There’s no telling what is in store for 2012 and frankly I find that exciting. I do know that my last days of 2011 and first days of the new year were spent in sunshine with loved ones and good food, and if that’s any indication for the direction this year is headed, I’ll take it. I flew down to Miami to ring in the new year with my best friend Farah, her new hubby and their gorgeous new house. When Farah started talking about menu planning, I immediately took the reins and tossed out dishes that I was itching to contribute. She wanted to make an orzo pasta salad and I took that as an opportunity to give myself a little creative challenge. Read more:
I love farro for its texture, specifically the nuttiness it adds to a dish, but I don’t love it for its price tag. It’s also not exactly gluten-free, so it has become an ingredient that I enjoy once in a blue moon when the mood really strikes. Well, the other night the mood struck. As I was walking through the isles of my local market with arugula in my basket, craving something refreshing for dinner, I happened to notice a bag of farro on the shelf. It’s rare that my local market has this delectable grain in stock, so after a bit of brain churning, and a little drooling over fresh herbs that I spotted in a nearby isle, I tossed the farro into my basket. Read more:
My absolute favorite meals are those made on the fly with leftover ingredients in my refrigerator. This week I just so happened to have a lot of leftover food and it somehow all magically meshed well together. Don’t ask why, but I had an insane amount of feta cheese sitting in my refrigerator so with that in mind, I entered my kitchen and with the food before me, I started to salivate over the idea of making some kind of pesto. Read more:
I’ve been on a fig kick lately and what goes better with figs than cheese? Nothing. So, I decided to combine the two with my favorite green of late, arugula, and make some quesadillas in Ezekiel tortillas. I love the flavor and texture of these tortillas (and all Food For Life products for that matter) and more importantly, they are made from pure sprouted grains. This was an extremely simple dinner to make– all it requires is placing tortillas on a baking sheet lined with parchment paper, adding the toppings, and baking for 35 minutes. Here’s how I put these guys together…
The other night I had dinner at Westville in the East Village and ordered what is now my new staple salad. I had forgotten how delicious something as fresh as arugula, lemon, olive oil and parmesan is. I ordered it with some grilled chicken and it was the perfect no fuss, light but fulfilling meal. So perfect, that I was inspired to make it for lunch the next day. I knew this leafy green was good for you, but I wanted to do a little more research to find out exactly what was so great about arugula aside from its unique, slightly spicy flavor.