Spinach and Barley or Farro Pesto

 I always seem to buy more spinach and never finish it. I needed pesto sauce for a pasta dish...hence-Mike

Pesto di spinaci e orzo (Italian)

Serves 4 dishes

A. Ingredients: 

2 cups (60 g) organic spinach

1/2 cup (65 g) thawed, organic frozen peas

1/4 cup (30 g) organic toasted nuts, example pine or cashew

1/4 cup (60 ml) olive oil

1/4 cup (55 g) parmesan or diary-free cheese

organic garlic

1. Pulse in a food processor

B. Grains:

2 cups (330 g) cooked, organic barley or farro (Both are not gluten-free.)

1. barley

 (a) 6 cups (1440 ml) water or organic stock + pinch of sea seat + barley

 (b) Bring to a boil over high heat.

 (c) Lower the heat and simmer cover, about 25 minutes

 (d) If there is little liquid in the pan, let it sit for 10 more minutes. If there is a lot of liquid, drain over the sink.

 (e) Fluff with a folk.

1. farro:

 (a) Fill a medium pot half full of water or organic stock.

 (b) Bring to a boil and add the farro.

 (c) Reduce the heat and simmer until it is tender, chewy and still al dente bite, about 

  (1c) pearled farro: 15-20 minutes

  (2c) semi-pearl: 20-30 minutes

  (3c) whole farro: about 40 minutes

 (d) Drain and spread on a large plate or sheet pan to cook and dry, 20 minutes.

C. Toss the grains with the spinach mixture.

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Chicken-Grape Bowls

 Nice lunch or snack.

Serves 4

I. Dressing:

1/2 cup (120 ml) each: (dairy-free) organic yogurt and rice vinegar

2 tsp. (10 ml) minced rosemary

1/4 tsp. (60 ml) red pepper flakes

1. Mix all the ingredients until smooth.

II. Salad:

4 cups (380 g) cooked farro or couscous (are not gluten free), OR brown rice (is gluten-free)

organic grilled chicken or rotisserie chicken, cut into strips

organic grapes cut in half

organic thinly sliced: radishes and celery

organic walnut halves

chopped organic chives

optional edamame beans

1. Divide the farro/couscous/brown rice among the four bowls.

2. Arrange the remaining ingredients on top.

3. Drizzle dressing over the salads.

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Farro Tempeh Paella

Farro, which is not gluten free, has been cultivated for centuries in the Fertile Crescent, found in Egyptian tombs, fed Roman Legions, and Italians have dined on faro for centuries as well. So, let's step across the Balearic Sea and enjoy a Spanish paella à la farro. 

Paella de farro i tempeh (Catalan)

Serves 8

3 Tbs. (45 ml) olive oil

4 ounces (115 g) tempeh

1 organic diced each: yellow onion and red bell pepper

2 organic each: minced garlic cloves and puréed Roman tomatoes

1 sliced organic carrot

1 tsp. (5 g) each: black pepper and saffron threads

2 tsp. (10 g) smoked paprika

3/4 cup (95 g) farro 

3 ounces (90 g) organic sliced mushrooms

1/2 cup (65 g) organic frozen peas

1 3/4 cups (225 g) organic vegetable stock

3 springs parsley roughly chopped for garnish

organic lemon wedges for garnish

un 1. In a large skillet over medium-high heat, add 1 Tbs. (15 ml) olive oil and tempeh pieces.

dos 2. Brown, stir occasionally.

tres 3. Remove form the pan, set aside in a small bowl and add a dash of black pepper.

quatre 4. In a medium-size paella pan or large skillet over medium heat, heat remaining oil.

cinc 5. Add onions, garlic, carrots, saffron, paprika, and farro.

sis 6. Sauté for 7 minutes, stirring occasionally.

set 7. Add bell peppers, mushrooms, ground pepper, tomatoes, and tempeh.

vuit 8. Sauté another 5 minutes, stir.

nou 9. Mix in the peas.

deu 10. Pour in stock and increase heat to high. Bring to a boil. Then reduce the heat to low, while stirring.

onze 11. Cover pan with foil. Cook 30-35 minutes.

dotze 12. Turn off the heat. Leave the foil on the pan. Let it steam for 15 minutes.

tretze 13. Remove the cover from the pan.

catorze 14. Garnish with parsley and lemon wedges.

