This has been a weird year. So much going on in the world. So much uncertainty. I have been trying hard to keep things in perspective and to focus on the good. For me that includes, more time with my family, reconnecting with my passions, and experimenting with new things. I have had a lot of fun learning how to make sourdough bread, making meals from different cultures (and pairing them with the appropriate drink!), competing in all kinds of physical challenges, and taking my summer garden up a notch. The gardening has been the most challenging task and I have had to deal with a late spring frost, a drought, and a VERY clever chipmunk. It has not been a total failure though. Well ok the corn was a total failure. This delicious lunch that I made today was needed to use up some of my garden abundance. Sautéed Summer Veggie & Farro Salad Ingredients:
Directions:
1. Cook the farro according to the package directions. 2. While the farro cooks, heat the oil over medium high heat in a large skillet oil. Add the onions and garlic and sauté until the onions are soft - about 5 minutes. 3. Add the zucchini and cook another few minutes and then add in the tomatoes and season with salt and pepper to taste. Cook until the zucchini and tomatoes are soft. 4. Stir in the basil. 5. Divide the mixed greens evenly between 4 plates. Top each plate with 1/4 of the farro and the sautéed veggies. 6. Top with feta if desired. Makes 4 servings. NOTES: 1. Any kind of grain would work just as well - like quinoa or pearled couscous. 2. I had an abundance of cherry tomatoes but any tomatoes will be just as delicious. 3. A yellow squash or bell peppers would be amazing in this.
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