Farro w eggplant + tomatoes

Hitting the farmers market late in the day might not be the best time to find a wide variety of produce, or if you're looking for something in particular. But, it is the best time to find a bargain. I brought home a bounty without spending a fortune!

Among other things, I got a big eggplant that I typically would've skipped in search of a couple of smaller ones, but it was slim pickins and the reduced price was right. With an eggplant in my possession and pasta on the brain (always), I bought some super sweet plum tomatoes to make a quick summer sauce. I ended up using farro instead of pasta and purslane (the guy at the market was practically giving it away) instead of basil in the sauce, so the following is merely a base recipe. Whatever you do though, this is a bowl full of summer goodness.

Farro w eggplant and tomatoes
serves 2 with a leftover lunch

3 T olive oil
1 large eggplant, cut into cubes
5 plum tomatoes, cut into a large dice
1 cup semi-pearled farro
1/4 cup sherry vinegar
1 T pine nuts, toasted
use any herbs you have on hand as garnish

• In a large saute pan, heat olive oil over medium-high heat and saute eggplant until soft and caramelized, 10 minutes. Lightly season with salt, add tomatoes, reduce heat to medium and cook until most of the liquid has evaporated, 10 minutes. Add herbs and season to taste.
• Meanwhile, cook the farro in boiling salted water until al dente, about 20 minutes, drain and add vinegar.
• Serve sauce over farro and sprinkle with pine nuts.
• Enjoy!

You take such darn good care of me, Quinoa.

The basics, yo.

Quinoa is the seed of a dark leafy plant related to Swiss chard and spinach, but because of its texture, it is usually grouped with the grains. It is light and fluffy, has a nutty flavor and is easily substituted for rice and couscous. It cooks quickly, is easy to digest and is a bona fide nutrient powerhouse. Need I say more? Not really, but I will...

-Quinoa is packed with protein. In fact, it's the only grain that is a complete protein, making it especially good for vegetarians and vegans.

-It's wheat and gluten free making it ideal for restricted diets and people with food allergies.

-It's low on the Glycemic Index and won't spike blood sugar levels. Great for diabetics.

-Full o' fiber. 'nuf said.

-Aaand, it's uber-packed with vitamins and minerals like potassium, magnesium and iron.
Woo hoo!

Now, get a hold of your excited self and make some quinoa!

Quinoa with black beans and tomatoes

2 t lime zest
2 T fresh lime juice
3 T olive oil (or whatever kind you like)
1 cup quinoa
15 oz. black beans, canned or soaked, rinsed
2 medium tomatoes (cherry or plum is fine too), diced and tossed with a pinch of sugar if needed
4 scallions, chopped
1/4 cup fresh cilantro, chopped

• Whisk together lime zest and juice, oil, 1/2 t salt, and 1/4 t pepper in a large bowl.
• Rinse quinoa VERY well in a sieve and drain.
• To cook quinoa, remember, 2 to 1. 2 parts water to 1 part quinoa. Combine water, rinsed quinoa and a good pinch salt and bring to a boil. Cover, reduce heat to a simmer and cook for 10-15 minutes. You will know when the quinoa is cooked when: the water is absorbed, it's translucent and the germ of the seed shows a little white ring around the outside.
  
• Add quinoa to dressing and toss until dressing is absorbed, stir in remaining ingredients and salt and pepper to taste.
• Enjoy!
  

When I want to eat NOW

I am by no means a vegetarian, but on any old week night, I tend to lean that way. Last night I got home late and wanted something to eat that was good and satisfying, but above all else, quick and easy to prepare. This farro salad is just that. It takes all of 20-25 minutes to make and that's only because the farro takes that long to cook. If you are hungry (like I was) don't bother to cool the farro to room temp before dressing...all the better to soak up the balsamic vinaigrette. The firm and chewy farro makes this salad hearty enough to be a main dish for me, but for those of you who need a bit more, a grilled sausage rounds out the meal perfectly.

















Farro with Cherry Tomatoes and Arugula

1 cup farro
1/4 cup olive oil
1/8 cup balsamic vinegar
salt and pepper
1/3 lb. cherry tomatoes, halved or quartered if large and tossed with a pinch of salt
1/2 lb. arugula
lemon wedge

• Cook farro in amply salted water until al dente, 20-25 minutes, drain. Cool slightly before dressing with vinaigrette.
• Emulsify (combine) oil and vinegar. I like to use an old jam jar to shake to combine. Add salt and pepper to taste. Pour over farro and mix well.
  
• Add tomatoes. (Salad can be prepared up until this point a few hours in advance.)
  
• When ready to serve, toss farro and tomatoes with arugula. Add a squeeze of lemon and freshly ground pepper, if you like.
• Enjoy!