I may be alone, but after drifting from my usually grains and greens packed fare and, I dare confess, a week of eating more than my usual fair share of my Mother-in-Law’s unreasonably addicting oatmeal cookies, I’m ready for a bit of veggies and pulses on my plate. I have a feeling you may be as well. When those moments crop up, as many of you are aware, I often turn to Heidi Swanson’s Super Natural Every Day as it is chock-a-block full of healthy and inspiring recipes. I swear, I should own stock in that book as it makes an appearance on leek soup more often then not.
This is a bit of a riff on Heidi’s recipe. I swapped in blanched kale for the mixed greens and stirred in cooked farro to make the dish heartier and more filling. I suspect you could easily trade out the split peas for any lentil (or bean, for that matter) and the farro for wild rice. I say use this recipe as inspiration to start off the New Year on a healthy foot.
I do hope you all have been having a lovely holiday season. The New Year is a heartbeat away and I must admit, I am looking forward to an even better year. I tend to reflect, journal, and work on goals and intentions throughout the year, but the New Year is a beautiful way to solidify ideas and set intentions. After finally shaking the the ball and chain of retail more than a year ago, where there is little difference between December and January (it’s just one big hellish blur), I finally understand how the New Year is perfect time to rest and reflect. Especially if you’ve been fortunate enough to be given a bit of a break in December. My dear friend, B, suggested that in lieu of resolutions she decided to have a personal theme for 2013. Her theme is gumption, mine, and of course the list is growing because it’s, well me, will be fueling my passion and creativity, taking my life and career to the next level, pushing my boundaries, personal (photo) projects and yoga.
What’s your theme for 2013?
Yellow Split Pea Salad with Farro and Cilantro Pesto
Adapted from Super Natural Every Day by Heidi Swanson
This is a great vegetarian dish but feel free to add some extra protein, if you like.
I’ve got a whole chicken roasting in the oven to serve with this dish tonight.
1 1/2 cups dried yellow split peas
1 cup roasted pumpkin seeds
1 cup lightly packed cilantro leaves and stems
1/3 cup pecorino Romano, freshly grated
3 cloves garlic, peeled
1 tablespoon freshly squeezed lemon juice
1 Serrano pepper, mostly seeded
2/3 cup olive oil
2 cups cooked farro
One bunch kale, leaves torn and blanched
Bring 5 cups of water to a boil.
Add split peas and let cook for about 30 minutes.
Drain and set aside.
To make the cilantro pesto, add cilantro, 1/3 of the toasted pumpkin seeds, pecorino, garlic, lemon juice, a pinch or two of salt and a splash of olive oil in a food processor.
Process adding olive oil slowly until the pesto is smooth.
In a large bowl, toss the cooked split peas, farro, kale a handful of the roasted pumpkin seeds and about two-thirds of the pesto until everything is coated.
Serve warm or at room temperature.