8-year-old Colorado girl attends White House Kids’ State Dinner

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Kiana Farkash was one of 54 chefs between the ages of 8 and 12 to attend a state dinner at the White House in July capping off the  Healthy Lunchtime Challenge- a nationwide contest that asked young cooks and their families to whip up original recipes that are delicious and nutritious.

Kiana's recipe was for grilled salmon with farro and a warm Swiss chard salad.

Salmon and farro:

  • 1 cup uncooked farro
  • 2 Tbs. olive oil
  • 4 salmon fillets (about 1 lb. total)
  • 2 Tbs. herbes de Provence
  • Generous pinch garlic powder
  • Generous pinch onion powder
  • Salt and pepper
  • 1 lemon, sliced into rounds
  1. In a large saucepan, boil 2 cups water over high heat.
  2. Add farro and return to boil.
  3. Reduce heat to low, cover and simmer until grains are tender and water is absorbed, about 30 min.
  4. Preheat grill to medium-high.
  5. Rub salmon with olive oil.
  6. Combine herbes de Provence, garlic powder and onion powder in a small bowl, then use mixture to evenly to coat salmon.
  7. Sprinkle with salt and pepper, if desired.
  8. Grill salmon 5 min.
  9. Flip and place lemon slices on fillets.
  10. Grill another 5 min., or until fish can be flaked apart with a butter knife.
  11. Remove lemon slices.

For the Swiss chard salad:

  • 1 bunch Swiss chard, tough stems removed, roughly chopped
  • 1 large carrot, julienned
  • 1 large red bell pepper, julienned
  • 1/2 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • Salt and pepper to taste
  • 1/3 cup crumbled feta cheese
  1. In a large skillet, warm olive oil over medium heat.
  2. Add Swiss chard and saute 2 min.
  3. Add carrot and red pepper and cook 2 min. more, stirring occasionally, until crisp-tender and Swiss chard wilts.
  4. Add balsamic vinegar and salt and pepper to taste.
  5. Divide among four plates and top with feta cheese.
  6. Place one salmon fillet on each salad portion and serve alongside farro.

For the smoothie:

  • 1 cup orange juice
  • 1 cup coconut milk
  • 2 cups low-fat vanilla yogurt
  • 1 tsp. vanilla
  • 2 frozen bananas, cut into chunks
  • 1 cup frozen mango chunks
  • 1/2 teaspoon fresh ground nutmeg
  1. Add liquid ingredients to the blender.
  2. Add remaining ingredients.
  3. Blend until smooth.
  4. Enjoy!
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