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[quote=Anonymous][quote=Anonymous][quote=Anonymous][b]Farro, tomato, snap pea salad[/b]
Minestrone 
Spinach and chickpeas with sun dried tomato cream sauce 
Miso soup
Stuffed peppers 
Tomato dal 
Smoky black eyed peas with collard greens [/quote]

Stealing this idea.

Can figure something out, but would love your recipe.[/quote]
IngredientsFor the Salad:\
(1\frac{1}{2}\) cups whole farro1 Tbsp salt (for the farro water)12 oz sugar snap peas, strings removed, cut into 1-inch lengths6 oz cherry tomatoes, halved\(\frac{1}{3}\) cup pitted kalamata olives, roughly chopped2 Tbsp fresh dill, choppedOptional: 1 can (15 oz) cannellini beans, rinsed, for extra proteinFor the Lemon-Dill Vinaigrette:3 Tbsp extra-virgin olive oil2 Tbsp lemon juice2 Tbsp minced shallot1 tsp Dijon mustardSalt and black pepper to taste
Step-by-Step Preparation1. Cook the Farro:Bring 2 quarts of water to a boil in a large pot with 1 Tbsp of salt. Add the rinsed farro, return to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 15 to 20 minutes until the farro is tender but still has a slight chew (like pasta). Drain the excess water and let the grains cool completely.2. Blanch the Snap Peas:While the farro cooks, drop the cut snap peas into the boiling water for just 1 to 2 minutes to bring out their bright green color. Drain them immediately and transfer them to an ice bath (or run under cold water) to stop cooking, then drain well.3. Mix the Dressing:In a large bowl, whisk together the extra-virgin olive oil, lemon juice, minced shallot, and Dijon mustard until emulsified. Season generously with salt and pepper.4. Toss and Serve:Add the cooled farro, blanched snap peas, cherry tomatoes, olives, and dill to the bowl with the dressing. Toss everything until evenly coated and combined. Let it sit for 10-15 minutes at room temperature to allow the flavors to meld, then serve.
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