4. Thai Salad Bowl with Lamb and Farro
Chef Jonathan Poyourow, an assistant professor at Johnson & Wales, combines grilled lamb with farro, broccoli, snow peas, red pepper and other colorful seasonal vegetables to create a heartier entree salad. A combo of cilantro, mint, fish sauce, hot chili oil and sesame oil in the dressing gives the salad its Thai accent.
Click here for the recipe.