CULINARY CREATIONS
GOAT CHEESE, SPINACH & PECAN FARRO SALAD A FLAVORFUL AND FESTIVE SIDE DISH ARTICLE MINDY HASKINS
BAY LEAVES & THYME
INGREDIENTS + 1 cup of farro (preferably Arizona Hayden Flour Mills) + 1 ounce of herbed goat
PECANS
cheese, crumbled + ¼ cup of dried cranberries, coarsely chopped + ¼ cup of pecans, coarsely chopped + 1 cup of packed baby spinach leaves, thinly sliced
FARRO
+ 2 bay leaves + 2 sprigs of fresh thyme + Salt and pepper
BABY SPINACH
DRESSING DIRECTIONS + Combine Queen Creek Olive Mill's cranberry
white
balsamic
DRIED CRANBERRIES
reduction with extra-virgin olive oil, broth, fresh herbs and minced shallots. Toss with salad. Christina Barrueta is a Valley-based food, beverage and travel writer. She was inducted into the Arizona Culinary Hall of Fame in 2016 as Food Writer of The Year. Follow her foodie adventures at WriteOnRubee.com. 16
Paradise Valley Lifestyle | January 2018
GOAT CHEESE