Bon apetit!

Try some of the other paella dishes:

https://veggiefernandezs.blogspot.com/2016/03/catalan-paella-with-vegetables.html

https://veggiefernandezs.blogspot.com/2014/07/paella-vegetables-with-tofu.html

https://veggiefernandezs.blogspot.com/2016/01/paella-without-seafood.html



Fresh tempeh at the market, Jakarta, Indonesia, wrapped in banana leaves. It is high in protein, dietary fiber, and vitamins with an earthy flavor, which becomes more pronounced as it ages.

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Vegetable Kebabs with Feta and Za'Atar

Za'atar (زَعْتَر‎) is a Middle Eastern herb also the name of a spice mixture: toasted sesame seeds, dried sumac, and other spices. 

Serves 4

Preheat the grill to medium-high, use the oven,

or frying pan-grill

24 small organic potatoes

1 organic each: yellow squash and zucchini, both cut crosswise into 1-inch (2,5 cm) circles

1 organic red bell pepper, cut into 2-inch (5 cm) pieces

6 or more organic scallions, white parts only

1 Tbs. (15 ml) each: organic lemon juice and olive oil

1 1/2 tsp. (4 g) za'atar 

(dairy-free) feta cheese

optional organic vegetables:

• cheery tomatoes
• onions
• slices of corn on the cob
• mushrooms
• carrots
• pineapple
• cauliflower florets
• broccoli florets
• lemon or lime wedges
• Jerusalem artichokes
• leeks
• okra
• olives
• etc.

Serve with cooked rice or (not all are gluten-free):

• quinoa
• couscous
• orzo
• riced broccoli or cauliflower 
• barley
• chopped cabbage
• farro
• freaked
• polenta
• etc.

1. Soak 8-10 bamboo skewers in water 30 minutes before grilling.

2. Put the potatoes in small saucepan; add water to cover.

3. Bring to a boil and cook until toothpick slides into them with a little resistance, about 15 minutes. Drain.

4. In a large bowl, combine the squash, zucchini, bell pepper, scallions, 1 Tbs. (15 ml) lemon juice, oil, za'atar and potatoes. Toss.

5. Tread vegetables onto the skewers, alternating variety and color.

6. Grease the grill. Grill 5 minutes per side or until they are soft.

7. Lightly drizzle lemon juice over skewers, sprinkle with feta and serve.

8. Refrigerate any leftovers.

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Spicy Roasted Carrots with Farro and Dill-Garlic Tahini Sauce

The sauce taste great over roasted carrots. The chewy texture of farro adds more enjoyment to the meal.

Serves 2-3

Preheat the oven to 400F (204C)

A.  Farro and Carrots:

1 1/2 cups (300 g) farro (not gluten-free)

1 bunch organic skinny carrots, trimmed, peeled

1 Tbs. (15 ml) olive oil

1 tsp. (5 g) ground cumin

1/2 tsp. (2,5 g) chili powder

some black pepper

1. Cook the farro according to package directions.

2. Line a large rimmed baking sheet with parchment paper.

3. Place the carrots on the sheet and add the oil, cumin, chili power and black pepper.

4. Roast for 20-25 minutes until they are tender and caramelized.

 (a) You might need to take some of the skinner carrots out before the 20-minute baking if they start to get too brown.

B. Dill-Garlic Tahini Sauce:

1/3 cup (75 g) tahini

1 minced organic clove of garlic

juice of 1 organic lemon, plus lemon wedges

2 Tbs. (8 g) chopped dill, plus more for serving

1/4 too 1/2 cup (60-120 ml) hot water

black pepper to taste

1. Whisk the ingredients. Slowly add the water by a Tbs. (15 ml) until the sauce can be poured. 

2. It will keep the the refrigerator for 4-5 days.

 (a) Add to salads or dip for vegetable. 

C. Serve the carrots over the bed of faro, drizzle with the sauce. Serve with chopped dill, lemon wedges and extra tahini sauce

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