The trouble with eating Italian food is that five or six days later you’re hungry again.
Woo-hoo pantry and veggie bin day reorganizing the pantry and cleaning out the veggie bin and restocking with fresh for the week! Lots of preplanning and prepping for dinner this week and I have a great meatloaf planned (Michael’s favorite) for this rainy Sunday. Certainly not the usual side dishes that go with meatloaf a farro salad and the rest of the fresh asparagus, but he is primarily interested in the meatloaf and dinner rolls and I’ll be happy with the sides along with my little slice of meatloaf.
Card game appetizer – the rest of the Asian scallops, large diced, seasoned with the sauce turned into our second favorite “stuffed scallop shells”.
I’ve used up most of my Anson Mills goods so it might be time to reorder especially the farro and grits the best grains around as far as I’m concerned.
I’m blessed with lots of fresh herbs in pots this week especially the mint so I was determined to use more as well as the basil. The salad with no recipe is what I call it and the ingredients vary every time I make a recipe using farro.
Farro Salad Ingredients
3/4 cup farro piccolo, cooked in boiling salted water for about 20 minutes, cooled down with cold water and drained in mesh strainer
5-6 radishes, seasoned with EVOO and salt and pepper roasted for 15 minutes
5-fresh whole baby carrots, seasoned with EVOO, salt and pepper (several more if you use this baby carrots in the bag)
1/4 cup fresh mint, chopped
4 leaves fresh basil,torn
2 leaves lemon basil, torn
1/4 cup feta cheese, crumbled
Supreme one blood orange
Dressing – adjust seasonings to your personal taste
1 tablespoon olive oil plus all of the oil from the roasted vegetables
drizzles of blood orange Olive Oil
1 tablespoon white balsamic vinegar
2 teaspoons honey
salt & pepper to taste
Roasted the vegetables and cut into pieces, not too small, add the farro to a bowl, add all of the veggies, herbs and cheese, dress, taste for seasoning and serve.