Ale Braised Sausages with Peppers

2 Tbs. olive oil
2 lb. cooked sausages, such as bratwurst or kielbasa, sliced
1 large yellow onion, thinly sliced
1 large red bell pepper, seeded and sliced
2 Tbs. all-purpose flour
1 cup ale
1/2 cup apple cider
3 Tbs. chopped fresh thyme
1 1/2 cups chicken broth
Salt and freshly ground pepper, to taste
Mashed potatoes for serving (see related recipe at left)

In a Dutch oven over medium-high heat, warm the olive oil. Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes. Transfer to a plate.

Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes. Add the flour and cook, stirring, until golden, 1 to 2 minutes. Whisk in the ale and cider until the mixture is smooth and bubbly. Add the thyme and broth, whisking to blend, and bring to a simmer.

Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Season with salt and pepper.

Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.

Sausage and White Beans

8 small or 4 large hot or sweet Italian sausages,
about 1 1/2 lb. total weight
1 cup dry white wine
2 Tbs. olive oil
1 yellow onion, finely chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (each 14 oz.) white beans, such as
cannellini or Great Northern, drained and rinsed
2 Tbs. minced fresh oregano
3/4 cup chicken broth
Salt and freshly ground pepper, to taste
2 to 3 cups arugula

Cook the sausages
Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.

Cook the vegetables
Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.

Finish the dish
Add the sausages to the pan with the beans and simmer for about 1 minute to warm through. Season with salt and pepper. Divide the sausages, beans and arugula among 4 plates, drizzle with any liquid in the pan and serve immediately.

Beer Marinated Tri Tip

1 cup lager
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 yellow onion, chopped
2 garlic cloves, chopped
2 tri-tip beef steaks, each about 1 lb.

Marinate the tri-tip
In a large bowl, whisk together the beer, olive oil, chili powder, oregano, cumin, salt and pepper. Stir in the onion and garlic. Add the beef and turn to coat evenly. Cover and let stand while the grill heats. (The beef can be refrigerated for up to 8 hours; turn occasionally in the marinade.)

Prepare the grill
Prepare a medium-hot fire in a grill. If using a gas grill, turn one burner on medium and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.

Grill the tri-tip
Lightly oil the grill rack. Remove the beef from the marinade and place it over the hottest area of the grill. Cover and grill, turning once, for 10 minutes. Move the beef to the cooler area of the grill, cover and grill until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 10 minutes more.

Transfer the meat to a cutting board and let stand for 3 to 5 minutes, then thinly slice across the grain and serve immediately. Serves 6.

Flatbread with Eggplant, Peppers, and Olives

1 red bell pepper
1 green bell pepper
1 eggplant

For the dough:
1 2?3 cups all-purpose flour
1?2 tsp. salt
2 tsp. baking powder
1?2 Tbs. olive oil
1 egg yolk
3?4 cup water

1 garlic clove, crushed
12 black olives, pitted and coarsely
chopped
Salt and freshly ground pepper, to taste
2 large, ripe tomatoes, cut into thin slices
4 Tbs. olive oil

Preheat an oven to 450°F.

Place the bell peppers and eggplant on a baking sheet and roast, turning several times to cook evenly, until the peppers are blistered and blackened all over and the skin of the eggplant is wrinkled and shriveled, about 45 minutes. Transfer the peppers and eggplant to a paper bag. Close the bag and set aside until cool enough to handle, about 15 minutes. Leave the oven on.

Peel the charred skins off the roasted vegetables. Slice each bell pepper in half lengthwise and discard the seeds, ribs and stems. Cut the peppers and eggplant into thin strips.

Meanwhile, make the dough: In a bowl, sift together the flour, salt and baking powder. Make a well in the flour and add the olive oil and egg yolk. Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon. Turn the dough out onto a lightly floured board and knead until soft, smooth and elastic, about 1 minute. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a kitchen towel and let stand in a warm place until the dough puffs slightly, about 30 minutes.

In another large bowl, combine the eggplant and bell pepper strips with the garlic and olives, and season generously with salt and pepper.

