3 Easy End of the Summer Inspired Meals

Easy end of the summer inspired meals

Let’s get in the Autumn spirit! Here 3 perfect transition dishes, from Summer into the Fall!

---

Farro Salad

YIELDS:

4 SERVINGS

PREP TIME:

10 MINS

TOTAL TIME:

1 HOUR 10 MINS

INGREDIENTS

1 c. whole-grain farro

2 c. low-sodium vegetable broth

1 1/2 tsp. kosher salt

1 Bay leaf

1 Large shallot, very thinly sliced

1/3 c. extra virgin olive oil

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

2 tsp. honey

Freshly ground black pepper

2 c. lightly packed arugula

1 Green apple, chopped

1/2 c. shaved parmesan cheese

1/4 c. freshly chopped basil

1/8 c. freshly chopped parsley

DIRECTIONS:

1. In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf.

2. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.

In the meantime, make fried shallots:

1. in a small saucepan over medium heat, combine oil and shallots.

2. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes.

3. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
   
   

HOW TO MAKE THE DRESSING: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper

ASSEMBLE SALAD: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, and parsley. Drizzle dressing over salad and toss to coat. 

And enjoy!

Super Easy Apple Chips

YIELDS:

2 SERVINGS

PREP TIME:

0 HOURS 5 MINS

TOTAL TIME:

3 HOURS 0 MINS

INGREDIENTS

2 

apples, thinly sliced

2 tsp. 

granulated sugar

1/2 tsp. 

cinnamon

DIRECTIONS:

FOR OVEN

1. Preheat oven to 200°. In a large bowl, toss apples with sugar and cinnamon.

2. Place a metal rack inside a rimmed baking sheet. Lay apples slices on top of rack, spacing them so that no apples overlap.

3. Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable. (Apples will continue to crisp while cooling.)

FOR AIR FRYER

1. In a large bowl toss apples with cinnamon and sugar. Working in batches, place apples in a single layer in basket of air fryer (some overlap is okay). 

2. Bake at 350° for about 12 minutes, flipping every 4 minutes.

Grilled Cream of Corn with Parmesan

YIELDS:

4 servings

PREP TIME:

8 min

TOTAL TIME:

33 min

INGREDIENTS

6 ears corn, husks and silks removed

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

1 tablespoon flour

3/4 cup heavy cream

1/3 cup whole milk

1/4 cup grated Parmesan

2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

3. In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Written by: Liana Ratner