Farro is a mighty ancient whole grain. Once serving as fuel to the Roman empire’s troops, it is definitely worth getting to know. Here, it relaxes beautifully into this delicious and hearty warming vegetable soup as the perfect remedy to a chilly afternoon. The best part? A home full of delightful smells and fantastic leftovers for a mid-week lunch.
Not spelt, and not a wheat berry (though those could be substituted in a pinch), farro is enjoying a renaissance. Though less known today than in centuries gone by – cultivation tapered off with the fall of the Roman empire – it is again becoming easily found… and deservedly so. High in protein, fibre, vitamin B3 and naturally free of fat, sugar, and sodium, this whole grain packs a nutritional punch.
This soup is unreservedly delicious, and after a few minutes prep is very happily left alone save for the occasional stir while the farro slowly cooks and the broth fills your home with smells of Tuscany. Start it early, grab a book, and enjoy a glass of wine while your hearty dinner makes itself. Alla tua salute!
Hearty Tuscan Farro, Kale, & White Cannellini Soup
This Tuscan soup of ancient grains and hearty vegetables is the perfect warmer for crisp early fall or the chilliest winter days. Let it be after 10-15 minutes of prep, allowing it to bubble away on the stove to fill your home with comforting smells of wholesome nourishment.
- 2 tbsp olive oil
- 1/2 large onion
- 1 leek
- 1 cup farro
- 2-3 celery stalks
- 3 carrots
- 1 can of diced tomatoes (200g)
- 1/4 cup red wine
- 10 cups of low sodium vegetable stock
- 1 stick of rosemary or a sprig of fresh sage
- 2 stalks of kale or swiss chard (chopped/shredded)
- 1 cup tinned or soaked white cannelloni beans
- Dice the onion, leek, and tomatoes. Chop the celery and carrots into small pieces. Shred / chop the kale.
- Heat the olive oil in a pan and sauté the onion and leeks for 10 minutes.
- Add the farro and stir for 3-4 minutes
- Add the celery and stir while the vegetables sauté and the farro toasts.
- Add the carrots, tomatoes and red wine. Allow the alcohol to cook off, approximately 5 minutes.
- Add 8 cups of stock, the white beans, and the rosemary or sage.
- Simmer, semi-covered, for 45 minutes until the farro has softened.
- Add the kale and beans, and simmer for an additional 10 minutes.
- Using a stick blender, give the soup a couple pulses to thicken the stock. Alternatively you could blend 1-2 cups of soup and add back to the pot.
- Season to taste and serve with ancient grain toasts and a glass of bold red wine
Great as leftovers for 2 days, refrigerated. May be jarred and kept frozen, 1 month.
Sailing the Greek Islands is a dream holiday and one of the best ways you can visit Greece. Away from the crowds, take your time sailing from island to island. Making your own itinerary as you go, you will see Greece in a way you can only experience by sailboat.
THE EXPERIENCE
Start your day in the Greek Islands by going ashore, and walking by the heaps of tangled fishing lines on the dock, to pick up some strong coffee, fresh pastries, and supplies for the day. With your day’s itinerary planned out, it’s time to raise the anchor and sail out of the harbor, past the cliffs with little white washed houses perched high at the top.
Sailing across the deep blue sea, relax into rhythm, watch the waves roll by, and soak up the sun. After a while, when you decide it might be a good time for lunch, find a small island with a quiet beach cove and stop for a swim in the clear azure waters.
Happy hour starts with a cold beer in the sailboat cockpit when you’ve arrived at your next destination. Once settled in, the islands beckon you to head into town to explore the narrow cobbled streets, arches of bougainvillea, and stucco whitewashed houses.
Dinners are always a highlight, a feast of salty cheeses, honey, and fresh produce enjoyed with a bottle of wine while sitting outside under the stars. Greek food is delicious! Whether we’re in Greece, or just wishing we were, our favorite Greek recipes are in regular rotation. For your next Sunday supper or meal with friends, explore the Super Greens Spanakopita, Lemon Roasted Potatoes, Heirloom Greek Salad, and Tzatziki.
THE CYCLADES ISLANDS
The Cyclades Islands are the most iconic islands in Greece. They are all very picturesque with stunning beaches, ancient ruins and rugged landscape. These are just a few of the most popular islands:
- Santorini – Santorini is so beautiful! With dramatic views, classic whitewashed houses and the blue dome churches; this is the picture perfect spot. If I had to pick one place to stay it would be here, in a boutique hotel with a pool overlooking the Aegean Sea. Santorini is also very popular for its sunsets where hundreds of tourists show up in Oia to jostle for a prime spot on the cliff steps.
- Mykonos – Mykonos is glamorous, with a reputation for its vibrant nightlife. Little Venice is a charming destination with seaside terrace bars and quaint shopping streets. Beware this is also a cruise ship town, so plan accordingly if you are trying to avoid the crowds.
- Ios – Ios is known as a party town, but can also be a place to get away and relax, especially off-season. The hilltop town is a perfect place to immerse yourself in the winding streets and get lost in the best way possible.
