Italian Sausage

Grill or broil whatever sausage (turkey, pork, chicken, tofu) you prefer according to the package’s directions.

Farro Salad with Roasted Vegetables and Feta 

Farro Salad_Web

I didn’t actually make this for dinner this week – I brought it to Easter dinner at my in-law’s. They were having a buffet and I needed a side dish that I could make the night before and serve at room temperature. I make this salad a lot because I love farro and it holds up well. Think of it as a heartier (and tastier) pasta salad.

Note: use whatever vegetables you prefer, such as zucchini for some green. I’ve even added canned artichoke hearts.

1 cup farro
1/4 cup + 2 TB. olive oil
2 bell peppers (red, yellow or orange), chopped into 1/2-1 inch pieces
1 red onion
5-6 garlic cloves, peeled
1/2 cup of feta cheese, crumbled
1/2 ts. dijon mustard
pinch of sugar
1-2 TB. red wine vinegar
salt and ground pepper

Cook the farro according to the directions on the box. Sometimes I buy Trader Joe’s 10-minute farro which is pretty good if you want to make this even faster. When the farro is finished, drain and run cool water over it to bring the temperature down.

Toss bell peppers, onion and garlic with 2 TB. olive oil and roast on a baking sheet at 400 degrees for about 20 minutes.

Chopped Peppers_Web

While the farro and vegetables are cooking, prepare your dressing. Add vinegar, dijon mustard, a pinch of sugar, salt and pepper to a bowl and whisk until mixed together. Continue to whisk while you slowly add 1/4 cup of olive oil and set aside.

When the farro and vegetables are finished (and cooled down slightly), toss them in a bowl together with the feta and dressing.