Wednesday, May 22, 2013

Is Anybody There?

Well. Here we are at the end of May! I have no idea how time disappeared so quickly, but I'm grateful to anyone who's still checking the blog to see if I've written. 

Yesterday kicked off the second week of my 2013 CSA, and I'm thrilled to be getting strawberries and vegetables from Amy. I'm also attempting to grow my own vegetables again, in brand new raised beds, and will keep you informed of their progress.

For today though, I'd like to share a grain salad recipe, which has endless possibilities for substitutions and additions. It's really more of a method, based loosely on a recipe from the The Smitten Kitchen Cookbook

I discovered Trader Joe's 10 Minute grains a few months, ago, and haven't looked back since. They taste just as good (to me) as the long-cooking versions, and come in small pouches that are ideal for a two-person household. I keep the farro and barley around at all times in case I need a quick and healthy base for a meal.

The version below is from early spring, but I made a salad just yesterday with roasted spring onions, summer squash, and oregano. The possibilities really are endless, as the dressing is fairly neutral, and feta tastes good with just about everything. 

Speaking of feta, I'm leaving for a big trip to Greece in two days! I can't wait to eat my weight in cheese and baklava. Thank you so much for reading, and I'm looking forward to posting more when I return (in June!!!).

Farro Salad
adapted from The Smitten Kitchen Cookbook

1 cup farro
olive oil
1/2 pound carrots 
seasoning salt
fresh thyme
2 cloves minced garlic
kale - a few handfuls, chopped

5 Tablespoons olive oil
1/2 teaspoon hot sauce/chili sauce (or more to taste)
1 teaspoon agave nectar
2 Tablespoons lemon juice
pinch of cumin
black pepper

1/2 cup crumbled feta, more or less

1. Cut the carrots into bit-sized sticks, toss with olive oil, seasoning (I used Texas Heat, but you could use any kind of seasoning salt) and fresh thyme; roast at 425 to desired doneness. I checked them after 10 minutes, stirred them, and had them in for another 10.
2. Boil water for the farro and cook for 10 minutes or until it's got a slight bite but isn't too soft. Drain and set aside.
3. Whisk the dressing ingredients in the bowl you're going to use for the salad, and adjust flavors to taste.
4. Cook the kale: heat olive oil over medium heat, add the garlic and cook for a couple of minutes, then add kale and cook until it's slightly wilted and chewable.
5. Add carrots, farro, and kale to the bowl and stir to coat everything with the dressing. Top with feta and ground black pepper.