If you’re tired of removing half of your hard boiled egg with the shell because it’s stuck on tight, simply steam your eggs for 20 minutes, then run them under cool water to stop the cooking process. They’ll be perfectly cooked and easy to peel.
This simple salad features farro, a nutty-flavored grain commonly used in place of rice. Farro is also a good source of fiber, magnesium, and B vitamins. Feel free to substitute quinoa or your favorite grain for the farro, or substitute salmon for chicken to increase heart healthy omega-3 fats.
1 cup Farro
Grilled or roasted chicken
Spinach (or your favorite greens)
½ cup Raspberries
¼ cup Walnuts
Lemon-Dill Dressing (recipe makes ¼ cup, enough for two salads)
Farro – place desired amount of farro in a pot of boiling water and simmer for 20 minutes. Drain and refrigerate extra for up to 1 week. 1 cup uncooked will equal ~2 1/2 cups cooked.Lemon-Dill Dressing- Mix 1 Tbs lemon juice, 1 1/2 tsp of dijon mustard and 1/4 teaspoon sugar. Whisk in 1/4 cup of olive oil and then mix in desired amount of chopped dill.
Combine all ingredients in desired amounts and enjoy!