Farro and Roasted Butternut Squash Recipe:
(PS-this was adapted from the recipe on the back of our bag of farro)
Ingredients:
2 cups pearled farro, rinsed and drained
2 tsp sea salt
5 cups water (or vegetable stock)
3 cups butternut squash, cut into 1/2'' cubes
1 bag of frozen cranberries
1 large red onion, cut into 1/8ths
1 tablespoon fresh minced thyme (or italian seasoning)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, toasted
3 tbsp toasted walnut oil (or just use more olive oil)
1/4 cup goat cheese crumbles
1 bag of spinach chopped
Directions:
Preheat oven to 350 degrees. Combine the farro, salt and water into a large saucepan over medium heat. Cover and let simmer (while stirring occasionally), for about 15 minutes- or until the farro is tender. When it is done cooking, remove it from the heat and drain the excess water.
While the farro is cooking, toss the squash, onion, frozen cranberries, and thyme with the olive oil, balsamic vinegar, and a few pinches of salt all on a rimmed baking sheet. Spread out the mixed ingredients evenly on the sheet and place them in the oven for 20 minutes. Turn the squash, onions, and cranberries every 5 or so minutes so that they are evenly browned on both sides. Remove from the oven after they are finished roasting, let them cool a bit.
In a large bowl, toss together the cooked farro, roasted ingredients, and the walnuts, spinach, goat cheese, and extra walnut oil if needed. Season with a pinch or two of salt to taste.
Let cool and eat warm or throw it in the fridge for a cold snack later (that's my favorite way to enjoy it).
This is a great dish for any college student as well because you can make it in large quantities one afternoon and throw it in the fridge to heat up in the microwave for quick meals all week long!
Hope you guys try it out!!
Now onto a few pictures from this past week...spoiler alert...Joey came to visit me in Charlotte!
Da Food:
Can't get enough of hot green tea during the cold winter months
Sorry this is a terrible quality photo. My parents and I tried this great mexican restaurant in uptown Charlotte called Vida Cantina. I enjoyed a good amount of chips and guacamole as well as this colorful salad with ahi tuna!
My go to late night snack...cut up apple with Barney almond butter
My mom's delicious morning berry smoothie plus scrambled egg whites for an extra protein punch
Another breakfast pic. oatmeal with almond milk, chia seeds, and of course lots of berries on top
Dinner at a local wine bar! Arugula salad with beets and goat cheese. My dad and I share a love for brussel sprouts so we shared a side of them that were made with onions, apples, and parmesan on top! Couldn't get better.
Out to dinner while Joey was here! This is a great salad with arugula, tomatoes, and lots of crab from one of my favorite restaurant in Charlotte- BrickTops.
Before taking Joey to the airport on his last day in Charlotte, we went out to breakfast at this great local diner here that offers a humongous menu filled with everything from pancakes to spaghetti and all of it is served all day long. I went with a great veggie egg white omelet with spinach, mushrooms, and swiss. Wheat toast and fruit on the side! I will definitely be headed back to this place soon- Midnight Diner!
As you can see, my workouts for the past couple of weeks have been a rotation between hot yoga classes at my two favorite Charlotte studios (Y2 and Laughing Buddha), running outside in the gorgeous southern weather with my german shepherd Leah, and running on the treadmill and strength training at the gym!
Joey's visit was a ton of fun! I didn't get to take too many photos to document it, but here is one from the Bobcats game! GO CATS!!!!
No comments:
Post a Comment