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150eabcc 90d5 4dff 8a99 79d689b28fe4  2016 03 31 12 21 49
Food52
Food52

Our Creative Director Kristen Miglore is working on making her farro salads more exciting (got any tips for her?). This attempt was sautéed dandelion greens, pistachios, and dates, dressed with olive oil and apple cider vinegar. That still wasn't enough, so a ripe avocado was called into service.

Emily DeVoto
Emily DeVoto
Caramelized onions and ricotta salata or goats cheese?
Jill @feedtheswimmers
Jill @feedtheswimmers
I love it with roasted beets, walnuts or pistachios and feta, parsley and mint. Or, loaded with an assortment of wild mushrooms that have been sautéed until edges are crispy. Or, baked with yummy cheese and kale... The list is endless!
Jennifer Kihm | Spark Syrup
Jennifer Kihm | Spark Syrup
Delicious - I would add blood orange slices and Aleppo pepper
Lena S.
Lena S.
Shaved brussel sprouts or grilled corn
Food52
Food52
Yum.
Kimberly | figandsprout
Kimberly | figandsprout
A fried egg on top always elevates!
Food52
Food52
Can't go wrong there.
Melina Hammer
Melina Hammer
Preserved lemon. Fried capers. A load of chopped mint, parsley, and sprinkled with sumac.
Food52
Food52
Oh yes.
Kalli
Kalli
Cook the farro in broth instead of plain water, or use a bouquet garni
Food52
Food52
Smart!
lara mitchell
lara mitchell
Pomegranate- colorful and fresh
Food52
Food52
That would have helped!
Anne Gordon
Anne Gordon
Lemon zest
Food52
Food52
Nice!
dianasaur
dianasaur
Feta! Always more cheese.
Food52
Food52
We love cheese so much at Food52 that Merrill Stubbs carries #backupcheese
Anne Gordon
Anne Gordon
Fresh mint
Food52
Food52
Ooh, good one.