I’d like to introduce you to a dear friend of mine, Daryl Davis. You may know her as the visionary co-founder of SEASIDE® and creator of the SEASIDE STYLE® retail boutiques. She’s also the generous patron of the dance program I co-founded at Seaside Neighborhood School in 2011. Daryl has a big heart and true passion for the arts, and I so appreciate all the years she has supported my efforts to bring ballet education and entertainment into our community. We both share that vision.
Until recently, I didn’t know that Daryl is also a talented cook. Before leaving for a whirlwind trip to Europe, she invited me over to her Seaside home for a lovely summer lunch. It was so delicious that I had to share with you!
Daryl’s home is so pure, simple, and white. Love all the classical architecture and little peeks of the magnificent surroundings. I’m guessing pretty much anything would taste good in this environment ; ) In case anyone asks, her slipcovered chairs are from Pizitz.
Not a terrible view from the porch, which is just off the dining room.
I could go on and on. Maybe I can give you all a tour of her home in early Fall. I’ll be sure and use a real camera versus my phone, ha.
So let’s talk about the food. This pasta salad is now my favorite summer dish! The beauty of it is that you can mix it up with so many different ingredients – such as ones to make it vegetarian, gluten free, or kid-friendly. Not pictured is the balsamic vinegar, which was there as an embellishment and soooooo delicious.
Daryl’s recipe was based off the Farro Salad with Shallots and Parsley from this wonderful cook book.
She substituted the Farro for Orzo. And added other tasty ingredients, such as chopped apples and a few other things, which I’ll show you in a second.
I helped her with the final touches when I arrived, my job was picking the spearmint leaves off the stems. To be honest, I wasn’t exactly sure how spearmint would taste in pasta? I had never tasted that. All the variety of flavors came together in the most delicious way.
3/4 cup farro (or another pasta)
1 teaspoon salt
1 small shallot or 2 scallions, diced fine
2 tablespoons chopped parsley – may be substituted with spearmint, cilantro, or basil
3 tablespoons extra virgin olive oil
fresh ground pepper
*Daryl added tomatoes, olives, chopped apples, spearmint and chopped chicken to above ingredients
- Cook pasta until tender. Drain and transfer to a bowl.
- Sprinkle with red wine vinegar and salt. Stir and taste, add more salt or vinegar if needed.
- Stir in diced shallot (or scallions), chopped parsley, olive oil, and fresh ground pepper.
- Serve at room temperature, or chilled.
Dessert was super simple and delish. We enjoyed a bowl of the sweetest-tasting strawberries from a local organic farm and these orange delights by La Maison du Chocolat. They’re slender, candy orange peels dipped in chocolate. Have you tried them? Oh my gosh.
I left happy, full, and completely relaxed. I wasn’t planning to post about our lunch, it was sort of inspired and very in-the-moment, which is the way Daryl and I typically work together. I’d like to thank our gracious hostess for allowing me to share. Let me know if you make this pasta salad for your family. It is such a can’t-go-wrong dish. I’ll be taking this on some family picnics!
One last thing…keep your eyes open for a BIG Seaside announcement I plan to share here on the blog – something Daryl and I have been working on for the past six months. It’s a cultural and historic Seaside event coming next spring that you won’t want to miss! Cannot wait to share the details with you!!