Today is the first day I have opened my regular computer in what feels like forever, but what is really like 2 weeks. We moved halfway across the country. A little over a year ago, we moved from Madison, Wisconsin to Myrtle Beach, South Carolina. It was okay. It wasn't for us. Love the beach though. But now we're back. Feels good to be in a place where farmers are appreciated and that also has a nice city feel. I imagine there aren't a lot of cities in the country like it.
Before I tell you about this recipe, I really want to tell you about this petition I think you should sign. Vani (The Food Babe) and Lisa (100 Days of Real Food) started this petition to get Kraft Foods to take the harmful artificial dyes out of their macaroni and cheese products in the United States. I think you should sign. Here's why: 1.) Even if you are making your own macaroni and cheese at home or even if you don't eat dairy, millions of Americans do and they at least deserve their food choices to be safe. 2.) This could be a major move in letting big food companies know that the people stand strong in demanding quality and safe food in this country. While clearly a very small request, this could lead to the elimination of artificial dyes altogether and better understanding by the general public about the other unsafe ingredients in packaged foods. With over 200,000 signatures, this is a strong plea. So please sign!
And now.. my first recipe in like 3 weeks. I'm sorry. I hope you've been in your kitchen a lot more than I have lately. I'm sort of obsessed with brussel sprouts. I only tried them for the first time very recently and I can't believe I waited this long. We didn't really eat a lot of "exotic" things growing up and I don't ever remember brussel sprouts. It's possible they were there, but I wasn't made to eat them. They are really good in all sorts of ways, but across the board, people are loving on roasting. Why? It's easy. It's tasty. It's warming and cozy. I'm citrus-obsessed, so in I went with a tangelo again. Feel free to use another type of orange. I've had this bookmarked for a long time, so that was clearly half the inspiraton here.
And farro is this incredibly delicious grain. Not at all like quinoa. I'm not a big quinoa lover. Like barley, only farro sounds way more exciting, yeah? I found this 10-minute quick cooking farro at Trader Joe's which I think is pretty ideal, especially considering how inexpensive it was. If you don't have the quick cooking, here is an article with some tips. For the dressing, I was inspired by this salad by the Sprouted Kitchen.
Ok. Go eat brussel sprouts. And farro.
Did I totally link blast you? I'm sorry. But I had to. Go sign that petition.
Orange Balsamic Roasted Brussel Sprouts with Farro
1/2 cup farro (then cook according to instructions)
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. balsamic vinegar
1 tsp. pure honey
about 3/4 lb. brussel sprouts
1/2 tangelo or medium orange
kosher salt & ground pepper
fresh parmesan cheese, to taste
1. Preheat oven to 400 F. Stick a baking pan or your cast iron skillet inside the preheating oven.
2. Trim brussel sprouts. Just trim off the end, then cut in half. Keep the leaves that fall off. Chop 1/4 of the tangelo or orange into small bite-size triangles. Add to a bowl along with 1 Tbsp. olive oil and the juice of the other 1/4 of the orange. Season with salt and pepper. When oven is preheated, remove skillet and add brussel sprouts and orange mixture. Roast for about 20-25 minutes.
3. Now, cook your farro if you have the quick-cooking (or if you don't, you probably wanted to start that before the brussel sprouts).
4. In a smaller bowl, whisk together 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1 tsp. pure honey, garlic cloves and some salt and pepper.
5. Once your farro and brussel sprouts are finished, combine and add balsamic dressing. Taste and add some parmesan cheese (I think I probably used about 1/4 cup, but this is up to you). Then taste again and add more salt or pepper if desired.