INGREDIENTS
 
For the Salad:
3 pounds baby red potatoes
2 cups shredded carrots
2 cups celery, chopped
1 large sweet onion, diced (substitute red onion if you want a bite to the salad)
Optional: 2 cups arugula or baby spinach

For the Dressing:
1 cup prepared hummus
1/4 prepared pesto
1 Tbsp lemon juice

PREPARATION

Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a boil, then reduce heat and let simmer until potatoes are tender (you should be able to pierce them with a fork). Drain and let cool.

In a large bowl, combine the potatoes with the remaining salad ingredients, mixing well to combine.

Whisk together dressing ingredients in a bowl.  If too thick, add a little water.
 
Pour the dressing over the salad.  Toss gently to coat. Serve chilled.

​Serves:6
 
Marinade:
2 teaspoons fresh oregano leaves, crushed/bruised
1 teaspoons fresh thyme, crushed/bruised
2 teaspoons ground cumin
½ teaspoons ground cinnamon
4 to 6 cloves garlic, smashed
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper, to taste
½ cup olive oil
2 cups red wine
 
Kabobs:
3 lb. pork shoulder, cut into 1½" cubes
6 skewers (see note)
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
 
Yogurt Sauce:
1 medium zucchini,
1½ cups plain, non-fat yogurt
½ cup chopped fresh mint leaves
2 tablespoons sesame oil
1 large garlic clove, pressed or minced
Kosher salt, to taste
 
4 pita breads, warmed
3 cups basmati rice, ready and hot when kabobs are done
 
Marinade:

1. Combine in a large re-sealable plastic bag the oregano, thyme, cumin, cinnamon, garlic, salt, wine and olive oil.
2. Re-seal the bag and manipulate it to thoroughly to mix the contents.
3. Add the cubes of pork and toss well to combine.  Place the sealed bag in the refrigerator for 8 hours to overnight.

 
Yogurt Sauce:

1. Trim both ends of the zucchini and peel it.  Cut the zucchini in half.
2. Using a tablespoon, scrape out the seeds and discard them.
3. Finely dice the remaining zucchini flesh and add it to a medium bowl.
4. Add the yogurt, mint, oil, garlic and salt.  Stir to blend.  Set aside. (See Note)

 
Kabobs:

1. Remove the pork cubes from the marinade and reserve the liquid.
2. Place the reserved marinade in a small pot over a medium heat and reduce by a third.
3. Thread the pork cubes onto the wooden or metal skewers. (See Note)
4. If grilling, then arrange the kabobs over a medium heat level at approximately 7 to 8 inches above heat source.  If broiling, arrange skewers over a broiling pan or roasting pan, 7 or 8 inches from the broiling element.
5. Baste the kabobs with the reduced marinade.
6. Grill or broil for approximately 15 minutes, turning and basting occasionally.

 
Serving:

1. Place the cooked Basmati rice in a serving dish.
2. Lay the kabobs on the rice and sprinkle them with the parsley and scallions.
3. Serve immediately with the yogurt sauce and pita bread.

 
NOTES:
Sauce may be prepared in advance and refrigerated for up to a week.
If using wooden skewers, remember to soak them thoroughly in water before using.

​​Serves: 4
 
Night Before:
1 cup farro,
3 cups water
 
Day of:
Soaked and drained farro
3- ¼ inch slices of pancetta (or thick bacon), diced
¼ cup minced ramp bulbs, leaves reserved, torn vertically
8- ½ inch wide stalks of asparagus, tips removed and reserved
3 tablespoons of butter
1 cup fiddlehead ferns, cleaned and trimmed
½ cup white wine
6-7 cups very hot broth, vegetable or chicken, keep hot throughout
Salt & pepper
 

1. As above, soak 1 cup of farro in 3 cups of water overnight.  Drain thoroughly.  Set aside.
2. Place the asparagus tips in a small prep bowl with a ¼ inch of water and microwave for 1 minute.  Drain the tips adding the water to the broth.  Set tips aside.
3. Using a vegetable pare-er, shave each of the asparagus stalks on both sides.  Reserve the shavings.  Dice the remaining stalks and set aside.
4. Cook the pancetta in large sauté pan, slowly, until close to crisp.  Remove the pancetta from the pan with a slotted spoon to a paper towel lined dish.  Reserve the drippings in the pan.
5. Melt the butter slowly into the pancetta drippings.  Add the minced ramp bulbs and sauté gently until soft and transparent.
6. Add the diced asparagus stalks and the fiddlehead ferns.  Sauté the vegetables over a low heat for about 2 minutes.  Using the slotted spoon, drain the vegetables and remove to a dish.
7. Add the wine to the drippings and butter and blend.
8. Add the farro to the pan and mix the grains well so that each is coated with the mixture.
9. Add just enough very hot broth to cover the farro.  Stir often until the liquid is almost absorbed.
10. Continue to add a ladle or two of broth at a time and to stir it often until the grain is tender and the mixture is creamy in consistency.  Taste and add the salt and pepper accordingly.
11. Return the vegetables and the pancetta to the pan and blend with the farro gently.
12. Place the farro into a generous serving dish.
13. Add the torn ramp leaves, the asparagus shavings and tips around the dish and serve.

 
 

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