Week 3 - It Is Not Easy Being Green.
The word on the street is no one likes green vegetables. Jokes are written about eating spinach, swiss chard, and kale. We would be hard pressed to find someone who's midnight snack is a stalk of celery. When we get stressed, we don't reach for broccoli. All this talk makes us realize, it's hard being green. However, most of us, including me, could use a little more green stuff in our lives and our bodies. Wherever we turn we are told that green vegetables are chocked full of vitamins, minerals, and disease-fighting good stuff. As it pains me to put away the chocolate for the day, today I will focus on eating greens. How about you?
To help us become mean green eating machines, here is an easy recipe full of the dreaded good-for-us green stuff.
Farro Green Machine Salad
- 1 large yellow onion peeled and thinly sliced
- 4 tablespoons unfiltered extra virgin olive oil
- 1-8.8oz package farro
- 2 leaves green swiss chard (destemmed and leaves chopped)
- 2 cloves garlic
- Juice of 1 fresh lemon
- 1/2 cup tablespoons unfiltered extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 cup garbanzo beans drained
- 2/3 cup feta cheese crumbled
- 1 ripe but firm avocado pitted and sliced thin
Step 1: Preheat the oven to 420 degrees Ferenheight. On a foil-lined baking sheet, place the onions and toss with 4 tablespoons olive oil. Roast for 20 minutes until slightly browned.
Step 2: While the onions are roasting, cook the farro according to the package directions. Drain and place in a large bowl.
Step 3: In a blender or food processor, add the swiss chard, garlic, and lemon. Pulse until smooth. Add the olive oil and salt. Blend until smooth.
Step 4: Assemble the salad by adding the beans, cheese, avocado, and onion on top of the farro. Pour half the green dressing on top of the salad and toss until combined. Add more dressing as needed.
Enjoy your greens and see you tomorrow green eating machines!