Farro Arugula Salad
6 servings
Ingredients
- 1 C. farro
- 3 C. chicken or vegetable broth
- ½ C. raw hazelnuts
- 3 C. arugula
- ½ C. pomegranate seeds (arils), or Craisins or dried cherries
- vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste
- 1 ½ T. vomFASS Pomegranate Balsamic Vinegar
- 1 ½ T. vomFASS Orange Extra Virgin Olive Oil
- 1 t. maple syrup
- ½ shallot, chopped
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Directions
Heat oven to 350 degrees. Add farro and broth to a pot. Bring to a boil. Reduce heat to 
medium and simmer for 30 minutes. When farro is al dente, drain and rinse with cold water, then drain well. While farro is cooking, toast hazelnuts on a sheet pan for about 10 minutes, or until brown skins start cracking. Watch carefully to prevent over-toasting. Cool, then rub hazelnuts between your hands to remove brown skins. Chop slightly. Mix vinegar, olive oil and maple syrup with salt and pepper. Whisk or shake until combined. Toss all ingredients together in a large bowl.
Greek Quinoa Salad
6 servings
Ingredients
- 2 C. water (or chicken or vegetable stock)
- 1 C. quinoa
- Pinch of vomFASS Pyramid Sea Salt
- 1 C. grape tomatoes, halved
- 1 C. chopped cucumber
- 1/3 C. pitted kalamata olives, halved
- 1/4 C. diced red onion
- 1/3 C. feta cheese
- 1 – 2 t. vomFASS Greek Mix spice blend
- vomFASS Pyramid Sea Salt and freshly ground Peppercorn Mix, to taste
- 1/4 vomFASS Agora Extra Virgin Olive Oil
- 1 – 2 T. vomFASS Vinagre Viejo de Montilla (Spanish Red Wine Vinegar) or Sherry Reserva Vinegar
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Directions
Prepare quinoa according to package instructions. Let quinoa cool to room temperature or refrigerate to use later. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.
To make the dressing, whisk together olive oil, vinegar, and Greek Mix in a small bowl. Pour dressing over the salad and toss. Season with salt and pepper, to taste.
Mango Sorbet with Pineapple Curry Oatmeal Topping
Serves 8
Ingredients
- 1 pint Mango Sorbet
- 2 T. butter
- 2 T. vomFASS Lemon Extra Virgin Olive Oil
- 1 C. Old Fashioned Rolled Oats
- 1/3 C. brown sugar
- 1 – 2 t. vomFASS Pineapple Curry
- Pinch of vomFASS Pyramid Sea Salt
- 4 T. vomFASS Plum Balsamic Star
Directions
Preheat oven to 400°. In a medium bowl, combine oats, butter, olive oil, sugar, salt and curry. Spread on a sheet pan and toast for a few minutes in oven. Remove from oven and cool. Scoop ¼ cup servings of sorbet into serving dishes. Top with cooled crumble and drizzle with Plum Balsamic.
Browse online for product details, then call us to order at 952-426-3222 so you can take advantage of our Rewards Club perks!
