real talk, people.
i may or may not have had jelly beans for dinner last week.
only the pink, orange and yellow ones. ain’t nobody want the red ones. because apparently i’m 12. i also watched mtv for 5 minutes this weekend. low point.
one day last week i had jalapeno chips for lunch and sauvignon blanc for dinner and then the next afternoon was wondering why i was dizzy at work and nearly fainted.
so real food. it’s a new week, peeps. shall we?
we’re going to go namaste in some lululemon pants on life right now and find some friggin balance. so let’s downward dog on this and get started. because as much as i truly believe a bottle of wine is the equivalent of eating grapes for dinner, bikini season will be knocking soon and we can’t hide from it.
i don’t even know who i’ve been the last couple of weeks. i’ve been this snarky, grouchy, agitated ball of stress and anxiety, super sexy. and hence all the wine. i mean, i know why i’ve been that way. things have been nuts in that wake up in the middle of the night and catch your breath because did you actually send that email kind of way that starts to slowly suck the happiness out of your soul kind of way? there have been a lot of grateful lists.
and holy hermit, megan. work has been crazy so when i wrap things up, i just want to cocoon myself on the couch and get lost in a book. or scandal. which i mean, how have i not watched this show before? olivia pope is who i wanna be. well, maybe more during the kennedy era..if you know what i mean.
it’s been a good run, but it’s time to kick myself out of it. and kick myself for referring to myself in the third person, i am the worst.
farro. it’s a new thing. not a new thing new thing but a new thing for me. stay with me here, people. i know you’re wondering who i am because last week i gave you quinoa and now i’m giving you farro. but don’t worry, i ate like 7 pieces of burnt maple bacon last night at 10 pm (longggg story) and i downed a few bbq wings yesterday afternoon followed by a blue moon while hitting the slopes. i’m still yours, truly.
so the abc’s of farro. it’s an ancient grain. it’s nutty and can infuse a nice toasted flavor into a dish. salads, soups, burgers, as a rice substitute – it does it all. it’s cooked just like quinoa – boil it in water until it soaks up all the water.
it was fun to play with and it’s a nice alternative to rice and pasta heading into spring.
also, every time i think farro i think pharroh. which immediately makes me think of the ten commandments. the movie. and how i watch it with my mom every single easter weekend in the kitchen after we’ve cleaned up dinner and how i won’t this year because i’ll be out of town and it makes me a little sad.
the only other thing that’s sad, is there aren’t any bing cherries in this recipe. because apparently the cherry kings hate me and they’re “out of season”- get with technology mother nature. bing cherry farro recipe coming in a sassy eats post soon.
i swapped in some raspberries after the treasure island guy told me they didn’t have bing cherries and i’m pretty sure it felt the same as when full house was cancelled so abruptly and without reason. i mean – you can just take that away from me like that, what happened with dj, what happened?!
suffice it to say, this recipe is good. it’s light and crunchy and fruity.
- 5 cups water
- 1 1/2 cup farro
- 1/2 cup walnuts, chopped
- 1 teaspoon salt
- about 1 cup raspberries (one whole little container of them)
- 1 cup celery, diced
- 1/4 cup parsley
- 2 tablespoons lemon juice (1/2 lemon)
- 1 tablespoon honey
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/2 teaspoon fresh ground pepper
- spinach, to taste
- In a saucepan over medium high heat, bring 5 cups water to a boil, add sal
- tads far and cook for 15 minutes
- then let it cool in a bowl for 20 minutes or so
- Add raspberries, walnuts, celery, and parsley to bowl, toss until combined
- in a small bowl, add lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring until combined. Add oil
- when serving, layer bottom layer with spinach and add farro salad on top, toss and enjoy!