Thanks, Joan, for a delicious dinner. And thanks to everyone for your help with whatever weird allergic reaction I had. I'm doing much better today (and am on hold to make an allergist appointment )

thanks everyone for coming yesterday. here's a pretty accurate approximation of how i made the farro salad: i've cut ingredients in half; i'd guess this will make at least 6 generous entree servings.
FARRO SALAD
1-1/2cups uncooked farro
1 large eggplant
1-1/2pts. cherry tomatoes, local, if possible
lots of garlic
2 ears of corn
feta (i like bulgarian)a piece about the size of a deck of cards, or more if you like
fresh oregano
salt and pepper
juice of 1 large lemon
EVOO
2 large leeks
a red onion
a red bell pepper, chopped
a large handful of baby arugula, chopped (opt.)

in advance (up to 2 days) slow roast the tomatoes. this step, i think, really makes the dish. set oven at 225 degrees, use a foil lined cookie sheet, 2T.EVOO, halved tomatoes, add a couple of unpeeled cloves to the pan. bake 3 hours. cool and store with all the juice/garlic in the fridge till needed. cook the farro(1c requires 3c.water), so use 4-1/2c. filtered water and 1/4t. sea salt. bring to a simmer, cook uncovered till tender, which could take as little as 15 minutes. drain in mesh colander (water will not all be absorbed) and dump into large serving bowl. let cool will prepping other ingredients. cube eggplant and slice leeks in thick rounds (separate slices and wash). roast eggplant and leeks on separate foil lined cookie sheets at 400degrees. roast each with about 1-2T.EVOO and a couple unpeeled garlic cloves till cooked. leeks won't take long- remove when edges start to get dark brown. the eggplant, cook till tender- maybe 20 minutes if cubes are small. S&P each, and add to farro. cook corn as you like ( i cook, in husks, in microwave for 1 minute/ear) and add to farro. add tomatoes and all juices. slice ends off garlic from tomatoes, squeeze out garlic paste and add to farro. the cloves from the eggplant and leeks probably wont be cooked enough to use, so just toss. when ready to serve, add 1-2T. minced oregano, about 1/4c. diced red onion, the red pepper and the crumbled feta. mix about 3T.EVOO with the juice of a large lemon and grated garlic (about 2 large cloves). add the dressing, taste for seasoning and add more of whatever you think it needs. add arugula if using. i think i prefer it without....serve at room temperature. bon appetit!

justjoan wrote:thanks everyone for coming yesterday. here's a pretty accurate approximation of how i made the farro salad: i've cut ingredients in half; i'd guess this will make at least 6 generous entree servings.
FARRO SALAD
1-1/2cups uncooked farro
1 large eggplant
1-1/2pts. cherry tomatoes, local, if possible
lots of garlic
2 ears of corn
feta (i like bulgarian)a piece about the size of a deck of cards, or more if you like
fresh oregano
salt and pepper
juice of 1 large lemon
EVOO
2 large leeks
a red onion
a large handful of baby arugula, chopped (opt.)

in advance (up to 2 days) slow roast the tomatoes. this step, i think, really makes the dish. set oven at 225 degrees, use a foil lined cookie sheet, 2T.EVOO, halved tomatoes, add a couple of unpeeled cloves to the pan. bake 3 hours. cool and store with all the juice/garlic in the fridge till needed. cook the farro(1c requires 3c.water), so use 4-1/2c. filtered water and 1/4t. sea salt. bring to a simmer, cook uncovered till tender, which could take as little as 15 minutes. drain in mesh colander (water will not all be absorbed) and dump into large serving bowl. let cool will prepping other ingredients. cube eggplant and slice leeks in thick rounds (separate slices and wash). roast eggplant and leeks on separate foil lined cookie sheets at 400degrees. roast each with about 1-2T.EVOO and a couple unpeeled garlic cloves till cooked. leeks won't take long- remove when edges start to get dark brown. the eggplant, cook till tender- maybe 20 minutes if cubes are small. S&P each, and add to farro. cook corn as you like ( i cook, in husks, in microwave for 1 minute/ear) and add to farro. add tomatoes and all juices. slice ends off garlic from tomatoes, squeeze out garlic paste and add to farro. the cloves from the eggplant and leeks probably wont be cooked enough to use, so just toss. when ready to serve, add some minced oregano, about 1/4c. diced red onion and the crumbled feta. mix about 3T.EVOO with the juice of a large lemon and grated garlic (about 2 large cloves). add the dressing, taste for seasoning and add more of whatever you think it needs. add arugula if using. i think i prefer it without....serve at room temperature. bon appetit!

I want to make this right now!! Too bad I'm in a car driving back from LaSalle. But tomorrow for sure!!

thanks jen. i just made it up , but it was pretty tasty.... (i edited the recipe to add '1-2T. minced oregano' to the directions)

justjoan wrote:thanks jen. i just made it up , but it was pretty tasty.... (i edited the recipe to add '1-2T. minced oregano' to the directions)

Jen,

Pretty tasty is an understatement. It was ridiculous!

thanks for the compliment. i have to edit the recipe once again- i forgot there's a raw red bell pepper in the salad....