Archive | January, 2015

Recipe & Favorites

I have missed M² SO VERY MUCH. Every time I make a new dish, discover a new ingredient or eat a yummy treat for Fresh Market I think to myself, “I HAVE GOT TO SHARE THIS!”


 The truth is I feel a little guilty sharing recipes I sell on Weir Delicious, which has kept me awfully busy these last few months. I LOVE cooking for people and feel overwhelmed with the love & support WD has received thus far. Thank you JESUS for this opportunity. Today, I DO have a recipe for you. I have fallen in love with Farro.


Lately, I’ve been experimenting with ancient grains and while I do like the health aspect of these super foods I don’t love the flavor. That all changed when I met Farro. Farro is a hearty grain that was a mainstay of the daily diet in ancient Rome, “the mother of all wheat” farro is high in fiber and a good source of iron and protein.


Farro reminds me of a really delicious short grain, chewy brown rice. It almost has a risotto like texture when cooked in chicken stock. Here’s my favorite way to enjoy–dressed lightly in a citrus vinaigrette and tossed with roasted veggies. 

Roasted Peppers, Kale & Farro Salad
Serves 4
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  1. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 small shallot, diced
  3. 1 cup farro, rinsed
  4. 2 sprigs oregano
  5. 2 cups chicken stock
  6. 1 teaspoon kosher salt
  7. Juice of 1 large lemon
  8. 1 small bunch Tuscan kale, stemmed and finely shredded
  9. 2 bell peppers, charred under broiler
  10. 4 ounces goat cheese
  1. Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook until fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups chicken stock, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes.
  2. Cover warm charred pepper in a bowl with plastic wrap and let steam for 5 minutes, this allows charred skin to release on its own. Then, peel and deseed peppers and rough chop.
  3. Remove the oregano sprigs, drain the farro, and set aside.
  4. Whisk together the lemon juice remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale and roasted peppers and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
Mississippi Made


AND a recap of the past couple of months and few of my favorite finds..enjoy!

We still LOVE Fairhope, it’s basically our favorite place in the world and everyday Bowen and I say to each other, can you believe we live here?IMG_7833

I gave up dessert this month and it’s been mighty challenging. I basically eat a scoop or two  of bluebell vanilla ice cream every night after dinner.  Instead of my normal treat, I’ve been eating a little apple or pb and banana with a little almond milk that taste just like the “cereal milk” flavor IT IS SO GOOD. So my first fav is this almond milk from fresh  market. I’ve tried other brands and hated them, this is THE BOMB. I am obsessed with this almond milk–I’m on my second carton in a week and a half. 


On to my second favorite and the perfect partner for this milk, puffins cereal. I try to avoid processed foods but I am in desperate need of something to satisfy my nightly sweet tooth. This is MY FAVORITE cereal I have ever had ever. It taste just like a pettifor!! I know that sounds bizarre but it does..almost like an almond extract iced sugar cookie…but better. I haven’t had cereal in years, if I’m going to eat the stuff this is how I am doing it. 


And, MY VERY VERY FAVORITE favorite of all time. We have a new niece in our life! My brother and his wife had a precious baby girl Mollie, she is a perfect angel and we cannot get enough. How can you resist this?!