I’m going to let you in on a little secret. Blogging is incredibly frustrating, and super challenging, and rewarding (sometimes), and encouraging, and makes me feel like I’m riding the hilliest roller coaster in the world. One minute I’m jumping up and down because I got a photo accepted on Food Gawker and then the next day we only get 3 page visits, 2 Instagram likes, and our Facebook post only finds its way to 5 people.
Every day I find myself having to pause and ask myself why I’m doing this. The answer is always different depending on the mood I’m in, but ultimately it comes back to my love for cooking and creating, my desire to fill the bellies of the people around me who I live to love, and possibly developing an income someday through blogging.
I’ve realized that this is going to be hard work and that there are going to be sacrifices in order to keep moving towards our goal, but I’m excited! Super excited.
Not to toot my own horn or anything, but already I’ve seen so much improvement. When Kev and I launched the website at the end of January I had no idea how to take any photos (Kev was doing them all), I was stuck in a rut of only making recipes that I had seen somewhere else, photo editing was a crapshoot of moving sliders to the left and to the right and wondering if it even looked good, and I had no clue how to promote myself via Social Media.
I still only have half of a clue how this whole blogging thing works, but an idea called “one percent infinity” from Bjork and Lindsay over at Pinch of Yum has really started to shape my thinking. It’s very rare that when starting something new, you will improve exponentially in one single day, but it is totally and completely possible to improve 1% every day, for infinity. Eventually, you’ll be awesome at what you do and yet still continue to get better. So, that’s my motto for now. Not to be discouraged, keep plugging away, and find one tiny thing to improve upon each day!
Enough of that! Check out this Colorful Farro Salad. It was created on a day when I visited the grocery store, saw they had a giant bin of Sweet Corn (“What?? In March??” I said) and decided I had to use it. From there, the salad just kept growing and growing with so many summery fresh ingredients.
I picked up 10 Minute Farro from Trader Joe’s to use as a hearty grain for the salad and it exceeded my greatest expectations. While the Farro was boiling away, I got all my chicken and veggies chopped and ready to be mixed together. It’s really quite hard to make a complete meal with so many nutrients in 10 minutes flat, but I did it with this one!
I can’t wait for warm summer days and outdoor barbecues with friends, because this salad is just begging to be packed up and taken along to celebrate!Print
Colorful Farro Salad
- Yield: 6
- 2 cups dry farro
- 2 cups water
- 2 cups chicken or vegetable broth
- 1 cup of cooked corn
- ¼ cup feta cheese
- ¼ cup thinly sliced red onion
- 1 cup chopped roma tomatoes
- ½ cup chopped parsley
- 2 cups arugula
- 2 cups cooked, shredded chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, juiced
- 3 tablespoons olive oil (affiliate)
- 2 tablespoons red wine vinegar (affiliate)
- Cook farro in water and broth according to package directions. Drain and run cold water over farro to cool.
- Add all ingredients to large bowl, mix, and serve.
Other Salad Recipes You’ll Love!
Pressure Cooker No Mayo Avocado Egg Salad
Vietnamese Egg Roll Noodle Salad