oil with a drop of batter. It should float to the top and bubble when the oil is ready. Drop heaping tablespoons of batter carefully into the hot oil, maybe 3 or 4 at a time. Do not crowd the pot as it will bring the temperature of the oil down too much. Once the first side turns a nice golden brown, use a kitchen spider to flip dumplings gently so they cook on the other side. When they are done, remove them from the oil using the kitchen spider and set onto paper towels to drain.

Toss them into the cinnamon-sugar and coat well. Enjoy with your morning coffee or a tall glass of ice-cold milk.

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