Stir-fry isn't a sexy new dish you read about on a blog or saw in an Ottolenghi cookbook. Stir-fry is reliable, but it's ho-hum. It's what you end up making when you don't know how else to combine the weird elements of your fridge. Let's give stir-fry some dignity.
This little ditty is just a combination of some of my favorite flavors that are kicking around the market right now -- creamy avocado, bittersweet blood orange -- that pair perfectly with the chewy, hearty farro in a grain salad.
Nanny never wrote down recipes. And it wouldn't have mattered if she did; I didn't pay attention to what went into her meals -- it was the delicious end result that was my only concern. So now I've tried my best to recreate her simple, Calabrese dishes.
Here's a very easy way to make a hearty red lentil dish. It takes about 15 minutes, and you don't need any fancy equipment. And it's only the beginning -- just like with rice or quinoa, once you have the technique down, there are many possibilities.
While I'm all for protein at as many meals as possible -- I get hungry after about an hour if there isn't any -- a good ol' fashioned steak-and-potatoes is far from the only way to get protein on your plate.