End of Summer Replay… and Farro with Grilled Peaches and Haloumi
I've been culling a smattering of random photos, collected over the course of this long, hot summer. No better time than now to post them up with Labor Day and fall weather quickly approaching. Here's a look back at some highlights of the past few months and a very memorable farro recipe that will most definitely be reappearing on my table next summer.
*heirloom tomato salad with grilled peaches and fresh mozzarella + linguine with clams, summer herbs, lemon & chili flakes
*beet salad brunch on a summer Saturday
*The Montauk Fizz :: Hendricks gin, mint, lime, honey, fresh rhubarb compote & club soda
*an incredible taste of the South – dinner at the James Beard House with Poole’s Diner
*grilled scallops & squid with basil oil + summer corn + farro with grilled peaches & haloumi cheese
*a simple Greek salad never gets old
*ruby red haze and Szechuan spice at Mission Chinese
*words can’t describe dinner at The Governor
*quiet and calm in the country - Bedford, NY
*more of that farro….
Farro Salad with Grilled Peaches, Mint, Basil and Haloumi
Serves :: 8
1 1/2 cups farro
2 peaches, halved and pitted
4 ounces haloumi cheese (or feta)
3 small yellow or red beets, boiled or roasted, peeled and diced
4-5 scallions, thinly sliced
1 small bunch purslane, roughly chopped *(leave out if desired)
1/4 cup torn mint leaves
1/4 cup basil, chiffonade
1 tablespoon red wine vinegar
juice of 1/2 lemon
3 tablespoons extra-virgin olive oil
salt and fresh cracked pepper to taste
sumac for sprinkling*
*sumac is a Middle Eastern spice that has a tart, lemony flavor and can be found at specialty markets or http://kalustyans.com/
*purslane is technically a weed, but is entirely edible, is high in omega-3 fats, and is commonly used in salads in Greece and Turkey
In a medium saucepan cover farro with salted water and lightly boil for about 20 minutes until tender. Drain and allow to cool.
Brush peaches and haloumi cheese with olive oil and place on a grill or grill pan over medium heat. Grill for 3 to 4 minutes on each side, or until peaches are soft. Dice both peaches and haloumi once cool.
Toss farro, peaches, haloumi and all remaining ingredients together in a large serving bowl. Sprinkle sumac over top and serve.
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Wednesday, September 19, 2012
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Saturday, October 20, 2012
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interessanter Zalando Gutschein
Wednesday, April 10, 2013
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