I’m pretty sure the week after the big April snowstorm we had here in Minnesota when it was 60 degrees and all 15” of the snow had melted, everyone in the cities was in a good mood. It’s funny how weather can do that to you. I think that, especially this year, we all felt like we deserved that weather. We had endured a long winter for that spring weather.
It’s also funny how it didn’t take long for some people to forget about how good the warmth felt and start complaining about it. Take, for example, the man who I passed while on a walk said “Beautiful day! We really could use some rain, though.” Or the woman in my yoga class who said she hoped it wasn’t too hot next week because she really wanted to get some yard work done.
Wait, what? Can we all just hang on one hot second and just enjoy the fact that it’s not gray, cold, and snowy out? We can go outside without a coat on. We can open up the windows and let fresh air into our homes. And we can do yard work regardless of how warm it is. Let that sun beat on my (sunscreened) shoulders, please and thank you.
One of my absolute favorite things about this weather is that it means it’s grilling season! I can watch my kids play out in the backyard all while cooking dinner. It’s glorious. The very first thing I made this grilling season was this Grilled Pesto Chicken Farro Salad.
If you’ve never cooked with farro, I think it’s time to give it a try! It’s a type of ancient grain that is high in fiber, hearty, and while it has a slight nutty taste, it takes on whatever flavors you add to it. It worked really well in this pesto chicken farro salad with the chickpeas, grilled vegetables and chicken, and of course the pesto.
Here’s the great thing about this Grilled Chicken Pesto Farro Salad. You can make the pesto farro ahead of time, and do all of the grilling at the last minute. This means you can be outside grilling, enjoying the beautiful weather (don’t you dare complain about it), instead of being back and forth between the kitchen and grill.
This salad was hearty enough for a healthy dinner but was also great leftover for lunch the next day. I can’t wait to make it again with fresh pesto made with basil from my garden!