Three popular eateries in Falls Church offered up their favorite recipes to the News-Press, giving readers a chance to recreate the dishes in their own kitchens. 
Three popular eateries in Falls Church offered up their favorite recipes to the News-Press, giving readers a chance to recreate the dishes in their own kitchens.
Open Kitchen Bistro’s Farro Salad with Peas, Asparagus & Feta
Open Kitchen Bistro, 7115 Leesburg Pike, Falls Church, 22043 • 703-942-8148 • openkitchen-dcmetro.com
(Add grilled salmon, chicken or shrimp to the salad to make it a complete lunch or dinner)
Ingredients (Serves 4):
- 1 ½ cup semi-pearled Farro or Whole Wheat Berries
- 7 oz. feta cheese
- One (1) 8 oz. package sugar snap peas
- 12 oz. grape tomatoes, halved
- ½ cup chopped onion
- ½ cup olive oil
- 6 tbsp. chopped fresh dill
- 12 oz. asparagus, trimmed, cut into 1 ½-inch lengths
- ¼ cup Sherry wine vinegar
Directions:
1. Soak Farro overnight in cold water then cook in a large saucepan of boiling water until just tender.
2. Drain and transfer to a large bowl.
3. Meanwhile, cook asparagus & peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes.
4. Drain. Add asparagus and sugar snap peas to Farro with tomatoes, onion, and dill.
5. Whisk oil and vinegar in a small bowl and season with salt and pepper.
6. Add dressing and feta to salad; toss to coat and serve.
Dogwood Tavern’s Maple Glazed Cedar Plank Salmon
Dogwood Tavern, 132 West Broad Street, Falls Church, 22046 • 703-237-8333 • www.dogwoodtavern.com
(You will need cedar grilling planks, available at most kitchen or BBQ stores, for this recipe)
Ingredients (Serves 2):
- Two (2) 8 oz. skinless salmon filets
- Juice of ½ a lemon 1 cup maple syrup
- ½ cup spicy brown mustard
- 2 tbsp. soy sauce
- 2 tsp. rice wine vinegar
Directions:
1. For maple glaze, combine lemon juice, maple syrup, mustard, soy sauce and rice wine vinegar in small saucepan on medium heat.
2. Heat until reduced by half.
3. Set aside and let cool.
4. Soak cedar grilling planks in water at least an hour prior to grilling.
5. Season salmon filets with salt and pepper on both sides.
6. Preheat grill.
7. Place cedar planks on grill for 2 to 3 minutes or until you can see the planks start to char.
8. Place salmon filets directly on the planks. Cover grill.
9. During cooking, baste filets with maple glaze 3 times.
10. Cook salmon 10-15 minutes depending on desired temp. The salmon should be tender and flaky.
Present’s Treasure from the Sea
Present Restaurant, 6678 Arlington Boulevard, Falls Church, 22042 • 703-531-1881 • www.presentcuisine.com
Ingredients (Serves 4):
- ½ of a big green pineapple
- 4 big shrimp
- ¼ lb steamed calamari
- ¼ of a medium-sized carrot
- ½ red onion
- ¼ lemongrass stem
- 1 tbsp. fresh roasted peanuts
- 1 tbsp. fried onions
- 1 tbsp. fried garlic
- 8 corianders leaves
- 8 shrimp chips Salad dressing:
- Juice of 2 limes
- 2 tbsp. sugar
- 3 tbsp. original fish sauce
- 1 tsp. garlic (chopped)
- 1 tsp. chili (ground up)
- ½ cup hot water
Directions:
1. Carefully remove flesh from half the pineapple. Keep hollowed out shell.
2. Julienne pineapple, carrots, red onion and calamari.
3. Chop fresh lemongrass, roasted peanuts and coriander.
4. Steam 4 shrimp and peel shells.
5. Combine all ingredients and salad dressing in a mixing bowl.
6. After ingredients are well tossed, put salad back into cut-out pineapple for serving bowl.
7. Top salad with 4 steamed shrimp, then accompany pineapple with 8 shrimp chips on side.