Hello! I am so excited to be posting my first recipe for 2018.
Sharing recipes with my readers brings me tons of joy, but sadly my blog has been taking a back seat to work, school, travel, etc.
Setting goals is something that I do for myself all year long.
When the calendar goes from one year to the next, it is popular to say “New Year, new me.” While that can feel lofty or dramatic, I find value in that January feeling to take some inventory of life and see where there is room for positive change and improvement. Usually, the list is health related, like, “OK, I’m going to take my vitamins and supplements EVERY DAY” (instead of for two weeks straight and then forgetting about them for the next two months).
Some of my favorite recipes come from those moments.
My friends say that those are sometimes my best meals. Maybe it’s because I hear Ted Allen, the host of Chopped, in my head as I figure out how to plate something delicious out of the random basket that is my refrigerator, or maybe it’s because it allows me to be more creative than usual, but it also feels good to make something tasty out of what I can find.
If you know me but at all, you know that I think pesto is the besto.
I love this dish.
- 6 TBS extra virgin olive oil, divided
- 1 medium onion, diced
- 2 zucchini, thinly sliced half moons
- 1 smallish Italian eggplant (about 6 inches), diced
- 4 cloves garlic, minced
- 1.5 cups farro, uncooked
- ½ cup pine nuts, toasted
- salt and pepper to taste
- Recipe for pesto sauce: http://www.thedirtonvegetables.com/2014/07/basil-pesto-sauce/
- Cook farro according to package (see notes) and then prepare your pesto sauce.
- In a large saute pan, heat 2 TBS olive oil over medium/high heat. Then add diced onion and saute until translucent (3-5 minutes). Add salt and pepper to taste.
- Add the eggplant and 3 TBS of olive oil and toss around, making sure it is covered with oil, and cook for 5-7 minutes. Add salt and pepper to taste.
- Put zucchini in the pan with eggplant mixture, add the last tablespoon of olive oil, and saute until eggplant is slightly browning and zucchini is soft. Add salt and pepper to taste.
- When finished cooking, drain farro and add to a large mixing bowl.
- Put your vegetables in the mixing bowl with farro and toss well.
- Add your pesto to the mixing bowl and continue to toss well until all of your vegetables are covered.
2. If you can't find pine nuts that are toasted, I toast my pine nuts on parchment paper in the oven for 375 for 5 to 10 minutes, tossing often. OR, I toast them in a dry skillet for 3 minutes over medium heat, tossing often.
3. Whole Foods and Trader Joes have bags of 10-minute farro if you are looking to make this a quick weeknight dinner.
4. I buy the "Italian Eggplant" as they tend to be smaller and firmer.