Bowl, Brunch, Farro, Grains, Lunch, pistachios, Pomegranate, Quick, Salad, Side dish, Vegan, Vegetarian

Roasted cauliflower and farro salad with pistachios and pomegranate

Roasted cauliflower and farro salad with pistachios and pomegranate on alickofsalt.com

Here’s a hearty salad that can be its own meal or serve as a side dish. It is a simplified version of a recipe from April Bloomfield’s cookbook ‘A Girl and Her Greens.
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The first time I made this, I steamed the cauliflower. I used to think that my least favorite part of cauliflower was what a horrible mess it made in my kitchen when I cut it. Turns out that I hate it steamed. While I was trying to figure out how a combination of things I like a lot on their own (cauliflower! farro! pistachios! pomegranate arils!) could make for such a disappointing dinner, my husband offered the following encouraging words: “It was as good as any other weird dish you’ve made.” It was the cauliflower’s fault.

The lesson here is, if you think you hate cauliflower, have you tried it roasted? There may be hope for you yet! It took a while to figure out how to roast cauliflower without overroasting it and therefore ruining a perfectly promising dish. The trick for me was getting the edges to brown while maintaining a teeny tiny bit of its natural crunchiness.

The dish reheats well so it makes for a great easy lunch or brunch companion. I usually reheat it by stir-frying it in a pan with a little bit of fat (olive oil or butter) and I love that the farro gets its shape and some more of its chewiness back. Some things to keep in mind for reheating: the pistachios will no longer be crunchy and the pomegranate arils will fade in color if you overcook them. If these are potential disappointments for you, withhold the pistachios and pomegranate arils when combining the salad, sprinkle them individually on each portion, and store any leftovers separately.

The recipe instructions assume you don’t have already have cooked farro on hand, but I think that actually this recipe would be even better if you fried the cooked farro before combining it with the rest of the ingredients. I have not tried this yet so I didn’t write it in to the instructions but if you make this, I hope you’ll try frying the cooked farro and let me know how it turned out!

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Breakfast, Brunch, Farro, Grains, Lunch, Vegetables, Vegetarian, Zucchini

Zucchini farro fritters with a fried egg

Today marks the two-year anniversary anniversary of the beginning of my partner’s dietary restrictions and of our low-sodium cooking adventures. To celebrate, I’ve returned from my unannounced and unexpectedly long hiatus with a brunch recipe for zucchini farro fritters. Not the most celebratory of dishes, I know, but it will have to do.

We’ve made this recipe a couple of times. More often than not, we top the fritters with a fried egg and serve them with bread on the side. Since it’s just the two of us and this picky eater gets sick of eating the same thing the next day, we’ve also turned the remaining patty mixture into a stir-fry. If you have yet to master the art of patty-making, I very much feel your pain (as this picture, out of which I cropped most of the messiness, may suggest), and would not discourage you from making the patty mixture into a stir-fry right away. The mixture shrinks while it’s cooking. We start out with 4-inch patties which then shrink to a size that still fits a large fried egg. We don’t use any added salt so they turn out slightly sweet. If your diet allows it, instructions for how to incorporate salt into the fritters are included in the tips section.

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Avocado, Barley, Bowl, Brunch, Grains, Lunch, Nuts, Pecans, Vegetarian

Avocado and pecan barley bowl with yogurt sauce

Avocado and pecan barley bowl with yogurt sauce

Today was arugula harvest day. We got some arugula starters a while ago and planted them on our balcony. We didn’t have a big enough yield for a salad, so we made this barley bowl instead.

This recipe has a higher amount of sodium than other recipes posted here. I’ve estimated the approximate sodium intake to be 337 mg per serving given the ingredients I used. Check the tips below for information on how this amount was calculated and suggestions on how to further reduce the sodium in this recipe if needed.

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Dinner, Figs, Fruit, Grains, Lunch, Pomegranate, Quick, Quinoa, Salad, Vegan, Vegetarian

Baby kale autumn salad with figs and pomegranate

Baby kale autumn salad with figs and pomegranate

Here is a seasonal recipe combining the last of the summer fruit season with the beginning of the winter one. I really like the sweetness the ripe figs add to this salad but if you’re unlucky enough to live in a place where figs are no longer available, you can add some fig jam to the dressing or just skip the figs altogether.

The main sources of protein in this salad are the quinoa and pecans. I try to time it so that both the quinoa and the pecans are still warm by the time they go in the salad. We prep the fruit and vegetables while the quinoa is on the stove, the pecans go in to the oven just before the quinoa is ready to rest and we toss and dress the salad as the pecans cool.

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