The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
This rich soup is healthy, vegan and quick to prepare.
Quinces wait quietly for the few people that know how to cook them.
The mild cream-Dijon dressing keeps this salad wine friendly.
Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.