Lightly oil a 12-by-9-inch rimmed baking sheet. On a lightly floured work surface, roll out the dough into a rectangle to fit the pan. Press into the prepared pan and trim away any excess dough.

Cover the dough base with the tomato slices. Drizzle 2 Tbs. of the olive oil over the tomato slices. Arrange the eggplant mixture evenly over the tomatoes and drizzle with the remaining oil.

Bake until the edges are beginning to brown, about 25 minutes. Remove from the oven and let cool slightly. Cut into squares and serve warm.
Serves 6.

Beef and Lamb Meatballs

/2 lb. ground lean beef
1/2 lb. ground lamb
2 slices firm white bread, crusts removed
1/2 cup cooked long-grain white rice
1/2 cup finely chopped yellow onion
1/4 cup ground walnuts
1/4 cup finely chopped fresh flat-leaf parsley
1 garlic clove, minced

1/4 tsp. ground cinnamon
1 egg, beaten
1/2 tsp. sea salt

Freshly ground pepper, to taste

Preheat an oven to 375°F.

In a large bowl, combine the ground beef and lamb. Cut the bread into 1-inch pieces. In a small bowl, soak the bread in cold water just to cover until soft, about 1 minute, then drain and squeeze out as much of the water as possible. Add the bread to the meat. Add the rice, onion, walnuts, parsley, garlic, cinnamon, egg, salt and 4 or 5 grinds of pepper. Using a fork, mix until all the ingredients are well blended.

Rinse your hands with water but do not dry them. Shape the meat mixture into balls about 1 inch in diameter and arrange the meatballs in evenly spaced rows on a rimmed baking sheet. You should have 36 meatballs.

Bake for 10 minutes. Using tongs, turn the meatballs over and bake until browned on the exterior and no longer pink in the center, about 20 minutes more. Arrange on a platter and serve immediately. Serves 6 to 8.

Crostini with Fava Beans and Ricotta

1 cup shelled, skinned, cooked fava beans
1 baguette
1/2 cup whole-milk ricotta cheese
1/2 cup finely grated pecorino romano cheese
1 1/2 Tbs. chopped fresh mint
1/2 tsp. finely grated lemon zest
2 Tbs. extra-virgin olive oil, plus more for drizzling
Sea salt and freshly ground pepper, to taste

Preheat an oven to 400°F.

Finely chop the beans and put them into a medium bowl.

Cut the baguette into 16 slices, each 1?2 inch thick (reserve any remaining baguette for another use). Arrange the baguette slices on a rimmed baking sheet and toast in the oven until crisp, turning once, about 5 minutes total. Remove from the oven and set aside.

Add the ricotta, pecorino, 1 tablespoon of the mint, the lemon zest and 2 Tbs. olive oil to the bowl with the fava beans. Using a fork, mash the ingredients together until well blended. Season with salt and pepper.

Heap a spoonful of the bean mixture onto each baguette toast. Drizzle lightly with olive oil and sprinkle with the remaining mint. Arrange the toasts on a platter and serve right away. Makes 16 crostini; serves 3 or 4.

Ricotta

1 gallon organic whole milk
2 cups organic heavy cream
1/4 cup plus 2 Tbs. distilled white vinegar
1 tsp. kosher salt

Pour the milk and cream into a large, heavy-bottomed nonreactive pot over medium-high heat and warm to just below boiling, stirring constantly with a silicone spatula to keep the liquid from scorching. Just before the milk boils, the surface will start to foam and release steam. Check the temperature and remove from the heat when it is between 180°F and 185°F.

Add the vinegar and stir for 30 seconds. Curds will begin forming almost immediately. Add the salt and stir for another 30 seconds. Cover the pot with a dish towel and let stand at room temperature for 2 hours.

Line a colander with cheesecloth and place over a large bowl. Using a slotted spoon, gently transfer the curds from the pot to the colander. Let the ricotta drain for about 30 minutes.

Gather the cheesecloth by its corners and twist together to force out the liquid. When the liquid turns from clear to milky and the cheese starts to push through the cheesecloth, it has drained enough.

Remove the ricotta from the cheesecloth and store in an airtight container in the refrigerator for up to 1 week. Makes about 2 cups.

