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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Beach bacteria thresholds may tighten ... Our View: Who politicized the UCC shootings? Not Obama ... View from 100,000 feet ... Beach bacteria thresholds may tighten ... Our View: Who politicized the UCC shootings? Not Obama ... View from 100,000 feet ... Gail Ciampa: Marcona almonds make this a salad with substance Comment By Gail Ciampa More Content Now MailTribune.com By Gail Ciampa More Content Now Posted Jan. 28, 2015 at 7:21 AM By Gail Ciampa More Content Now Posted Jan. 28, 2015 at 7:21 AM » Social News From chips to salads and side dishes, kale has become the choice for many folks looking for a healthful green. It makes sense, since kale offers calcium, fiber and antioxidants. Likewise, ancient grains or seeds such as farro, quinoa and wheat berries are in demand for salads and even meatless alternatives. They offer a fresh taste profile and texture, and are widely available and even found in the prepared foods section of grocery stores. Here’s a recipe that combines kale, ancient grains and avocado, a favorite especially when the Super Bowl rolls around. If you haven’t enjoyed a Marcona almond, or 20, what are you waiting for? The recipe comes from a new cookbook, “The Modern Kosher Kitchen,” by Ronnie Fein (Fair Winds Press, $24.99). It includes recipes for vegetarian entrées as well as for preparing a family meal, hors d’oeuvres, budget-friendly dishes and favorites for Passover and other holidays, all kosher. Kale, Avocado and Farro Salad with Almonds 1 cup farro 2 cups water 3 cups chopped fresh kale 1 avocado 2 tablespoons chopped fresh mint 2 tablespoons olive oil Juice of one large lemon 1/3 cup chopped Marcona almonds Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and cook for about 25 to 30 minutes or until the farro is tender but still chewy. Drain any water that has not been absorbed. Place the cooked farro in a large bowl and let cool. Add the kale and toss the ingredients. Peel, pit and cut the avocado into small chunks and add to the salad. Add the mint. Pour the olive oil over the ingredients and toss to distribute evenly. Pour in the lemon juice and toss. Add the almonds, toss once more, and serve. Note: You can make this dish with wheat berries, spelt, oat groats or kamut instead of farro. Makes 6 servings. Gail Ciampa is food editor of the Providence (Rhode Island) Journal. Email her at [email protected] or follow her on Twitter at @gailciampa. By Gail Ciampa More Content Now MailTribune.com By Gail Ciampa More Content Now Posted Jan. 28, 2015 at 7:21 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501