If you’ve haven’t heard, Epicurious does a January challenge called #cook90. The challenge is to cook three meals a day for 30 days in January. Since we know there’s 31 days in the month you get three passes. I am not doing #cook90, but I am inspired by it.
I regularly listen to the Bon Appétit foodcast and two of the Podcasts this month have been talking to Epicurious editor David Tamarkin. In one episode they focus on lunch al desko and how to take good, healthy lunches to work. Last night I made farro for the first time and roasted a delicata squash the first time. I intended to use both of these on a simple bed of mixed greens.
Having never made farro before, but having heard nothing but good stuff, I was pretty excited to try it. The fact that 1/4 cup has 7 grams of fiber was another big win. It is so nutty in flavor and has a great texture.
I sliced the delicata squash, drizzled with a little bit of olive oil, sprinkled with an assortment of herbs and spices and tossed on a baking sheet. 425 for 20 minutes got a nice caramelization. It took some effort not to nibble the entire pan and save them for my salad.
To accompany the farro and delicata, I sautéed some shallots and mixed up a lemon Dijon vinaigrette. My salad was the envy of qhite a few in the breakroom today. Rightfully so. It was awesome. Taking a good, healthy lunch doesn’t have to be difficult. Nice to have reminders of that. Thanks Bon Appétit & Epicurious.
Lula Harp 