Onion, Kale, and Butternut Squash Farro Salad

I have an announcement to make... I am now the proud owner of a real, live YELLOW SPATULA!

It's so beautiful! Thank you, Clara!

Sorry I haven't posted in awhile. I was just busy getting my doctorate... YAY!!!!

Walking across the stage...

Happy Parents!

A little surprise...

This happened...

My beautiful classmates! Minus the one boy in the class!

And then my parents had a wonderful amazing fun party with LOTS of Katella Deli food in their backyard to celebrate!

I'll post pictures from the party when I get them... but here's a preview. My friend Jessica has good taste in ear-related graduation gifts!

So back to business!  Tonight, my mom came over to help me start packing up my apartment (thanks, mom!)  so I made us a little something for dinner to reward our packing efforts.

I've made this salad a few times.  It was originally a Smitten Kitchen recipe (surprise, surprise) over the course of making it several different ways, I ended up with this creation:

It's just as delicious as it is colorful! And here's how to make it:

Ingredients:

2 cups of farro (I used semi-pearled)

Steamed, cubed butternut squash (mine was the steamer bag from Trader's)

A bunch of kale

Small red onion

Pepitas, to taste

Red wine vinegar

Optional protein source to add in later (I used basil chicken sausage)

Directions:

• Cook the farro according to the package directions
• Dice the red onion. Let it pickle in 1/4 to 1/2 a cup of red wine vinegar (just enough to cover the onion) while you make the rest of the salad
• Steam your squash and kale using your preferred method
• When all of these hot ingredients have cooled, pour it all into a bowl
• Add pepitas and red onion/vinegar mixture. Toss.
• Serve along with your "protein" to make a meal out of it!

The farro itself is pretty filling.  I added the kale and the sausage this time and they were both excellent complements to the salad.  There are so many amazing flavors combined in here that every bite is just a little bit different and all the colors make it a beautiful dish to eat! 

That's all for now!  I feel so lucky to have such incredible family and friends who help me pack/move/celebrate.  I love you all so much, and i'm so grateful to have you in my life!  And i'm happy to cook anything for you, any time :D

The dinner table wouldn't be complete without the beautiful graduation flowers. Thanks, Jess! 

Sesame Kale Macro Bowl

I have a little confession to make.  I'm a LOT obsessed with Native Foods!  Everything is so delicious that Matt and I have been known to go twice in a weekend!  And the carrot cake cupcakes are incredibleeeeeeee!!!!!  But my favorite part is how good I feel after eating there!

Part of my passion for cooking comes from having a stomach that makes things that are wonderful (eg. macaroni and cheese or chocolate chip cookies or a super burrito with sour cream and cheese) sound like a bad, bad, very bad day!  When I cook for myself, I get to use ingredients that make me feel maaaaahvelous!  And most things at Native Foods fit that description too (hence the few too many carrot cake cupcakes).

One of my favorite dishes is the Sesame Kale Macro Bowl.  It sounds so... healthy... and it is!  But it's also delicious. I have a love of all things pickled, so  I think the sauerkraut is the key.  I decided to make my own version and got the idea for the tahini sauce here!  Voila!

Ingredients:

1/2 cup brown rice

1/2 cup quinoa

A bunch of kale chopped into bite size pieces

1 clove garlic, microplaned tiny (probably not a real word but you get it, right?)

The same amount of fresh ginger, also microplaned (tiny)

4 tablespoons of Tahini

A splash of apple cider vinegar

Sauerkraut

Tempeh cut up into bite-size pieces

Sesame oil

Soy sauce

Directions:

• Cook the quinoa/rice according to your usual method. (I do twice as much water as rice and add more if needed while simmering)
• Steam the kale
• Cook the tempeh in a bit of soy sauce and sesame oil until browned
• Mix the ginger, garlic, tahini, vinegar, and some water to thin it out
• Assemble your bowl!
• Rice on the bottom, kale on the next layer, sauerkraut next, tempeh, and drizzle your tahini sauce on top!

Easy and yummy. And nice to look at!  Drink it with a nice glass of wine and then, because you've been so very healthy, maaaaaybe some ice cream for dessert :)