Ina garten charlie bird farro salad

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even…

'I could happily eat this for lunch every day,' says the Barefoot Contessa

Charlie Bird's Farro Salad from Barefoot Contessa. Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan,…

Get Charlie Bird's Farro Salad Recipe from Food Network

Even Jennifer Garner commented heart emojis on Ina Garten's recent Instagram post about this farro salad recipe.

Get Charlie Bird's Farro Salad Recipe from Food Network

This easy tomato soup is a perfect example of classic Barefoot Contessa recipes. Try this simple, seven-ingredient soup to stay warm on a rainy day.

Recipe adapted from NYT Cooking

Looking for a few more veggies in your life? Ina's got you covered! From classics like Panzanella (bread salad, yes, please) and Bibb Salad with Basil Green Goddess Dressing to new favorites like Israeli Vegetable Salad and Charlie Bird Farro Salad perfect for get-togethers, she makes a mean bowl of veggies.

Fresh Raspberry Sauce from Barefoot Contessa. Place the raspberries, sugar, and ¼ cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.