There are some things that I really wish I was interested in. Like cricket, football or the stock market.
This is mostly because I like to have something to say about everything, but when these topics are brought up…I’ve got nothin’.
I also really wish I was into astrology. Like, actually believed in it.
I’ve tried…I started reading my Astrology Zone forecast at the beginning of the month and have managed to find some tenuous links between what was predicted for me and my fellow lionesses and what has actually happened. But my trusty internal skeptic is kind of a loud-mouthed biatch.
I am, however, beginning to fully buy this Mercury in retrograde business.
For the past few weeks I’ve been seriously struggling in the inspiration and writing departments. While this is probably due to a number of other, more earthly things, I’m going to go ahead and blame it on an astrological issue.
Something good that’s come out of these chilly July days is my daily reinvention of the warm salad.
Healthy, satisfying and endlessly adaptable – it makes the perfect lunch or slack dinner if you’ve got access to a large skillet. I’ve been using lots of warm grains, wilt-able greens (like kale and spinach), and quick cooking vegetables (like corn, zucchini and snow peas.)
This salad was one of my favorites – a nod to the summer weather in the northern hemisphere with the zucchini and peas, but served on the warm side to keep me toasty on cool Sydney winter days. If fresh peas aren’t an option, frozen work fine too.
It’s a simple combination, but the Parmesan and a generous amount cracked pepper really give it that extra (boom boom) pow.
Put an egg on it to make it a dang fine meal.
Pea and Zucchini Farro Salad
- 1 cup cooked farro
– 1 tablespoon olive oil
– 2 medium zucchini, grated on a box grater
– 1 cup shelled peas (or frozen and thawed)
– 1/4 cup grated Parmesan
– salt, to taste
– a liberal amount of fresh ground pepper
To cook farro: place 1 cup farro in a pot with 2 1/2 cups water. Bring to a boil, reduce heat and cook, covered for about 15-20 minutes until tender and little chewy. Remove from heat and let stand for about 5 minutes.
If using fresh peas, blanch them first in boiling water for 30 seconds, drain and run under cool water. Set aside.
Heat olive oil in a large pan over a medium high heat. Add grated zucchini and season with salt and pepper. Cook, stirring for 2 minutes until the zucchini is heated through and softened. Stir in peas and cook for 1 minutes.
Stir in farro. If the farro is room temperature or cold, cook for 1-2 minutes until warmed through.
Remove from heat and stir in Parmesan and heaps of cracked pepper. Serve warm, at room temp or cold.