1 cup farro
1/2 cup apple cider vinegar
2 cup water
1 tsp salt
9 TBLS olive oil
Juice of one lemon (about 2 TBLS)
1 cup chopped pistachio nuts
2 cups arugula leaves
1 cup parsley
1/2 cup mint
1 cup halved cherry tomatoes
1/2 cup thinly sliced radish
Top with flaky salt and shaved parmesan (optional).
In a medium saucepan, bring faro, vinegar and water to a simmer. Simmer until faro is tender and liquid evaporates, about 30 min. If all of the liquid evaporates before the faro is cooked, add a little more water. Let faro cool.
In a salad bowl, whisk tougher olive oil, lemon juice and a pinch of salt. Add farro, nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator. (Bring to room temperature before serving.) Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Best served on a Chalk Lot Chalkboard Placemat!
2/3 cup water
1 cup vegetable oil (I use avocado oil)
1 15 oz can pumpkin
3 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1 tsp clove
(You can also use pumpkin pie seasoning)
nuts (optional - I don't use them)
-Beat eggs; add oil, water and pumpkin. Add dry ingredients. Mix well.
-Bake in a greased and floured loaf pan at 350˚ for 45-60 min until cooked through.
Makes 2 regular sized loaves or 4-6 small depending on the size of your loaf pans. A good rule of thumb is to not fill your loaf pan more than 1/2 way full!
Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
4 cups powdered sugar
1 tsp vanilla
-Beat until creamy
After loaves have cooled completely, spread with Cream cheese frosting and enjoy!
For more recipe ideas, feel free to get in touch with Leslie at www.afriendtoknitwith.com/