salad — Blog — Pear & Pecorino

Sautéed Pear, Arugula and Ricotta Salad (+ finding inspiration in the seasons)

In California, February is the in-between. Days just barely begin to lengthen, telling me we're almost out of winter. Seasonal produce slightly shifts, hinting at spring approaching. Arugula, artichokes, tender little greens like sprouts and watercress - all sorts of green veggies come to fruition. Our citrus trees are fully covered in lemons and limes, while we savor the dwindling pears of winter. And, as we plan our garden for March, the first of the plum blossoms begin to bloom: the first sign of spring.

I first picked up a bag of beautifully colored pears, with a few days left to ripen, thinking I would plan out one last wintry dessert or preserve. Something along the lines of baked pears soaked in mulling spices, yet the season had passed me by and it felt out of place. Searching for inspiration, I looked up a list of in-season produce and felt excited by the prospect of a salad that merged the seasons.

Breakfast and Brunch, Side DishIsabellaFebruary 21, 2020winter, spring, salad, pear, pear salad, ricottaComment

Farro Salad with Pecans, Cranberries, and Arugula

I first made farro after a visit to the Italian market with my mom. I picked up a package of Umbrian Pearled Barley and set it aside to make later in the week. My mom loves farro, and any salad made with grain. The type you might find in the deli case or alongside a panini. However, I'm content eating this all by itself.

My mom and I had thrown around the idea of making a big batch of something like pasta salad or farro so that we would have something for lunch all week long. I wanted something hearty, with dried fruits and nuts, while also being savory and earthy with a bit of green. I went with ingredients I really loved: some dried cranberries, toasted pecans, caramelized shallots, arugula, and lemon.

Side DishIsabellaJuly 18, 2019farro, grain, saladComment