Things I've been enjoying:
+ Freshly picked lettuce from my garden. (My beautiful chard and basil, on the other hand, are being eaten alive by some sort of bug. Tears!)
+ The start of my dragonboat season.
+ The Stop's Night Market. So. much. food.
+ 30+ degrees weather. Some may complain, but I've been waiting months for this weather to arrive.
+ Colo(u)r Me Rad. Lots of fun, despite the pouring rain. That's twice this month I got drenched while out for a run!
+ New produce at the farmers' market. I've been eating my fill of asparagus.
This, to me, is spring in a bowl.
Farro Salad with Roasted Radishes & Asparagus
Adapted from The Kitchen Sink Recipes
1 bunch radishes, trimmed and halved (or quartered, if large); save the greens and give them a good rinse
1 bundle asparagus, trimmed and sliced into 1-inch pieces
3 tablespoons olive oil
Red pepper flakes
1 onion, chopped
3 garlic cloves, minced
1/2 cup farro
1 tablespoon grainy mustard
Juice of 1/2 lemon
Crumbled feta, to taste
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Spread the sliced radishes and asparagus on the prepared baking sheet. Drizzle with one tablespoon of olive oil and sprinkle on a couple pinches of salt and a big pinch of red pepper flakes; toss to coat. Roast the vegetables for 10-15 minutes, until blistered and browned in spots. Set aside.
Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat; add onion and saute until translucent (4-5 minutes). Add the garlic and saute until golden brown (about 3 minutes), then stir in the radish greens and saute until wilted. Set aside.
Combine 1/2 cup farro and 1 cup water in a pot. Bring to a boil over high heat, reduce to low heat, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes. Drain any excess liquid and fluff with a fork.
In a bowl, whisk the lemon juice, mustard and a tablespoon of olive oil together. Add the asparagus, radish, radish greens, feta and dressing to the farro and toss to combine.