Pesto Farro Salad

The temperature is increasing and light, refreshing salads are what I crave on these beautiful summer days.  Never forget the protein and always look for a fresh component; however, you can make many substitutes in this salad depending on your taste and the availability of ingredients.  This is fast, easy, nutritious and delicious! Enjoy!

2 c Pearled Farro
2 c Navy beans (or other white bean), if using canned just use one can, always drain and rinse
1 red bell pepper, chopped
1 jar or can of artichoke hearts, quartered
11/2 c fresh cherry or grape tomatoes
1/3 c red onion, diced
1/2 c kalamata olives
1/2 c toasted walnuts, roughly chopped
3/4-1 c homemade pesto (find recipe here: Pesto )
1 lemon, juiced
1/4 c feta, crumbled

Cook farro in full pot of water at a vigorous simmer for about 20 minutes, drain. Mix all other ingredients and top with lemon juice and feta.

Cioppino

Cioppino is my absolute FAVORITE dish.  It is an involved Sunday dinner, worthy of my birthday, anniversary and "good news" celebratory dinners or just a nice evening in with friends .  The depth of flavor, fresh seafood and of course sopping it all up with a piece of crusty bread, brings me tremendous taste bud pleasure. I hope you love it too!
I served mine with a shaved brussel sprout salad, recipe to follow!

1/4 c Olive Oil
1 large leek, white and light green part only, sliced thinly
1 medium to large onion, chopped
1/4 c parsley, chopped
1 c celery, chopped
5 cloves garlic, minced
2 28 oz cans of whole, peeled tomatoes, crushed (I use a potato masher) use all juices . I like Muir Glen
1 c dry red wine (always use a wine you would drink)
1/4 c balsamic vinegar
2 6.5 oz cans chopped clams with juices
Herbs - 1 Tbs of each of using fresh, 1 tsp if dried - Rosemary, Thyme, Oregano, Basil
1 medium bay leaf
1 tsp dried crushed red pepper (less if you do not like spice)
black pepper to taste
2 c water
1 c white wine

Seafood - Use what you like and what is fresh - ask fish monger for assitance
Use this as basic guide for amounts:
12 medium clams
1 medium to large lobster tail
1 lb firm fish, we used Monchong, I have used Opah and Swordfish in the past, cubed
1/2 lb peeled, deveined shrimp
1/2 lb calamari, sliced

Heat the oil in a large pot.  Add leek and onion and simmer until softened.  Add celery, parsley, and garlic and saute until tender, about 6 minutes.  Add crushed tomatoes and juices and simmer for another 5 minutes. Add red wine, vinegar, clams and juices, herbs, bay leaf, red pepper and black pepper and simmer for 30 minutes, partially covered.
Add water, white wine and clams.  Simmer until they open, do not eat ones that remain closed (about 8-10 minutes).  Add remaining seafood and simmer until fish is cooked through.
Spoon seafood into the bottom of a bowl and ladle broth over the top.  Place a slice of toasted, crusty bread on the side and a bit of shaved parmesan on top.