I am gaining confidence with my vegetarian meals and am a huge fan of Eating Down the Fridge. Weekly meal plans always go awry in our house with unexpected guests or eating out sneaking into the week and putting a kink in my grocery purchases. After the extravagance of the hefty Easter meal we all consumed, I was happy for the chance to make something light for this episode of Eating Down the Fridge. My daughter came home from school famished and this meal satisfied each of us for different reasons.
This was the first time I had used farro and I loved the nutty, chewy texture. It is a pure form of wheat, with the hull still intact and has been growing in the Mediterranean for thousands of years. When cooking, it releases a creamy, binding liquid making it good for risotto type dishes. It combined beautifully with the butternut squash and cauliflower.
Roasted Butternut Squash & Cauliflower with Farro
- Ingredients: (4 servings)
- 1/2 butternut squash, cauliflower head, 1c. farro, 1 sweet onion, salt&pepper to taste, dollop of sour cream, olive oil, butter
- Cook farro with 3c.boiling water and 1/2 t. salt. Let simmer for approx. 50 minutes after it comes to a boil. I had to drain off some liquid at the end.
- Cut squash and cauliflowerets into bite size pieces, lightly coat with olive oil and salt and pepper. Roast in 400 degree oven on baking sheet for approx. 15 minutes.
- Cut onion into rounds and caramelize in 1T. olive oil and 1 t. butter while vegies are roasting
- Drain farro if necessary and combine with roasted vegies and onion. Add a dollop of low fat sour cream and salt and pepper to taste.
- I think you could roast just about any kind of vegetables you have on hand. Combine with a salad of your choice and voila-dinner is served.
How can you go wrong with a light dinner of artichokes and a ramped up version of garlic aioli? Today started out as overcast and grey-hardly the 80 degrees all the weather forecasters were calling for. Now as the day comes to a close, they have redeemed themselves and it feels a bit like summer. Gorgeous and bright.
Perfect for a light dinner packed with flavor.
Artichokes – start by cutting off the sharp points of the leaves with kitchen shears. Cut away the tough outer skin at the bottom of the choke. Put about 2” of water in the bottom of a pot with a steamer. Top the artichokes with some lemon slices and steam until tender. This usually takes about an hour. When the bottom leaves pull off easily, it is done.
Aioli- While the artichokes are steaming, mix together 1/2 c. each of mayo and Greek yogurt. Add in a good wedge squeeze of lemon juice, a clove of finely chopped garlic, 1T. capers and 2T chopped bread and butter pickles. If you have some fresh thyme, it is also a nice addition. (all of this can be to taste, amounts are flexible). This will make enough for 4 artichokes.
Combine with a favorite roll or slice of bread and you have a lovely, light taste of spring. Enjoy
Tucked along The Treasure Coast is a barrier island which has been labeled “The Best Small Town in Florida”. Restrictive zoning has allowed Vero Beach to grow and still maintain its beauty and small town charm.
Known as the Gateway to the Tropics, the climate is a transitional zone that allows for an unusual mix of vegetation, combining that of the Carolinas with tropical palms and gorgeous intense flora.
STAY: The posh, West Indies inspired Vero Beach Hotel & Spa is currently one of only two Florida hotels that has been given Silver Environmental Certification by Green Seal. It is owned by Kimpton Hotels, a leader in the industry for their ecological practices, management of hazardous substances and environmentally sensitive purchasing. The hotel is pet friendly and has a deluxe full service spa.
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| The Vero Beach Hotel & Spa |
A completely different experience is the Driftwood Hotel. Built in the early 1900’s by Waldo Sexton,a pioneer in developing the agra business and tourism in the area, it’s facade is fabricated from ocean washed abandoned timbers and found objects. Listed on the National Registry of Historic Places, it offers a wide variety of accommodations, each decorated with period appropriate furnishings and fabrics. His friendship with Addison Mizner {of Palm Beach development fame} is evident throughout the hotel and some of his antique furnishings are on display inside.
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| The Driftwood Hotel |
NOSH: Both of the above mentioned hotels have good restaurants in a lovely setting: Cobalt and Waldo’s respectively. In addition, many of the eateries in town offer local produce and seafood which changes seasonally. Gloria Estefan’s Costa d’Este has a great selection of tapas and is a hip, late night place to hang in sleepy Vero.
DONT MISS: There are a wide variety of activities for the outdoor enthusiast. Golf, tennis, deep sea fishing, kayaking among the mangroves and bicycle paths-not to mention the fantastic beach! My favorites include:
A bike ride down the historic Jungle Trail. Travel to it from the bike path that runs along A1A. It is 8 miles of dirt road along the Indian River past some of the most expensive properties in the area, and some of the early homes on the trail that have refused to sell to developers. Make sure to stop at Captain Forster’s Hammock Preserve, a 110 acre wildlife area with guided tours and well marked paths. {insider tip-bring some bug spray for this activity}.
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| McKee Botanic Gardens |
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| Saturday Farmer’s Market |
The Farmer’s Market on Saturday from 8am-Noon is a great place to start off the day. Local vendors offer sustainable coffee and yummy baked goods. Breakfast sandwiches are also available from the barbeque vendor. The market is kid and pet friendly. There’s plenty of produce, along with orchids {a wonderful gift if a friend in the area is entertaining you} and homemade guacamole in many varieties. Perfect supplies for a lunchtime picnic on the beach. Finally, nearby McKee Botanic Garden is a 18 acre Florida Landmark. Showcasing an amazing collection of water lilies and orchids in a subtropical setting its a highlight for the gardening enthusiast.
When I first started going to Vero, over 5 decades ago, {hmm does that sound better than 50 years ?? not sure..} most of the island was still a jungle. My dad would take me down sandy paths thru the heavy vegetation to get to the beach, and I would imagine that a jaguar or monkeys might appear thru the bush at any moment. Much has changed in the area, but thanks in large part to the foresight of Waldo Sexton and Arthur McKee, Vero Beach has remained one of the most unspoiled and beautiful beaches on Florida’s Treasure Coast.
