Farro, Berry, and Walnut Salad

This recipe from Cooking Light is actually supposed to be a side dish. But I thought it would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).     Ingredients: 5 cups water 1 1/2 cups uncooked farro 1/2 teaspoon salt, divided 3/4 pound sweet cherries, pitted and halved (about 2 cups) 1/3 cup blueberries 2/3 cup diced celery 1/2 cup coarsely chopped walnuts, toasted 1/4 cup packed fresh flat-leaf parsley leaves the juice of one lemon (about 2-3 tablespoons) 1 tablespoon whole-grain Dijon mustard 1 tablespoon honey (or agave nectar) 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil

Fresh Salmon Burgers

Everyone loves a good hamburger at a summer barbecue, but sometimes you just want something a little different. Salmon burgers are a really delicious option and are healthier too. Homemade salmon burgers are really easy to make and blow the frozen ones in the supermarket out of the water. This recipe from Coastal Living takes about 5 to 10 minutes to prep and then just another 5 minutes to cook. To snazz up the salmon burger a bit, I also made a Greek yogurt topping and added some lemon and garlic to the buns before toasting. Ingredients: Salmon Burgers: 1 slice white bread 1/4 cup milk 1 1/2 pounds salmon fillet 1 teaspoon salt 2 tablespoons fresh dill finely chopped 1 teaspoon Dijon mustard 1/4 teaspoon freshly ground black pepper sliced cucumbers, optional Buns: 4 hamburger buns 1 tablespoon olive oil 1 garlic clove, minced the zest of one lemon 1 teaspoon dill, chopped Greek yogurt sauce: 1 cup Greek yogurt 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon dill, finely chopped the zest and juice of 1 lemon

Chicken Fricassee With Tarragon

Cold weather always makes me crave comfort food. I tend to really want pasta (and would be perfectly happy eating it every day that drops below 40 degrees) but am always open to healthier comfort food options. BetterEats.com had a lighter recipe for Chicken Fricassee, which is a French stew with chicken, vegetables, white wine, and cream that when paired with some day old bread makes a fantastic comfort food option.   Ingredients: 2 1/2 pounds chicken pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed (I used 1 chicken breast, 1 thigh, 1 leg, and 1 drumstick) 1/4 teaspoon salt pepper, black – to taste 2 tablespoons flour, all-purpose 1 tablespoon oil, olive, extra virgin 1 cup shallots (about 4 large ones) 1 cup wine, dry white 1 1/2 cups broth, chicken, less sodium 1 medium carrot – peeled and thinly sliced (about 1/3 cup) 1 pound mushrooms, I used 1/2 lb baby bellas, 1/2 lb button – wiped clean and halved or quartered 4 sprig(s) tarragon, fresh 4 teaspoons tarragon, fresh – chopped 1 tablespoon cornstarch 1 tablespoon water 1/4 cup sour cream, reduced-fat 2 teaspoons mustard, Dijon

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