Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions
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Most of you know that Julia Child would have celebrated her 100th birthday this August 15th. For months, chefs, restaurants, bloggers and many others across the country have been paying tribute to her life and legacy. I joined in on the fun over at PBS, adding a tribute inspired by a favorite Julia Child quote: No matter what happens in the kitchen, never apologize.
In recent weeks, I have found myself consumed by all things Julia. I’ve been referencing Julia’s Kitchen Wisdom more than ever, watching The French Chef (via Amazon and Roku) every night after dinner, and reading My Life in France before bed. All of the celebrations these past few months have inspired the creation of the above- and below-pictured notecards, too, featuring classic Julia Child quotes, ones that never fail to make me chuckle, and I hope you, too.
The cards are printed on luxe (190 gsm), natural white eco paper, and if you would like to order a set, they are available for purchase here. Of course I’d like to give a couple of boxes away, too. Just leave a comment if you’re interested. (Cards are currently unavailable … sorry!)
And now for a recipe, a non-Julia-Child-inspired-but-delicious-none-the-less recipe. Since discovering semi-pearled farro several months ago, it, in some sort of salad variation, has become a weekly staple. This is the latest, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day.
PrintFarro Salad with Roasted Corn, Red peppers & Red Onions
- Total Time: 30 minutes
- Yield: 6 to 8 as a side
Description
Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here. Of course, whole farro will work just as well.
Ingredients
- 2 ears of corn, kernels removed
- olive oil
- kosher salt
- fresh cracked pepper to taste
- 2 red peppers, diced
- 1 red onion, diced
- 1 cup of semi-pearled farro, see notes above
- cilantro, a lot (or as much as you like)
- 1 hot chili pepper, such as Thai bird or jalapeno, minced
- fresh-squeezed lime juice or white balsamic vinegar (I used a combination — about 1 tablespoon lime juice and 1 tablespoon white balsamic vinegar)
- Tabasco (optional)
Instructions
- Preheat the oven to 450ºF. Place a pot of water on to boil. Toss corn kernels with olive oil and salt and pepper to taste on a sheet pan. Place in the oven. Roast for about 12 to 15 minutes or until the corn is just beginning to char.
- Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15. Drain the farro, and add to a large bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 3 tablespoons of olive oil. Squeeze lime juice and/or white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon each of lime juice and vinegar (or two tablespoons of either lime juice or vinegar) and adjust after everything has all been mixed together.
- Add the roasted corn, diced red pepper, red onion, cilantro and chili pepper to the bowl. Toss with a large spoon. Taste. If it’s a little dry, add more oil and/or lime juice and white balsamic. If it needs a little more seasoning, add more salt. I add about 10 large dashes of Tabasco for taste more than for heat — the chili pepper adds enough heat — but this seasoning is optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
This post may contain affiliate links. Please read my disclosure policy.
116 Comments on “Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions”
‘If you are afraid of butter, use cream’ is my favourite. A woman after my own heart. Gorgeous looking salad Alexandra.
HAHAHA!!!! AH-MAZING Ali! I love these cards, you are brillant (and so is Julia)! She was a gem alright. I bought raw milk butter at the market the other day by accident, but then I realized, Julia probably would have been thrilled by raw milk butter, just giddy about it. I love butter. Someone yesterday tried to tell me that eggs and butter are bad for you, I laughed, touted their health benefits and then de-friended that person, no, not really, but how can I possibly be friends with someone who shies away from butter and eggs? There’s a BIG part of me that wants to disappear to Paris for 9 months and go to Le Cordon Bleu…”life itself is the proper binge!”
Wow, this salad looks fabulous. I tried farro this summer for the first time and loved it. I have all the ingredients so will make this for the weekend.
Love the notecards too. We can all learn from Julia’s quotes!
I don’t blame you for immersing yourself in everything Julia these days!
Favorite quote ever “No matter what happens in the kitchen, never apologize.” That salad looks amazing, can’t wait to try it.
I wish I had some of that salad right now! (And it’s not even 9 a.m. yet …)
I remember watching Julia Child as a kid, and thinking that she made cooking seem to be so much fun, and like making a mistake wasn’t the end of the world.
Those are fabulous note cards!
Love the cards and I am making this salad this weekend! I think I’ll ask folks over and grill some fish!
LOVE the cards! They would be perfect to pair with kitchen gadgets for wedding showers, or as cards to pair with food that you give as a gift.
These are amazing cards! Julia Child and I share our alma mater, Smith College. I know plenty of Smithies who would love a note on this stationary!! They are so sweet! Smith does a giant tribute to Julia Child in November. All the dining halls cook recipes from her books, it is the best dinner ever. Love your blog, keep up the good work!
LOVE those notecards … perfect! 🙂
I love these cards! They are the perfect stationery for any occasion!
Lovely cards – I especially love “In cooking, you’ve got to have a what-the-hell attitude”. It’s so true! Just toss things together & make things messy and beautiful, and full of flavor. Those are the real cooks.
Your notecards are fabulous! Her quotes are so spot-on and true. She was a strong woman who was able to make progress, be a complete original, and endear herself to so many all at the same time.
Your gorgeous cards convey Julia’s wit and fearlessness. I can’t imagine a more beautiful way to acknowledge her birthday!
I love these notecards, and I love Julia Child! When I was a little girl I used to get up early and watch her show on PBS.
Thank you for the Julia thoughts, and those notecards are fabulous! They’d make a great hostess gift for someone who loves to cook. I’ll get my order in before you sell out.
The salad looks great, but THE CARDS, WOW! I’d like some.
I love the cards! The “… Never apologize” was written for me, i think:) i’ve always loved Julia.
The salad looks great, too. I make something similar with qinoa but will look for farro now.
Take are,
Oh I would love the cards!
I grew up watching her TV show with my dad as he was the cook in our family and I can remember sitting there with him and both of us laughing as she walked a set of pigs feet across the table or slapped an uncooked chicken a few times as she stuffed it :))
And her voice once you hear that voice you never forget it :))
Thanks for the chance to have some the those fun cards!
I ♥ Julia!
Fierce wit – a hugely admirable woman and I love these cards! I am already plotting who would receive each of them. Fingers crossed…
Ha! My favorite is the What-the-Hell Attitude quote. Thanks for the giveaway, these are fantastic!
Your cards are brilliant! And that salad is just stunning. (Your post also reminded me to re-stock my farro supply). I read “My Life in France” last summer, and I had such a wonderful time reading it that I was almost devastated when I finished it. An amazing chef, and an even more amazing woman.
I am ordering several boxes of your fabulous cards as hostess presents for all my foodie friends and for stocking stuffers, too. The quotes are so entertaining and what a perfect design!
love the notecards! i adore julia. last christmas, my boyfriend gave me a box sets of her old cooking shows, and they are so charming to watch again and again. xx
… Julia, so ahead of your time and an inspiration to all of us!
Love the notecards. Would love to win a box!!!
The National Museum of American History in DC is celebrating her birthday next month with a day of special events and temporarily reopening Julia Child’s kitchen for a few weeks (August 15 through September 3). So much fun!
Those are fabulous, I know exactly who I would send several of them to!
Would love to have a set of these notecards…she is so cool! I met Julia Child at a book signing years ago; she was delightful to meet! Also, just in case you were interested, a new biography by Bob Spitz entitled “Dearie: The Remarkable Life of Julia Child” will be released in a week or two. He had complete access to all of her letters and journals. Also coming out soon is a cat-centric biography written by Patricia Barey and Therese Burson entitled “Julia’s Cats: Julia Child’s Life in the Company of Cats.”