This recipe for chicken farro salad with roasted vegetables comes from two things: the fact that I had leftover chicken in my fridge, and the second fact that I had gone way too long without brussels sprouts. The Southern husband doesn’t like brussels sprouts, and so I don’t ever make them just by themselves. I keep telling myself though that if I can just come up with a recipe that uses them as an ingredient, he will realize the error of his ways and starting adoring brussels sprouts the way I do. And/or if I come with a recipe that has enough other ingredients, he won’t notice the gorgeous little brussels sprouts. And then he will accidentally eat one and love them forever. Did this work? Read on!
We are down to the last hours before the first holiday weekend of Summer 2015, and if you are in charge of the eats, I’m thinking you have your main course all ready to roll. My dad’s recipe for Coca-Cola Ribs has moved into the first place position on this site as folks get ready to fire up the grill. But if you are still working on ideas for fun and festive sides, I’m here to put in my vote for this delectable tuna farro salad. Hearty, healthy and a good alternative if you have any non-meat-eaters in the crowds, and it stars my all-time favorite grain, the scrumptious farro. And while you CAN sub in other grains (more on that later), if you haven’t tried the deliciousness that is farro, here’s your chance!
This recipe was born out of a conglomeration of different events, which is how some of my favorite recipes happen. You aren’t planning them, but then you realize that you have an odd assortment of leftover bits and pieces in your fridge and pantry, and you start to get this feeling. The feeling that they just might work together as a delicious taste sensation. That’s what happened here, with a side of me doing my January New Year New You thing, which means that the Southern husband and only have S meals during this month. Seafood, Soup and Salad. This mash-up is a warm salad full of whole grains and veggies with a little zing provided by a little feta cheese and a few other things. Good and good for you can also taste pretty dang good!
This is my first one of what will become an ongoing series of One Bowl Suppers that feature a mixture of meat or fish or poultry, a whole grain, a roasted or steamed veggie, some kind of greens, and some kind of interesting topping. The Southern husband and I are going to have one of these suppers once a week…it will be like a combination of cleaning out the pantry and freezer and going on an adventure into the land of vegetables that we rarely eat…and I’m sure some of these suppers will will have us running for the pizza delivery number. But I also know some of them will be scrumptious, and this first one definitely was!
I gotta say, I thought long and hard about putting up this post about one of my favorite, favorite salads, which features farro with tomatoes and fresh herbs and onion and olive oil and other glorious things. Not because it isn’t delicious and healthy and just plain beautiful on the plate. Not because I’m notRead More & Get the Recipe