Peach Dish AWS
Peach Dish est. 2013
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Warm Salad 1/2 cup farro 1 1/4 cups water + more as needed* Kosher salt, to taste* 1/2 small red onion, halved, thinly sliced 3 medium beets, peeled, halved and sliced 5 fingerling potatoes 1/2 teaspoon granulated sugar 2 tablespoons olive oil* 1 lemon, halved and juiced 1/2 teaspoon ground caraway Black pepper, to taste* 1/2 small head of radicchio, thinly sliced 1/2 cup crumbled feta cheese 1/2 cup hazelnuts, toasted and chopped 5 sprigs dill, leaves removed and chopped *Ingredients not included in your PeachDish box.
Warm Salad of Fingerling Potatoes, Beets, Red Onion, Radicchio and Farro with Hazelnuts, Feta and Dill Recipe Courtesy of Chef Robert Lupo
1. Please read entire recipe card before beginning. 2. In a small sauce pot, place farro, 1 1/4 cups water and a pinch of salt. Place on high heat, bring to a boil, turn heat down to low, and simmer until most of the water has been absorbed and the farro is plump and tender. Cover and set aside. Submerge the red onion slices in a bowl of ice water and set aside. 3. In a small sauce pot, place beets, a pinch of salt and cover with water. Place over high heat, bring to a boil then turn down to a simmer and cook for 8-10 minutes or until tender. 4. While the beets are cooking and in another small sauce pot, place fingerling potatoes, a pinch of salt and cover with water. Place over high heat, bring to a boil then turn down to a simmer and cook for 8-10 minutes or until tender. 5. In a large mixing bowl combine sugar, olive oil, lemon juice, caraway, a pinch of salt and a pinch of pepper. Whisk all these ingredients to combine. Drain the red onions. Add the red onions, farro and radicchio to the dressing. Mix and set aside. 6. Drain the beets, season with salt and add to the bowl with the radicchio and onion mixture. Using the same strainer, drain the potatoes, cut them in to bite sized pieces, and add them to the bowl with the beets. 7. Mix all the ingredients well and season again with salt and pepper. Divide onto two plates, top each with feta cheese, hazelnuts and fresh dill. Enjoy! Yield: 2 servings Preparation Time: 25 minutes Cook Time: 20 minutes
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Warm Salad 1/2 cup farro 1 1/4 cups water + more as needed* Kosher salt, to taste* 1/2 small red onion, halved, thinly sliced 3 medium beets, peeled, halved and sliced 5 fingerling potatoes 1/2 teaspoon granulated sugar 2 tablespoons olive oil* 1 lemon, halved and juiced 1/2 teaspoon ground caraway Black pepper, to taste* 1/2 small head of radicchio, thinly sliced 1/2 cup crumbled feta cheese 1/2 cup hazelnuts, toasted and chopped 5 sprigs dill, leaves removed and chopped *Ingredients not included in your PeachDish box.
Warm Salad of Fingerling Potatoes, Beets, Red Onion, Radicchio and Farro with Hazelnuts, Feta and Dill Recipe Courtesy of Chef Robert Lupo
1. Please read entire recipe card before beginning. 2. In a small sauce pot, place farro, 1 1/4 cups water and a pinch of salt. Place on high heat, bring to a boil, turn heat down to low, and simmer until most of the water has been absorbed and the farro is plump and tender. Cover and set aside. Submerge the red onion slices in a bowl of ice water and set aside. 3. In a small sauce pot, place beets, a pinch of salt and cover with water. Place over high heat, bring to a boil then turn down to a simmer and cook for 8-10 minutes or until tender. 4. While the beets are cooking and in another small sauce pot, place fingerling potatoes, a pinch of salt and cover with water. Place over high heat, bring to a boil then turn down to a simmer and cook for 8-10 minutes or until tender. 5. In a large mixing bowl combine sugar, olive oil, lemon juice, caraway, a pinch of salt and a pinch of pepper. Whisk all these ingredients to combine. Drain the red onions. Add the red onions, farro and radicchio to the dressing. Mix and set aside. 6. Drain the beets, season with salt and add to the bowl with the radicchio and onion mixture. Using the same strainer, drain the potatoes, cut them in to bite sized pieces, and add them to the bowl with the beets. 7. Mix all the ingredients well and season again with salt and pepper. Divide onto two plates, top each with feta cheese, hazelnuts and fresh dill. Enjoy! Yield: 2 servings Preparation Time: 25 minutes Cook Time: 20 minutes
