Barley and Kale Salad with Golden Beets and Feta

Posted by in Shared Member Recipes

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won’t wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don’t forget the plastic forks!

Farro and Cucumber Salad

Posted by in Shared Member Recipes

1 cup farro

Kosher salt

2 cups 1-inch pieces pumpernickel bread

5 tablespoons olive oil, divided

Freshly ground black pepper

1 teaspoon caraway seeds

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey

3 small or 1 large cucumber, cut into 1-inch pieces

4 baby red or yellow beets, very thinly sliced

1/4 cup dill sprigs

1/4 cup fresh flat-leaf parsley leaves