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  • chrissy532

Summer Farro Salad / Stir-Fry

Make ahead mix and match summer salad

This is a choose your own adventure kind of recipe. Its a great way to use fresh summer produce or whatever you have around with very little actual cooking time.  But that is what I love about this hodgepodge kind of meal – you can mix and match to make something different every night! I usually start with the grain base and just build from there, stir-fried garlic scapes or bok choy, miso-marinated tofu, a fried egg and avocado. Dang i am making myself hungry!



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My brother made his big sis proud making his own farro arrangement! He even followed my guidance on cooling the farro on a sheet pan so it cools faster and finishes cooking more evenly.

Make ahead mix and match summer salad

Garlic scapes! Have you ever seen such wacky lookin things!!? I found them at the Union Sq greenmarket on monday and could not resist buying three giant bunches. As the name implies, they are related to the more well know bulb – in fact they are a stem that grows up from the top of a garlic bulb and in order to help focus the plants energy on the bulb itself, farmers clip these stems and voila! Everyone’s a winner!

While they are garlicky in flavor, they are not quite as potent as the bulbs and they have an earthier taste (think asparagus/scallion/garlic).  Most of the recipes I found around the interwebs were pesto kinds of recipes – which would be great if I hadn’t just OD’d on my last obsession, Chermoula – which you could totally make with these and I probably will end up doing that with the 2 other bunches when I can’t eat any more stir-fry or, more accurately, when Chris can’t eat any more. I mean we only had it for dinner 4 nights in a row this week and it would have been more if I hadn’t eaten the rest for my lunch every day!


In the sauté pan –



Start the Stir-Fry:

  1. Onions or Shallots

  2. Garlic Scapes

  3. Frozen Chopped Kale

  4. Fried Egg (do this last)



Add a Grain Base:

  1. Farro

  2. Brown Rice

  3. Quinoa

  4. Bulgur

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Then Protein:

  1. Shredded Chicken

  2. Beans, Chickpeas, Edamame

  3. Falafel (like these!)

  4. Tofu (soy-marinated perhaps)


Off the heat and into a big bowl –



Toss in Veggies:

  1. Tomatoes

  2. Avocado

  3. Fresh corn

  4. Leftover Roasted Veg

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Dressed Greens:

  1. Kale

  2. Spinach

  3. Arugula

  4. Romaine

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Top w/ a Crunch:

  1. Toasted Nuts

  2. Parmesan Crisps

  3. Crumbled Pita Chips

  4. Crispy Bacon



And For the Dressing… vinaigrette!!

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