Tuesday, November 02, 2010

Now that it is November and the evenings are cooler, I have shifted my dinner plans to warmer foods. This week I am planning:

  • Split pea soup with added veggies and warm bread
  • Baked penne with cashew ricotta and sauteed green beans
  • Butternut squash and leek gratin (also with cashew ricotta...I'm hooked!)
  • Roasted root veggies with tempeh and farro
Farro is a hearty grain that lends itself well to combining with all kinds of foods. It will make a great vehicle for my roasted veggies this week and leftovers reheat well for a healthy and filling breakfast (just add a little milk of choice and top with fruit, nuts, seeds, etc.). One serving of farro contains 5 grams of protein, 3 grams of fiber, and 10% of the RDA for iron.

To cook: soak the farro in cool water for at least an hour. Bring fresh water to a boil and add farro (1 cup of water for every 1/2 cup of farro) and simmer, partially covered, for 25-30 minutes (or until all liquid is absorbed).

What are some of your favorite fall meals?

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