Farro salad with cranberries, goat cheese
I needed a spring-like lunch after hearing news of impending snow
cook farro as directed (usually 1/2 grain/water ratio.) let the farro cool (crucial step if you want meaty chunks of feta!) portion out about 1 cup’s worth.
squeeze half a lemon over the grain and mix it in. drizzle about 3/4 tablespoon of olive oil, then add salt and pepper to taste.
on a skillet over medium-high heat, toast 3 tbsp almond slices until fragrant and golden-brown. keep a close eye on them as they have a tendency to burn immediately and without warning. let cool and mix into farro along with 2 tbsp dried cranberries (or cherries, or currants…) add 2 tbsp crumbled feta cheese. add another squeeze of lemon for good measure.