Three Recipes to Try This Week: Farro Salad, Easy Baked Eggs, and Rethinking Your Salads


I’ve always been enamored of whole grain salads with seasonal ingredients and flavorful embellishments. They are a great way to use what you have on hand, add more healthy whole grains to your diet, and eat with the seasons. This week’s winner is this Farro Salad with Fresh Mozzarella and Arugula Walnut Pesto From Food 52.

Eggs are such a handy food. Quick and easy to prepare, healthy, versatile, and an economical form of protein. They do, however, require a certain immediacy that isn’t always practical in all situations. This recipe for baked eggs from Mark Bittman is great for guests or anytime you need to serve more than one or two eggs at a time.

Finally, here’s a brilliant post from Tea and Cookies on rethinking your salads. Lots of helpful tips here and so many creative suggestions. This post might just change your entire summer.

Image: Vanessa Barrington

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.