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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, their dogs, taking time for stillness, and living in harmony with the seasons.

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Tag Archives: farro

kale salad

09 Saturday Mar 2013

Posted by Delena Rose in ancient grains, cook

≈ 1 Comment

Tags

farro, kale, kale salad, quinoa, Swiss chard, vegetable dish

kale salad2

I tried this for the first time today and loved it. I am always looking for tasty ways to get more dark leafy greens into my meals and this one is definitely a keeper. Roasting the kale instead of steaming it really helps preserve and intensify the flavor. I added caramelized onions and toasted sesame seeds as a garnish as I happened to have them on hand. You could also add a small amount of cooked Chinese sausage or bacon if you wanted a hit of salty meat.

 

kale salad1
Kale Salad

1/3 cup extra-virgin olive oil

1 teaspoon toasted sesame oil

2 tablespoons shoyu, tamari or soy sauce

3 ½ cups chopped kale, stems trimmed, large ribs removed (I also added red Swiss chard for color)

1 cup large-flake coconut (or 1/2 cup small flake coconut)

2 cups cooked farro or other whole grain (I used quinoa today) optional

Preheat oven to 375 degrees (F).

In a small bowl or jar, whisk or shake together the olive oil, sesame oil and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. Spread the kale evenly across a baking sheet. Bake for 12 to 18 minutes, until the coconut is golden brown, tossing once or twice along the way.
kale salad

Remove from the oven and transfer to a medium bowl. Taste and if you feel that it needs more dressing, add more and toss. Place farro or other grain on a serving platter and top with the tossed kale. Serve warm.

quinoa

Resource:

Swanson, H. (2011). super natural every day. New York, NY: Ten Speed Press.

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quinoa with zucchini and basil

22 Tuesday May 2012

Posted by Delena Rose in cook, whole grains

≈ Leave a comment

Tags

basil, bulgur, farro, garlic, kamut, quinoa, summer squash, vegetarian dish, zucchini

Another great recipe from Lorna Sass’s Whole Grains cookbook. I adapted it by omitting the anchovies (as I had run out) and using zucchini instead of yellow summer squash. Lorna mentions that instead of quinoa, you might also try using farro, kamut or coarse bulgur.

Quinoa with Zucchini and Basil

1 tablespoon balsamic vinegar

2 teaspoons mashed oil-packed anchovies

2 tablespoons olive oil

1 clove garlic, minced

1 pound (3 medium) zucchini or yellow summer squash, coarsely grated

3 cups cooked quinoa

salt, to taste

1/4 cup (tightly packed) fresh basil, chopped

Mix the anchovies and balsamic vinegar in a small bowl.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, stirring frequently, until the squash is tender, about 4 minutes.

Add the quinoa, the remaining tablespoon of oil, salt (to taste) and the basil. Serve immediately. Enjoy!

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DELENA ROSE

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