2019 RECIPE TWO: Wednesday July 3 - kale quinoa avocado salad

BACK STORY:
I've cooked plenty since January 1 but this was the next recipe I saved. I was looking for something hearty as a salad to complement a grill-out gathering at Naomi's, and had some kale from the CSA to use!

NOTES:
I massaged the kale in olive oil while the quinoa was cooking, which helps soften it a bit. ThI put in a cup of quinoa and half an avocado; also added cubed cucumbers as it calls for, but snap pears instead of bell peppers. Finished it with the djon mustard dressing and a healthy glug of olive oil over the whole thing. 

STARS: 
4 out of 5. Easy and delicious - the rest of the salad is prepped while the quinoa cooks. Fresh and makes a lot to share.

RECIPE:

https://www.allrecipes.com/recipe/230050/kale-quinoa-and-avocado-salad-with-lemon-dijon-vinaigrette/

2019 RECIPE ONE: Monday January 14 - Tuscan Farro Soup

BACK STORY:
First day back in 2019 and got this in the Monday email briefing. I had the ingredients on hand and was looking for something easy to simmer while I did some laundry and worked from home in the evening. This seemed to fit the bill.

NOTES:
I substituted a cucumber for celery since I didn't have any; cooked the full onion with veggies as recommended. I was skeptical to cook it for 1+ hour but it did take that long for the farro to be soft instead of chewy. I didn't add any more broth to the first cooking but recommended some extra water for subsequent reheats!

STARS: 
3 out of 5. Fairly easy despite the lengthy cook time. It doesn't have a ton of flavor (no added spices?) but is hearty and delicious on a cold night.

RECIPE:
https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup?emc=edit_nn_p_20190114&nl=morning-briefing&nlid=76442511p&section=aBreak&te=1

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
•  Salt and pepper
• 1 tablespoon minced garlic
• 1 cup farro, spelt or barley
• 1 cup dried white beans, soaked for several hours or overnight
• 2 cups chopped tomatoes (canned are fine; do not drain)
• 6 cups stock or water, more as necessary
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil, optional
•  Freshly grated Parmesan

1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.