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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro With Cranberries, Pineapple, And Pistachios

Farro is a food composed of grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious.  If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.

Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios provide a slightly sweeter take on the many traditional recipes that are available.

Cranberry, Pineapple, And Pistachio Farro (2)

Cranberry, Pineapple, And Pistachio Farro (4)

Cranberry, Pineapple, And Pistachio Farro (3)

Cranberry, Pineapple, And Pistachio Farro (5)

mint

Fresh-Mint-Leaves

Sweet Basil (2)

fresh basil

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Fennel And Garlic Crusted Pork Loin

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 1 (3-quart) saucepot, mesh sieve

Ingredients:
1 cup of  Farro, uncooked, drained and rinsed
1 tablespoon Kosher salt
3 cups of vegetable broth/stock, unsalted (substitute water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil and/or fresh mint, finely julienned

Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil and/or mint, stir to combine. Transfer to a large serving bowl.

Serve warm or at room temperature. This is my recipe for Farro With Cranberries, Pineapple, And Pistachios.

Fennel And Garlic Roasted Pork Loin

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Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

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Fresh Mint Leaves

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First, I want to set aside the ingredients that will give my soup lots of texture and can also be used as toppings or garnish. I’m going to need thinly sliced cucumbers, using a food Mandolin is the perfect tool for the job. I have some other goodies up my sleeve too!

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Roasted Pancetta

Fresh Mint Leaves

Food Mandoline Slicer

Hot House Cucumber

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Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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Pestos and Tapenades

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It’s a meat-free day today at my house. Anything you can spread over grilled and/or toasted bread is delicious.

Pesto doesn’t have to be made with just basil anymore. You can substitute arugula or spinach, you can add walnuts or pistachios. The possibilities are endless.

The difference between a Pesto and a Tapenade is generally Tapenades are olive-based… yes there are olives in certain Pestos.

In the pictures above I’ve made a Roasted Piquillo Pepper Pesto, a Pea With Fresh Mint Pesto, and Artichoke Pesto, and a Kalamata Olive With Cannellini Bean Tapenade.

I love to shake things up by using different kinds of ingredients. For example; roasted red peppers, artichokes, peas, Cannellini beans, Kalamata olives, or Ricotta cheese, mix in nuts and fresh herbs.

Parmigiano- Reggiano cheese, fresh lemon juice, and a great Extra Virgin Olive Oil are key in making a great pesto or Tapenade. Let’s not forget about the nuts. Traditionally pine nuts are what’s used, not today, it’s pistachios. I even used a variety of herbs like basil, chives, mint, and Italian flat-leaf parsley. I say let your imagination go wild!  Then spread it on grilled bread.

In the next section, is my recipe for the Roasted Piquillo Pepper Pesto. Recipes may vary from one pesto to another, some tend to be thicker than others. A secret I use to thicken certain Pesto recipes is by adding a small amount of Cannellini Beans. They add creaminess and give great texture to the Pesto or Tapenade.

Sweet Basil (2)

mint

Chives (2)

Roasted Red Peppers

Piquillo Peppers (2)

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Ciabatta

Toasted Ciabatta Bread

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Pestos And Tapenades

 

 

 

 

Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 25 minutes
Equipment: 10-cup food Processor, rimmed baking sheet pan, chef’s knife, small and large mixing bowls

Ingredients For RoastedPiquilloPepper Pesto:
1 12-ounce jar of roasted Piquillo peppers, drained (substitute roasted red peppers)
1/4 cup of cannellini beans, drained and rinsed
1/4 cup of Pistachios
1/4 cup of Parmigiano-Reggiano cheese, freshly grated
1 small clove of peeled garlic
2 tablespoons of fresh lemon juice
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper
1 tablespoon of basil leaves, roughly chopped
1/4 cup of *E.V.O.O.
1 loaf of Ciabatta (substitute baguette)

Directions:
Preheat oven to 375-degrees F.

Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet pan. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Start processing the nuts ( Pistachios) garlic and the herb of choice first. You can see this in the pictures above. Once this has been processed, add in the main ingredients. In this case, the drained and rinsed roasted Piquillo peppers, Cannellini beans, fresh lemon juice, Kosher salt, and pepper.

Next, through the feed tube, at the top, drizzle in the *E.V.O.O. slowly. This will allow you to control the consistency of the pesto as it’s being processed, and you can adjust the amount accordingly.

Finally, add the grated cheese. The reason I do it this way, is so the cheese doesn’t get too hot from that blade doing all this processing and change the integrity of the cheese. I only pulse the cheese through the mix just until it’s mixed through.

This is the method I use when making any type of pesto. I also want to mention, using Cannellini beans gives extra body to the pesto without changing the flavor.

*E.V.O.O. is Extra Virgin Olive Oil.

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