2 more days and the kids are back to school! It’s hard to believe summer has already come to an end – and we are already feeling the cooler fall temps! Summer is much too short in Alberta.
I have the next couple days off and am taking it to catch up around the house and maybe do a little lunchbox baking and just get organized for next week when it’s back to schedules and running the kids around. It will be a little different this year as we now officially have a teenager with a driver’s license! He is going to take over the chore of driving the kids to school in the morning – with a little bribery (gas money) – so that will be a nice treat for me – not to have to rush out in the morning in my pjs!
Things are changing around here as well with only 1 kid going in hockey this year and 2 have decided to take a different path and hit the ski hills – it’s a welcome change. I’m looking forward to the year ahead!
I had an eggplant leftover in my fridge and found this beautiful healthy Mediterranean Chickpea, Farro and Za’tar Salad
simple salad recipe on another blog. Click the link for the original source and recipe.
This is my lunch for today. The boys won’t eat this one (with the exception of my husband) – so maybe my lunch for the next few days! I don’t mind – it’s delish! Make it when the ladies come over for a light lunch with some toasted pita breads and chilled white wine.
First pre-heat your oven to 350F
Chop your eggplant into cubes and drizzle and toss in a bit of olive oil and salt and pepper and throw on a baking sheet to bake in the oven for about 30 minutes.
Cook your Farro for about 30 minutes as well. I did 1 cup Farro to 2 1/2 cups water – bring to a boil – lower heat and simmer until finished
While these work chop up the rest of your beautiful ingredients and throw in a bowl.
Mix with the Farro and Eggplant
Adjust seasoning to taste.