September’s here and the autumn chill has hit the air! Are you ready for fall? I am most certainly not. In fact, I’m boycotting autumn for the next few weeks. While everyone is hunkering down with pumpkin lattes and apple crisp, I’ll be snacking on tomato-basil salads still wearing flip-flops. I actually saw a decorative pumpkin on someone’s porch this weekend… frightening. Just because Labor Day has come and gone does not mean summer is over. In fact, this week it’s supposed to hit 90 degrees! Today’s recipe would be an easy make-ahead lunch or a healthy weeknight dinner for a warm evening.
[Side-note: a pumpkin latte actually sounds amazing right now... I might need to break out my espresso machine and indulge in one... but then it's back to the boycott!]
Have any leftover basil and tomatoes in the garden?
It’s time to use ‘em or lose ‘em!
- 1.5 cups dry farro
- 4-5 medium heirloom tomatoes, diced
- 4-5 sprigs of fresh basil (about 1/4 cup of leaves), chopped
- 1/3 cup corn kernels
- 1 avocado, chopped
- 2 green onions, chopped
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 tablespoon dried dill weed
- 3 tablespoons balsamic vinegar
- 1/3 teaspoon nutritional yeast
- 1/8 red pepper flakes
- dash salt and pepper
- Add farro to 4 cups of water in a covered, medium-sized sauce pan and heat until it comes to a boil.
- Reduce the heat to a simmer and let it cook for about 40 minutes, or until tender. (Make the dressing while you wait!)
- Remove the farro and strain. Run cold water over it to stop it from cooking.
- Add the farro to the rest of the salad ingredients.
- Mix in your desired amount of dressing. Refrigerate until ready to serve.
- Heat the olive oil in a small saucepan over a very low heat.
- Add the garlic and let it lightly cook (don't burn the garlic, you just want to heat it enough to release some of the flavor into the olive oil.) *You could also use a microwave- just throw the garlic and oil in a bowl and heat it for about 10-15 seconds*
- Add the red pepper flakes and continue to cook for a few seconds longer.
- Remove from heat.
- Add the dill, nutritional yeast, balsamic vinegar, and salt and pepper.
- Let it cool before use.
- Refrigerate unused portions in a covered container.