Farro, Corn and Crab Salad

A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye.
I’m a big fan of corn, and in this season I always have a few fresh ears from the farm stand, so I had the key ingredients to prepare the salad. However, I had neither nice cherry tomatoes nor basil, so it was time for improvisation.
As the corn was already cooked, I didn’t char it on the grill but used it as is. I also ended up using different herbs and seasonings, and mini peppers instead of the cherry tomatoes. I then decided to turn the salad into a light lunch dish; so I added some nice crab lumps I had in the fridge to it.
As you can see from the recipe here, I ended up with quite a different salad, but a very delicious one nonetheless. Try it, or the original one (which I still plan on making!), or create your own version. Any way you choose, I’m sure you’ll enjoy the tasty combination of the nutty farro and corn.

Makes: 6
Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients:
¾ cup Farro
1½  cups water
1 large corn ear, cooked
1/3 cup chopped scallions
½ cup chopped herbs (I used parsley and mint)
½ cup medium diced mini peppers
1 small shallot, chopped
1 tsp salt
1 Tbs lime juice (or lemon)
1 Tbs capers, drained
1 Tbs chopped pickled lemon
½ tsp Sriracha sauce
½ tsp freshly ground 4 peppers mix
8 oz (225 grams) lump crab meat
1 Tbs olive oil
For serving: (optional)
Washed and dried arugula leaves

1. Wash the farro well. Boil water, add the farro, lower the heat to simmer and cook for 20 minutes, until the farro is soft but still keeps its shape. Let cool to room temperature.

2. Using a serrated knife, scrape the corn kernels into a medium bowl. Add the rest of the ingredients minus the crab meat. Mix well, taste and adjust seasoning if needed. Add the crab meat, mix gently, so that the lumps will not break.

3. Serve at room temperature, as is, or on top of arugula leaves.

Corn and Sweet Potato Chowder

With abundance of fresh corn to feed my corn addiction, a couple of weeks ago I felt like cooking some nice corn chowder. The weather was still too hot for such a heavy soup, so I came up with a lighter version for it.

Corn and Shrimps Cakes

With wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes.

Cornbread with Bacon and Peppers

I have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.

Corn, Red Pepper and Cheese Muffins

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!

See you next week with a new post.

Tasty Eats

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course,  to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.

The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.

How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you…

View original post 185 more words

Corn Muffins with Italian Sausage and Goat Cheese

These quick and easy to prepare corn muffins, are the perfect breakfast or brunch bread. They are moist and crumbly, savory and a bit sweet and hot at the same time, and with the added sausage and goat cheese, they make a meal on their own. For brunch, or light lunch, serve them with a green salad, or with a bowl of light soup.

Savory Corn-Pesto Pancakes with Kefir Pesto dressing + Herbs, Almonds and citrus Pesto

I was glad to find out that despite of the harsh winter, fresh corn season is here. As I’ve made a pretty large batch of herbs, almonds and citrus zest pesto, I’ve decided to combine the two in these tasty, savory pancakes.

Corn, Red Pepper and Cheese Muffins

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.