It's time for another Secret Recipe Club post! This month, my assignment was The Tasty Cheapskate. Food was not a big focus for Jean growing up, neither eating it nor cooking it, which is pretty much the opposite of my childhood. Luckily all that changed for her as an adult. Now she focuses on whole foods and budget friendly family meals. She even did a challenge where she fed her 6 person family on $6 a day! Incredible!
Looking through her blog, I found a lot of yummy baked goods. Like a bunch of different pull-apart breads, but especially this coconut and lime one. Also zucchini bread with lemon or with coconut. And self frosting nutella pumpkin muffins - shut the front door! But despite all those yummy delights, what I really wanted was a nice healthy meal - so my eyes lit up when I saw this Broccoli Barley Casserole. And I was even more excited when I saw that the original recipe used farro, which I have been meaning to start using for a long time, and that it could be made in one pot.
Start by sauteing onions and garlic in a Dutch oven. Then add the farro and allow to toast a bit.
Add in frozen spinach, water, and vegetable stock and bring to a boil. Reduce heat to low and simmer until the liquid is almost all gone and the farro is tender but still chewy, about 20 minutes.
Who would stuff a mushroom with more mushrooms? Melissa from Smells Like Brownies and I, that's who, for our weekly vegetarian lunch get together. Melissa had a ton of farro given to her by a neighbor that she needed to start using, and she was craving mushrooms. So she found a recipe for balsamic roasted mushrooms with goat cheese to mix with the farro, yum. You know how much we love goat cheese. But then she thought, what if we put that inside of a portabella and grilled it? And I said, why the heck not! Mushrooms inside of mushrooms, people - it's inception with fungi.
Mix up some baby bellas and tomatoes with olive oil, balsamic, thyme, garlic, and red pepper. Careful there - we thought we just added a pinch, but it turned out spiiiiiiiiicy. Thank goodness for goat cheese, amirite? Then roast those babies up.
Once they are roasted, mix them together with cooked farro, spinach,and goat cheese and spoon the mixture into portobello caps. The baby bellas are going inside the mamma bella! No? No one else finds that funny? Just me? Fine.
It's time for another vegetarian lunch with Melissa! This time we made a warm and creamy grain salad with veggies (kind of our favorite thing). This salad has farro, arugula, scallions, split peas, English peas, goat cheese, and chives in a citrusy dressing with orange, shallot, and Parmesan. So basically every delicious ingredient there is.
We made things easy by precooking the farro and split peas (you can do this a day in advance) and using frozen peas.
We tossed the farro mixture with a citrusy dressing, then folded in arugula and charred scallions, and topped with goat cheese and chives. Let me tell you about charred scallions - they are awesome. Super awesome. We were worried that the onion flavor would be overwhelming, but charring them takes a lot of that sharpness out and replaces it with sweetness.