I love it when I see an intriguing recipe and I have everything for it on hand! When the latest email from Oldways landed in my inbox last week with the subject line “Fruit can be savory, too” I was hooked. I clicked on the link and saw the recipe for the Sorghum & Blues Salad and I said “I must make this.”
I try to brown bag my lunch everyday, and my favorite brown-bag lunch, hands down, is some sort of a salad. This salad is tasty and healthful and reasonably hearty, although you could absolutely add some leftover chicken or salmon, or part of a can of tuna. I often do. And it goes without saying that this salad will taste better when packed in a mason jar.
I’ve never been shy about my love for farro (or kale for that matter). Because farro is a sturdy grain and kale is a sturdy green, this holds up nicely for a few days in the fridge to enjoy as leftovers, perhaps packed in a mason jar (wink) as part of a brown bag lunch.
I like dishes that are flavorful but simple, and that’s what I had in mind when I devised this recipe for The Seattle Times. I’d been meaning to experiment with sorghum grain for quite a while, having read about it here and there, but when the offer of free samples came my way, I decided the time was now.