Mediterranean Farro Salad

We just made this tonight and I had to share it.  Unfortunately, hubby couldn't find the main ingredient -- Farro -- at the grocery, but we subbed brown rice and it was delish!  If anyone finds farro, let me know!  Oh, and we subbed red wine vinegar for the sherry vinegar.

Ingredients

• 10 ounces farro (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1/2 cup pitted black olives
• 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
• 3 ounces Parmesan, crumbled (about 3/4 cup)
• 1 small bunch chives, snipped (about 1/4 cup)
• 1/4 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper

Directions

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
SERVINGS: 4 (SIDE); Calories: 334; Total Fat 15 grams; Saturated Fat: 3.5 grams; Protein: 13 grams; Total carbohydrates: 38 grams; Sugar: 5 grams Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 888 milligrams

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-farro-salad-recipe/index.html

Grilled Asian Chicken Salad

Ingredients
Chicken breasts
Romaine, chopped
Cabbage, approx 1/4 head sliced thin
Carrots, chopped
Bean Sprouts
Pea Pods
Cilantro, chopped
Crushed peanuts
Trader Joe's Asian Peanut Dressing (or something similar)
Sesame oil

Directions
1.  Marinate the chicken in salt, pepper, garlic and 2-3 tablespoons of the dressing and then grill

2. Saute pea pods and 1 teaspoon of sesame oil for 2-3 minutes and let cool.

3. Chop veggies, toss with additional dressing, add chicken, pea pods, cilantro and crushed peanuts.

Spicy Thai Salad (Raw, Vegan)

Ingredients
1/2 cup raw, slivered almonds
1/2 organic lemon juice
2 tablespoons chopped ginger
1 1/2 tablespoons tamari
1/2 tablespoon red chili (or sirrachi)
1 cup raw almond butter
1/2 head shredded white cabbage
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup organic broccoli slaw mix
1 organic red pepper, sliced
1 cup chopped cilantro
2 tablespoons agave nectar (optional)

Directions
1. Combine the agave, lemon juice, chili, tamari and ginger. Mix in a blender (I used an emersion blender).

2. Add 1 cup raw almond butter and blend again. Add a little water to thin if necessary.

3. Combine the cabbage and other veggies, add dressing and mix. Sprinkle in chopped cilantro and silvered almonds.

Chicken, Spinach & Pesto Grilled Pizza

Ingredients

Pizza dough (used garlic & herb from Trader Joe's)
Flour
Corn Meal
1-2 Poached Chicken Breasts
Walnut & Parsley Pesto (see prior post)
1 cup chopped fresh spinach
1/2 cup fresh ricotta cheese
1/4 cup goat cheese
1/4 mozzarella cheese
Fresh chopped italian parlsey

1. Poach the chicken breasts ahead of time and shred. I use half chicken broth and water in a sauce pan with two crushed garlic cloves and peppercorns. Bring to a boil, reduce to simmer, add chicken breasts and simmer for approximately 20 minutes or until done.

2. Preheat pizza stone on the grill (or in the oven at 450).

3. Knead dough with flour and roll out on a floured surface. Coat a pizza peel (or large baking tray) with corn meal and transfer the rolled dough.

4. Spread a thin coating of pesto over the dough. Add a thin layer of fresh ricotta on top (easiest way is to add spoonfuls over the dough and spread lightly to cover).

5. Add shredded chicken, chopped spinach and any other ingredients.

6. Coat heated pizza stone or pan with a thin layer of corn meal and transfer the pizza. Bake or grill until lightly browned on top.

Parsley and Walnut Pesto

Lowfat version of pesto since olive oil is replaced with chicken broth

Ingredients
Italian Parsley
1/4 cup toasted, chopped walnuts
1 garlic clove
Chicken broth
Salt, Pepper

Combine 1 cup parsley, toasted walnuts, garlic, salt, pepper in a food processor, blender (or use a bowl and emersion blender). Chopped slightly, add about a 1/2 cup of chicken broth and blend (add more chicken broth to adjust consistency if needed)

This will make about a 1/2 cup. Also works well with basil and other herbs. I used this on a chicken, ricotta pizza, but would also work well as a marinade or with pasta.

Herbed Tilapia with Brussel Sprouts

Ingredients
Tilapia filets*
Parsley, oregano (or any favorite herbs) chopped
Garlic, minced
Olive Oil Cooking Spray
Brussel Sprouts, sliced thin
1/2 Sweet onion, chopped
Splash of apple cider vinegar
Sprinkle of parmesan cheese

Directions
1. Mix chopped herbs and garlic. Spray filets with cooking spray and coat with herb and garlic mixture.

2. Saute filets over medium heat for approximately five minutes each side. Spray with cooking spray before flipping.

3. Saute brussel sprouts and onion in a little olive oil (or cooking spray) over medium heat for approximately 10 minutes. Add a splash of apple cider vinegar and saute for another minute. Add a sprinkle of parmesan cheese.

4. Serve tilapia over brussel sprouts.

*If you don't want to mess with seasoning your own filets, Martin's has pretty good ones pre-seasoned (around 220 calories per filet).

Chicken Pot Pie

Ingredients
Rotisserie Chicken Breast, chopped
3 carrots, chopped
4 celery stalks, chopped
1 large sweet onion, chopped
1 cup frozen peas
2-3 small red potatoes, chopped
4-5 sprigs of fresh thyme, leaves chopped
1 large garlic clove, minced
3 tbsp butter
3-4 tbsp flour
1 cup chicken stock
1 cup milk
1/2 cup dry white wine
Squeeze of lemon or juice
1/2 cup fresh flat leaf parsley, chopped
2 tbsp grated parmesan
Salt, pepper to taste
1 sheet puff pastry, thawed and cut in strips

Directions

• Saute carrots, celery, onion, potatoes and garlic in butter until softened
  
• Add thyme, salt, pepper
• Add flour and stir to coat veggies, approximately 2-3 minutes
• Add white wine, stir
• Add chicken stock and milk, stir over medium heat until thickened (add more stock or milk as needed)
• Add chicken, parsley, peas
• Pour mixture into a large pie dish coated with cooking spray, sprinkle parmesan over top
  
• Create lattice with puff pastry strips and cover the baking dish
• Bake at 375 for approximately 30 minutes or until top is golden brown