Mushroom Lentil Salad with Farro and Onion

& a craving for year's end

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more! Learn more about the paid tier of my newsletter here. You can also try a week for free

CATCH UP!

This week has been rough. It’s hard to see all the suffering in this world, and then when people react to that suffering by getting cruel and nasty online, it’s even more disheartening. The conversations I’ve been having this week have been so heavy, and I’ve been trying to write down my feelings to make sense of it all. I’ve been working through a lot.

Simultaneously, I’ve been shooting recipes like crazy. We’ve got Squash Week coming next week (5 days of 5 different squash recipes) as well as a few more recipes for my series Nostalgic Soups. I made a delicious burrito last night that’s coming to my paid subscriber list this week. And then I’m trying to fill in the rest of the blanks before we leave for our Japan trip next week.

I hate classifying life through the lens of a calendar year because I don’t think the date changing really does anything to change what’s happening in life, but I’ve also been finding myself itching for the start of a new year. A fresh start sounds nice. I’ve had many wonderful moments this year, but at the same time, there has been a lot that has been emotionally trying. I know that’s just life and its cyclical nature — good times can be followed by bad times can be followed by good, on an endless loop — but maybe there is something to be said about the psychological impact of resetting the clock.

I posted this on my stories, but please consider donating to Doctors Without Borders, if you are able. In these moments of feeling hopeless and afraid, sometimes all we can do is take some action.

THINGS I’M LOVING!

As some of you may know, my husband Grant is not only a musician but a professional graphic and web designer. He had the pleasure of designing the packaging of these awesome dog treats, and we have been giving them to Willow! B’s Better Biscuits is a small business in Grant’s hometown of Alpharetta, and they’re made with simple, natural ingredients! We love giving them to Willow.

A few weeks ago, I shared the black Abercrombie Sloane Pants that I’ve been loving, and they seemed to be a hit with everyone! I didn’t think they could be topped, but then I bought the Abercrombie Sloane Tailored Jeans in Stone Denim, and I think I might love them EVEN more. I actually bought them by mistake thinking they were the regular trouser material, but I ended up loving the loose, fabric-y material even more! They’re not quite jean material in that they’re very lightweight, but they’re still structured, giving them a sophisticated look!

Okay, we’ve got a Liz double header this month, but the woman is slaying! My friend and fellow creator Liz Moody just released her book 100 Ways to Change Your Life, and I’m so proud of her! She worked SO hard on this book, and if you love her podcast, you will absolutely love this book! There are 18 different categories ranging from habit forming, confidence, creativity, friendships, relationships, etc. with tips she has gathered from experts over her years as a journalist and podcaster. A MUST if you’re looking to get inspired!

RECIPE!

Sometimes I forget about lentils and it makes me sad. They’re such a delicious and nutritious source of plant protein, and they’re really easy to prepare!

This recipe is loosely based on this Herby Barley Salad from Bon Appetit, with a few of my own modifications. I used farro instead of barley, sautéd onions instead of fried shallots, Pecorino Romano instead of Parmesan, and a brand new rosemary vinaigrette that I am now convinced needs to go into everything. And of course, the addition of lentils to make it a full meal!

Because I know everyone will ask, this salad can be served cooled or warmed. There is no wrong or right, it’s just what your heart desires!

I love mushrooms with grains, and the lentils pair perfectly with all the flavors. I used white and oyster mushrooms here, but you can use whatever mushrooms you like best! Maitake would be great!

Mushroom Lentil Salad with Farro and Onion

Ingredients (serves 2 as a meal, 4 as a side)

Salad

• 2 cups cooked farro

• 1 cup cooked black or green lentils

• 1 tbsp olive oil

• 1 medium yellow onion, sliced

• 10 oz mushrooms (I used 6 oz oyster mushrooms and 4 oz white mushrooms)

• 1 tbsp butter

• 1 clove garlic, minced

• 2 tbsp chopped chives

• 1/4 cup roughly chopped parsley

• 1/2 cup shaved Pecorino Romano

Rosemary Vinaigrette Dressing

• 2 tbsp olive oil

• 2 tbsp fresh rosemary, roughly chopped

• 1 tbsp Dijon mustard

• 4 tbsp red wine vinegar

• Pinch of salt

1. Start by preparing your farro and lentils, if there not prepared already.

2. Heat up 1 tbsp olive oil in a large skillet on medium heat. Add the onions, and saute for 15-20 minutes or so until they get nice and browned, stirring occasionally.

3. Prepare your mushrooms by slicing any white mushrooms and tearing up your oyster mushrooms into large pieces. Add to a skillet on medium heat in a single layer, and cook for 5 minutes undisturbed. Add the butter, garlic, and a pinch of salt and pepper, and continue to cook for 3-4 more minutes until mushrooms are golden brown.

4. Prepare the dressing by heating 2 tbsp olive oil and the rosemary in a small pan or pot on medium heat. Cook for a few minutes until oil is hot and beginning to get fragrant, stirring occasionally. Strain the oil to separate it from the rosemary and add it to a small bowl, discarding the rosemary. Mix in the remaining salad dressing ingredients.

5. Add all the salad ingredients to a bowl, and toss together with the dressing. Taste, and season with salt and pepper, if desired. Serve warm, room temp, or chilled!