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What’s Fresh with Beth Irons: Apple Farro Salad





1 cup farro

1 teaspoon salt

½ cup almonds, chopped (can substitute nut of choice)

2 apples (I used Honeycrisp)

1 cup craisins (can substitute raisins, golden raisins, chopped dates)

¼ cup fresh parsley, chopped

8-6 ounces of your favorite cheese (smoked mozzarella, Swedish Farmers, feta, blue cheese)

1/3 cup extra virgin olive oil

2 ½ tablespoons balsamic vinegar

Salt and pepper to taste



  • Combine farro, salt and 6 cups of water in a medium size saucepan. Bring to a boil, reduce heat and simmer until tender (about 25 minutes). When done, drain into a colander.  Set aside to drain.
  • Chop parsley, dice cheese (if needed), and core and dice apples, leaving skin on for extra fiber. Set each aside in separate bowls.
  • In a separate bowl, whisk together olive oil and balsamic vinegar.
  • In a large bowl combine drained farro, craisins, parsley, and cheese. Tossing gently to mix.
  • Drizzle balsamic vinaigrette over mix and toss to coat. Can be served warm or chilled.