OUT WEST: Food & Lifestyle

Vegetarian

Farro Salad with Honey & Lemon

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Farro Salad with Honey & Lemon, hearty enough as a main dish with fresh cucumbers, sugar peas and cherry tomatoes drizzled in honey lemon vinaigrette and topped with crumbled feta.

Farro with Honey & Lemon

I have a new found love for farro. You see, I’m a meat & potatoes girl, but this Farro Salad with Honey & Lemon is my new favorite. It’s hearty and rustic, which is perfect as a side or a main dish with the addition of a protein, like this balsamic flank steak. I like to pile it high with fresh garden veggies like cucumber, sugar peas and vine ripe cherry tomatoes. Drizzle a really simple, but absolutely necessary honey lemon vinaigrette over it all and don’t forget the crumbled feta!

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Farro Salad with Honey & Lemon

Nutty farro topped with fresh cucumber, sugar peas and cherry tomatoes drizzled in honey lemon vinaigrette.
Course Main Course, Salad
Cuisine Vegetarian
Keyword Healthy Recipes, Quick Dinner, Rustic Salad
Prep Time 10 minutes
Servings 4

Ingredients

Salad

  • 1 package farro or 4 servings loose farro cooked according to directions
  • 1 English cucumber sliced
  • 1 cup sugar peas rough sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup feta crumbled

Honey Lemon Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

Salad

  • Place cooked farro on large serving plate. Layer English cucumber, sugar peas and tomatoes over the top. Drizzle with Honey Lemon Vinaigrette. Crumble feta over top.

Honey Lemon Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and honey. Slowly pour in olive oil while stirring continuously. Salt and pepper to taste.

This recipe is shown with balsamic flank steak, but grilled chicken or shrimp would go very well. Just keep it simple. If you are making flank steak, season with a few shakes of balsamic vinegar and salt / pepper. Prefer chicken? This Honey Lemon Vinaigrette is a great marinade. Drizzle some on your chicken breast and grill to perfection. Works with shrimp too!

More Amazing Salads:

New to Farro?

Farro is an ancient grain. It’s complex and nutty in taste. It’s a healthy alternative to rice because it’s packed with protein, fiber and nutrients like magnesium, zinc and Vitamin B. It’s also better on the waistline. With less calories than traditional rice and it’s hearty so you stay fuller longer.

Northern Winter Salad

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Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher’s Flagship cheese tossed together with pear, brussel spouts and kale.

Let’s face it…THIS Northern Winter Salad is totally necessary right now. In between all the holiday eating, cakes and stacks of cookies, I’m in need of some greens and this salad has the perfect ratio of crunch to sweet to pungent. Shaved brussel sprouts, kale and my favorite local toppings are dressed in my go-to shallot vinaigrette it’s the perfect light meal or serve it along side of your next holiday gathering.

Crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher's Flagship cheese tossed together with pear, Brussels spouts and kale.
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Northern Winter Salad

Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher's Flagship cheese tossed together with pear, Brussels spouts and kale.
Course Main Course, Salad, Side Dish
Cuisine PNW, Vegetarian
Keyword Kale Salad, Shaved Brussel Sprout Salad, winter salad
Prep Time 15 minutes

Ingredients

  • 5 oz kale, rough chopped
  • 8 lg brussel sprouts shredded
  • 1/4 cup hazelnuts chopped
  • 1/4 cup dried cranberries or craisins
  • 1/2 pear thinly sliced
  • A few Beecher's Flagship cheese rough shaved

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp honey can sub agave or sugar
  • sat and pepper to taste

Instructions

  • Toss together all salad ingredients in a large bowl. Whisk together vinaigrette ingredients and drizzle over salad, being careful not to over dress the salad. You may have dressing left over. Toss to combine.

TIP: Double the vinaigrette recipe and save in a sealed jar in the fridge for up to a week.

Related Recipes:

Chanterelle Carbonara with Chive Pistou

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Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
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Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.
Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

Related Recipes:

Chanterelle Crostini

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Freshly foraged Pacific Golden Chanterelle Crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Fall has arrived and so have the Pacific Golden Chanterelles. They’re like GOLD here in the Pacific Northwest and while most foragers like to keep their picking spot secret, I’m sharing a few tips to help you find your very own chanterelles. Look for these tips after my super easy recipe for Chanterelle Crostini.

Whether freshly foraged or fresh from the market, chanterelles don’t take a lot of effort to taste great. Chanterelle Crostini is the perfect first timer recipe for you to try. The chanterelles are gently sauteed in butter and garlic, then placed over a buttered, toasted crostini with a dollop of garlic herb Rondele spreadable cheese.

