Charlie Bird’s Farro Salad with Arugula


Charlie Bird's Farro Salad
Serves 6
A beautiful salad with a flavorful mixture of arugula, basil and mint
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
  1. 1 cup farro
  2. 1 cup apple cider
  3. 2 teaspoons kosher salt, more as needed
  4. 2 bay leaves
  5. 8 tablespoons extra-virgin olive oil
  6. 2 tablespoons fresh lemon juice
  7. 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
  8. 70 grams chopped pistachio nuts (1/2 cup)
  9. 2 cups arugula leaves
  10. 1 cup basil leaves, torn
  11. 1 cup mint leaves
  12. ¾ cup halved cherry or grape tomatoes
  13. ⅓ cup thinly sliced radish
  14. Maldon or other flaky sea salt, for finishing
  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes.
  2. If all the liquid evaporates before the farro is done, add a little more water.
  3. Let farro cool, then discard bay leaves.
  4. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
  5. Add farro and mix well.
  6. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving).
  7. Just before serving, fold in arugula, herbs, tomatoes, cheese and pistachio nuts and mix well. Add flaky salt to taste.
Adapted from Slightly adapted by Celia
This is one of the best salads to bring to a pot luck. It’s a winner and everyone wants the recipe. I usually adapt recipes but in this case I’ve followed Charlie Bird’s directions exactly (except that I don’t add the radishes). I usually cook the farro the day before and add the lemon juice and olive oil. Right before serving I fold in the rest of the ingredients. For a vegan offering I add the cheese separately. Thank you Charlie!

Old-Fashioned Blueberry Coffee Cake

Old-Fashioned Blueberry Coffee Cake
Serves 8
Old Fashioned Blueberry Coffee Cake
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  1. Crumb Topping
  2. 1/2 cup all-purpose flour
  3. 1/4 cup plus 2 tablespoons (packed) dark brown sugar
  4. 1/2 teaspoon kosher salt
  5. 3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  6. Cake
  7. Nonstick vegetable oil spray
  8. 1 1/2 cups all-purpose flour
  9. 1 tablespoon cornmeal
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon baking soda
  12. 1/4 teaspoon kosher salt
  13. 3/4 cup plus 3 tablespoons sugar, divided
  14. 6 tablespoons (3/4 stick) unsalted butter, room temperature or melted
  15. 1/2 teaspoon vanilla extract
  16. 2 large eggs
  17. 1 cup buttermilk
  18. 1 tablespoon ground cinnamon
  19. 2 cups fresh (or frozen, thawed) blueberries (about 10 ounce
  1. Crumb Topping
  2. In food processor pulse flour, sugar,and butter; until the butter is pea size or smaller. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
  3. Cake
  4. Preheat oven to 350°. Coat pan with nonstick spray.
  5. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
  6. Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
  7. With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
  8. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan.
  9. Layer the top with blueberries.
  10. Spoon remaining batter over layer of blueberries and smooth top.
  11. . Sprinkle crumb topping over blueberries.
  12. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
We are having a bumper crop of beautiful big blueberries but most of the orchards aren’t faring as well. So far I’ve made a nectarine blueberry crisp, a blueberry pie and two blueberry coffee cakes. I’ ve posted earlier some good blueberry muffins but this year my favorite is this blueberry coffee cake. The original recipe is from the September 2012 issue of Bon Appetit Magazine. I’ve adapted it somewhat and here is my version
Adapted from Recipe adapted from Cakes Ale in Decatur GA
Adapted from Recipe adapted from Cakes Ale in Decatur GA