grain salads are a very relevant lunch for weekdays and weekends alike and they can also be eaten as a side with dins- so ask yourself “why am i not eating more grain salads?” the answer is probably something like - you need grain salad guidance, or your bored of quinoa, or bulgur, or rice. if this is the case make farro your friend!
a bit of good on the internet
channeling eureka moments
might be the only cruise ship i’d be willing to board
hoping to see the new tarantino movie soon
just returned from portugal and already plotting a return
also can i please visit this seaside town in sicily
peak tomato szn is here! i just made this and it was like buttery pizza, next up is this recipe
what will change the state of our country? senseless violence yet again. gun control now.
the way to go
8.8oz bag or 1 cup of farro cooked according to package directions (i used trader joe’s 10 minute farro), add a splash of apple cider vinegar and a couple of pinches of salt to cooking water
1 tbsp of olive oil
salt to taste
half of a preserved lemon chopped into small bits
1 medium sized cucumber chopped
1 handful of mint leaves chopped
1/2 cup of crumbled feta
in a large bowl toss cooled cooked farro with olive oil and season with salt to taste. then add in preserved lemon, cucumber, mint and feta. toss until everything is evenly distributed. will keep in the fridge for a couple of days.