Recipes for everyone to enjoy ! Happy Labor Day!

– Erin O’Leary Stewart,

Summer Veggie Farro Salad

This is a great summer stir-fry that is quick to throw together. You can really use any vegetables or grain that you have on hand. I liked using farro in this dish. Farro is an ancient grain, like quinoa, and is a great source of protein, fiber and iron. It’s hearty and filling, without weighing you down, and is very versatile, making it great as a side dish, added to soups and salads or sweetened for breakfast. The parsley dressing elevates the dish and keeps it light and refreshing for the summer months. Plus, parsley is loaded with antioxidants and anti-inflammatory properties so you can feel good while drizzling this dressing on! 

{Yield 2-3 as a Main}

1 cup parsley, packed plus more for garnish

1 1/2″ piece of ginger, peeled and sliced

2 garlic cloves, minced

1 large shallot, divided (1/2 roughly chopped and 1/2 minced)

1 tsp Dijon mustard

1/4 cup water

1 Tbsp ume vinegar, or other vinegar of choice
extra virgin olive oil

sea salt and freshly ground black pepper

1 cup farro

2 cups chopped veggies of choice (I used bell peppers, zucchini, cherry tomatoes, onions and mushrooms)

1 pinch red pepper flakes

almond slivers, toasted

1/2 avocado, pitted and sliced

For preparation instructions:

Quinoa Ratatouille

Ratatouille is a vegetable dish that comes from the south of France and can be served as a side dish or as a main over rice, pasta, or other grain. Tomatoes are the key ingredient, but also includes other nightshades like eggplant, bell peppers as well as onions and lots of fresh herbs (traditionally Herbs de Provence).  It gets better and better each day as leftovers as the flavors really meld together, so make a big batch and keep on hand for your week! I had leftover brown rice on hand so I combined that with some black quinoa when originally creating this dish. You can also simplify by using just one grain of choice, as I have directed below. Farro, rice, barley could all also work well with this.

{Yield: About 4}

1 cup black quinoa

extra virgin olive oil

2 Tbsp balsamic vinegar

2 tsp agave (or other sweetener of choice)

2 shallots, peeled and chopped into small wedges

4 garlic cloves, minced

1 punch red pepper flakes

1/2 eggplant, peeled and diced

3 small zucchini, diced into small half-moons

1 pint cherry tomatoes, halved

1 handful fresh parsley, chopped

1 handful fresh basil, chopped

1 scallion, thinly sliced

sea salt and black pepper

small splash white wine, or cooking wine

juice from 1/2 lemon

Last but not least !

Heirloom Tomato + Cucumber Gazpacho

Summer is all about ripe produce and cooling foods, and Gazpacho is one of my favorites! A chilled Spanish soup that is perfect on a hot summer day, there is no cooking involved- just a little prep work- so this soup comes together in minutes. Serve it for lunch or as a snack. It’s also great in shooters with grilled shrimp as an appetizer, or team it with a grilled sandwich or quesadilla for dinner. Breadcrumbs are used in traditional recipes, but I omit here and use avocado to keep it light and creamy.  

{Yield: 4}

5 garlic cloves, minced

1/4 cup fresh squeezed lime juice

1 green bell pepper, halved, seeded and chopped

1 large cucumber, roughly chopped (plus more minced, for garnish)

3 large Heirloom tomatoes, roughly chopped (plus more minced, for garnish)

2 avocados, halved and pitted (plus more minced, for garnish)

sea salt to taste

Chalula Chile Lime hot sauce (optional)

Fresh cilantro or parsley, for garnish

For more information: