Hey summer. Can you just please stick around for a while longer? I’m not ready for you to leave yet. Thanks! Your friend, Betsy. That’s the thought that is constantly running through my mind this time of year. I love September in San Diego because all the tourists leave, and we finally get our town back while there’s still some warm weather left, but there’s no denying the change in the air, the earlier sunsets, and the abundance of fall stuff everywhere you turn.
I’m just not ready for chili, and soups, and casseroles therefore, I will continue with my light and summery salads until the markets will no longer allow for it. Or until I cave and bust out a sweater myself. Don’t get me wrong, I love a soup, but I HATE winter. Yes, hate. If I never have to wear another boot, sweater or jacket again for the rest of my life I will die a happy girl. I have not seen snow in person for probably 6 years or so, but I’m shooting for many more than that. Labor day, you can keep your fall, and the subsequent winter that follows!
Summer Pea and Watermelon Salad recipe from Cooking Light
- 1 cup uncooked farro or wheat berries ***I used bulgur since that’s what I had on hand
- 1 cup shelled green peas (about 3/4 pound unshelled)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup cubed seeded watermelon
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup (1 1/2 ounces) shaved fresh pecorino Romano cheese
- Place farro in a large saucepan, and cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until desired degree of doneness.
- Add green peas to pan with farro, and cook for 2 minutes or until crisp-tender. Drain and rinse farro mixture with cold water; drain.
- Combine farro mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add the watermelon cubes and 1 cup chopped parsley, and toss gently to combine. Top salad with Romano cheese.