On the last day of winter, Zoes Kitchen helps Triad foodies prepare for Spring with two light, healthy meals fresh from the Mediterranean.
Zoës Kitchen Live Med Salad
Ingredients:
Fresh Spinach
Lupini Beans, brined and deshelled
Zucchini, sliced
Squash, sliced
Grated Parmesan
Red Onion, diced
Red cherry tomatoes, halved
Yellow cherry tomatoes, halved
Basil, diced
Your favorite vinaigrette; we use our Calabrian Pepper Vinaigrette!
Pesto Farro
Farro, cooked
Roasted Tomatoes, chopped
Extra Virgin Olive OIl
Prep:
Pesto Farro: Bring lightly salted water to a boil; add farro. Cook for approximately 16 minutes or until al dente; drain, then cool. Combine all ingredients for Pesto Farro in a mixing bowl and mix gently until fully incorporated.
Directions:
Combine spinach, zucchini, squash, red onions, tomatoes, basil, and vinaigrette in a mixing bowl and toss together. Transfer onto serving plate and sprinkle parmesan evenly over the salad. Place the pesto farro in the center. Spread lupini beans evenly around the outside of the salad.
Rosemary Ham & Mozzarella Piadina
Ingredients:
1 Piadina
Calabrian Aioli
Fresh Mozzarella Cheese
Rosemary Ham
Spring Mix
Lemon Vinaigrette
Directions:
Spread Calabrian aioli across bottom half of Piadina. Place fresh mozzarella cheese atop aioli. Place Rosemary ham across mozzarella and fold. Place on oiled grill for 2:30-3:00, flip, then grill 2:30-3:00. Remove from grill, open Piadina from ham side. Evenly distribute spring mix and drizzle lemon vinaigrette across spring mix, then refold Piadina.
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