It’s what’s for lunch!
It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!
I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.
This time with some avocado!
Continue to read here for the recipe.
It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!
I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.
Ingredients:
1/2 Mango(Mexican) chopped
1/4 Farro cooked
1/2 Orange Bell Pepper chopped
1/8 Red Onion chopped
1/8 Cucumber chopped
8-10 Cherry Tomatoes sliced or whole
1 cup baby Spinach (Optional)
2-3 tbsp Feta Cheese
Dressing
1-2 tbsp olive oil
Lemon Juice as needed
Salt and Fresh Ground Pepper
Cook the Farro as per directions, and set aside. Typically bring 1/2 cup water to boil. Add farro and cook on medium low until cooked, adding additional water as needed.
When ready to eat, combine all ingredients lightly, toss with dressing and serve on a bed of spinach!
My friend recently emailed a picture of lunch she was having at a cafe in NY of farro with fennel, Brussels sprouts, butternut squash, frisee, and potatoes. It looked delectable and my friend said it was delicious. I was intrigued by the ingredients. I have never used either fennel or frisee in my cooking. Since discovering farro a little while ago I have only cooked it once before (see Mediterranean Spinach Farro salad).
I forget to buy some frisee but instead I substituted with radicchio which is another vegetable I have never used directly in my cooking. I made this with strict portion control in mind and low caloric value, so feel free to adapt to personal preference. It turned out pretty good for a one pot meal. Here’s how I made it:
Ingredients:
1/2 cup farro
2-3 Brussels sprouts sliced thin
1/8 radicchio sliced thin
1/8 fennel sliced thin
1/8 butternut squash cut into cubes
1 garlic clove minced
1 shallot sliced
1 small potato cut into cubes
1 tsp butter
salt and fresh ground pepper
Bring 1 cup water to boil. Rinse and add the farro and cook on medium low until the farro is cooked and all the water evaporates. About 20 minutes.
In a separate pan heat the butter. Add the vegetables and light fry for a few minutes. Add salt and fresh ground pepper. Add the farro and some water and continue cooking for another 10 minutes until the vegetables soften and the water evaporates. Serve warm. Makes 2 servings.
Fly 'n Cook 