While it’s still mostly too cold to do much biking outdoors, I’ve been either going to the gym or using Rachael’s spinning bike here at home. Of late, while I’m on the latter, I’ve been “accessing” videos of the UK series Life on Mars (it is not humanly possible to ride a spinning bike without some form of distraction). John Simm plays a Manchester police officer who gets hit by a car and wakes up in 1973 with his memory intact and wondering whether he’s “mad, in a coma or back in time.”
I think the “back in time” feeling I got when I thought about making tonight’s dinner is partly due to this recent TV viewing. The salad contains farro, onions, kale, garlic, sweet potatoes, walnuts and pomegranate arils. While it is chockfull of superfoods, I wondered about how it would all come together. It reminded me of old vegetarian recipes out of the 1970s where what the dish contained was more important than how it tasted.
Happily, times have changed. Farro is a great improvement over the brown rice that would have been used; quickly sautéing the kale preserves flavor, texture and visual appeal; roasting chunks of sweet potato with oil, salt and cumin ups their taste; and adding walnuts and pomegranate arils helps pull everything together in a bright and tasty way. Delicious!