Farro with Sweet Red Bell Peppers, Kale, and Goat Cheese – A great lunch, the flavors of the veggies really come through, and the goat cheese is the perfect accompaniment. For more color, I used one red and one orange bell pepper. I recommend that you you do take the time to do a bit more than a rough chop on the kale – I think something smaller than what I came up with would have incorporated better with the rest of the salad. Maybe it was the late hour, but I got a bit confused with all the references to “the skillet” and “a skillet” in steps 3 and 4. I eventually figured out that the idea is you’re using the same skillet the entire time – cook the kale and remove it, then add a bit more oil to the pan and saute the peppers. The vinegar mixture gets added to the skillet while the peppers are still in there, and then you bring the kale back in to mix it all together. Pretty simple and not an unusual method, but it could be clearer in the recipe.
Spice Rubbed Chicken – This used some of the spice rub I got in a Hatchery box this spring – a very generous sample, as it turns out, as I’ve made two things and still have some left. For this chicken, I used a package of four bone-in, skin-on thighs, which worked perfectly. I made sure to get the spice rub under the skin as well as over, and on the bottom of each piece as well. We did not marinate them, and I’m honestly not sure you need to. Probably can’t hurt if you have the time, but I don’t think it’s necessary. When I pulled these out at the 30-minute mark, they were done, so they only got about 5 minutes with the balsamic reduction (which I did not reduce quite as much as I should have). Super delicious, definitely will make this again. I may actually purchase a full size of the spice rub just for this chicken.
Spicy Stir-Fried Tofu with Coconut Rice – Delicious! Also pretty easy and quick, particularly if you skip the 30 minute soak on the rice, which I did (mostly because I didn’t have time.) That didn’t seem to adversely affect the rice too much – if the internet is to be believed, the soaking mainly affects the flavor. And since you are not exactly eating this rice plain, I don’t think it really matters. Anyway. The tofu didn’t really get crispy, but it turned out well. I might try baking it next time to see what that does. But this was a really delicious meal, I enjoyed it. Only change I might make is to adjust the rice-to-tofu ratio, as I had a bunch of rice left over.
Spicy Orecchiette with Tuna, Peas & Lemon – I found this to be boring. Apparently I didn’t check the comments on this one, which I see now recommend doubling the amount of tuna and etc called for. If I make this again, I’ll cut the amount of pasta in half and leave the rest of the amounts intact, as this made a lot of food, and I couldn’t eat it all. But, it was super easy.