FARRO WITH KALE-BASIL PESTO

PESTO
4 cups kale stemmed and chopped
1 cup loosely packed basil leaves
½ cup chopped fresh parsley
½ cup shelled pistachios
½ cup virgin olive oil
¼ cup vegetable broth
2 teaspoons chopped garlic
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
¼ teaspoon salt

FARRO
3 cups water
1/2 teaspoon sea salt
1 cup farro rinsed and drained well
¼ cup grated Parmesan or Pecorino-Romano cheese (optional)
1 cup cooked white beans (mixed with a spritz of lemon juice and a pinch of salt if using canned)
¼ cup sun-dried tomatoes (optional)

To make pesto, bring a large pot of salted water to a full boil over high heat. Add the kale and cook for 30 seconds until bright green. Drain and rinse under cold water to stop the cooking. Squeeze the kale to remove excess water.
Put kale, basil, parsley, pistachios, olive oil, broth, garlic, lemon juice, lemon zest, and salt in food processor. Process until well blended. Taste and add more zest and lemon juice if desired.
To prepare farro, put water and salt in pot and bring to a boil over high heat. Stir in farro. Decrease the heat to medium and cook for 20 minutes. Drain farro, and return to the pot. Add 1 cup of the pesto, the Parmesan cheese, beans and sun-dried tomatoes. Taste, add more lemon and zest as necessary. Serve hot or at room temperature.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press.

* My changes ☺ I did not steam the kale but processed in the food processor by itself, before adding the rest of the ingredients. I did not use broth at all, or salt, instead adding the juice of one lemon and the zest of the whole lemon (I love lemons!). Also I added twice the recommended garlic!

Prep time: 15 minutes. Cook Time: 20 minutes Storage: Airtight container in the refrigerator for up to 4 days

Stir-Fry with Bok Choy

Prep time: 5 minutes
Cooking time: 10 minutes
Yields: 4 people
Ingredients:
1 bunch bok choy
2 tablespoons olive oil
2 cloves garlic, diced
½ red or yellow bell pepper, diced
Pinch of sea salt
Directions:
Wash bok choy and separate greens from stems, chopping stems into smaller pieces.
Heat oil in a skillet and add garlic, sauté for 1 minute.
Add bell pepper and cook for 2 minutes.
Add stems of bok choy and sea salt and cook until stems become tender.
Add greens and cook until wilted.

Hearty Winter Grain Salad

Prep time: 5 minutes
Cooking time: 55 minutes
Yields: 6 people
Ingredients:
1 cup kamut or wheat berries (or 1/2 cup of each)
3 cups vegetable or chicken stock
1/2 teaspoon sea salt
1 small yellow onion, diced
1/2 bunch kale, chopped
1/2 boiled yam, diced
1/4 cup chopped walnuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Directions:
Wash grains.
Bring stock to boil and add grains and salt.
Reduce heat to low and simmer covered for 45 minutes or until grains are cooked and water is absorbed. Fluff with a fork and let sit covered for 10 minutes.
While the grains are cooking, prepare other ingredients.
Sauté onion in olive oil until translucent, about 7 minutes.
Blanch kale.
Transfer grains to a large bowl; add onion, yam, walnuts and kale. Mix well.
Add vinegar and olive oil to your taste.
Notes:
Make this salad you own by tossing in any additions you like such as diced boiled beets, dried cranberries or fresh rosemary

Black Bean Salad

Prep time: 10 minutes
Cooking time: 15 minutes
Yields: 8 people

Ingredients:
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coriander
2 teaspoons cumin
Pinch of cayenne
1 teaspoon sea salt
2 cups cooked black beans
1 red pepper, diced
1 yellow bell pepper, diced
Cilantro and fresh lime juice, as garnish

Directions:
Heat oil in pan. Sauté onions and garlic with spices and salt.
Remove from heat and put into a large bowl. Add black beans and peppers.
Mix well and serve.