Tuscan Farro Soup

1 1/2 cups water
1/2 cup farro
Salt, to taste
3 Tbs. olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 can (15 oz.) cannellini or other white beans, drained
1 can (14 1/2 oz.) diced tomatoes with juices
2 cups packed baby spinach
1/2 cup chopped fresh basil
Freshly ground pepper, to taste

In a small saucepan over high heat, bring the water to a boil. Add the farro and a pinch of salt, reduce the heat to low, cover partially and cook until all the water is absorbed, 20 to 25 minutes.

In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat to low and add the beans, tomatoes with their juices and the farro. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the spinach and basil and stir just until the spinach is wilted. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 6.

Warm Lamb and Farro Salad with Pomegranate

1 cup farro
4 lamb tenderloins, about 1 lb. total, each 4 to 6 inches long, silverskin removed
5 Tbs. olive oil
Kosher salt, to taste, plus 1/2 tsp.
Freshly ground pepper, to taste, plus 1/4 tsp.
1 Tbs. minced fresh rosemary
2 tsp. balsamic vinegar
2 Tbs. fresh lemon juice
1 fennel bulb, trimmed, quartered and cored, then thinly shaved crosswise
1/4 cup fresh mint leaves
1/2 cup pomegranate seeds

Place the farro in a saucepan and add cold water to cover by 2 inches. Bring to a rapid boil over high heat and cook for 5 minutes. Remove from the heat and let stand, covered, until plump and al dente, 45 to 50 minutes. Drain, shaking off as much excess water as possible. Set aside. The farro may be refrigerated for up to 2 days; bring to room temperature before serving.

Brush the lamb on all sides with 2 Tbs. of the olive oil. Season generously with salt, pepper and the rosemary, rubbing the rosemary on all sides of the tenderloins. Let stand at room temperature for about 1 hour.

In a large bowl, whisk together the vinegar, lemon juice and the remaining 3 Tbs. olive oil. Add the 1/2 tsp. salt and the 1/4 tsp. pepper. Stir in the farro and fennel. Refrigerate until ready to serve.

Prepare a medium-hot fire in a grill, or preheat a cast-iron stovetop grill pan over medium-high heat.

Place the tenderloins on the grill rack over the hottest part of the fire or in the grill pan, and cook until dark brown, 3 to 4 minutes. Turn the tenderloins over and cook until lightly brown, just 2 minutes more, to avoid overcooking. Transfer the lamb to a cutting board and let rest for 5 minutes.

Cut the tenderloins across the grain on the diagonal into slices about 1/2 inch thick. Arrange on the salad, garnish with the mint and pomegranate seeds, and serve immediately. Serves 4.

Farro Salad with Feta and Mint

Ingredients:
For the parsley-mint dressing:
2 bunches fresh flat-leaf parsley
1 cup fresh mint leaves
1 garlic clove
1/4 cup fresh lemon juice, plus more as needed
1 tsp. kosher salt, plus more, to taste
1/2 cup plus 2 Tbs. olive oil, plus more as needed
Freshly ground pepper, to taste

For the salad:
6 Tbs. olive oil, plus more as needed
1/2 cup diced yellow onion
1 Tbs. fresh thyme leaves
2 cups farro
2 tsp. salt, plus more, to taste
1/2 cup English peas
1/4 cup chopped fresh mint
1/4 cup diced Meyer lemon
1/2 cup sugar snap peas, cut on the bias into 1/4-inch strips
Freshly ground pepper, to taste
Fresh lemon juice, to taste, plus 2 Tbs.
1 small fennel bulb, trimmed, halved, cored and very thinly sliced lengthwise
1 bunch baby carrots, preferably mixed colors, tops trimmed to 1 inch, peeled and halved lengthwise
1 bunch asparagus, very thinly sliced on the bias into 2-inch pieces
2 to 3 oz. tender pea tendrils
4 oz. French feta cheese, crumbled

To make the dressing, using a sharp knife, shave off the tops of the parsley bunches, removing only the leaves and leaving the larger stems behind. In a blender, combine the parsley leaves, mint, garlic, the 1/4 cup lemon juice, the 1 tsp. salt and half of the olive oil. Turn the machine on low, then quickly increase the speed to high and pour in the remaining olive oil. Stop and scrape down the sides of the blender as needed. The dressing should be thick but still pourable. If it is too thick, add more olive oil, 1 Tbs. at a time, until the desired consistency is reached. Adjust the seasonings with salt, pepper and lemon juice. You should have about 1 cup dressing. You will need about 1/2 cup for this recipe; refrigerate the rest for another use.

