Grains of the Gods
Mark Bittman posted a graphic last week that I loved, for both its beauty and its simplicity. I love grain salads in the summertime — they’re easy to make ahead of time for a BBQ, they keep well in the fridge, and they’re amazing 1-dish meals that leave you satisfied but not stuffed. Inspired after seeing this image, I made a favorite recipe for dinner last night. The core grain is farro, a wheat most commonly grown in Italy. With a chewy texture and rich, nutty flavor, it’s distinct, crave-worthy, and our kids even eat it! Here’s my go-to recipe:
- 1-2 cups of farro (boiled and drained)
- Blanched asparagus + snow peas
- Halved cherry tomatoes (we plucked ours from the garden — whoo hoooo)
- 2-3 Tablespoons of chopped dill
- Dressing (1/2 C olive oil + 1/4 C balsamic + salt + pepper)
- Feta cheese to taste
What’s your favorite grain-based salad (if you’re a grain eater)? And if you don’t eat grains, why not?
I love one that you originally made for me way back in the day on 2nd Ave. In fact, I think it’s called BT’s special salad in my recipe box.
Top a bed of fresh baby spinach leaves with couscous, halved cherry tomatoes, diced cucumbers, Kalamata olives, drained garbanzo beans, feta and a simple lemon vinaigrette.
I totally forgot about that! Thank you for the reminder! XO