Happy September friends! So who is pulling out their big fuzzy boots and running to Starbucks for a PSL? Is that happening yet? Let's not let that happen yet. We still have three whole, amazing, incredible weeks of summer left! Don't get me wrong, I am excited for pumpkin everything, thick hearty soups, scarves, and warm cups of bourbon in my hand, but let's not rush that - pllllease. Thanks. Because I still want to celebrate grill season a bit longer. And there is still a boat load of summer veggies that need to be consumed until you are sick of them (that's nature's perfect timing by the way). Let's keep it going.
Also football starts this weekend. California people don't get Saturday football the way Southern folks do. I take no offense to that - just know the next few months of my life will now revolve around my marathon training and my Seminoles. Nothing personal, it just is what is is. You can have be on Sunday though. Sundays are perfect.
Let's jump right in and do this - we've got fresh corn, lots of zucchini and those blistered shishito peppers we fell in love with a few weeks ago. This would have actually been perfect for a Labor Day picnic, but too bad I was stuck at work over the weekend, so that didn't happen. Doesn't matter - it will be good anytime as long as these veggies are in season. But you know what it will be perfect at?! You're football party!! Add this to your next Saturday game day. You'll be adored by many. Promises.
And can I get a high five for farro! Who else loves this magical grain?! Did you know it is Italian? It is. And I'm Italian (well part Italian). And I just came back from Italian. See how this all goes together? I planned that...let's just say I planned that.
Back to the dish...go ahead and feel free to add some grill chicken or even a big ass burger to the side of this and you've got yourself a meal. Or toss in some arugula for an even better salad option - even better...I didn't even know that could happen, but I'm sure it can. We actually had this as a side of our dinner a few weeks ago. We ate it straight from the fridge so it was chilled. Chris suggested adding in a fruit! Nectarine? Peach? Plum? All of those...even more better (more better works here too).
So I hope you celebrate summer a little bit longer with me. With this dish. And all the grill things you can make. Get the most our of it summer because time is ticking away. Then we will pumpkin it up together. With a side of bourbon!
Shishito Pepper, Corn, Zucchini and Farro Salad
- 1 cup farro
- 1 batch of blistered shishito peppers
- 1 medium zucchini, chopped
- corn kernels cut off of 2 ears of corn
- olive oil, salt, pepper
- feta cheese for topping (optional)
- cooked farro as directed by the package
- while the farro is cooking, heat a skillet over medium high heat with about a tablespoon of olive oil. When the skillet is hot, add in the corn and zucchini. Cooked until softened and a little browned, about 10 minutes
- de-stem and chop the already cooked shishito peppers
- add cooked farro, peppers, corn, and zucchini to a large bowl and stir everything together to combine
- add an extra drizzle of olive oil, a generous pinch of salt and pepper. top with feta and serve it up
This dish is lovely warm or chilled. It will keep in the fridge 3-4 days after cooking. Add the feta just before serving. Toss in some arugula or a stone fruit to shake it up a bit.
Cheers to three more weeks of all the good stuff and more,