To make the salad, in a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and thyme and cook, stirring often, until the onion is translucent, 4 to 6 minutes. Add the farro and cook, stirring, until the grains are lightly toasted and coated with the oil, about 2 minutes. Add 10 cups water and the 2 tsp. salt and bring to a boil. Reduce the heat to low, cover and simmer until the farro is tender and just cooked through, about 30 minutes. Drain the farro and transfer to a baking sheet. Let cool to room temperature, about 30 minutes.

Meanwhile, have ready a bowl of ice water. Bring a saucepan of heavily salted water to a boil over high heat. Add the English peas and cook until just tender, about 1 minute. Transfer to the ice water, then drain and dry on paper towels.

In a large bowl, combine the farro, mint, diced lemon, sugar snap peas and English peas. Spoon 1/2 cup of the dressing on top and toss to combine. Season with salt and pepper, and add more dressing, olive oil and lemon juice as needed.

In a separate large bowl, combine the fennel, carrots, asparagus, the 2 Tbs. lemon juice and the remaining 1/4 cup olive oil, and season with salt and pepper. Just before serving, toss in the pea tendrils.

Spoon the farro onto a large platter. Arrange the fennel mixture on top and sprinkle with the cheese. Serves 6 to 8.

Farro Salad with Tomatoes and Mozzarella

3/4 cup farro
3 cups water
2 1/2 cups vegetable broth
2 large plum tomatoes, halved lengthwise, seeded and coarsely chopped
1/4 lb. fresh mozzarella balls, halved
2 tsp. balsamic vinegar
2 tsp. red wine vinegar
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbs. olive oil
8 large fresh basil leaves, cut crosswise into thin strips

Place the farro in a bowl with the water and let stand at room temperature for 2 hours. Drain the farro and place in a saucepan. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Let stand, covered, for 10 minutes. Transfer to a bowl and let cool to room temperature.

Add the tomatoes and mozzarella to the farro. In a small bowl, whisk together the balsamic vinegar, red wine vinegar, salt and pepper. Whisk in the olive oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide among shallow bowls and serve immediately. Serves 4.

Summer Farro Salad

4 cups vegetable stock or salted water
1 1/2 cups pearled farro
Salt, to taste
1 lb. fresh English peas, shelled
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
Freshly ground pepper, to taste
3 red and/or yellow bell peppers, seeded and diced
1 pint red and/or yellow cherry tomatoes, halved
1/4 cup finely diced red onion
1/2 cup minced fresh flat-leaf parsley
10 fresh basil leaves, rolled together and sliced into ribbons
1 Tbs. minced fresh tarragon
1 Tbs. minced fresh chervil
1 Tbs. minced fresh chives

In a large pot over high heat, bring the stock to a boil. Add the farro and stir with a large spoon. Return to a boil, reduce the heat to low, partially cover and cook the farro until al dente (tender but firm to the bite), 15 to 20 minutes. Spread the farro in a shallow pan to cool.

Bring a small saucepan three-fourths full of salted water to a boil over high heat. Have ready a bowl of ice water. Boil the peas until tender, about 2 minutes. Drain into a colander. Pour the peas into the ice water and drain again.

In a small bowl, whisk together the olive oil, lemon zest and lemon juice. Season the vinaigrette with salt and pepper.

In a large salad bowl, combine the farro, peas, bell peppers, tomatoes, onion, parsley, basil, tarragon, chervil and chives. Add the vinaigrette and stir to coat. Taste and adjust the seasonings with salt and pepper.

Serve at room temperature or cover, refrigerate for 1 to 2 hours and let stand at room temperature for 15 minutes before serving. Serves 6 to 8.

