Mixed Bag Monday (part 17): Party Salads

I am always trying to get more inspired to make side dishes. I mean to do more, but I usually get more excited about main courses and desserts. Occasionally I come across recipes I save, hoping for a reason to make them. Today I am sharing a few pictures from two recipes that were okay but not ones I would likely repeat.

The first comes from How Sweet Eats. I did not have a melon baller, and did not wish to pay more than a few dollars for one, sooooo we didn’t do balls. Forgive us? K helped me by cutting the watermelon. It was fairly easy to make…

Chopped produce and a vinaigrette mixed together is simple. But, the final dish was only “fine” and nothing spectacular.

Next I made a farro salad from America’s Test Kitchen. I liked this one more, but I would have liked less farro and more of the other ingredients.

I also made the mistake of doubling the recipe when a single batch would have been sufficient. My family always makes too much food for things.

Maybe I should have just done this and left out the farro? Then K might have tried it.

I liked it, but it was too much for just me to finish since I’m also still trying to convince the Fudgelet of farro’s merits.

Do you have any successful party salads to share?

 

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Slow Cooker Beef, Carrots, and Farro

I’ve mentioned previously that I’ve been working on using the slow cooker more frequently. This recipe is tasty and allows for some room to improvise. You could easily add different vegetables like parsnips/celery root/etc. to mix it up. I love carrots, and have been buying them by the bunches. It helps that they’ve been extra cheap this year, at least the organic ones. I’m not necessarily all about organic produce all the time, but the organic carrots at my store definitely taste better. They are fresher, and it’s fun when they have the rainbow ones.

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Creamy Farro

Welcome to Starch Week here at Fudging Ahead! Today I am giving an easy farro recipe that made my husband find it tasty! Unfortunately, I neglected to take any pictures of the final product with the chicken and mushrooms. Basically, I made this chicken recipe I love, but added some mushrooms and onions I sauteed. I added this at the end to reheat the chicken and blend it in with the farro. It worked really well, but you could easily add other food like beef, vegetables, etc. I would just recommend you cook them first and simply reheat them with the farro.

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Farro and Asparagus Salad

One of my goals for this second year of blogging was for more side dishes. This dish can be a side dish, but it can also be a main course because the whole grain farro is quite filling and good as a main course (the eggs don’t hurt, either!). I got the main recipe from my grains class, and I made a few changes to better suit our palates. You can use quinoa or another grain in place of farro, but you would cook the grain differently in the first step. For the asparagus, you can swap in a different vegetable to go with whatever is in season at your grocery store. We are just finishing asparagus season, so I could use it, but you could easily use spinach, broccoli, or something else. We added parmesan in class, and I did for the first time I made this at home, but not since. It doesn’t work as well with the lightness of everything else. (And this is coming from a cheese-lover.)

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