By guest blogger, good friend, camping companion, Jean Coverdill.
Preparing food and eating outside can be a challenge while camping, but rarely is it a problem. Sometimes you have to improvise and “make do”.
Take last night (Wednesday) for example, it was my turn to make dinner (Sue and I alternate). I had brought some general provisions from home, had stopped at Fresh Market in Naples on Saturday (an awesome store, sort of a cross between Whole Foods and an indoor farmers market), and most recently we had ridden our bikes 4+ miles into town for lunch and stopped at Island Produce where I picked up local strawberries and oranges.
That sets the stage…….
So, what to make for dinner? I looked through my pantry, same as I would do at home, decided on quinoa to start and looked through the electronic recipe file I have on my iPad. When I enter recipes, I usually rename them so that the first word is the ingredient that I am most apt to look for, for instance, Roasted Vegetable Quinoa would be renamed Quinoa with Roasted Vegetables, you get the idea. This system works for me.
So onto my recipe for Farro w/Tomatoes and Basil. I know, I said I was starting with quinoa, well, I routinely swap farro and quinoa in any given recipe. They both take about 20 minutes to cook and are both a source of protein. I knew I had grape tomatoes, feta cheese and onions. No fresh basil, but did have dried. No kale but I had decided that I had just bought oranges and strawberries and already had spinach, that I would make that into a salad, complete with a Pomegranate Vinegrette that I had in the fridge. So no kale, no big deal.
Back to the farro/quinoa dish. Since I also had some nice ripe avacados, I decided to slice one and place it on top of the assembled dish: quinoa on the bottom, sautéed onions and garlic next, tomatoes/basil/feta on that, then the avacados on top. It was a very nice presentation! (and tasted great too – Ed.)
We also had a hard crusty bread with either butter or mayo/basil pesto to go with. And wine! It was a scrumptious meal, as they all are when we travel with Dennis and Sue!
Farro w/tomatoes & basil
Recipe By: Oxygen Magazine
Serving Size: 4
w/o kale, 289 calories and 11g protein
– 1 cup farro
– 3 cups vegetable broth
– 2 teaspoons olive oil
– 1 large onion, thinly sliced
– 2 tablespoons garlic, minced
– 2 teaspoons Italian seasoning
– 1 pint cherry tomatoes, halved
– 1 cup basil leaves, torn
– 1/2 cup feta cheese, crumbled
– 3 to 4 cups kale, chopped
1. Cook farro using the vegetable broth, per package directions. Put in large bowl, add Italian Seasoning, and refrigerate until cool.
2. Heat oil in a large nonstick skillet over med-high heat. Add onion and garlic; sauté until tender, about eight minutes.
3. When faro has cooled some, add tomatoes, basil, feta and chopped greens.