I got in late this afternoon, with no idea what I'd make for dinner. Was there enough leftover potato soup from Shabbat? Would it be omelets again? We just ordered pizza the other day. It was six and I was already feeling hungry.
What was in the refrigerator? Leftover cooked farro (a whole-grain related to wheat), blanched beet greens, soup, broccoli, mushrooms, tofu and the usual assortment of cheese, eggs, carrots, peppers, cucumbers and tomatoes. I didn't have the energy to explore our completely stuffed freezer.
Broccoli and tofu? Stir-fry sounded too ambitious and time consuming. The soup was good, but we'd been eating it for the last four days.
Leftover grains, beans, pasta and vegetables can usually be transformed into an enjoyable meal on short notice. Tonight I created "Farro and Greens":
Sauté a small onion in some olive oil. While the onions are cooking, take a handful of dried cherry tomatoes from the freezer and cut them in half. (Fortunately they were right at the front; otherwise, I never would have seen them.) Coarsely chop the cooked beet greens. When the onions are soft, add the farro and cook for a minute or two. Add the vegetables and season with salt and pepper. Serve with parmesan crackers that just happened to fall out of the freezer with the cherry tomatoes.
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