This weekend I put on my big girl pants and did the unthinkable:
I allowed a COMPLETE STRANGER to cut Remy’s hair.
Yes, the kid is THREE with hair down to her butt. It was time. Totally. BUUUUUTTTT those little baby banana curls were still there at the bottom and I was so afraid that when we cut them off they would disappear forever. I’m still not sure if they’ll be back, but I’ve made my peace with it either way.
With all the hemming and hawing I was doing about this Major Life Decision last week, I couldn’t POSSIBLY focus on making a complex or time intensive meal, which is why these summer grain bowls were so perfect.
They are basically the definition of meal prep. Make the farro, boil the beans, and char the corn ahead of time, then just toss everything together when you want to eat!
What ties it all together is the lime cumin vinaigrette. I was suspicious that something so simple could taste so good, but the flavors all just really work together and the ratio of ingredients is perfect. I may be pouring this on all my meals from here on out.
- 2 garlic cloves, grated
- 1 tsp kosher salt
- 2 tsp ground cumin
- 2 tbsp fresh lime juice
- ½ cup extra virgin olive oil
- 2 ears corn, shucked
- 4 cups cooked farro
- 5 oz arugula
- 2 cups halved cherry tomatoes
- 2 cups cooked and drained black beans
- pickled jalapeno, to taste
- ¼ cup pine nuts, toasted
- To make the dressing, whisk together the garlic, salt, cumin, and lime juice in a medium bowl. Whisk in the olive oil and set aside.
- Heat the broiler on high. Place the ears of corn on a baking sheet and broil them until they are browned all over, turning frequently, 7-10 minutes. Allow to cool slightly then slice the kernels off the cobs.
- Divide the farro among four bowls. Pile the corn, arugula, cherry, tomatoes, and black beans on top. Sprinkle with the pickled jalapenos and the pine nuts. Drizzle the dressing over the veggies. Serve warm.