Testaroli one of Italy’ hidden treasures! It’s one of the oldest pastas known to man, made in the most unusual way! Once enrobed in homemade pesto, you will be transported back to ancient Tuscany! Watch Queen Creek Olive Mill owner Perry Rea help make and then devour this incredible dish!
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Warm Farro Salad
If you’ve never tried Farro, this is the recipe to try! This ancient grain super food when paired with the amazing flavors of roasted vegetables makes your salad an unforgettable main meal! Plus, you’ll find out why Arizona is known as the Winter Salad Bowl of the country!
Thai Chicken Lettuce Wraps with Thai Peanut Sauce
There are certain foods that I can eat every day, and a good Thai lettuce wrap is one of them! The ingredient that always wins me over is the full fat coconut milk. Add a smooth peanut butter and some acid and spices like soy sauce, cider vinegar and red curry paste, and you’ve pretty much checked all the boxes for great flavor! Another ingredient used often in Thai cuisine is ginger. They can be a bit tricky to peel, and the very best way to do that is to take a teaspoon and simply scrape the skin off. You won’t lose a single bit of ginger! Enjoy this light and easy dish for lunch or dinner this week!
Chili Lime Creamed Corn and Grilled Flank Steak
He’s part Sicilian, just like me! But that’s not why I like and follow Chef Michael Symon. I love his approach to cooking. He’s passionate about simple, straight-forward and approachable dishes with bold flavors that any home cook can master. Symon’s Chili Lime Creamed corn with Garden Tomatoes is so simple yet bursting with Southwestern flavors. The Grilled Flank Steak with Corn and Bacon salad is just as delicious! Enjoy them both the Symon way!
Korean Pulled Pork Tacos
With this recipe, you have the delicious flavor explosion of Far East meets the Southwest. If you’re after an out-of-the-ordinary variation of our favorite Mexican-style taco, the Korean Pulled Pork Tacos provide a scrumptious change of pace. So, let me start with a suggestion to avoid the 8-10 hours of slow-roasted pork. If you don’t have the time or desire to cook the roast that long, simply slice the roast in 2 inch strips. Add them to a hot skillet with a diced onion and sear them to a deep brown. Either way, you’ll be asked to make these again and again. It’s just another example of thinking outside the tortilla!
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!
