You may not have realized I’ve been a bit MIA, but I HAVE and I’ve missed you! For the first time since I started blogging a year ago, I not only didn’t post twice last week, I didn’t even post once! The decision didn’t come easy, but the time simply wasn’t there. The realization finally set in that I can’t do everything I want to do, and that’s okay. I have to prioritize and make choices. Part of being an adult, right?! With Josh and I moving into the new {old} house, continuing to discover the odds and ends of owning an older home {which is exactly what I wanted}, and working to get pricing on the things we hope to begin improving; coupled with spending some time at my parents, and a crazy, busy schedule at work, time seems to be flying by faster than ever! SO, not only did I not post last week, but I also completely failed to realize that last Tuesday, August 19th, marked the one year anniversary of Lemons and Basil, oops.
Complete fail.
In my defense, while my very first post {embarrassing as it is} was in August, I didn’t actually start telling anyone about the blog until October. So, in my mind, I had a couple of months before reaching the one year mark. I may have missed the actual anniversary, but I still hope to do a bit of a reflection post on some of my favorites from this past year, so stay tuned!
Okay, I’ll stop rambling and start talking about this Summer Squash and Farro Veggie Bowl! Ever grab things at the Farmer’s Market or grocery store with no real plans for them? That’s pretty much sums up the purchase of these squash and zucchini. I made this dish on a Sunday afternoon a few weeks ago, while Josh and I were still living with our friends, during our in-between-homes/homeless phase. I kept the essentials on hand for our breakfast and lunch each day, but dinner was a bit unplanned and all over the board. In an effort to not completely monopolize our friends’ refrigerator and kitchen, I kept very little on hand for dinner. We ate out some, and if I’m honest, more often than not, dinner was popcorn or ice cream. Really healthy for a food blogger who focuses on clean eating, huh?
What can I say, the past several months brought lots of challenges and uncertainties and ice cream seemed to be somehow “worth it” at the end of the day. I’m looking forward to getting back on track and finding a sense of normalcy again.
But back to these unplanned squash and zucchini, I picked them up at Trader Joe’s thinking I could easily use them for dinner one evening. They ended up being lunch rather than dinner, but were exactly what I was hoping for – a quick, nutritious meal. The farro adds a hearty texture while contributing vitamins, minerals, fiber, and protein. The green chilis add a lovely little kick to the dish, which is easily adjusted by the amount you chose to add, and the zucchini, squash, and tomatoes not only brighten the dish with color, but create a fresh, nutritious base to soak up the seasoned dressing, feta cheese, and runny yoke.
The meal came together in under 20 minutes and was full of flavor, color, and nutrition. In my book, that’s a success!
Now, off to work to get as much done before the end of the day as I can! Josh and I leave for Orlando tomorrow {more on that later} and I cannot wait! This vacation is something we both really need and I’m eager to soak up a little rest coupled with some time spent with my best friend!
Happy Friday!
Summer Squash and Farro Veggie Bowl
Ingredients
- 1/2 cup farro uncooked
- 2 small yellow squash sliced
- 1 medium zucchini sliced
- 1 tbsp extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp balsamic vinegar
- 1 tbsp maple syrup
- 1/4 tsp lemon pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic salt
- 3/4 tsp oregano
- 1/2 tsp parsley
- 2 tbsp green chili peppers
- 1/2 cup cherry tomatoes halved
- 2 tbsp crumbled feta
- 2 eggs over easy (optional - but recommended!)
Instructions
- Cook Farro according to directions on package and set aside.
- While farro is cooking, wash and prep all vegetables. Add sliced squash and zucchini to medium pan.
- Add next nine ingredients (olive oil - parsley) to small bowl and stir with fork until well combined. Pour dressing mixture over the sliced squash and zucchini and cook over medium heat for approximately 5 minutes, stirring frequently.
- After the first 5 minutes, add green chili peppers and cherry tomatoes to pan with veggies, and cook additional 4-5 minutes or until cooked to your preference. I tend to prefer my veggies still be a touch crunchy and not too soggy.
- Once farro has cooked, divide evenly between two bowls, then dish out the cooked veggies and top with feta cheese.
- Using same pan as you used to cook the veggies, coat with a light layer of coconut oil cooking spray and add eggs to pan. Cook over medium heat for approximately 3 minutes, flip and cook another 1-2 minutes, or according to your preference. Personally, I think the runny yoke is essential when topping a bowl full of seasoned veggies!
Nutrition
