A Healthy Farmer’s Market Buffet

February 24, 2014 | By | COMMENTS

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A few weeks ago, for the Golden Globes, I did something I’d never done before: I served health food to a crowd. Now when I say “health food,” I don’t mean the punishing kind that makes you weep with displeasure (tofu on a bed of undressed arugula or something like that); I mean the kind of food that actually makes you feel good, light, refreshed, well-fed but not sick. In other words, the total opposite of the kind of food I normally serve to a crowd (see: chili, lasagna, Sunday gravy, etc). How did this all come about? It started at the farmer’s market.

‘Twas there that I bought these cherry tomatoes (out of season, but I had a solution for that):

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The solution was to slice them in half, coat them in olive oil, salt, and pepper, put them on a cookie sheet and to slow roast them in a 250 oven for a few hours:

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That’s a pretty magical transformation; they turn sweet and intense, like sun-dried tomatoes only you did it yourself. Where did they go? They went into a couscous salad with tuna I saw the Barefoot Contessa make on her show (recipe here). So that means I made a big pot of couscous, added olive oil and lemon juice and oil-packed tuna:

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Then lots of good stuff: the tomatoes, olives, chopped parsley and dill and scallions.

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It makes for a great, filling salad, though in tripling the recipe, I think I made too much couscous which diluted the power of the other ingredients. Something to think about for next time.

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There was also a kale salad that I made towards the end that involved me just slicing kale pretty thin, tossing it with olive oil, lemon juice, salt, pepper and grated Pecorino cheese:

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Oh and toasted walnuts. That was nice.

But the star of the show was the salad that I made with farro, chiles and cauliflower. People went nuts for it. Are you ready?

Step one: buy red chiles (I think these are serranos? I’m sure I’ll be corrected) and carefully cut them into rings. Then add the rings to a pot with 1/2 cup or more of white wine vinegar, bring it to a boil, then turn off the heat.

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We’ll come back to that momentarily.

Now take a head of cauliflower, cut it into florets, toss them with olive oil, salt and pepper, put on a baking sheet and roast at 425–shaking every so often–until the florets are deep golden brown all over, about 20 to 30 minutes.

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When they come out of the oven, immediately douse–or aggressively sprinkle–with your spicy vinegar mixture. Taste to see how that’s going. It should taste pretty rad.

Meanwhile, you should cook up a pot of farro (that’s as easy as bringing salted water to a boil, adding the farro and cooking until done) and then dress that farro with olive oil and more of your spicy vinegar to taste. It should also taste pretty rad.

Finally, you add the cauliflower to the farro, add chopped parsley, and then rev up the flavor with some of the actual pickled chiles and spicy vinegar and more salt. Look:

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That was soooo good. Here’s all three things on a plate:

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Who says dinners for a crowd have to be unhealthy? Diana does. She brought the incredible chocolate chip cookies that she makes from David Leite’s recipe:

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It’s ok: after our healthy dinner, we deserved some cookies.

And that, my friends, is how you make a healthy farmer’s market buffet. Try it for the Oscars!

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Categories: Recipes, Salads

  • Anonymous

    Hi – is your cous-cous multicolored or am I missing an ingredient?. Looks delicious.

  • Adam Amateur Gourmet

    Multi-colored, yes!

  • http://www.LynnChen.com/ Lynn Chen

    I often make a salad + soup for dinner, then go bonkers w dessert…

  • organicgal

    As delicious as it looks (and I’m sure tastes), it’s a little heavy on the wheat front (couscous and farro both being wheat derived). I would have chosen a non-wheat grain (rice/barley, etc) for the second grain-based dish, and another non-grain based salad/vegetable dish. Just sayin’…

  • Anonymous

    Then were you using Israeli cous-cous which, as you know, is a pasta?

  • Karen@Mignardise

    This looks so much better than the lasagne and Ceasar salad at most buffets! It all looks SO good.

  • Karen@Mignardise

    This looks so much better than the lasagne and Ceasar salad at most buffets! It all looks SO good.

  • Karen@Mignardise

    This looks so much better than the lasagne and Ceasar salad at most buffets! It all looks SO good.

  • Alhana

    hmm nice test like http://www.hugcams.com

  • http://googlesearchengineland.blogspot.in/ Anshul Saxena

    awesome wow….good buffet

  • Arlyn Lichthardt

    I’m curious about the difference between tabouli and couscous. My French wife would probably call your dish the former. Her couscous is served warm with a variety of meats and vegetables over a medium grained semolina and dribbled with a harissa sauce derived by combining a chili paste with some of the liquid in the “stew”.

  • https://sites.google.com/a/birchwood.k12.wi.us/cyber-bullying-is-bad/ Raphael

    hey new 13

  • https://sites.google.com/a/birchwood.k12.wi.us/cyber-bullying-is-bad/ Raphael

    hey new 13

  • guest

    BobYes: regular couscous is also a pasta

  • juris klavins

    great idea for winter time tomatoes – I tried it with sliced romano tomatoes and added them to homemade pasta sauce – time well spent and tasty!