Archive for August 2013


Iron Chef Dinner: Sandwich

August 29th, 2013 — 9:27am

From left to right, top to bottom: zucchini sandwich cookies, dessert BLT, garden panini, sandwich cookie dessert, peanut butter and jelly cocktail, Mexican BLTs, and chocolate chip cookie ice cream sandwich (not pictured)

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One-Pan Farro with Tomatoes

August 16th, 2013 — 6:39am

Summer Farro

One-Pan Farro with Tomatoes has been my go-to dish for dinner this summer. It highlights the fresh, seasonal flavors of tomatoes and basil, and couldn’t be more simple to prepare. Basically, you toss everything in a pot and wait thirty minutes for it to cook and develop wonderful flavor. It’s a hearty bowl of deliciousness and a new summer favorite.

One-Pan Farro with Tomatoes (from Smitten Kitchen, inspired by Martha Stewart Living; serves 4 as a side or 2 for a hearty main dish)

2 cups water
1 cup semi-pearled farro
1/2 large white onion
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to pre-soak for 5-10 minutes while you prepare the other ingredients. Add each ingredient to the pot as you go. Cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan to a boil, then reduce to a gentle simmer, stirring occasionally. After 30 minutes, the farro should be perfectly cooked and seasoned. Transfer to serving bowls and drizzle farro lightly with additional olive oil, and scatter with basil and parmesan.

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