Chicken Saltimbocca and Farro Salad

August 14th, 2017

Chicken Saltimbocca

I am overrun with herbs.  I’m not complaining.  I just have to make dishes that will take advantage of the fresh bounty.  The sage is doing so well this year.  I immediately thought of Chicken Saltimbocca; that Italian dish made with chicken, Prosciutto and sage.  I found a recipe from Giada de Laurentiis for rolled chicken with prosciutto, spinach and Parmesan and added extra sage.


You can see all of my sage to the right of the basil.  The balcony looks a little messy right now.  We have had a week of rain and clean up has been neglected.

Farro Salad

I also made this Giada recipe for Farro Salad using my cherry tomatoes and lots of herbs.  Keeping up with summer produce is a challenge for many with large gardens (that are well maintained with the pest control experts), but well worth the time.  I am limited to container gardening.

October Beans

We found these beautiful October Beans at a roadside stand the other day.  I couldn’t resist them.

October Beans

They are even beautiful when shelled.  Fresh October Beans cook in about an hour.  I simmered them in water with a slice of bacon, some onions and chopped sage.  I didn’t get a picture of the final product but they do lose their beautiful color, although the creamy goodness makes up for the beige color.

You can find the Chicken Saltimbocca here.  The Farro Salad recipe is here.

We are off next weekend to enjoy a complete Eclipse of the Sun on Monday in Highlands, NC.  The area will be crowded with people coming from all over to enjoy the experience.  Part of our family will be joining us.  We have rented a house and have been advised to bring all of our food because the one grocery store in Highlands will not be able to accommodate the demands.  Will keep you posted.

9 responses to “Chicken Saltimbocca and Farro Salad”

  1. Penny at Enjoying The Simple Things says:

    Everything sounds wonderful. Thank you for the links…Hugs,

  2. Madonna says:

    Love your herb garden. I only have container, but for some reason it does well, and then I come home on a hot day and everything is limp and never recovers. Although I do have a pot of basil that is doing well.

    I haven’t seen those beans, will be on the lookout.

    • Penny says:

      Containers require so much more care Madonna. But this year we have been here most of the time to keep up with them.

  3. Such beautiful beans – almost a shame to cook them and lose the colors!
    Farro salad sounds/looks good – healthy too! Today I’m making my black bean recipe to serve over rice, then leftovers for tostadas and perhaps soup – I make a huge pot! Then another batch of fig/strawberry jam – if Bob picks the figs!

    Yes, this weather is unbelievable with the humidity – another eery morning here with no way to see out the windows. I went out with paper towels and wiped the dining room panes so I can watch my hummingbird at the feeder, and the morning glories now clambering up the porch to reach new heights!

    Penny, have a fabulous time in Highlands for the eclipse!
    Hugs – Mary

  4. Penny says:

    Thought of you when I made the Farro Salad Mary. I’m sure your black beans are amazing. Miss your wonderful figs – but miss seeing you more. Hope you will be coming our way this Fall.

  5. Larry says:

    I have several Chicken Saltimbocca recipes in my file and have yet to make one but you good looking version may inspire me. We are also big fans of shellies and often add them to our green beans – I like lots of beans with my pods so we usually eat pole beans and with the addition of shellies they are perfect.

    • Penny says:

      Sounds like a good combination Larry. I loved the consistency of the “shellies”. So smooth and flavorful. Have to be good with pole beans.

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