It's officially a Heatpocalypse in NYC (no seriously, it really is - you can check into it on Foursquare). It's awful, it's miserable - and I rode in a cab today that was driven by a cranky cab driver who refused to turn on the air conditioner (which was NOT COOL...literally). Basically the entire city is a torture chamber.
The only thing to do in this weather is lay around and eat cold cuts and frozen yogurt - which is exactly what we ate for dinner last night - but, as we rolled into day 2 of the heatwave - I started craving real actual food. I called Jared at work and asked him to handle dinner - and he came home with a bag full of groceries and a recipe for Chicken, Green Bean, Corn and Farro Salad with Feta (note: the recipe calls for goat cheese, but we prefer feta - so we made the substitution).
I love it when Jared cooks dinner for a variety of reasons:
1. He always makes something that he knows I'd like, and he tries to keep it healthy
2. I get to watch ridiculous things on television while he cooks (i.e. "So You Think You Can Dance)
3. Dinner always tastes better when someone makes it for you
Tonight though, he really outdid himself. In fact, I suggest that you pick up the necessary ingredients for this salad - and get cookin'. All of the flavors in this recipe compliment each other. The mustard plays well against the vinaigrette - the marjoram brings out the flavor of the corn and beans - and the farro just soaks up all of the dressing. The chicken wins the award for best supporting protein.
We ate this as soon as it was ready - but in the future I'd probably cook it the night before, drop it in the fridge and let the flavors really get together.
On another note - it doesn't look like this heat is going anywhere anytime soon. So I'm turning to you - what are your favorite light and healthy summertime recipes? The less use of the stove the better. Post or link to the recipes in the comments, and we'll give them a try.
Chicken, Green Bean, Corn and Farro Salad with Feta Bon Appétit | August 2009
Ingredients:
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with feta
The only thing to do in this weather is lay around and eat cold cuts and frozen yogurt - which is exactly what we ate for dinner last night - but, as we rolled into day 2 of the heatwave - I started craving real actual food. I called Jared at work and asked him to handle dinner - and he came home with a bag full of groceries and a recipe for Chicken, Green Bean, Corn and Farro Salad with Feta (note: the recipe calls for goat cheese, but we prefer feta - so we made the substitution).
I love it when Jared cooks dinner for a variety of reasons:
1. He always makes something that he knows I'd like, and he tries to keep it healthy
2. I get to watch ridiculous things on television while he cooks (i.e. "So You Think You Can Dance)
3. Dinner always tastes better when someone makes it for you
Tonight though, he really outdid himself. In fact, I suggest that you pick up the necessary ingredients for this salad - and get cookin'. All of the flavors in this recipe compliment each other. The mustard plays well against the vinaigrette - the marjoram brings out the flavor of the corn and beans - and the farro just soaks up all of the dressing. The chicken wins the award for best supporting protein.
We ate this as soon as it was ready - but in the future I'd probably cook it the night before, drop it in the fridge and let the flavors really get together.
On another note - it doesn't look like this heat is going anywhere anytime soon. So I'm turning to you - what are your favorite light and healthy summertime recipes? The less use of the stove the better. Post or link to the recipes in the comments, and we'll give them a try.
Chicken, Green Bean, Corn and Farro Salad with Feta Bon Appétit | August 2009
Ingredients:
- 1/2 cup semi-pearled farro or spelt berries (use quinoa if you can't find it)
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces skinless boneless chicken breast halves
- 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
- 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
- 3 green onions, thinly sliced (about 3/4 cup)
- 1 tablespoon minced fresh marjoram
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 4 ounces fresh fat-free feta, crumbled (about 1 1/4 cups)
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with feta
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