Fish & Seafood
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Farro & Flounder…Don’t Forget About Football!

I feel like I’m on the cusp.

The cusp of that wonderful time of crunchy, fallen leaves, changing colors, and chili simmering on the stove.

I didn’t need the air conditioning on the way home (or in the house once I got home for that matter!) and I didn’t regret my decision to wear jeans either.  Fall must be just around the corner…

The biggest indicator of the beginning of fall is football.

Tonight, my husband and I were having a deep discussion about the current era of quarterback legends and out of the blue he walked over and kissed me.

“What was that for?!?”  I asked.

“You’re a girl who knows about sports–enough to have a conversation and an opinion.  I just love that.  Oh, and you like to shoot guns.  I love that too.”

He’s the cutest.

Knowing that tonight was a big football night (even more so for the Cowboys fan aka my husband), I suggested he have leftover pizza for dinner.  Of course he agreed.

I’m no dummy.  I know my husband can’t celebrate the beginning of football season with anything short of a heartburn inducing man-dinner washed down with a beer.

But I had an ulterior motive.  My husband doesn’t like fish and I was in the mood for some farro and flounder…with a fork…while watching football.

Today is brought to you by the letter F.

Farro is probably my new favorite ingredient of the moment.  I just love it so much.

Farro is a grain and reminds me of brown rice but heartier and chewier.

I love it hot or cold.  Here or there.  In a salad or just as a side.

Did I mention it was versatile?

Being on the cusp also means that the veggie garden is exploding and after a summer of fresh picking, I’m running out of ideas to consume all the nutritious goodness.

This dish came together after staring at my pantry and the garden.  It was light, delicious, and a perfect homage to the final days of summer.

Hey, who says you can’t have it all?  This girl can be all about the flounder and farro even with football and firearms.

I told you today was brought to you by the letter F.

Farro & Flounder…Don’t Forget About Football!


  • 1/2 c. farro
  • Olive oil, salt, and pepper for seasoning
  • 1 flounder fillet
  • 2 tsp. olive oil
  • 1 tsp. Italian seasoning
  • Salt & pepper
  • 4-6 cherry tomatoes, chopped
  • 4-6 green olives, chopped
  • 1 tsp. capers
  • 1 tbsp. lemon juice
  • 1 tsp. butter
  • 3-4 fresh basil leaves, chopped
  • Balsamic glaze for garnish


  1. Rinse the farro in a small colander. Place in a saucepan with 1 1/2 c. water and bring to a boil. Reduce to a simmer and cook for 15 minutes. Drain and season lightly with olive oil, salt, and pepper. Spoon the farro onto a plate or shallow bowl.
  2. Pat the flounder fillet dry with paper towels and drizzle each side with olive oil. Season both sides with Italian seasoning, salt, and pepper. Heat a skillet over medium heat and saute the fillet until it flakes easily with a fork, 3-4 minutes a side. Remove and place fillet on top of the farro.
  3. In the empty skillet, saute the tomatoes, olives, capers, lemon juice, and butter 3-4 minutes until warmed and combined. Pour the tomato mixture over fillet. Top with basil and drizzle of balsamic glaze.

*Along with farro, balsamic glaze may be my new favorite pantry staple.  If you can’t find in the store, bring a small amount of balsamic vinegar to a boil.  Reduce the heat and let simmer until the balsamic is syrupy in consistency.

Filed under: Fish & Seafood


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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