Grilled Chicken with Farro and Chioggia Beets

2 tsp. kosher salt, plus more, to taste
1/8 tsp. freshly ground pepper, plus more, to taste
1 1/2 tsp. coriander seed, toasted and ground
2 poussin, split in half down the backbone and breast (or chicken breasts)
1 lb. small Chioggia beets, well washed, tops removed and reserved for another use, if desired
1/4 cup cider vinegar
1 bay leaf
6 to 7 Tbs. extra-virgin olive oil
2 Tbs. minced shallot
1 lb. baby carrots, peeled, tops trimmed to 1 inch
1 Tbs. unsalted butter, melted
2 1/2 cups chicken stock
1 cup farro
1/2 tsp. minced garlic
2 spring onions, green portions cut into 1-inch pieces and white portions halved lengthwise
2 Tbs. crème fraîche
1 tsp. fresh lemon juice
1/4 cup roughly chopped fresh cilantro

Directions:
In a small bowl, stir together the 2 tsp. salt, the 1/8 tsp. pepper and the coriander. Place the poussin halves or chicken breasts in a baking dish and season each half with 1/2 tsp. of the spice mixture (you will have some left over). Cover and refrigerate for at least 2 hours or up to 8 hours.

Preheat an oven to 350ºF.

Place the beets in a single layer in a small casserole or baking dish. Pour in the vinegar and enough hot water to come two-thirds of the way up the beets. Season generously with salt and pepper and add the bay leaf. Drizzle with 1 Tbs. of the olive oil and cover the pan tightly with aluminum foil. Roast until the beets are tender, about 1 hour. Remove the beets from the cooking liquid. When the beets are cool enough to handle but are still warm, peel them and cut in half, if desired. Transfer to a small bowl, add the shallot and 2 Tbs. of the olive oil and stir to combine. Set aside.

Increase the oven temperature to 400ºF.

In a bowl, toss the carrots with the melted butter and season with salt and pepper. Transfer to a baking sheet and roast until the carrots are tender, 30 to 40 minutes. Set aside.

Meanwhile, in a large saucepan over medium-high heat, bring the stock to a boil. Add the farro and season with salt. Reduce the heat to medium-low, cover and simmer until the farro is just tender, about 20 minutes; it will still have some resistance to the tooth. Drain and let cool if not using immediately.

Prepare a grill for indirect grilling over medium-high heat.

Remove the poussin or chicken breasts from the refrigerator and let stand at room temperature for 20 minutes. Drizzle the poussin halves with 1 to 2 Tbs. of the olive oil. Place skin side down, on the grill over the direct-heat area and cook until well browned, 6 to 8 minutes. Turn over, move them to the indirect-heat area, cover the grill and cook until they are cooked through, 10 to 12 minutes more. Transfer to a platter and cover loosely with aluminum foil.

While the poussin rest, reheat the beets and carrots in a 350ºF oven until warmed through.

In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the garlic and cook, stirring constantly, for about 1 minute. Add the farro and toss well to combine. Add the spring onions and cook, stirring occasionally, until the farro and onions are warmed through, 2 to 3 minutes.

In a small bowl, stir together the crème fraiche, lemon juice and 2 Tbs. of the cilantro.

To serve, place the farro in the center of each of 4 warmed plates. Top with the carrots, beets and a poussin half. Serve immediately and pass the cilantro crème fraiche alongside. Serves 4.

Adapted from Williams Sonoma.

Farro and Spring Vegetables

3 Tbs. olive oil
1/2 yellow onion, finely chopped
2 celery stalks, finely chopped
1 oz. pancetta, finely chopped
1 1/2 cups farro, rinsed
1/2 cup dry white wine
4 cups chicken stock
1/4 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1 bunch asparagus, about 1 lb.
1 Tbs. unsalted butter
2 leeks, white and light green portions, rinsed well and cut into matchsticks
2 cups fresh or thawed frozen English peas
Grated zest and juice of 1/2 lemon
2 Tbs. chopped fresh flat-leaf parsley
3-oz. piece Parmigiano-Reggiano cheese

In a large, heavy fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, celery and pancetta and sauté until the onion is softened and the pancetta has rendered most of its fat, about 5 minutes. Add the farro and stir to coat with the oil. Cook, stirring, until the farro is lightly toasted, 1 to 2 minutes. Add the wine and stir until it has evaporated, about 5 minutes. Add 1 cup of the stock and stir to scrape up the browned bits from the pan bottom.