- Naxos – Naxos is the largest island and a great place for a buggy adventure day. Driving around you can experience ancient ruins, tucked away mountain villages with the best home-style restaurants, and small fishing towns.
Santorini
Santorini
Naxos
Naxos
SAILS & SPICES TIPS
- Sailing – Unless you already have a boat and plan on sailing the Greek Islands, it might be easiest to charter a boat and skipper. Share the trip with some friends and you will have your own personal guide to the best islands and restaurants on your trip. One week to 10 days is an ideal amount of time to visit.
- Souvenir Shopping – Find an iconic blue ‘evil eye’ pendant to ward off evil and keep you safe.
ISLAND INTERVIEW RATING
We dream of retiring to an island paradise, and we love interviewing the candidates!
A Greek Island seems like a great place to retire (on a sailboat or on land!). Firstly there’s the Mediterranean climate, the olives, wines and produce, a laid back atmosphere, and absolutely gorgeous beaches. It is close to other European countries, is relatively affordable, and there are visa options for retirement! The main hurdle would be learning some Greek to interact with the locals, but that’s part of the fun.
Island Livability Score: 5/5
This is one of those places where by visiting you think you have checked it off the bucket list, but really it was so beautiful and there is so much to see you really just want to return. This trip was a big inspiration for Sails & Spices and the unique experiences you can have while traveling.
Island Dream Vacation Score: 5/5
FINAL WORD
Sailing the Greek Islands and visiting Greece should be on everyone’s bucket list. There is no other place like it. The clear blue skies, brilliant blue seas and picturesque whitewash buildings are stunning. The islands are easy to explore on foot and by boat, so what are you waiting for?
For trip planning recommendations, give us a shout!
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Tzatziki is a refreshing Greek cucumber yogurt dip. It’s a great summer side dish that adds protein and a fresh cool flavour to any meal. It pairs perfectly as part of a full Greek Feast with Super Greens Spanakopita, Greek Lemon Potatoes, and Greek Salad, or can be enjoyed alongside falafels, zucchini fritters, in wraps, burgers, or as a sandwich spread.
Cucumber boasts several health benefits thanks to its B-vitamins, vitamin-K, and actually has cooling properties to help beat the summer heat!
This dip lasts well for a few days when sealed in the fridge.
Tzatziki
Tzatziki is a refreshing Greek cucumber dip or sauce. This is delicious with pita, lemon potatoes, falafels, burgers, carrot sticks etc.
- 1 cucumber
- 1 cup 0% fat Greek yogurt
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- Pinch of salt
- 1 tsp. olive oil
- Grate the cucumber and place in the center of a cheese cloth, clean dish towel, or 2 paper towels doubled over. If you’re preparing other dishes, you can lightly salt the cucumber and leave it for some time while water extracts
- When you’re ready, gently squeeze the cucumber to remove most of the liquid.
- In a bowl, mix the cucumber, yogurt, dill, garlic powder, lemon juice, and pinch of salt.
- Taste and season as needed
- Chill in the fridge to let the flavors mix & mingle.
- Drizzle with 1 tsp. of olive oil and serve.
When in season, organic heirloom tomatoes are an absolute delight in the kitchen. Seek them out, and even the most simple greek salad will be a highlight of your table. For this recipe, any organic variety will do, but freshest is bestest!
While feta is a classic ingredient, pitted olives will give the same saltiness and can be used exclusively for a great vegan twist.
Simple Greek Salad
Classic flavors of a Greek Salad with salty olives and feta cheese. Fresh organic heirloom produce will elevate this dish from everyday to exemplary.
Greek Salad
- 1/8 small red onion (optional)
- 4 vine ripened organic tomatoes
- 1 green pepper
- 1 cucumber
- 1 handful of pitted Kalamata olives (optional)
- ¼ block of organic Feta cheese (optional – leave it out to make this vegan!)
Dressing
- 1/8 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
- Pinch of salt & pepper
- 1 tsp dried oregano or Italian herbs
- Cut the red onion into quarters, saving 3/4 for another day.
- Cut 1/8th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion’s sharp bite while keeping the flavor.
- Slice or dice the tomatoes into wedges or chunks, chef’s choice!
- Chop the green pepper into bite size squares.
- Chop the cucumber into quartered rounds… Chef’s Tip: Slice the cucumber in half lengthwise, leaving 2-3″ unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the “quarters”), slice rounds ¼ inch thick, and they’ll be ready to go.
- Place all vegetables into a big salad bowl.
Dressing
- Briskly mix together the red wine vinegar and Dijon mustard.
- Slowly stir in the olive oil.
- Add your salt, pepper and herbs.
- Taste and adjust seasoning if needed.
- Alternative: Put all the ingredeants in a jar with lid and shake until combined.
Combine
- Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.
Be sure to let us know what you think in the comments below.
For a full Greek Feast, prepare along side Super Greens Spanakopita, Greek Roasted Lemon Potatoes, Tzatziki, and a crisp white wine. Your dinner guests will thank you!
