Bad. Good. Indifferent.
Driving down the road.
Big orange signs appear indicating that an alternate path needs to be chosen.
You've been detoured.
You are totally craving a scoop of Fireworks ice cream from the local ice cream shop. They are out. Do you pick an alternate flavor or pass altogether? Detour.
You've carefully laid out your evening. Looking forward to getting home from work and settling in with a glass of wine in one hand and a good book in the other. Just for a half hour. A forgotten appointment pops up. Detour.
The rental car agency is sold out of the type of car you reserved, but they can upgrade you at no cost. Detour - and a good one at that.
Your partner offers to make dinner unexpectedly. Detour.
You start making lemon barley pilaf, but decide to leave out the lemon and the barley and the "pilaf".
I'll confess, I couldn't do it.
The thought of sauteing all those vegetables into neutrality while I had so many fresh, vibrant vegetables sitting there begging to be used left me cold. Stone. Cold.
There was also a partial bag of farro begging to be rescued from the cupboard.
And, I had just made 5 batches of pesto from my CSA bounty.
Did I really have a choice but to detour?
I'd say that The Fates had already made the decision for me.
It is far easier to ask for forgiveness than to seek permission.
I'm sorry? (No, not really - this was too good for apologies...)
Here is what I did - it is not so much a recipe as it is a concept. Grains, vegetables, seasonings - toss together. The "whats" are whatever looks good to you and fits your needs. There was no planning involved - if it caught my eye, I threw it in.
1 cup farro
1 small bunch baby Swiss Chard, roughly chopped
2-3 Tbs pesto
3 small radishes, thinly sliced
1 small to medium cucumber, peeled and chopped into chunks
~10 cherry tomatoes or other small tomatoes, halved
Salt, Pepper - to taste
Cook farro according to package directions. (My rule of thumb is to cook 1 cup farro in 2 cups water + pinch of salt for ~15 minutes or until cooked through. It should still have a bit of a bite and not be totally mushy). Transfer to a medium sized bowl and toss Swiss chard and pesto with warm farro.
Let mixture cool to room temperature. Mix in remaining vegetables, cover and chill for ~2 hours. Season to taste with salt & pepper. May be served at room temperature or cold.
This post participates in French Fridays with Dorie. Be sure to check out the site where other, less "detoured" bloggers are sure to post their take on this week's recipes.