About the Dish

3/4 cup Farro
1 Shallot
2 tablespoons 5iveOaks Traditional Pepper Jelly
2 Lime
6 ounces Peach
6 ounces Cucumber
6 ounces Salad Tomatoes
1 ounce Pecans
4 sprigs Mint
Per Serving
Calories 630
Total Fat 26 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 520 mg
Total Carbohydrates 84 g
Dietary Fiber 15 g
Sugar 20 g
Protein 14 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Peach Cider

A light salad is full of exciting flavors with refreshing cucumber, peach, and lime. What this needs is a dose of sweet peach to bring out the sweet peach in the dish. We suggest a cider pressed in Mills River, North Carolina.

Bold Rock Peach Cider, Mills River, North Carolina

Verdejo - Rueda, Spain

The soft stone fruit flavors of Verdejo will find common ground with the peach farro salad. There's also a coordinated interaction between the sweet citrus flavors of the wine, and the brisk, cooling influence of the fresh mint and cucumber.

Martinsancho Verdejo, Ruesda, Spain

METHOD

1
• Place a saucepan over high heat. Add farro, 3 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-high. Cook at a boil until farro is tender, 15-20 minutes. • Drain farro. Keep warm until needed.
2
MISE EN PLACE • Peel and finely chop shallot. • Zest and juice limes. • Halve cucumber lengthwise. Thinly slice crosswise. • Halve or quarter tomatoes. • Halve peaches. Discard pits, and thinly slice flesh. • Pick and chop mint leaves.
3
• In a large bowl, whisk together shallot, lime zest, lime juice, pepper jelly and 2 tablespoons olive oil. • Season with 1/4 teaspoon kosher salt.
4
• Stir farro into vinaigrette. • Refrigerate for 5 minutes, stirring once.
5
Fold in cucumber, tomato, peach, pecans and half of mint.
6
• Taste and adjust seasoning as desired with kosher salt. Garnish with remaining mint. • Serve immediately or chill overnight.

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