We're big fans of any recipe that lists ingredient quantities in easy, low-stress, nonspecific language (as in, "1 large handful of basil"), which is why this one from Katie Quinn Davies'
What Katie Ate on the Weekend, with its just-eyeball-it amounts of herbs and greens, caught our eye. Aside from that, though, it's a terrific side salad that can bolster any meal, from grilled chicken to beef kebabs. The whole-grain farro, cherry tomatoes and feta will hold up remarkably well; so, if you make this early in the week, you can enjoy the leftovers for days.
Get the recipe: Farro with Feta, Lemon and Pine Nuts
