Farro Salad with Canned Wild Alaskan Salmon, Tomatoes, Basil, and Spinach

 
If you haven't made a farro salad, now's your time.   Push back rice and set aside pasta; cook a bit of farro (FAHR-roe)--a luscious European-Near East whole grain-- today.  A chewy (if not over-cooked) grain something a bit like a cross between barley and wheat berries, it is often described as somewhat nutty in flavor.   Despite all indications, you needn't soak farro overnight like dried beans.  Bring it to a boil, using l cup of dried farro for 2 1/2 cups of water and, lowering the heat (and covering) a la rice, cook away 25-30 minutes until this hearty, wholesome grain is al dente.  (I like to include a bit of salt, pepper, and a pinch of crushed red pepper to the water.)  If, when the farro is done, there's still water left, drain it like pasta.

Canned Salmon Salad or Simple Pictures are Best

While I'm not hard-pressed for grocery money ... right now.. at this moment...I have been.  I spent years feeding six of us and, before that, had fifteen bucks a week to feed two hungry adults.  Really.  I know from cheap eats and, btw, canned salmon salad is cheap eats.

Lately, I find I'm just heart-sick over the cost of groceries.  And I only have to feed two people and two dogs.  Everyone I know complains about it.  One friend recently described a woman speaking on NPR about wanting to eat healthily--to eat vegetables.  Her words were something like this: