1 can white beans, drained and rinsed

1/2 English cucumber, quartered and sliced into small chunks

1/2 pint baby heirloom tomatoes (or cherry tomatoes), sliced

1/4 cup crumbled Feta cheese

1/4 cup pitted Kalamata or Moroccan olives

1/4 cup chopped fresh parsley

1 tablespoon finely chopped fresh oregano

2 cups arugula

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

Flake or kosher salt and freshly ground pepper to taste

In a medium mixing bowl, combine the beans, cucumbers and tomatoes. Add the Feta cheese, olives, parsley and oregano, and toss lightly. 

Place the arugula in a serving bowl. Pour the bean mixture over the arugula.

Whisk together the olive oil and lemon juice, and drizzle over the salad. Season with flake salt and freshly ground pepper.

Serves 2-4.

Farro salad with harvest vegetables

Ingredients: 

• 1 cup farro
• 1 cup apple cider 
• 2 bay leaves, and salt
• 6 to 8 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 cup shredded parmesan cheese
• 1/2 cup roasted and chopped pistachio nuts, or sub other nuts
• 1 cup  fresh chopped parsley, basil, mint or preferred combo
• 1/2 cup or more of fresh pomegranate seeds
• 1 cup+ of roasted harvest vegetables, such as onions, leeks, garlic, zucchini, eggplant, sweet peppers 

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, drain excess liquid, then discard bay leaves.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving).

On an oven sheet, lined with parchment, toss harvest vegetables such as thin sliced leeks or onions, sliced zucchini squash, garlic, sliced eggplant with olive oil, salt and pepper. Roast in the oven at 425 degrees until lightly browned and slightly carmelized. Remove and allow to cool. 

Just before serving, fold in fresh chopped herbs, roasted vegetables, pomegranate seeds, salt and pepper and another squeeze of lemon juice to taste.

Magic Bars

½ cup butter or margarine

1½ cup graham cracker crumbs

1 (14 ounce) can sweetened condensed milk

6 ounces semi-sweet chocolate chips

1⅓ cup sweetened coconut flakes

1 cup chopped walnuts

Preheat the oven to 350 degrees (325 for glass dish).  In a 13 by 9 inch baking pan, melt butter in the oven while it heats up.  Sprinkle graham cracker crumbs over the butter. Pour the sweetened condensed milk evenly over the crumbs.  Top with remaining ingredients and press down.  Bake for 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired to speed up the cooling process.  Cut into bars once completely cooled.   Store loosely covered at room temperature. 

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