I typically shop for food every day. Not because I believe I get fresher ingredients – though I’m sure I do. Nor because I enjoy it – though I certainly do. I primarily shop every day because having a meal plan, making an ingredient list and sticking to both usually keeps me from buying stuff I don’t need. This method, however, is not without its flaws. I still find myself reaching for ingredients that are not necessarily on my list or in my plan. This is called impulse shopping and it can lead to too many packages of gummi bears squirreled away shamefully in the pantry.
However, not all impulse buys involve processed sugar. Sometimes I ignore the devil on my right shoulder and embrace the angel on my left shoulder. These are the impulse buys that are supposed to make other shoppers look in my cart and envy my healthy lifestyle. Though I’ll admit sometimes I arrive home with a basketful of healthful ingredients that don’t seem to meld into something I can put together for dinner.
Recently – despite my rather charming, old-fashioned habit of scribbling out a list – I returned from the market with an interesting trio of impulse buys: Pomegranate juice (antioxidants), spaghetti squash (a fun way to eat more veggies), and farro (as whole as whole grains get). Now what?
Farro Salad with Spaghetti Squash
Well, my answer to this interesting trio of impulse buys is farro salad. I’ll admit I considered farro soup, but farro-squash soup in pomegranate broth is a little outside of my creative capabilities. So you’ll just have to settle for salad. Farro Salad with Spaghetti Squash and Pomegranate Vinaigrette. A trio of impulse buys that transition nicely from the shopping cart to the salad bowl. GREG