Fall Farro Salad with Fennel + Pear

I'm not really into grain salads but this one has so many foods I do like.  Like fennel - I just don't use Fennel enough.  Eat this on it's own or serve it tossed with the kale.  

Hot chile sesame oil and tamari soy sauce, together, have become my new favorite condiment.  They make everything taste so perfect.  So, of course I drizzles both over this and it did not disappoint.  Give it a try!

Serves 4.

Fall Farro Salad with Fennel + Pear

2/3 cups uncooked farro

1/2 a fennel bulb, cored, thinly sliced

1 small red onion, halved, thinly sliced

1 pear, cored, chopped

2 tablespoons sunflower seeds

1/2 cup feta cheese

olive oil

s + p  (easy on the S - there's a bit of salt from the cheese and seeds already)

lemon juice

1 bunch kale leaves, chopped (optional)

1 clove garlic, minced (optional)

Combine farro with about 4 cups water. Bring to a boil and cook until farro is tender but not falling apart, about 20 minutes. Drain.  

Toss farro with fennel, onion, pear, sunflower seeds, feta and a drizzle of olive oil.  Season with salt, pepper and lemon juice to taste. 

If using kale, steam kale in 1/4 cup water in a covered pan until tender, about 2 minutes.  Drain, return pan to stove, push kale to side of pan. On empty side, cook garlic in dash of oil, about 1 minute.  Stir together with kale.  Season with a squeeze of lemon and a small pinch salt. Toss with farro salad.

 

Healthy Vegan Dinner Bowl

We weren't totally sure what to call these but they are vegan, full of healthy things and served in a bowl.  Lately I've been eating a lot of kale, lentils and whole grains.  I decided to mix things up with some roasted beets, crunchy raw carrots, sunflower seeds and a citrusy vinaigrette.  I think these would also be good with a splash of rice vinegar and tamari if you're not in the mood to make a vinaigrette.   

Serves 4. 

Healthy Vegan Dinner Bowl + Lemon Herb Vinaigrette

for the bowls

1 cup brown lentils

2 cloves garlic, smashed

2 bay leaves

1 cup farro (or freekeh)

2 red beets

1 tablespoon white vinegar 

1 bunch kale

3 carrots, cut into matchsticks

sunflower seeds

for the vinaigrette

2 tablespoons lemon juice

2 teaspoons red wine vinegar

6 tablespoons oil (your choice olive, canola, grape seed)

s + p

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme leaves

Heat oven to 425 degrees.  Remove stems and wash beets.  (Greens can be washed, chopped and steamed with the kale.)  Place beets in oven proof dish, cover with foil and roast 45 minutes to 1 hour, or until cooked through.  Remove from oven.  Carefully, rub off skin and chop.  Toss with a splash of vinegar, salt and pepper.  

Cook farro or freekeh in a pot of salted water, bring to a boil, then simmer for 35 minutes or until soft.  Drain, set aside. 

Bring a pot of water with the smashed garlic cloves and bay leaves to a boil.  Add lentils, return to a boil, reduce to a simmer.  Simmer until lentils are soft, about 20 minutes.  Drain well. Discard garlic ad bay leaves.  Season with salt and pepper, set aside. 

Steam or saute kale. Season with s +p.  

For the vinaigrette,  whisk together lemon juice and red wine vinegar.  Slowly whisk in oil.  Add herbs.  Season with salt and pepper.  

Assemble the bowls!  It's not as pretty, but I think the best way to form bowls is to toss some of the farro, beets, lentils, kale, carrots, sunflower seeds and as much of the vinaigrette as needed.  Otherwise, layer farro, lentils, kale, beets, carrots, seeds and drizzle with vinaigrette.