Monday, June 27, 2016
My local supermarket’s selling 5 ears of fresh corn for a dollar right now. What better time to take advantage of this seasonal favorite with a quick salad packed with chewy farro, succulent shrimp and sweet, summery corn?
Farro Salad with Shrimp and Corn
1 cup farro
6 tablespoons olive oil, divided
4 tablespoons fresh lime juice, divided
2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 jalapeno, seeded and minced
1 ½ pounds shrimp, peeled and deveined
Kernels from 2 ears of sweet corn
1 large red bell pepper, diced
1 cup diced red onion
½ cup fresh chopped cilantro
Salt and pepper
Bring a large pot of water and farro to a boil. Reduce the heat to low and simmer until the farro is tender, about 30 minutes. While farro is simmering, make the dressing by blending 5 tablespoons olive oil, 3 tablespoons lime juice, red wine vinegar, garlic and jalapeno in a blender until smooth. Set aside. Heat remaining tablespoon olive oil in a frying pan. Add shrimp and cook until pink. Remove from heat and drizzle with remaining tablespoon lime juice. Drain the farro and transfer to a large bowl. Stir in the shrimp, corn, pepper, onions, onion, cilantro and dressing. Toss to combine. Season with salt and pepper.
Adapted from Greens + Grains: Recipes for Deliciously Healthy Meals.
Wednesday, June 8, 2016
Remember that Great Green Smoothie Experiment I told you guys about a while ago? Well, it’s still going strong, but some days I just feel like sipping on something on the sweeter side.
Strawberry Carrot Orange Smoothie
4 ounces fresh strawberries, hulled
1 large carrot
1 large navel orange, peeled
Combine all ingredients in a blender, and blend until smooth. Yields about 16 ounces, depending on how much water you add -- I suggest starting with ½ cup and adding more until you get the desired consistency for easy sipping.