Did you know there’s an incredibly delicious way to cook pasta that you may have never tried? By boiling pasta in milk instead of water, you get a rich, creamy coating to your pasta that makes it unbelievably delicious! Then, when that pasta gets enrobed with sautéed Zucchini, you have a dish that’s one of Stanley Tucci’s favorite meals!
pepper to taste
Tuscan Farro, Cannellini Bean and Kale Salad
I love salads that can hold up for several days in the fridge. This Tuscan Farro Salad is so satisfyingly delicious and packed with nutrients that you don’t want to toss out any leftovers!
First the vinaigrette. So simple and yet perfect for penetrating the heartiness of both the kale and the farro. Second, you won’t find a healthier grain than farro. This ancient wonder is packed with protein, fiber and is rich in nutrients, minerals, and antioxidants. And while there are two camps—those who love kale and those who don’t, the kale, if massaged properly and cut into thin strips make this salad sturdy and so healthful!
To do that, strip the kale from the stems and place in a bowl. Add a couple of tablespoons of olive oil and a squeeze of half a lemon ( this in addition to the vinaigrette ingredients) into the bowl with the kale, and with your hands, massage and squeeze the kale until if feels soft in your hands. Now you’re ready to add the rest of the wonderful ingredients like brandy soaked dried cherries, shallots and Castelvetrano olives. Grab some crusty bread and enjoy this end of summer salad!
