Will definitely make again and again.....

Yesterday I tried two new recipes and they were both total keepers which shouldn't be a surprise since they are from 101cookbooks. Delicious! The only additions I made were a few dried cranberries on the salad, mainly for color, and I added coconut to the cookies. I also used pecans instead of walnuts. The cookies are awesome, and got thumbs up from the neighbor kids as well. So good and very moist. And for cookies they are quite nutritious.

Farro can be hard to find, but it has a unique flavor and texture that is unlike any other grain I've used. It is also quite a bit more expensive than say, quinoa, but a little goes a long way and it's really, really good. But I'm sure you could substitute another grain or rice.

Citrus Parmesan Farro Salad Recipe

Hot farro grains will cause the salad greens to wilt, so give yourself enough time for the farro to cool to room temperature before tossing the salad. If you want to do a warm/hot version of this salad use spinach (3 handfuls) and toss with hot farro and dressing just before serving - this will wilt the spinach in a good way.

4 to 6 big handfuls of mixed salad greens, washed and dried
2 cups farro, rinsed and drained
5 cups water (or stock)
2 teaspoons fine-grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil
a couple big pinches of salt
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumbled

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

While the grains are simmering make the dressing. Whisk together the orange juice, orange zest, shallot, Parmesan cheese, white wine vinegar, and olive oil. Salt to taste and set aside.

Just before serving, in a large bowl, toss the salad greens with a bit of the dressing. Add the farro and another generous splash of the dressing - gently toss again. Taste and add more dressing and/or salt. Finish by sprinkling the goat cheese and almonds across the top. Be careful not to over mix.

Carrot Oatmeal Cookie Recipe

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.