Tomato and Farro Salad

This healthy farro salad combines a high-fiber whole grain, sweet cherry tomatoes, and basil for an easy side dish.

Tomato and Farro Salad 

Spring and summer are for light and fresh dishes.  I love adding different whole grains to my salads and today we are talking farro.  Farro is an ancient grain with a nutty flavor.  You want to buy a pearled variety unless you have the time to cook the whole grain.  It has a wonderful chew and is perfect as a cold salad side dish or as a warm side dish in place of rice.

Today we are making a cold salad side dish and adding fresh cherry tomatoes and basil to the mix and then we are topping it off with some white wine vinegar for a spark of flavor.  Perfect for summer grilling season, picnics, or potlucks.   Bursting with flavor, this salad is a winner.

Enjoy!

What Ingredients do I need?

• farro - for quick cooking choose a pearled variety
• cherry tomatoes - I chose multi-colored tomatoes for more of a color pop
• white wine vinegar
• fresh basil

Substitutions and Variations

• Add different herbs - mint or dill would be great

• Add more vegetables - zucchini, cucumber, or yellow squash

• Add some feta cheese

• Serve warm with tomatoes and mushrooms, or green beans, onions, and tomatoes

Kitchen Tips and Notes

• This is a very good farro.

• This salad can be served cold or at room temperature.  

• To cool salad faster rinse cooked farro in cold water, or plan to allow to cool for at least 15 minutes.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Tomato and Farro Salad 

1 cup farro
2 tablespoons white-wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered
¼ cup chopped fresh basil

Place farro in a medium saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes. Drain and transfer to a large bowl and allow to cool 15 minutes.

Add the tomatoes to the bowl along with the basil. Add salt and pepper.  Drizzle with the vinegar and stir to combine. Serve warm or at room temperature.

Raspberry Moscato Punch

An easy to make wine punch that combines sinfully delicious Moscato wine, tart raspberry lemonade, and fizzy sparkling water to create a celebratory drink for all occasions!

Raspberry Moscato Punch

With springtime upon I find that we are doing more brunches, outdoor get togethers and celebratory everts.  Light drinks are the perfect accompaniment to spring occasions, and my Raspbery Moscato Punch is simple, yet elegant.  

Made with Moscato wine, which is a sweeter wine with low acidity, convenient store bought raspberry lemonade, and topped off with a lime sparkling water for a little fizz.  Don't forget to garnish your drink with a few berries to make this visually pleasing.   Such a great drink for the spring and summer season, and perfect for holiday such as Easter or Mother's Day.

Enjoy!

Favorite Moscato wines:

Risata Moscato d'Asti
Vietti Moscato d'Asti Cascinetta Vietti
Innocent Bystander Pink Moscato
Stella Rosa Red Apple
Stella Rosa Moscato d'Asti

 

What Ingredients do I need?

• Moscato wine - either regular or d'Asti
• raspberry lemonade
• sparkling water
• raspberries
• blueberries

Substitutions and Variations

• A rose' wine would be nice but a little drier and not as sweet

• Use strawberry lemonade instead of raspberry lemonade

• Use a combination of strawberries, raspberries, blueberries, or kiwis for garnish

Kitchen Tips and Notes

• Freeze your fruit garnish to keep the drink cold longer

• Make sure to chill your wine well prior to serving

• Increase the recipe as need, or make a picture with about 1/3 of the total picture for each ingredient

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Raspberry Moscato Punch

serves 1

1/2 cup of chilled Moscato Wine 

1/2 cup of refrigerated lite raspberry-flavored lemonade
Sparkling water, lime flavored
Garnishes:  Raspberries, Blueberries, Strawberries

In a glass add the wine, and lemonade, and then top with sparkling water.  Garnish with raspberries and blueberries.  

Cinco de Mayo: Easy Chicken Enchilada Verde Casserole

Chicken Enchiladas Verde made into a casserole has all the Mexican flavors you crave, but is so easy you can make it on a weeknight!

Easy Chicken Enchilada Verde Casserole

With Cinco de Mayo around the corner and falling on a weeknight this year why not keep it simple yet still celebrate with all the Mexican flavors you love.  My Chicken Enchilada Verde Casserole is just that...easy.  With a combination of green salsa and green enchilada sauce, mixed with chicken, chiles, and cheese, you get the flavor punch and the ease of a quick meal.

This dish comes together fast and has crazy good flavor.  How can you go wrong with a saucy layered chicken and tortilla dish with melted cheese?  Sounds about perfect to me.

Enjoy!

What Ingredients do I need?

• green enchilada sauce
• salsa verde
• diced green chiles
• cooked shredded chicken breast
• spices: garlic powder, onion powder, dried oregano, chili powder, cumin
• corn tortillas
• Monterey Jack cheese

Substitutions and Variations

• Use light or dark or a combination of chicken.

• Use ground beef, turkey, or chicken instead.

• Switch out the green sauce for red.

• How about Pepper Jack cheese? or Top with Cotija cheese or Queso Fresco.

• Mince up Jalapenos and add them - or use jarred pickled jalapenos.

• Swap out the chiles for veggies like zucchini, mushrooms, or add black beans.

• Sprinkle fresh tomatoes on top.

• Dollop with sour cream or Mexican crema.

Kitchen Tips and Notes

• For the chicken: use leftover chicken, a rotisserie, or make your own shredded chicken by poaching it. (An instant pot comes in handy for this method)

• Shred your cheese from a block of cheese. Pre-shredded cheese are loaded with additives to keep it from clumping, plus they don't melt as well.

• Allow the casserole to sit for 10-15 minutes once removed from the oven.  This will allow the layers to set and will help with everything running all over the plate.

• Serve with Mexican rice or a green salad on the side.  

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Easy Chicken Enchilada Verde Casserole

serves 4-6

10 oz can green enchilada sauce
6 oz salsa verde
4 oz diced green chiles
2 cups cooked shredded chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt & pepper to taste
7 corn tortillas, cut in half
1 cup Monterey Jack cheese, shredded

Preheat your oven to 350 degrees.  Spray an 8x8 pan with cooking spray and set aside.

In a medium bowl add the green enchilada sauce and the salsa verde and stir until combined.  In a small bowl add all the spices and stir until blended.  In another medium bowl add the chicken and the green chiles.  Sprinkle over the spice mix and toss with the chicken and chiles until coated.  

Spread 1/3 of the sauce mixture in the bottom of your prepared pan.  Lay 4-5 tortilla halves over the sauce covering most of the bottom of the pan.  Add 1/2 of the chicken mixture and top with 1/2 the cheese. Add another 1/3 of the sauce over the cheese.   Repeat with another layer of tortilla halves, chicken, cheese, and the remainder of the sauce.

Cover with foil and bake for 30-40 minutes.  Uncover and back for another 10 minutes.  Remove from the oven and allow to set up 10-15 minutes before cutting.