I've been reliving my days and nights as a single gal since football training camp started on August 4th. With Ryan working 7 days a week and 14+ hours a day, I've reverted to using YouTube to plan my workouts, having yogurt and a granola bar for lunch, popcorn and ice cream for dinner, and watching silly old song and dance movies featuring Marilyn Monroe or Fred Astaire. Yep, about 3 years ago, my life looked like that on a regular basis - and now I wouldn't trade anything for Ryan's workout sessions that leave me feeling like Jell-O, having to buy more fruits, vegetables, and sometimes meat to make a balanced meal, or having to "compromise" with the movies on our Netflix queue. Having Ryan as a roomie and husband has turned out to be the best thing ever! Much easier than living with my younger brother and 3 younger sisters growing up.....*ahem*
Part of living the single life (for me anyways) involves using ingredients over and over again till they are gone so nothing goes to waste. When cooking for one, I usually don't allow myself a trip to the grocery store until there absolutely is nothing left to eat. Often times, one ingredient shows up in a different way in multiple dishes. Like, for example, a few days ago I made this uhhhh-mayyy-zinnng tomato tart with fresh garden tomatoes and a zesty arugula pesto. I didn't use all of the pesto; and I still have an abundance of tomatoes, so I needed to use those up before I could buy more food....and more ice cream.
Enter in the Tomato and Peach Farro Salad with Arugula Pesto! This proved to be a very filling, flavorful, and eye-catching vegetarian meal. You could serve this as a meatless meal or side dish with grilled chicken or a piece of fish. It makes for great leftovers and is super easy to pack for lunch the next day. Single girl score!
Tomato and Peach Farro Salad with Arugula Pesto
- 1 cup farro cooked according to package directions and drained
- 1 cup sliced tomatoes I used a variety of grape and cherry tomatoes
- 1 cup diced fresh peach about 1 large or 2 medium peaches
- ¼ cup arugula pesto
- Optional: 2 ounces crumbled feta or goat cheese
- In a medium bowl, combine the farro, sliced tomato and peaches, and arugula pesto. Toss to combine. Top with crumbled goat or feta cheese and serve cold or at room temperature.