Farro & Spring Vegetable Salad with Lemon Vinaigrette

This dish is so good that I made it twice last weekend...in my Girls' Night Out cooking class and as a side dish for a BBQ.

Consider the recipe a guideline, not something to follow exactly. On Saturday, I used arugula, asparagus, peas, green onions, fresh radishes, dill, mint, and Parmesan cheese. On Sunday, I added spinach, peas, radishes, zucchini, tomatoes black olives, parsley, and feta to the farro. The possibilities are endless. Really.

As a side dish or main course, this salad is delicious...light but filling...and keeps well in the fridge. I took leftovers for lunch yesterday and today.

Farro & Spring Vegetable Salad with Lemon Vinaigrette

Maple-Dijon Salmon

I brought back some maple syrup from Montreal. Of course. While I plan to make waffles (mmmm....waffles) soon, I wanted to make something else to showcase the syrup.

I've baked a maple pie in the past. I considered a maple-glazed roasted pork tenderloin, sesame-maple tofu, maple donuts (mmmm....donuts), peanut butter-maple fudge, some cocktails, or another batch of maple granola. Since I have several cups of syrup, I'm sure a few of these will happen as well.

But, I decided on Nicoise salad with maple-dijon salmon for a simple Sunday supper.

Maple-Dijon Salmon

recipe slightly adapted from Joyful Healthy Eats