Thursday, August 10, 2017
Combine grains with pretty fruits, vegetables, herbs, and nuts plus freshly squeezed lemon juice and olive oil for a delightful lunch or supper. Serve on a bed of leafy greens for even more nutrients and flavor!
Summer is the time to start consuming big salads for supper, and I’ve got quite a few here on my blog. Please do search and get inspired to get your salad on! (Or something.)
Today’s dish, like most, features whatever inspires from the farmers market (and/or whatever I have hanging around the fridge).
No recipe here, really. Simply mix cooked farro (a type of wheat)—or whatever whole grain you like—with chopped and pitted cherries, snap peas, scallions, and parsley. Include a handful of nuts for crunch; I adore Marcona almonds (with the skins), included here. I happened to have some fennel fronds, which is why they were added. Pretty and perfectly edible. Toss everything together, then squeeze a lemon or two onto the mixture and drizzle with olive oil (or grapeseed, or avocado, or…). Season with salt and freshly ground pepper, toss, and retaste. Add more oil or lemon juice to your liking. You’ll need a tablespoon or two of oil and juice from 1-2 lemons, approximately.
Isn’t that gorgeous?
Learn more about food personality and health expert Dr. PK Newby here, or her experience as a nutrition scientist, professor, and consultant here. Or click here if you just want to ogle food porn featuring plant-based, globally inspired cooking.