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Chanterelle Crostini

Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Course Appetizer
Cuisine PNW, Vegetarian
Keyword Party Food, Quick Appetizer, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3

Ingredients

  • 1 cup chanterelle mushrooms sliced
  • 2 tbsp butter divided
  • 1 clove garlic minced
  • 1 pinch salt
  • 3 tbsp Rondele garlic herb spreadable cheese
  • 3 crostini

Instructions

  • Preheat oven to 350 degrees.
  • Divide 1 tbsp of butter and spread over each crostini.
  • Toast in oven for a few minutes until golden.
  • Place about 1 tbsp of Rondele spreadable cheese over each crostini.
  • Add butter to a saute pan over medium high heat. Add garlic and chanterelles, continuously stirring for about 3 minutes until cooked through.
  • Top crostini with sauteed chanterelles.

5 Tips for Foraging Chanterelles

  • Pacific Golden Chanterelles are found at higher elevations. Hike up to around 1000 feet before you start looking.
  • Look for Hemlock trees, ferns and mossy areas in the forest.
  • Make sure to bring a walking stick – Use it to lift up the fern leaves. Chanterelles like to hide under ferns and Hemlock needles.
  • Follow deer trails. Deer love chanterelles and like to nibble on them.
  • Stay away from Cedar trees. Chanterelles don’t grow there.
Example of the habitat chanterelles grow in

Forest Etiquette – Yes, Please Follow

We are guests in the forest. Please be respectful of our earth and follow forest etiquette. Remember to walk gently in the forest. There are living creatures everywhere and they all work together as an ecosystem, so be mindful of where and how you step. Always cut chanterelles using your pocket knife, so not to disturb the earth below. We want to keep those chanterelles coming back again!

Most importantly, PACK IT IN – PACK IT OUT. Don’t litter our forest.

Try These Other Chanterelle Recipes

Peanut-Less Thai Noodle Salad

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Peanut-Less Thai Noodle Salad is made creamy sunflower butter with Thai flavors, crunchy fresh vegetables and served cold for those hot summer days.

Ditch the standard peanut butter for sunflower butter. It’s the perfect substitute for feeding friends with allergies. You’ll love how creamy it is when mixed with a blend of Thai flavors.

For those HOT Summer Days

August is time to break out all those cool, keep you out of the kitchen, salad recipes like this Peanut-Less Thai Noodle Bowl. I, personally love Thai peanut sauce, but my girl Lex is allergic to peanuts, so I try to find ways to adapt. Sunflower butter is the closest ‘nut’ butter that I’ve found that tastes the closest to peanut butter and doesn’t cost $10.00 plus a bottle.

Make it Your Own

There are so many options to make this dish your own. Here are a few ideas:

  • Add crunchy chopped wontons, ramen noodles or dried garbanzo
  • Mix up the vegetables by adding diced celery, napa cabbage or radish
  • Use rice noodles and it’s gluten free
  • Grilled chicken or shrimp for a meal

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Peanut-Less Thai Noodle Salad

Peanut-Less Thai Noodle Salad is made with creamy sunflower butter, packed with fresh colorful vegetables and served cold for those hot summer days.

Course Main Course, Salad
Cuisine Asian
Keyword Peanut Free, Summer Salad, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 cup red cabbage sliced thinly
  • 1 red bell pepper sliced thinly
  • 1 cup sugar peas sliced in 1 inch pieces on the bias
  • 2 carrots sliced thinly matchstick style
  • 1/2 cup green onion chopped
  • 1/4 cup cilantro
  • 1/2 lb dry spaghetti noodles cooked according to package directions, drained and rinsed in cold water

Peanut-Less Sauce

  • 3 tbsp sunflower butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger grated
  • 2 tsp sesame oil
  • 1 clove garlic minced
  • 1 pinch red chili flakes
  • 1/2 lime juiced
  • salt and pepper to taste

Toppings

  • 1/2 cup macadamia nuts chopped
  • 1/2 cup cilantro chopped
  • 1 lime cut into wedges

Instructions

  • In a large bowl, combine vegetables and cold cooked noodles. Toss well with Peanut-Less Dressing. Serve with lots of fresh cilantro, lime juice and chopped macadamia nuts. Can be eaten immediately, best if refrigerated for at least 30 minutes.

Peanut-Less Dressing

  • Blend all ingredients together until smooth.