Wednesday, December 7, 2016

Roasted Broccoli and Farro Salad w/ Feta


I'm keeping it more and more simple these days.....it seems more people look at my instagram feed than read my blog!

My posts have been getting shorter and shorter, and I guess people get bored after 9 years. (I am glad my husband still likes me after 30 years).

Recently, a few instagram readers asked "could I please post the recipe that I am showing?".....people, go to the link in my profile!
I write a food blog w/ recipes 4 days per week. duh.

Well, here is a simple, healthy and delicious recipe for you loyal readers of my blog.....can you tell I am discouraged?

Roasting broccoli is the best way (in my opinion) to serve the little green trees. I could eat the whole head.

And if you haven't had farro yet....why not?

It is better than rice, and has this "toothsome" (I love that word) quality.
It is a wheat grain, FYI, usually grown in Abruzzo and Tuscany.

Here is a delicious salad for your lunch today.

Roasted Broccoli & Farro w/ Feta: (adapted from Fine Cooking)

Kosher salt
3/4 cup farro (either pearled or whole-grain)
1 lb. broccoli
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta
2 scallions, thinly sliced
Pinch crushed red pepper flakes
2 Tbs. coarsely chopped fresh flat-leaf parsley
1 Tbs. red wine vinegar; more as needed

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain.

Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into small florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil and season w/ kosher salt. Roast until tender and browned in spots, about 20-30 minutes, flipping over halfway.

Add the broccoli, feta, scallions, red pepper flakes, and parsley to the cooked farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.


I took the liberty and added a crispy egg to my plate, and boy was it good!

Love,
The Bored Food Blogger

22 comments:

Unknown said...

Love your food blog, first one I look at in the morning! Keep them coming!

Elizabeth said...

We love your blog Stacey, keep it coming (as long as you're still having fun :-)

Katie C. said...

I read your blog all the time! You are the one that showed me just how easy it is to make chicken fried rice among other things. I "discovered" farro this year too. It has a wonderful texture.

Anonymous said...

Hi Stacey, I too read your blog first every day. Please keep it up. I love your humor and your photography. By the way, when I discovered your blog it became the only one I ever read all the "back issues" - all the way back to the first. Thank you for publishing it.

strummer Skinner said...

Don't get bored! I love your blogs and recipes.. The comments you make are so useful.... I hate it when cooks/chefs publish recipes with no comments / observations on taste, or the ease of putting it together etc!!

Keep it going! PS... I only follow your blog. No Instagram here!

Glenda said...

Love your blog. Make many of your recipes. Love when you talk about Paris. Don't get discouraged,
you are very much appreciated.

Amy B said...

Your blog is the first thing I read in the morning and you are my go-to source for recipes when I need inspiration! I don't do Instagram as there's only so many minutes in the day. Love your blog, Ms. Snacks!

Diane Hoey said...

I'm not on Instagram besides I like the story as much, probably more than the photos. Hope you'll continue.

B.J. Harms said...

Chin up, girl! You rock! Your blog is AWESOME!

Lali said...

I love your blog and have been a loyal follower for a very long time. I have recommended your blog to many of my friends too. When I am looking for some inspiration I always search your blog first...it is my go to. I am not on Instagram and not interested in just looking at pictures...I need more and love your directions and comments. Keep on blogging...you have a very loyal following!!!

Kboat said...

I found your blog from The Perfect Pantry. I love your blog! My family LOVES the Salmon and Peas recipe. I have signed up for many food blogs and I will have to say, yours is one of the best! I am always surprised that you don't have 20 comments on each post-you should! I have also found many other good reads from your suggestions. I love your photos and your humor and your down to earth recipes. No baked cricket toes for my family please!!

I don't do Instagram. Take every Monday off if you need a break, but don't quit. And you told US "no complaining."


Stacey Snacks said...

Thank you to everyone who wrote a comment! Of course I will keep writing the blog, as long as there are 20 people that appreciate it!! 😉 xo

Portia825 said...

Since you're counting, count me in. I love your blog and use your recipes all the time!

KT said...

This looks fantastic! Writing inspiration ebbs and flows. I have drafted stuff and dismissed it as crap, then gone back and thought, "This is actually pretty good." Know that sometimes, your most basic efforts have greatest appeal. You cook (and write) with your heart. That's what resonates with all of us.

Helen said...

Love love love your blog!! I read each morning and begin my day with a "Stacey Chuckl". Love the recipes, the humor, the personality that shines through. Not an instagrammer...please keep 'em coming. You are GREAT! xo

Kathy said...

Love your blog. You make cooking happy not a hassle. I read your blog every day and make lots of your recipes and love your photos which make it so easy to follow. You bring joy to so many so please keep going.

Patsy said...

Stacey!! No!! You are the funniest, most inspiring and best part of so many people's days. You better not, sista!!

kate salop said...

Count me in as another fan - and regular reader! I've had great success with every recipe of yours that I've made.

J MIN said...

I really enjoy reading your blog, and I'm not at all bored by your writing or recipes. Every recipe of yours that I have made has been a hit. I feel that Instagram and a food blog serve very different purposes, and I follow you on both sites. I really enjoy your simple and healthy recipes, and get lots of good menu ideas from your inspiration. I hope you will keep it up!

Anonymous said...

Stacey, Pul-eese don't even consider dropping this BLOG!! You're beyond an a excellent cook, taster, food writer, etc. ---- with an 'appropriately impolitic,' (ahem!!!) great seanse of humor which ncourages a click! DO NOT STOP! We love you. HeleneB

Mollie Bigger said...

HI Stacy, thank you for all the recipes that you have shared. I have Joined and unjoined so many food blogs, yours I keep and read. If I don't have something more than "wow that sounds amazing", I usually don't comment. Please don't stop, please. I love your recipes!

Anonymous said...

I read your blog as often as I can, some of my favorite recipes are ones I saw here. In fact, I once thought that I saw you at the Summit Farmers Market buying mushrooms but didn't want to make you feel liked you had a stalker.
Keep writing if you still enjoy it, I'm sure you have lots of quiet fans!
Thanks for the delicious recipes and your time.
Alison V.