Not much sleuthing — I copied what you wrote over to take a look at fb recipe, and that link popped up above the fb one 
The author name must be somewhere in there, otherwise it wouldn’t have been so high in the search results. (I’m not familiar with the site, but maybe it’s one of those recipe storage sites people use.)
I have the ingredients to make this delicious sounding salad, but I’m using barley instead of farro. Did you serve at room temp or chilled when you made it? TIA!
I think barley would work well, as would any other ‘toothsome’ grain. I didn’t intentionally serve it chilled, but I pulled the greens (I used an herb mix salad instead of just herbs), pom arils, cooked grains, and dressing out of the fridge, and nuts and apple (I actually used apple chips!) out of the pantry each day. Hope that makes sense!
Yes, it does make sense, and I have the barley cooking now. Thanks for your quick response.
I made this salad last night, and it was lovely! I didn’t start it soon enough, so dinner was delayed a bit, while I shelled the pistachios, diced the apple, and liberated the pomegranate arils. The pomegranate was the best and juiciest I’ve ever bought. I didn’t have quite enough mint from our plant outside, so I’m going to add some dried mint to the leftovers today. I also put in about a 1/2 teaspoon of Herbes de Provence in there to punch it up a bit. I think ras el hanout would be interesting in there as well. Very tweakable recipe, and I’m thinking pears would be nice, if I didn’t have apples on hand. I’ll definitely be making this again & will have it for dinner tonight - yum!
I’m so glad you liked it! I think I sought out the original cookbook based on Deb Perelman mentioning it, so I think she gets indirect credit 
Inspired by this and by @truman and @Saregama’s posts, I am planning to take this to a Thanksgiving potluck. I would like to add the chopped apple immediately before leaving the house but I know this crowd and it could easily be an hour of standing around before we sit down to eat, and I’m worried about the apple turning brown. Do you think tossing it in a bit of lemon juice would help? I guess I had better experiment this weekend…
Some apples are more resistant to browning. I don’t remember what I used as I had bought a selection from the FM and did not keep track. Mine stayed fine for leftovers the following day. Maybe, as a test, just cube the apple type you are planning to use and see how it behaves. The lemon won’t hurt if you are concerned.
Good point! I guess I will try a couple of kinds this weekend.
Two new recipes come to mind.
The first because I was looking to find a way to cook the duck I saw for sale at 99Ranch:
This recipe is stupidly easy and good. The last time I made it, I added a green herb sauce to cut some of the richness. Perfection.
The second recipe was the answer to the dilemma what to bake when you’re empty nesters and have a chocolate cake craving but don’t want to bake an entire cake (and the grocery store single slice is just not worth it). Bake this:
You will need a six inch cake pan, but most of the ingredients you will probably have in your pantry, except for buttermilk. Buttermilk powder works. Makes four delectable servings.
I am interested to try some of these Chinese cold salads the next time we have a dumpling party. Have you made any of these in advance? Thanks for posting.
Opal apples and cosmic crisps hold their color quite nicely as I can slice them up evening befor for kids lunches or mine and they don’t start to brown until day 2
I used dried apple chips - no concerns about browning there!
Yes!
They mostly do better made ahead as the flavors meld, actually, so you should be in good shape!
Someone shared the Dessert For Two website a while ago (likely @Nannybakes) and it’s all about small bakes, so you might enjoy it.
(Several of us on the baking thread also halve and quarter recipes quite regularly, if you’re up for that 
)
Great to know, thanks!
Another idea to keep in mind, thanks!
This is a favorite of mine, which really does produce something close in flavor to what you get in Chinese delis and restaurants. Definitely recommend halving the brown sugar; otherwise, I’ve mafe it as written, generally using legs. It generates lots of rendered fat for other cooking purposes.
This is a gift link:
@GretchenS I regularly put sliced-up local apples in Spring Onion’s lunchbox that I purchase from LexFarm and he reports “no browning.” He’s quite particular about that so I trust him.
