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This salad bursts at the seams with flavor and aroma, especially if you make the harissa—as I’ve done here—from scratch. It only adds a few minutes and the flavor difference is quite noticeable. This recipe was inspired by the Pastaworks Farro salad in the January 2012 issue of MIX magazine (www.mixpdx.com). Try swapping out the cherries and almonds for apricots and pistachios for a whole new twist.

Ingredients

• 2 teaspoons whole cumin seeds
• 1/4 teaspoon cayenne powder
• 3/4 teaspoon sweet Hungarian paprika
• 3 cloves garlic, minced
• 1 teaspoon tomato paste (I use double-concentrate)
• 2 teaspoons lemon juice (use meyer lemons, if available)
• 2 teaspoons salt, plus more for seasoning the cooking water
• pinch of sugar
• 3/4 cup olive oil
• 2 cups farro
• 1 bunch lacinato kale (also called Tuscan kale)
• 1 1/2 cups slivered almonds, toasted
• 3/4 cup dried cherries
• 1/3 cup sherry vinegar
• 4 ounces feta cheese, crumbled

Cooking Directions

1. First things first, get out that little, black dusty pan that looks frumpy, but toasts your spices to perfection (any pan will do, really). Measure the cumin into the pan and turn the heat on medium-high. Agitate and swirl the pan so that the cumin toasts evenly. Don’t walk away because a magical transformation is about to occur and if you’re not paying attention, it will sneak right by and leave those spices a burnt mess.
2. The cumin, at first, will flirt with this notion of aroma and throw a musky scent into the room. Cumin smells, to me, like a person who has just been outside running in the fresh air and sunshine. You might imagine a certain someone—whose smell drives you wild—walking through the door, trailing a smile and electrifying scent. Keep swirling that pan. The aroma will get stronger and stronger until it’s toasty and intoxicating. This is the very moment to pull the pan off the heat and put the seeds in a bowl, then sit staring in wonder. How could something so little have so much to say?
3. If you have a mortar & pestle, you’re in for a treat. If not, find some other way of grinding. A designated coffee mill works great. That said, I highly recommend a mortar & pestle, which adds two minutes to this whole transaction, but somehow captures the aroma more purely because you’re standing over the bowl putting your muscle into its release.
4. Okay, now that we have the cumin seeds crushed, add the cayenne, paprika, garlic, tomato paste, lemon juice, salt, sugar and ¼ cup olive oil. Mix well and then let it rest for about a half hour (or as long as three days in the fridge if need be). The smell in your kitchen will be so good, you’ll just have to close your eyes and enjoy this moment.
5. Meanwhile fill a medium pot with two quarts of water and enough salt to make it taste briny like the ocean (about 2 tablespoons). When it comes to a full boil, throw in the farro and cook for 25 minutes or until tender. Drain and set aside to cool.
6. Wash the kale and cut out the tough stems, and cut the tender leaves into small slivers. Add the almonds, dried cherries and cooled farro. Toss to combine.
7. Remix your ripened harissa and add the sherry vinegar, along with the last ½ cup of olive oil. Taste to adjust seasonings. It may need a smidge more salt, a few grinds of black pepper and/or a little more lemon. You decide.
8. Dress the kale & farro mixture with the harissa and add the feta cheese right before serving. This salad is delicious served right away, but also keeps nicely. I’ve left it in the fridge for up to a week and noshed on it for lunch for several days in a row. Enjoy!

Ingredients

• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons dutch-processed cocoa (make that heaping tablespoons)
• 1/4 teaspoon salt
• 3 cups milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 ounce finely chopped bittersweet chocolate (optional)

Cooking Directions

1. Whisk the sugar, cornstarch, cocoa, and salt together in a small 2-quart saucepan. Slowly drizzle in the milk while whisking to keep lumps from forming (this lowers the need to strain the pudding later, which kind of defeats the point of quick and easy). Make sure the dry mixture in the corners of the pot are well-incorporated. Cook on medium, stirring occasionally, until the pudding thickens. Stir a little more often and little more vigorously as the pudding starts to change. You’re looking for that wonderful gloop and jiggle of cafeteria pudding, but it will thicken and set up in the fridge, so stop cooking before it’s too stiff. When you reach the desired consistency, turn the heat off and quickly add the butter, vanilla and chopped chocolate. Stir until everything is completely melted and incorporated. Transfer to a clean bowl. If you’re pudding-skin-averse (I’m not), press parchment paper directly onto the top of the pudding.
2. You can eat this pudding warm, as we often do on the night we make it. It’s at its best when cool and quivery and stowed away in the lunchbox for an afternoon treat. Enjoy!