Dinner Salad with Farro

dinner-salad-with-farroLast week, Charles and I went to the Alsace Festival in Anderson Valley, something that has become a yearly tradition for us. It’s always a wonderful weekend filled with equally wonderful wines and sumptuous food, but after a few days of rich food and maybe a little bit too much wine… it’s good to have simpler fare.

For us, that usually means lots of greens and other healthy options. In fact, our bodies were craving tons of leafy greens and whole grains, so I threw together a salad which revisited our plates a couple more times during the week while we recovered from our libations. Other than lots of layering, this salad is about as easy as they come. We paired the salad with a lovely Muscat Blanc from Navarro. While we didn’t pick it up on this trip, it was an amazing Anderson Valley wine and was a nice companion to the many savory and sweet flavors of the meal.

Dinner Salad with Farro

  • Difficulty: super easy
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Serves 6

1 1/2 cups farro
12 cups mixed baby greens
1 pint fresh blueberries
4 Tablespoons nutritional yeast (for a savory, almost cheesy flavor)
1 pint white button mushrooms
1 pint yellow cherry tomatoes
5 oz. soft goat cheese (optional) (I used Truffle Tremor for a compliment to the mushrooms and nutritional yeast.)
12 green olives, sliced
6 Tablespoons slivered almonds
extra virgin olive oil
pear balsamic vinegar

Place farro in a fine sieve and rinse under cold water. Drain and put in a pot with 4 cups of water. Bring to a boil, then cover and cook over low heat for thirty minutes. Remove from heat and drain any extra water. Rinse under cold water to cool down the grains and let drain completely.

Evenly divide all ingredients (except olive oil and vinegar) onto six plates. Drizzle salads with olive oil and vinegar to taste and serve. This is a dinner that will make your belly feel good!

Dal

DalHappy New Year! I’m back from my blogging hiatus and ready for a full year of healthy cooking.

Every year I choose a word I want to focus on, and for 2016, I chose “active.” I was so busy last year, it seemed like every bit of potential free time was spent indoors, which definitely took a toll on my physical health. Though I was doing some awesome, creative things, it also took a toll on my mental well being, as I didn’t have time to focus on the things that keep me happy and productive. For me, my year of “active” means also being more involved in the things I find fulfilling. Blogging is one of those things, filling my wellspring back up.

Since it is a new year, and everyone is focused on healthy eating and improvement, I thought I’d focus on an easy, tasty vegetarian meal — Dal. I grew up thinking lentils were boring, never realizing that what they really needed was some spice. Of course, Indian grandmothers have been in the know about that for generations. What’s even better, lentils are an incredibly inexpensive food source. The recipe below is for four servings for around $3, and is so tasty, I’m making another batch tonight, per Charles’ request for more.

I served this with a dry Riesling. It would also be quite good with an amber ale, or if you want to go the non-alcohol route, coconut water would be nice, too.

Dal


Serves 4

water
1 cup dry, red lentils
2 cups water
1 sweet onion, diced
5 cloves garlic, diced
1 inch piece ginger, peeled and minced
3 roma tomatoes, diced
1/2 jalapeno, seeds removed and diced
salt, to taste

1 tablespoon grapeseed oil
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon smoked paprika powder

4 small handfuls chopped fresh cilantro leaves

Cover the lentils in water and let sit for a half hour or so. Drain and rinse.
In a small pot, add two cups of water, lentils, onion, garlic, ginger, tomatoes, and jalapeno. Bring to a boil over medium heat then cover pot with a lid and simmer over low heat for 30 minutes.
Whisk the lentils and smash some with a large spoon in order to thicken. Add a pinch of salt and stir. Turn off heat, but keep the pot covered.

In a small pan, heat grapeseed oil over medium-high heat until it shimmers. Add cumin and mustard seeds and cover for a few seconds. Add the powder and let them bubble for about 30 seconds. It can burn easily, so keep an eye on the spices. Pour the oil into the lentil mixture, stir, and serve with a garnish of cilantro.

Avocado Pesto Pasta

avocado pesto pastaToday’s recipe began as a pin on Pinterest. I saw the beginnings of what looked like a pretty tasty – and vegan – meal, only to discover that my pin linked to a different recipe than the image shown. The recipe was not to be found on the blog. Sad face.

Anyone who uses Pinterest on a regular basis knows this is a danger, but dang it, I really wanted that recipe! Since I am who I am, I would not be foiled. I would make my own. And it was successful – and so very, very easy, too!

This concoction was paired with a Sangiovese, just right with the garlic tang and the avocado creaminess of the pasta sauce. The leftovers were a bit homely, as avocado browns quickly, but it was just as delicious as the first night.

Avocado Pesto Pasta

  • Difficulty: super easy
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Serves 4

pinch of salt
1 package whole wheat spaghetti (I used einkorn pasta.)
2 ripe avocados
juice from 1 lemon
3 cloves of garlic, peeled
1 head of fresh basil, stems removed
½ teaspoon of salt
drizzle of extra virgin olive oil
1 package of grape or cherry tomatoes

Set a pot of water over high heat. Add a pinch of salt, and cook spaghetti to package directions. Drain.
While pasta cooks, toss the rest of the ingredients (except tomatoes) in a food processor or high performance blender. Pulse until everything is combined, then run until creamy.
Toss avocado pesto with pasta and tomatoes, and call it dinner.

Kale and Chickpea Soup

Kale and chickpea soupI have one of those recipes that I go back to again and again. It’s one of those dishes that makes you feel better after eating it, and it’s chock full of good-for-you ingredients. You know, all that stuff you’re supposed to eat on a regular basis like kale and tomatoes and legumes.

Because it’s a soup, the flavors meld into a savory, sweet, and slightly earthy experience that’s even better the second day. The recipe was given to me by one of our local farmers, and then I changed it up a bit, i.e., I dumped a bunch of wine into the dish. The extra wine gives the soup an amazing tang, and you can use what’s leftover to drink with your meal. I mean — what a win-win! For the leftovers, I’d recommend pairing with a Sauvignon Blanc. The acidity and citrus flavors go really well with my favorite soup.

This recipe is going to be two-fold. The first recipe is the way I’ve been making it for years, and the second is what I did this past week — utilizing a crock pot so a delicious, wholesome soup was ready and waiting when I got back from my afternoon run.

Kale and Chickpea (Garbanzo Bean) Soup


serves 8

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3-4 Tablespoons of olive oil
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
1 ½ cups dry garbanzo beans, cooked, or two 15 oz. cans of chickpeas
Salt and pepper

If using dry chickpeas, soak overnight. Cook them in at least four cups of water for three hours until soft. Be sure not to put salt in until peas are fully cooked. Cook the onions and thyme in the olive oil over medium until soft. Increase the heat and add the garlic, pepper flakes, tomatoes, bay leaf, salt and 1/3 cup wine. Stew for 15 minutes. Add the cooked chickpeas and the 8 cups of liquid. Simmer for 20-30 minutes to let the peas absorb the flavors. Add the kale leaves and cook ten more minutes. Add salt and pepper to taste.

Slow Cooker Kale and Chickpea Soup

Slow Cooker Kale and Chickpea (Garbanzo Bean) Soup


serves 8

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
Two 15 oz. cans of chickpeas
Salt and pepper to taste

Layer all ingredients into a slow cooker except the kale, salt, and pepper. Place onions and garlic on the bottom, followed by the tomatoes, and then the chickpeas. Sprinkle herbs over everything and pour liquids in. Turn the slow cooker on to low, and let it cook eight to nine hours. Put in the kale and continue to cook on the low setting for another 30 minutes. Add salt and pepper to taste, and serve.