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NEW COOKBOOKS from page 47

bring your friends
to mix and chill!

Kosher salt and freshly ground
black pepper
2 medium carrots, peeled shred-
ded or grated (1 cup)
2 medium shallots, finely chopped
(about 2 tablespoons)
V2 teaspoon red pepper flakes
V2 cup extra-virgin olive oil
V2 to 34 cup shaved Parmesan
3 Tbsp. snipped fresh chives or
coarsely chopped fresh flat-leaf
parsley
2 Tbsp. lemon juice

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

menchies hunters square

AND JODIE MORGAN. EXCERPTED BY PERMISSION OF

SCHOCKEN, A DIVISION OF RANDOM HOUSE LLC. ALL

RIGHTS RESERVED. NO PART OF THIS EXCERPT MAY BE

REPRODUCED OR REPRINTED WITHOUT PERMISSION IN

WRITING FROM THE PUBLISHER.

valid only on frozen yogurt purchase.
cannot be combined with any other
offer. valid thru 10/31/15. 15% off

©2013 menchie's global headquarters

L'Shanah Tovah! Have a Happy & Sweet New Year!

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248.626.9110

On the Boardwalk • 6879 Orchard Lake Rd. • West Bloomfield
www.dakotabread.com

2023300

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48

September 3 • 2015

EXCERPTED FROM THE COVENANT KITCHEN BY JEFF AND

JODIE MORGAN. COPYRIGHT (C) 2015 BY JEFF MORGAN

(31015 orchard lake rd)
farmington hills, mi
kosher yogurt and toppings!
same plaza as tj maxx

irVriir7
iot

KALE, FARRO AND
CARROT SALAD

Kale is abundant at farmers' mar-
kets in early spring, the fall and early
winter. Like Brussels sprouts, kale
develops its best flavor after the first
cold snap. And it's beautiful. We
especially love Tuscan (lacinato) kale,
with its dark, blue-green color. When
shopping, choose bunches with dark,
unblemished, crisp leaves.
Here, we use it raw, tenderized by
removing the central stem, and shred-
ded. The farro adds heartiness and
the dried wild blueberries, soaked in
verjus (see below), give the salad a
delicate, subtle hint of sweetness. We
adapted the recipe from a salad cre-
ated at Blue Hill at Stone Barns in New
York, but we have seen similar salads
popping up all over the place.
The dried wild blueberries and
Parmesan cheese make this version
our own.

For the farro:
1 Tbsp. grapeseed or canola oil
'/2 cup finely chopped onion
1 /4 cup finely chopped celery
1 /4 cup finely chopped carrot
21/4 cups (14 ounces) pearled or
semi-pearled farro
3 cups water
1 bay leaf

For the salad:
1 cup dried wild blueberries or
currants
1 /4 cup verjus or orange juice (see
below)
1 cup pine nuts or shelled pump-
kin seeds
2 bunches lacinato kale, center
ribs and stems removed, finely
shredded (4 cups)
2 tablespoons verjus (see below),
sherry vinegar, or balsamic vinegar

To make the farro, heat the oil over
medium heat in a medium saucepan.
Add the onion, celery and carrot and
saute until the vegetables are lightly
browned, about 5 minutes. Add the
farro, stir and reduce the heat to low.
Toast, stirring occasionally, for about
2 minutes. Add the water and bay leaf,
cover and simmer until the farro is
tender and almost all the liquid has
been absorbed, about 25 minutes (or
follow package directions). Using a
colander, drain any remaining liquid
and transfer the farro to a shallow
bowl. Discard the bay leaf. Let cool.
Meanwhile, make the salad. Soak
the blueberries in the verjus or orange
juice until plumped, about 30 minutes
(if using currants, they can be soaked
overnight). Drain and set aside berries.
Toast the pine nuts in a small skil-
let over low heat, watching carefully
and stirring often, until golden, 7 to 8
minutes. Transfer to a small bowl and
set aside.
In a large bowl, combine the kale
with the verjus or vinegar, season with
salt and pepper and toss. Set aside for
at least 15 minutes. In a second large
bowl, combine the farro, blueberries,
pine nuts, grated carrots, shallots and
pepper flakes. Add the olive oil and
toss well. Add the kale and toss again.
Sprinkle with the Parmesan (to taste)
and chives and drizzle with the lemon
juice. Adjust the seasoning and serve.
Verjus: Literally meaning "green
juice verjus, the pressed juice of
unripened grapes, is actually red or
white depending on the grape it comes
from. It's similar to vinegar, but has a
gentler flavor with a sweet-tart taste
because it isn't fermented. We enjoy
using it in salad dressings, especially
on heartier greens like kale and aru-
gula. Once opened, it will keep in the
refrigerator for 2 to 3 months.
From The Community Table.

LAMB CHOPS WITH
CILANTRO CHIMICHURRI
SAUCE AND WARM
QUINOA SALAD
We love lamb, and we love the ease
with which this dish is made. It offers