The weekend before payday inevitably squeezes the most creative juices from my brain. It's kinda ridiculous. But sometimes the less I have in the kitchen, the more capacity I have to make the most of it. This week... yellow squash, farro ( an incredibly satisfying grainy italian pasta), some walnuts and lots of lemons. I'm lucky I had that. Normally, I buy I as I cook. That way I'm not locked into making a meal Thursday I thought about making on Monday. That whole commitment thing ... hah, no need to read into that.
I'm learning it's fun to not plan EVERYTHING. Making a production out of life sets one up for failed expectations.
So farro dish it is.
Farro with Green onions
1 lb Farro (I can only find this stuff at Whole Foods - so worth the trip)
1 lb halved and sliced yellow squash
12 chopped green onions
1/4 cup shredded asiago or parmesan cheese
handful roasted walnuts
zest of a lemon
Place the farro in a large pot with 2 1/2 cups over water over medium high heat. Let it simmer for about 30 minutes. While thats cooking, add 2 tbs of olive oil in a saucepan over medium heat. Toss in the green onions and let simmer for about 2 minutes, adding in some salt and stirring the whole while. Than either mix with a hand blender for a few moments or blend in a food processor. Make sure not to over blend, just enough to produce a chunky blend.
After the farro has cooked for about 30 minutes, add the squash and a little extra water if necessary. Cover the pot for another ten or until the squash is tender. Remove the pot of farro from the burner and lastly add the walnuts, zest, cheese and sea salt to taste.
I added a few handfuls of spinach to this. It wilted into a lovely impromptu supper.
For your added enjoyment, a glimpse at my crazy-eyed friend that followed me around the kitchen the whole while.