This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!
This recipe is one of the ones I pull out when I want healthy plus easy plus flavorful plus I don’t want to face a lot of dishes at the end of it. (Or more accurately, I don’t want the Southern husband to face a lot of dishes at the end of it.) It cooks up all in one pan, and features almost every single one of my favorite flavors…one day I will figure out how to add some bacon to the mix and then my life will be complete. Ready for the scrumptiousness that is easy roasted lemon herb chicken? Let’s make it!
Before I get into the deliciousness that is this recipe for roasted tomatoes with shrimp and feta, I have to say this: Ah, Fall. The days are shorter, the air is crisp and clean-smelling. We’ve used the fireplace for the first time, and I’ve gotten out all my cozy sweaters. It’s the perfect time to have an warm and easy supper that is rich with the flavors of sweet tomatoes and tangy feta and tender shrimp. Ready for one of my favorite seafood suppers? Let’s make it!
There’s nothing like a completely reliable, completely delicious chicken dinner recipe, unless it is knowing how to get a great rich tomato flavor out of tomatoes when tomatoes (sniffle!) are out of season. And this chicken with roasted tomato sauce delivers all of that and then some. Ready to meet your new favorite luscious chicken recipe? Let’s make it!
Ah, this salad. It is chock full of not only the scrumptious tastes of fall, but the carrots and the shallots and the slightly charred bits make it look like fall too. It is served just the right amount of warm, and while you don’t HAVE to do this, I like to make all this healthiness just the slightest bit naughty by adding a handful of bacon. I’m not saying this is ever going to replace mashed potatoes or sweet potato casserole on your holiday table…but you might want to make room for it alongside those favorites. Ready for a warm and wonderful salad? Let’s make it!
Two of the very favorite things in my kitchen are bacon and lemons – I am never without both of these. So I’m not sure why it took me so long to realize that the salty bacon and the tart taste of lemon would be heavenly together, but luckily I finally did…and in the form of the Southern husband’s all-time favorite pasta dish: the classic pasta carbonara. He is not a big pasta fan (I KNOW. MYSTERIOUS.) but he always makes an exception for silky, cheesy carbonara, and I’m happy to tell you that he gave this lemony version two Southern thumbs up.
Ready to give your pasta some lemony sass? Let’s make it!