Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions

I think every woman should have a blowtorch.

Most of you know that Julia Child would have celebrated her 100th birthday this August 15th. For months, chefs, restaurants, bloggers and many others across the country have been paying tribute to her life and legacy. I joined in on the fun over at PBS, adding a tribute inspired by a favorite Julia Child quote: No matter what happens in the kitchen, never apologize.

In recent weeks, I have found myself consumed by all things Julia. I’ve been referencing Julia’s Kitchen Wisdom more than ever, watching The French Chef (via Amazon and Roku) every night after dinner, and reading My Life in France before bed. All of the celebrations these past few months have inspired the creation of the above- and below-pictured notecards, too, featuring classic Julia Child quotes, ones that never fail to make me chuckle, and I hope you, too.

The cards are printed on luxe (190 gsm), natural white eco paper, and if you would like to order a set, they are available for purchase here. Of course I’d like to give a couple of boxes away, too. Just leave a comment if you’re interested.

Julia Child, on her show, The French Chef

Julia Child notecards (vertically oriented)

Julia Child notecards (horizontally oriented)

If you're afraid of butter, use cream.

No matter what happens in the kitchen, never apologize.

The only time to eat diet food is while you're waiting for the steak to cook.

Fat gives things flavor.

Everything in moderation...including moderation.

Life itself is the proper binge.

In cooking, you've got to have a what-the-hell attitude.

And now for a recipe, a non-Julia-Child-inspired-but-delicious-none-the-less recipe. Since discovering semi-pearled farro several months ago, it, in some sort of salad variation, has become a weekly staple. This is the latest, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day.

summer farro salad

ingredients for summer farro salad

corn, ready to be roasted

roasted corn, red pepper, red onion and cilantro

Farro Salad with Roasted Corn, Red Pepper & Red Onion
Serves 6 to 8 as a side dish

2 ears of corn, kernels removed
olive oil
kosher salt
fresh cracked pepper to taste
2 red peppers, diced
1 red onion, diced
1 cup of semi-pearled farro*
cilantro, a lot (or as much as you like)
1 hot chili pepper, such as Thai bird or jalapeno, minced
fresh-squeezed lime juice or white balsamic vinegar (I used a combination — about 1 tablespoon lime juice and 1 tablespoon white balsamic vinegar)
Tabasco (optional)

*Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here. Of course, whole farro will work just as well.

1. Preheat the oven to 450ºF. Place a pot of water on to boil. Toss corn kernels with olive oil and salt and pepper to taste on a sheet pan. Place in the oven. Roast for about 12 to 15 minutes or until the corn is just beginning to char.

2. Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15.

3. Drain the farro, and add to a large bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 3 tablespoons of olive oil. Squeeze lime juice and/or white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon each of lime juice and vinegar (or two tablespoons of either lime juice or vinegar) and adjust after everything has all been mixed together.

4. Add the roasted corn, diced red pepper, red onion, cilantro and chili pepper to the bowl. Toss with a large spoon. Taste. If it’s a little dry, add more oil and/or lime juice and white balsamic. If it needs a little more seasoning, add more salt. I add about 10 large dashes of Tabasco for taste more than for heat — the chili pepper adds enough heat — but this seasoning is optional.

roasted corn, onion, red pepper & farro salad


  1. I am truly obsessed with these notecards and just purchased a box! Of course, I’d love to win another set to give as a gift (or hoard for myself… we shall see)!

  2. Just discovered your blog – I see many things here that I am anxious to try, you have been bookmarked. These Julia cards are very witty, I’d love to win them!

  3. Hi there! Found your site through one of my favorite blogs – first time visitor- the recipe above looks delicious! If you are still considering some notecard giveaways, I wouldn’t sya no.

    Have a fantastic weekend!

  4. I have a sign in my kitchen that says “If you’re afraid of butter, use cream.” Obviously I’m swooning over these notecards! What a great idea.

    Thanks for a chance to win. (And thanks for Kate over at Elefantitas Alegres for introducing me to your site!)

  5. Would love to win a set of the cards- one of the first dinners I cooked for the man who has been my husband for almost 40 years is the marinated flank steak that was in “The French Chef.” Left you a post under Tipo 00 because I have a source that may be more local for you and they have a coupon good thru 8/31.

    • Thank you so much Deborah. I’ll have to go back to the Tipo 00 post. I remember the comment — the market is in the DC area, right? I’ll have to check it out. I’m out of flour and have been dreaming about it! Thanks.

  6. I just listened to the Julia Re-Mix for about the 100th time. The notecards are fantastic, I might actually send something through the mail again. Or just display them like you did, very cute. Please count me in for the giveaway. And thanks for the recipe. We are just up to our ears in corn on the east coast (I’m feeling so sad for the farmers in the central US). I’ve been meaning to try farro, but I went a little crazy when we had a super sale on Israeli cous-cous. I think that will work as a substitute, don’t you?

    • Jeri — I love Israeli couscous. I think it will be a fine substitute. And I am so sorry, but the giveaway is closed :( Allegra and Kellie Anne got card sets. I should make a note on this post, too.

  7. I just graduated from culinary school and would love, love, love these cards!!! How cute to send recipes to friends, thank you notes to clients and correspondence to my fellow grads! If you are giving anymore away, I’d love to be considered! Maybe I could even send in a student loan payment in one, lol.

  8. I love these Julia Child cards – my daughter and I have spent many happy times in the kitchen making her recipes, and chatting. I tried to order these to give to her, but it looks like you don’t ship to Canada!!! Perhaps if I win them you could mail them here – I’m just north of the border :) pretty please!!

  9. Those note cards are the BEST! I too have a mild (maybe not so mild) obsession with all things Julia. My earliest memories of cooking are watching Julia on PBS Sunday mornings with my dad, trying to help him take notes and recreating whatever we saw that following week.
    Thank you for the throwback. I will definitely be ordering the notecards, what a wonderful creation!!

  10. I just had to come back to this post and tell you how much we loved this salad, A! One of the best summer salads I’ve ever made or eaten — delicious! I loved the chewy farro, bright lime, the kick from the chile and the sweet corn… everything was fantastic together. It kept so well overnight that the leftovers were like a whole ‘nother delicious meal for my next-day’s lunch :) I shared some with my coworkers, they’re asking for the recipe! I grilled the corn on the cob and then sliced off the kernels, and I also added a bit of nice Vietnamese “finishing” fish sauce, which I thought was fantastic. I’m going to make this a summer staple :) Thank you!

    • Sophie — wonderful to hear this! I bet grilled corn adds a wonderful flavor. And I love the idea of adding a splash of fish sauce…I forget about fish sauce all too often :) Thanks so much for your nice comment.


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