Farro Salad with Roasted Grapes and Lacinato Kale

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Farro Salad with Roasted Grapes and Lacinato Kale

// When it comes to the Thanksgiving meal and its dishes, the members of my family are traditionalists who just tweak old recipes. The menu is like many others: turkey, stuffing, sweet potatoes, pie, store-bought Hawaiian rolls (who are we kidding, we all love these), and an abundance of gravy.  

To prepare for this year, I did more than just fancy up a classic, I decided to implement a whole new dish with this salad. Farro is a common Italian grain that is acclaimed for its nutty flavors and chewy texture.  Its hearty, delicious, and can stand against any super grain in the nutrition department.  Coupled with the plump, roasted grapes that simply burst in your mouth, and the earthy, sweet lacinato kale, this salad is a winner and a beauty on any holiday table.

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A Lemony Apple and Thyme Olive Oil Cake

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A Lemony Apple and Thyme Olive Oil Cake

// In Seattle, apple season is in full swing.  Honeycrisps, braeburns, ambrosias, and many more varieties line the stalls at our local farmers market. The abundance is overwhelming, and for that I am grateful.  With a zing of lemon and the earthy undertones of thyme, you will find that most apples that can hold their shape will do nicely for this cake.  Enjoy as an end to a fall meal or as a morning treat.  

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