Transfer the contents of the pan to a slow cooker. Stir in the remaining 3 cups stock, the 1/4 tsp. salt and several grinds of pepper. Cover and cook on low according to the manufacturer’s instructions until the farro is tender, 2 to 2 1/2 hours.

Meanwhile, trim the tough stem ends from the asparagus and cut the spears into 2-inch lengths. Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the asparagus pieces, reserving the tips, and cook for 4 minutes. Add the asparagus tips and cook until all the pieces are crisp-tender, about 2 minutes more. Drain the asparagus and rinse under cold running water until cool. Spread the pieces out on a kitchen towel to dry.

About 5 minutes before the farro is ready, in a large, heavy fry pan over medium heat, melt the butter with the remaining 1 Tbs. olive oil. Add the leeks and sauté for 1 minute. Add the peas and sauté for 1 minute. Add the asparagus and sauté until all the vegetables are just tender and heated through, 1 to 2 minutes. Stir in the lemon juice.

Stir the vegetables into the farro and transfer to a warmed serving bowl. Garnish with the lemon zest and parsley. Using a vegetable peeler, shave the cheese over the top. Serve immediately. Serves 6.

Farro Salad with Fennel and Pomegranate

1/4 cup pomegranate juice
2 Tbs. fresh lemon juice
1 tsp. Dijon mustard
1 small shallot, minced
3 Tbs. olive oil, plus more for drizzling
Kosher salt and freshly ground pepper, to taste
2 cups cooked and cooled farro
1/2 cup cooked and cooled quinoa
3 celery stalks, thinly sliced
1/4 cup celery leaves
1/2 fennel bulb, thinly shaved
1/4 cup fennel fronds
1/4 cup fresh flat-leaf parsley leaves
1/2 cup pomegranate seeds

In a small bowl, whisk together the pomegranate juice, lemon juice, mustard and shallot. Slowly whisk in the 3 Tbs. olive oil, and season the vinaigrette with salt and pepper.

In a large bowl, toss together the farro, quinoa, sliced celery, celery leaves, shaved fennel, fennel fronds, parsley and pomegranate seeds. Stir in the vinaigrette until well combined. Adjust the seasonings with salt and pepper. Drizzle with olive oil and serve. Serves 4.

Chard with Ras El Hanout and Preserved Lemon

4 bunches rainbow chard, each 10 oz., preferably with red and
gold stalks
Kosher salt, to taste
1/4 cup grapeseed or canola oil
1/2 cup diced yellow onion (1/8-inch dice)
1 Tbs. ras el hanout
1 Tbs. fresh lemon juice, preferably Meyer lemon
1/4 cup diced preserved lemon rind
1 1/2 tsp. Urfa pepper or red pepper flakes
Extra-virgin olive oil for drizzling (optional)

Cut the stalks off the chard and set the leaves aside. Trim off the bottoms, narrow tops and outer edges of the stalks. Cut enough of the stalks into 3-by-1/8-inch matchsticks to yield 1 1/2 cups. Cut enough of the remaining stalks into 1/16-inch dice to yield 1 cup.

Bring a large pot of heavily salted water to a boil over high heat. Fill a large bowl with ice water. Working in batches, blanch the chard leaves until tender, 2 to 2 1/2 minutes. Transfer to the ice water and let cool. Remove the leaves from the water, squeeze well to remove the excess liquid and coarsely chop them.

In a large sauté pan over medium heat, warm the grapeseed oil. Add the onion and a pinch of salt and cook, stirring often, until the onion begins to soften, about 5 minutes. Add the chard matchsticks, ras el hanout and a pinch of salt and cook until the matchsticks begin to soften, 4 to 5 minutes. Stir in the diced stalks and cook until tender, about 5 minutes. Stir in the leaves and cook for 1 minute.

