When people mention their favorite summer flavors, there are the obvious picks like berries, watermelon, basil and tomatoes. I don’t know many people who don’t look forward to these flavors every year.
But I have another favorite, which is sometimes the underdog: fresh corn. Corn is one vegetable that I typically buy throughout the entire year. I buy frozen bags and keep them in the freezer, ready to add to soups and stews during frigid days. But when summer comes around, there is nothing like the taste of fresh corn.
I’m usually tempted to just prepare corn on the cob every time we have it, but this year, I decided I wanted to start using it in different dishes.
This Roasted Corn and Farro Salad can be easily adapted to whatever your favorite seasonal vegetables are. I knew that I wanted to use the corn and peppers we received from our CSA, and then threw in leftover olives sitting in the fridge and a few other available items I thought would pair well. This was excellent eaten warm, and also would be great served chilled the following day as leftovers.
This was my first time cooking farro and I really enjoying the chewy texture and heartiness it provided as a base. I will definitely be using this grain in many more meals to come!
Roasted Corn and Farro Salad
Keywords: roast entree salad side vegetarian vegan olives
Ingredients
- 1 cup farro
- Corn from 2 husks, about 1 cup
- 1 red pepper, sliced
- 1 onion, thinly sliced
- 2 garlic cloves, diced
- 3 tbs. olive oil
- 1/2 cup black olives, halved
- Salt and pepper
- Oregano, to taste
- Basil, to taste
Instructions
Preheat oven to 350 degrees. Cook farro according to directions. Meanwhile, toss remining ingredients together. Place on a single layer on a baking sheet. Roast for about 15-20 minutes, until tender and slightly browned.
Remove from oven and toss with warm farro. Serve and enjoy!
And after any meal, there’s nothing like a little dessert to satisfy your sweet tooth! I was fortunate to be able to try a variety of macaroons and fudge, courtesy of Emmy’s Organics. I was sent the Mint Chip, Lemon Ginger and Coconut Vanilla Macaroons along with their Goji-Berry Super-Fudge.
So far, I’ve tried the Coconut Vanilla Macaroons and have really enjoyed the sweetness and soft texture; something about the flavors just exudes comfort and coziness.
But what stole the show for me was the super-fudge! It is sweet, chocolaty and the perfect tender, chewy texture that you want fudge to have!
What impresses me most about Emmy’s Organics, is that all their products are vegan, raw and gluten-free! Plus, all of their packages are compostable and biodegradable (I love it when companies can offer delicious, healthy foods and work towards a sustainable future)! In addition to macaroons and super-fudge, they also have granola, chocolate sauce, trail mix and more! To see where you can purchase Emmy’s Organics near you, click here.
Don’t forget to enter to win Angie’s Kettle Corn!
