A couple weeks ago, I was in Trader Joe’s and came across this little bag of farro. Years ago, I remember wanting to make something with farro, though I couldn’t tell you what, and I couldn’t find it anywhere. So, with that in mind, I scooped it up at TJ’s.
This past weekend when I was doing my grocery store/meal planning, I came across a recipe that used the farro. So, I bought all the ingredients for this soup and then Sunday night rolled around and I thought to myself that there is no way that I’m making this time consuming soup during the week. It’s just not going to happen. My thinking was way too ambitious. So the farro went back in the cabinet.
So yeah, no farro soup, no farro anything really. But I did find two other recipes that sounded like they’d come together much more quickly and make good after work meals.
First up, this Edamame Sushi Bowl with Wasabi Dressing. I halved the recipe to just make one serving. I topped mine with some shrimp. As soon as I took a bite, I wished I made extras. This was really good and very different from what I usually make. My meals tend to gravitate toward either stir-fries (as you’ll see in a minute) or Mexican inspired, so this was a welcomed change. I bought the wasabi paste at Target by the way. And the frozen shrimp. For some reason, Target has the best frozen shrimp.
I realized, after I took this picture (can the bowl clash with the placemat any more?), that I forgot the edamame.
There they are.
Last night, I made Tofu with Peanut Ginger Sauce. (See, here comes the stir-fry, basically.) Some of the reviews said this recipe was bland, so I added a heaping spoonful of chili paste to liven it up a bit. Maybe it’s because I haven’t been eating much peanut butter lately, but the peanut butter sauce was so good.
I had eaten more points than usual during the day so while I would have normally put this stir fry on top of rice or something, I just used kale. A little too much kale, but you can never have too much kale. Except when you’re trying to take a pretty picture, then you can have too much kale.
Quick and easy really is the only way to go during the week. Now I just need to figure out what do with that farro.
Ha! I’ve had a bulk container of farro from the farmer’s market in the back of my pantry for probably 4 years now. Still haven’t done anything with it, it’s probably time to throw that out.
I’m totally obsessed with farro! First, totally get the Farro Antipasta Salad at the Dekalb Farmer’s Market… It’s over there around the corner from the fancy-shmancy cheeses. It is amazing! Farro, garlic, lemon, cherry tomatoes, olives, parsley, and feta cheese. Try it, then re-create it on your own. Also, I’ve made two other things with farro…. one was farro with roaste butternut squash and tehina. It was pretty good. Kind a comfort-food-esque. Also, I’ve been making farro super simple… cook up some farro and then add a clove or 2 of crushed garlic, a little oregano, and a little butter. So good! Enjoy!
Thanks!
The last time I was in DC my friend made a salad with farro. It was really good too! It had beets and parsnips in it I think. Or you could do something like this:
http://www.latimes.com/features/food/la-fo-sos-couscous-20110901,0,5681015.story
This is basically a replicate recipe of one of my favorite restaurant’s Barley Salad — I’m sure you could use Farro instead! It’s DELICIOUS.
That tofu sounds so good! I’m pinning that one to try.
I made kamut salad that would work well with the farro – they are very similar. A little sweet from the fig and a little spicy from sriracha: http://www.sprint2thetable.com/2012/09/fig-and-edamame-salad/
I do the same thing with weird ingredients. And I never really like cooking with grains, besides quick rice, during the week. Even though most of the time it’s less work than I think it will be. Both of your quick dinners look great!
I LOVE farro!!!! Check this out: it’s vegan and AMAZINGLY DELICIOUS!!!!
http://greatsage.com/the-perfect-autumn-meal/