Remove the pan from the heat and stir in the lemon juice, preserved lemon and Urfa pepper. Drizzle with olive oil. Serves 6.

Madras Curry

2 tbsp. Madras Masala
1 tbsp. vinegar
1 lb. chicken OR lamb, cut into small cubes
2 tbsp. oil OR ghee
1 large onion, finely chopped
¼ cup ground tomatoes, canned
1 tsp. sugar
½ tsp. tamarind paste
1 cup water
1 tsp. sea salt OR salt to taste
1 tbsp. chopped cilantro, to garnish
½ tsp. Garam Masala, to garnish
Method of Preparation:
In a small bowl, mix Madras Masala and vinegar together. Mix well to make a smooth paste and set aside.

In a large pot, heat oil or ghee on medium-high and cook onions until golden brown, approximately 10 minutes. Add ground tomatoes and fry for 2-3 minutes.
Reduce temperature to medium-low.

Add masala mixture and mix well. Cook for 2-3 minutes.

Add cubed chicken or lamb, stirring until meat is well coated with masala.

Add sugar and tamarind paste mix well. Add water, cover and simmer on low heat until meat is tender and cooked (15-20 minutes), stirring occasionally. Add salt to taste.

Transfer to a serving dish and garnish with cilantro and Garam Masala.

Serves 2-4.

Tandoori Chicken

3 lbs. chicken pieces (8-10 legs, thighs or breasts)
oil for basting

Marinade:
½ cup thick plain yogurt
2 tbsp. Arvinda’s Tandoori Masala or to taste
1 tsp. lemon juice
1 tsp. salt or salt to taste
½ tsp. red food colouring (optional)
1 tbsp. cilantro, finely chopped, to garnish (optional)

In a large bowl combine marinade ingredients. Add chicken pieces and coat evenly. Cover bowl, refrigerate and marinate 2-4 hours or overnight.

Cook on the barbeque and baste with oil as needed. Garnish with cilantro. Serve with a flatbread and salad, or on a bed of rice.

Baking option: Place marinated chicken on a foil-lined baking sheet and bake in the center of a pre-heated oven at 375F, turning over to achieve even baking. Bake about 20 minutes or until chicken is cooked and golden brown.

Serves 2-4.

Chicken Tikka

1 lb. boneless chicken breast, cubed
½ cup thick plain yogurt
1½ tbsp. Tikka Masala
1 tsp. fresh lime or lemon juice
1 tsp. sea salt
2 tbsp. oil
½ tsp. Garam Masala (optional)
2 tbsp. cilantro, finely chopped, to garnish (optional)
5-7 red onion slices, to garnish (optional)

In a bowl add marinade ingredients – yogurt, Tikka Masala, lemon juice and salt. Mix together. Add chicken and coat well with yogurt marinade. Cover and refrigerate for 2-4 hours or overnight.

In a pan, heat oil on medium-high heat. Add marinated chicken and cook for 10-15 minutes or until chicken is well cooked.

Garnish with a sprinkle of Garam Masala, cilantro and red onion slices.

Serve Chicken Tikka on a bed of basmati rice with Cucumber Raita and flatbread on the side.

Mattar Paneer

1 cup paneer, cubed
1 ½ cups frozen peas
1 tbsp. oil
1 medium onion, finely chopped
¼ cup ground tomatoes
1 ½ tbsp. Curry Masala
1 tsp. sea salt OR salt to taste
1 tsp. sugar
1 cup light cream
¼ cup ground almonds
1 tbsp. chopped cilantro, to garnish
½ tsp. Garam Masala, to garnish

In a pan on medium heat, add oil and fry onions until caramelized, approximately 10 minutes.

Add ground tomatoes and fry for 2-3 minutes. Add Curry Masala, salt and sugar. Stir and cook for 2-3 minutes. Add peas and cubed paneer to the masala paste and mix well. Add cream and ground almonds and stir. Cover and cook for 10 minutes or until the sauce has thickened.

Add half a cup of water. Simmer for another 8-10 minutes. This dish should have a thick creamy sauce.

Serve in a serving dish and garnish with cilantro and Arvinda’s Garam Masala. Serve with Indian flat breads and rice.
Serves 2-4.