Thursday, August 8, 2013

A new grain.

A few months ago I was introduced to a new grain - farro. Have you ever had it? It. is. delicious. My husband mentioned that his mom made it for a family dinner and that we had to try it as soon as possible. I think we're now on our third package and I can't remember the last time I made white rice! Farro has a nutty flavor and something about it feels a lot healthier than rice to me. I feel like it is a much more 'whole grain' than using rice or pasta.


I have been trying to experiment with new {and healthy} ways to use this grain in my life. My husband and I are members of a weekly CSA, so we have found ourselves with a lot of kale on our hands this summer.

Mountains of it. Ok, this is a small mountain... only for this recipe. I had originally planned on using arugula but switched to kale when I realized how much I still had in my refrigerator from last week! Here goes:

Lemony Kale Farro 
{Adapted from Chow - Seared Scallops with Lemony Farro and Arugula Salad}

For the farro:
1/2 cup farro
1 1/4 cups water
1/2 teaspoons salt

1 cup kale, torn into small pieces {with the stems removed}
1/3 cup shredded parmasean cheese
1 cup halved cherry tomatoes

I used mini heirloom cherry tomatoes from the CSA - swoon. Summer produce is so pretty.

For the dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
1 large clove garlic, minced or finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

How to:
  • Bring the water to a rolling boil. Add the farro and 1/2 teaspoon of  salt, stir to combine, and return to a simmer. Reduce the heat to medium low and continue simmering, stirring if needed, until the farro is tender, about 25-30 minutes.
  • While the farro is simmering, prep the dressing: whisk the remaining salt, lemon zest, lemon juice, garlic, and pepper in a bowl while adding the olive oil. Let this sit on your counter while the farro cooks.
  • When the farro is ready {it's good to go when all the water has been incorporated and it's "al dente soft" to the bite!} throw in the kale, chopped tomatoes, and dressing. Stir it up a few times and top it with your cheese. Something like this:

As an add-on, I thawed about 3/4 cup of pre-cooked shrimp and stirred it in at the last minute. I let the mixture sit for about 10 minutes to finish warming the shrimp and softening the tomatoes. So tasty. Happy Thursday!

Wednesday, August 7, 2013

The first.

Hello there!

I have always been interested in writing and studied it in college. I took magazine and novel writing classes and tested out being a journalist by working for a daily newspaper. I started this blog to try writing for fun again and to connect with and learn from others who share my desire to eat healthier and more interesting meals, get in better shape, become a {somewhat} quicker runner, attempt to get motivated for regular fitness activities... I could keep going but you get the picture.

Over the past 12 months I have moved in with the love of my life, gotten engaged, started a new job, and was married in June. Life has been running at a break-neck speed for quite awhile and I am just catching up. Join me!

{Via Pinterest; Original link}