Say Cheese Please!

I love cheese and carbs!  I am almost 49 years old and am not afraid to say this! Cheesey carbs are even better!  As an RD, I believe in moderation–and that all foods can fit.  As a human–I would eat cheesy carbs everyday given the chance.  But I know that might not be the best.  I was so happy to find Caot Reduced Fat Cheeses!  They are my new “new to you!” foods.  The 50% Reduced Fat Sharp Cheddar is my favorite.  I can eat it knowing that it is a smart choice for my bones and my heart!

The carb I chose for my recipe is Farro.  I tasted it for the first time at the “Healthy Kitchens, Healthy Lives” Conference at the Culinary Institute in Napa two years ago.  The conference was incredible, and the food was better!  Dr. Joyce Goldstein was one of the presenters.  She provided a recipe for Farro Salad with Garden Vegetables.  I thought I had died and gone to Heaven.  It was nutty, and had tons of fresh vegetables, and many layers of flavor.  I have made this recipe MANY times at home and for classes at work.  I have tweaked the recipe to make it my own.  The original recipe from Dr. Goldstein is listed first; my updated version is listed below it.  There are many versions of this recipe on the internet, but I find the more vegetables I add, the better it tastes.  I find roasting them gives them a different flavor.  Placing them on the grill is also great!  I add flavorful, low-fat cheese to it to make it a meal item.  Cabot Reduced Fat Cheese allows me to still enjoy flavorful cheese without the guilt of all the fat!  I bring this dish to work for my lunch, and have fresh fruit with it.  This dish is filling, tasty and nutritious.  It’s also a great way to use whatever fresh vegetables up you have around!  I also love that it’s a great source of whole grains!  If I cannot find Farro in my pantry, I substitute bulgar.  It tastes just as delicious!

       Try both versions and let me know which one you like!  One lucky winner who leaves a comment will receive a Cabot cheese board and cheese knife for their comments!  So give both a try!

Farro Salad with Fresh Vegetables

         In a saucepan, bring the water to a boil and salt it lightly. Add the farro, reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the grains are soft but still have some firmness at the center. If the farro is ready but has not absorbed all the water, drain the cooked farro in a sieve. (Each brand absorbs water differently.) Place the drained farro in a bowl and let it cool.

        Add the olive oil, vinegar, salt, and pepper to the farro; toss to coat. Fold in the     onion, celery or fennel, carrot, and cucumber. Then add the tomatoes, arugula, garlic, and chili, if using.   Add the capers, parsley, and basil or mint, and taste and taste for seasoning. Add more oil, vinegar, salt, or pepper, if you like.  Garnish the salad with olives, if using. Serve at room temperature.

Cindy’s Version of Farro Salad with Fresh Vegetables

• 3 cups water
• Salt, to taste
• 1 cup farro
• 1/2 cup olive oil, or more to taste
• 1/4 cup red wine vinegar, or more to taste
• Salt and pepper, to taste
• 3/4 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup peeled, seeded, and chopped cucumber
• 4 small tomatoes, seeded and chopped
• 4 cloves garlic, finely chopped
• 1 small fresh red chili pepper, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• ½ cup portabella mushrooms, chopped
• 1 whole red pepper, chopped
• ½ cup zucchini peeled and chopped
• ½ cup egg plant diced
• 1 large teaspoon chopped thyme
• 1 cup shredded Cabot 50% Reduced Fat Cheddar Cheese
• 1/4 cup each chopped green olives
• Oil-cured black olives for garnish