Monday, July 8, 2013

Uh, YUM. Pig & Finch Knock-Off Edition...

It has been FAR too long since I've done an Uh, YUM post. I love to cook, but I just don't do it as often as I'd like. When Tom and I went out for our last date night a few weeks back, we hit up local eaterie Pig & Finch. 


I was looking WAY forward to it, because a) we don't get that many date nights, and b) they had fois gras on their menu, which is one of my favorite things to eat. Sadly, their fois gras was NOT what I had hoped (if you are so inclined to read about my best meal ever - three words - FOIS GRAS BRULEE -  click here, and get ready to live).


ANYHOOOOOO - on date night, I also ordered a farro and arugula salad with orange vinaigrette, which, while okay, was WAY over-salted - totally blew out my buds (taste buds, that is). I knew I could do a better job with it, so I tried it last night, modified a bit. I had never had farro before our trip to Pig & Finch. If you're not familiar, it's a whole grain, very small pasta, with a nutty flavor and very chewy texture. 


According to a description I found on the interwebs, "as far as complex carbohydrates go, it’s rich in the cyanogenic glucosides that stimulate the immune system, regulate blood sugar levels, and lower cholesterol. Although it isn’t a complete source of protein, like quinoa, farro contains more than, say, brown rice, and it also contains lignans that give it antioxidant properties. In general, whole grains take longer to digest, so they keep you feeling full longer and provide sustained energy. They’re also thought to reduce the risk of heart disease, diabetes, and some cancers."

So, good stuff.


The recipe I used is this one, but I modified it slightly.


I roasted some asparagus in a 350 degree oven for about 12 minutes (drizzled in olive oil, cracked pepper and kosher salt first), and added almonds instead of hazelnuts. Also added mandarin oranges and cheese of the goat (DUH). Oh, I also left the maple syrup out of the vinaigrette - I don't think it needed any more sweetness. Finally, I added a good handful or two of arugula (instead of spinach), when I mixed everything together.


I didn't add any protein to the salad, but it'd probably still be mighty tasty with roasted chicken or grilled srimps in it.


Even wivout the protein, I was stuffed for a good while after dinner.


This is officially going into my summer salad rotation, and I'm sure it can be modified for fall/winter too. So welcome to the family, new favorite food Farro. I'm sure you'll like it here. IN MAH BELLY.

Linked here and here.

Vest, Necklace: Target
Tank: Wal Mart
Shorts: J. Crew
Shoes: DSW
Bracelets: F21

Merci,
Shan


2 comments:

DLStinedurf said...

Love the outfit! I've had that vest in my Target cart forever...need to get it!
Debbie :)
www.fashionfairydust.blogspot.com

DC in STYLE said...

Such a cool outfit, love these shorts!
http://dcinstyle.com