Pan-Seared Kodiak Alaska Halibut
Farro, Watermelon Radish, Carrot, Cucumber
Mexican Crema Dressing
When Captain John Skeele gets his way, he likes to fry his halibut. John thinks that frying naturally complements halibut’s texture and locks in its flavor.
So if the captain of Alaska Fishing Vessel “Sunfish” says this is the way he likes to cook halibut, I am definitely going to give it a try.
Captain John Skeele’s Halibut Technique
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Everything But The Bagel Vinaigrette
Farro Cucumber Date Salad
I like to make my salads from scratch, using the freshest ingredients dressed with a homemade vinaigrette. Today I took a short-cut.
Trader Joe’s sells a snappy seasoning blend with a clever name called Everything But the Bagel made with black and white sesame seeds, sea salt, garlic, onion, and poppy seeds. I put a scoop of the seasoning blend into a mixture of olive oil, vinegar, and agave syrup. It was a surprisingly good vinaigrette with sweet and savory flavors and a nice crunch. The dressing paired perfectly with my farro cucumber date salad. It was visually stunning too, with contrasting black and white seeds; ribbons of cucumber swirling around the platter; and just a few scattered edible flowers that made the neutral brown-green palette come alive.
Farro Cucumber Date Salad Recipe
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Baran’s 2239 Spring Strawberry & Farro Salad
English Peas, Asparagus, Burrata
The highlight of Teacher Appreciation Week, as usual, was our Annual Luncheon. This year it had a super-fun hang loose Hawaiian Island theme. Our friends at Baran’s 2239 Restaurant generously donated the salad course, a delightful Strawberry & Farro Salad, the epitome of springtime in a bowl. Chef Tyler Gugliotta shares his recipe here on Taste With The Eyes. Mahalo Chef!
Spring Strawberry & Farro Salad Recipe
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Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce
The food world has gone crazy for healthy grain bowls. And with good reason. They are fabulously nutritious, easy to compose, colorful and tasty, and can be economical often turning leftovers into another great meal.
Composing a grain bowl is fun. It is a creative construction of whole grains; vegetables (fresh, cooked, pickled); a protein (meat, fish, tofu, egg, beans); a flavorful sauce; and a jaunty garnish (nuts, seeds, herbs, cheese).
I liked the idea of smashed cucumbers and radishes in this recipe from Bon Appétit. In the end it was the wild spectrum of flavors and textures that made this particular bowl a winner – chewy earthy farro, crunchy peppery radish, refreshing cucumber, crispy fried egg, tangy creamy yogurt, and bright fresh herbs.
Farro Bowl Recipe
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Scallop, Farro, Micro Greens, Tomato, Borage, Lemon Basil Sauce
I simply could not resist those U-10 scallops at the fish market. U-10 (under 10 scallops per pound) are the largest available. These dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution.
The dilemma was how to showcase the (not inexpensive) scallops, yet keep the dish simple and simultaneously interesting? Lemon and basil naturally pair well with scallops, so that became the sauce. I mingle tomato, nasturtium, and mache for a light salad-y effect. And then add the unexpected farro, an Italian grain with nutty, chewy, earthy flavors and textures. This unique dish has an irresistible appeal of land and sea. Bright blue borage flowers add that contrasting splash of color.
Scallop, Farro, Micro Greens, Lemon Basil Sauce Recipe
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