9 hours ago
Tuesday, November 10, 2015
I recently received an email from Larry, a long time reader, asking what happened to all the "meat and potato recipes" I used to post? Why so many vegetables and cakes lately?
Well, let me tell you Larry.
First of all, I don't remember posting a lot of meat and potato recipes.......and secondly, I don't feel great after eating red meat these days. My body likes vegetables and carbohydrates and high fat dairy, though yours may not.
Some people do well with lean meats and a protein rich diet. I don't.
I would not make it as a caveman (or cavewoman).
Did you know that a diet rich with vegetables, fruits and grains may decrease your risk of cancer? Welcome to 1982, when I first heard this.
As you know, I prepare seasonal foods for this blog and for my 2 person family.
What's in season in my market now, from my local area.
Otherwise known as a "Locavore".
And cakes? that's another story for another day.
I love red wine and I love cake. Not sure how good those are for my waistline, but I make up for it with meals like this.
I stopped buying red meat except for the occasional brisket or chuck steak for that delicious beef stew during the winter months, but I have really gone towards eating more fish and vegetables lately (and more cake).
But Larry, I still love you, and I am glad you still love me and will continue to read my blog.
I hope you will try this amazing vegetarian dish with farro, and roasted butternut squash, because even Henry loved it!
Farro w/ Butternut Squash, Grapes & Marcona Almonds:
1 cup of farro
1 cup of seedless red grapes, cut in half
1 bag of arugula
1/4 cup of Marcona almonds
1 butternut squash, cut up into 1" pieces
1/3 cup of good feta cheese
1/4 cup of minced red onion
2 tbsp white balsamic vinegar
2 tbsp olive oil
1 tbsp honey
sea salt & hot red pepper flakes
Whisk dressing w/ a fork, and set aside.
Farro is an Italian hulled wheat, like spelt. It looks like Super Sugar Crisp cereal....and has a toothsome taste.
I love it. I cook mine 20 minutes in boiling salted water, then drain.
Place the cooked farro in a large bowl.
Cut up the squash and drizzle w/ olive oil and kosher salt. Roast for 25 minutes, turning once, at 400F.
Add to the bowl with the farro.
Add in the cut up grapes and toss with the dressing.
Right before serving, add in the arugula, nuts and crumbled feta and toss.
So good, I could eat this everyday.
PS tomorrow there is a recipe made with pork sausage, just saying.