Spring has sprung! The flowered trees finally blossomed here in Metro Detroit over the last week, and it’s magical! Seriously, I know that sounds cheesy, but I find flowering trees so beautiful and enchanting. Energy-shifting, on the cusp of powerful, wonderful change. Late spring, people – a powerful time! That full moon in Scorpio last week – it’s bringing some seriously powerful manifestations with it, I can just feel it!
OK, now that I’ve waxed all poetic and hippie-like, it’s time to get down to the practical nuts-and-bolts of why I am here: to relay a healthful veggie stir-fry recipe that will help to cleanse our bodies from all that rich winter comfort food we’ve been eating for months.
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After creating my Pine Nut and Parsley Pesto with Grape Tomatoes and Italian Farro recipe a few weeks ago, I was anxious to create another dish using this chewy, pasta-like grain. I also had just picked up a few cartons of some lovely grape tomatoes at my favorite Italian market and was really, really excited to use them (tomato season is here again – yay!). So I created this Italian Farro with Sausage, Grape Tomatoes, and Pine Nuts recipe.
