Farro Salad with Endive, Blueberries, Almonds, and Goat Cheese + 5 Summer Salad Links



If you are looking for another go-to summer salad, this is it.  Fresh blueberries and sliced endive come together with toasted almonds and hearty farro to make this not just a salad but a perfect summer meal.  The shallot vinaigrette is bright and compliments the earthy farro and sweet blueberries.  Fresh goat cheese and thinly sliced chives top this salad stunner adding a little creaminess and a bit of zing.  America’s Test Kitchen does it again.  If you haven’t ordered a copy of Vegetables Illustrated I encourage you to do so today!

Farro and Endive Salad with Blueberries, Almonds, and Goat Cheese

Recipe adapted from Cooks Illustrated Vegetables Illustrated

Serves 4 to 6


1+ 1/2 cups cooked farro

Sea salt and pepper

2 tablespoons champagne vinegar

1 tablespoon minced shallot

1 tablespoon minced fresh chives

1 teaspoon Dijon mustard

6 tablespoons extra virgin olive oil

2 heads of Belgian endive, about 4 ounces each, cut in half, cored, and thinly sliced cross-wide

1+1/2 cups blueberries

¾ cup toasted slivered almonds

1 cup crumbled goat cheese


Cook farro according to package instructions.  Drain, rinse with cold water, drain, and set aside.  Toast almonds in a dry pan over low heat until fragrant and light brown.  Set aside.

In a large bowl whisk together vinegar, shallot, chives, mustard, ½ teaspoon kosher salt, and ¼ teaspoon pepper.  Slowly drizzle in the olive oil and continue to whisk.  Add drained farro, endive, blueberries, and almonds.  Toss to combine.  Next, season to taste with sea salt and pepper.  Sprinkle with goat cheese.  Serve and enjoy!  This salad makes excellent leftovers for lunch!

5 Summer Salad Links

Looking for a new Caprese salad to add to your collection?  Check out Brooklyn Supper’s shaved fennel and cherry bing Caprese salad.

Summer screams watermelon.  Why not try it in a salad with a little feta and mint?  Head to One-Pot Recipes blog for this one-pot recipe!

Take advantage of fresh corn season and make Kickass Baker’s avocado corn salad with white balsamic honey reduction.

Fruit salad is a welcome addition to any summer gathering.  Head to Bloglovin’ for a list of 5 fast and fancy fruit salads that are sure to be crowd-pleasers.

Israeli couscous salad with pickled shallots, peas, and feta is a must make every summer.  It’s also one of the most popular recipes on this blog.  Check it out!  I promise it will not disappoint!

Classic Spinach & Artichoke Dip + 5 Dips for the Superbowl!


I traveled 2,464 miles in 48 hours.  With linked hands we cried and said goodbye to my grandfather, and later, with those same hands held high, we toasted his long, beautiful life.  He was loved and he will be missed.  Loved and missed, all any of us hope for when we leave this world.

Boston to Ft. Meyers to Venice and back again.  I am tired, bone tired, but I tuck the kids in, kiss their sweet cheeks and say good-night.  Later, I’ll rest my weary head on Bubba’s shoulder and close my eyes, grateful he is once again next to me.


Spinach and Artichoke Dip

Loaded with spinach and artichokes and made a bit lighter with Greek yogurt and 1/3 less fat cream cheese, this classic party dip is sure to be a hit!

Makes about 5 1/2 cups

Recipe adapted from Cooking Light September 2007


2 cups shredded, part-skim mozzarella cheese, divided

1/2 cup whole Greek yogurt

1/4 cup grated Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon +  a pinch more of garlic powder

1 can of artichoke hearts, drained and chopped

1 (8 ounce) block 1/3 less fat cream cheese, softened

1 (8 ounce) block full fat cream cheese, softened

1/2 (10 ounce) package of frozen chopped spinach, thawed, drained and squeezed dry

Serve with pita chips, tortilla chips or grilled baguette


Pre-heat your oven to 350F.  Using a large bowl, mix together 1 1/2 cups of mozzarella cheese, Greek yogurt, 2 tablespoons of Parmesan cheese and the rest of the ingredients until well combined.  Spoon and spread mixture into 1.5 quart baking dish and sprinkle with remaining Parmesan and 1/2 cup mozzarella cheese.  Place on center rack in your oven and bake for about 35 minutes or until bubbly and golden brown.  This may take an additional 5 minutes depending on your oven.  Serve warm, with pita chips, tortilla chips or grilled baguette.  Enjoy!

5 Can’t Miss Superbowl Dips!

Love sour cream and onion dip?  Skip the store-bought versions and make your own for the big game!  Head to Alexandra’s Kitchen for her delicious recipe.

Bacon fans coming over tomorrow? Woo them with Taste and Tell’s bacon and horseradish dip.

If you love brie, you must make Spoon Fork Bacon’s basic brie dip.  Yum!

Hummus lovers head to Smitten Kitchen for Deb’s ethereally smooth hummus! Ethereally. Smooth. Hummus.  I gotta check this out soon!

Head here for my tried and true, never fail, always yummy guacamole.  Enjoy!