I’m currently on a mission to use all of the non-perishable items in my kitchen. The perishable ones never really have a chance in my place but one can only have so many mostly-empty jars of nut butter, canned staples and unusual grains before you start to feel like you are way too over-prepared for one person.
In my constant quest for self-improvement and personal challenges, I’m trying to not let myself buy anything before I use up what I already have. For example, I have eaten through every jar of almond butter but I have a ton of almonds so I’ll just make my own until those are gone, too. It’s really fulfilling to me to throw empty things away.
Long story not really cut short, this is how this caprese salad happened. I was digging through my cabinet looking for something and came upon this sorghum that I accidentally bought thinking it was sorghum flour. I have two bags of it (!!) and realized I could use this up before I bought more quinoa. (I basically hate myself for what a pretentious health nerd I sound like with that last sentence.)
I’ve been all about the grain salad lately. I made my Moroccan Quinoa Salad for lunch a couple weeks ago and last week was a greek version of it. My weekends and weeknights have been fairly busy lately so it’s easy to throw a bunch of things in a big bowl over the course of the weekend and just portion a little bit out every morning before I head to the office. One of those whole “meal plan” things people talk about.
Sorghum is real cool. I don’t know if I had ever really had it before. The texture is kind of like couscous meets rice or something strange like that. I’m kind of a fan and pretty happy I accidentally bought it. You can also pop it like popcorn but I haven’t gotten that brave yet.
- 1 cup uncooked sorghum (I used Bob's Red Mill)
- 2½ cups cooked chickpeas (or 1 15 oz can, drained and rinsed)
- 5 oz fresh mozzarella, chopped
- 5 heriloom tomatoes, chopped
- ¼ cup arugala pesto (see recipe below)
- ¼ cup balsamic vinegar
- ¼ tsp garlic powder
- ¼ tsp ground pepper
- ¼ tsp pink himalayan sea salt
- ¼ tsp sumac
- 2 cups arugala
- 1½ cups basil
- ¼ cup olive oil
- ¼ cup pine nuts
- 2 tbsp garlic
- ½ tsp sea salt
- Cook sorghum according to package instructions and let cool.
- While sorghum is cooking, place the arugula, basil, pine nuts and garlic in a food processor until a paste begins to form. Add olive oil and sea salt and continue processing until desired consistency is reached. I like mine pretty smooth but some people like chunky pesto.
- In a small bowl, mix balsamic vinegar, garlic powder, salt, pepper and sumac.
- In a large bowl, mix cooled sorghum, chickpeas, tomatoes and mozzarella.
- Pour dressing on top of mixture and serve over arugula or your favorite salad greens.
Chat with me:
Do you accidentally buy the wrong things as often as I do? Have you ever cooked with sorghum? Are you good at using things up?