“Are we out of the woods yet?”

Sounds like a phrase that would’ve gone through my mind during my time in high school. Our school was nicknamed “the woods” due to it’s location smack-dab in the middle of the forest, so this phrase would be a reflection of when we would finally achieve graduation. Thankfully, grad did arrive and it was a blast, but this phrase has a different meaning today, one that is nearly as exhilarating as finishing school.

Chew and I are beyond ecstatic to reveal this month’s project that celebrates the best of music and food. How did we conceive the notion of converging such dissimilar topics together on Radiant Rachels? Well, brains seem to formulate the strangest and sometimes the finest ideas late at night when midterm stress is just too overwhelming to confront. By the way, that’s exactly how Chew came up with this year’s Halloween costume (it’s genius and I highly suggest you check it out here for a good chuckle) and how we decided on November’s recipes.

I’m beating around the bush and all you probably want to know is what this exciting project is! *Drumroll* For the rest of November, we’ll be crafting recipes inspired by some of our favourite songs from Taylor Swift‘s brand-spankin’-new album, 1989. This album has been on constant replay for both of us, whether it’s on the bus to and from school or bursting out into song and dance amidst studying for a brain break. It’s a glorious album full of catchy songs that we want to show our love and support for with what we do best, making delicious food. Beginning today with this fall dish that echos the theme of her song “Out of the Woods”.

“Out of the Woods” has been stuck in my head all week (actually, the whole album has been) so I just had to call dibs on making a recipe for this song. Squash, dark greens, cold seasons, and warm flavours come to mind when I think of woodsy food, which is exactly what got thrown into making this Delicata and Kale Farro!

Before I go on to dissect the woodsy elements of this recipe, let’s cover the basics. The base of this dish is a lovely grain, farro, that may or may not be foreign to some of you. I would describe it as the chewier and nuttier cousin to brown rice. Intrigued by a friend’s recommendation, I picked some up at a bulk sale my local Whole Foods had. Guess what? I eyeballed exactly 1 cup. Precisely. -selfbackpat- Using this ancient grain in place of rice is an easy way to elevate a ordinary pilaf. Please take note that farro is a variety of wheat and therefore contains gluten. Farro takes about 45 minutes to cook, which may seem like a long time. But always remember that good things come to those who wait. I mean, 1989 was two years in the making and it is perfection. We’re obsessed and hope to see her perform live next summer. Gah, so exciting!

The star to this dish like Taylor Swift to her stage. Everyone, meet Delicata. Surname Squash. If you thought butternut was sweet, get excited, because Delicata is even better. Sweeter, softer, and easier to cut, delicata squash is by far my favourite squash. I’ve prepared them using my favourite method, coating with coconut oil and maple syrup and roasting until caramelized and melt-in-your-mouth tender. An autumn dish would not be complete with squash, so be generous with this roasted goodness! Slice the delicata squash like I did here and toss this dish together, or cut the squash lengthwise once and serve the farro mixture in roasted squash boats! That would be an adorable dinner for two.

What makes the woods woodsy is definitely the amount of greenery. Our hometown is surrounded by dense populations of tall evergreen trees so dark, dark green comes to mind when I think of the woods. Dark green vegetables are an essential part of healthy eating and I’ve covered a serving of leafy greens for you by adding chiffonaded kale to this dish. I am well aware of the benefits kale has, but it’s toughness and fibrous texture wasn’t appealing enough to win me over. Kale chips is a great way to enjoy this beneficial vegetable, but I’ve found a more versatile method to prepare kale! First, fry some garlic off in oil until golden brown and fragrant. Then wilt finely shredded kale in the pan with the cooked garlic. The garlic provides intense flavour and aroma, making additional salt completely unnecessary. This simple garlicky kale is so delicious and can be thrown into anything from omelets and warm salads, to pastas and other veggie side dishes for bulk and more nutrition. I think this is the way I want to eat kale for the rest of my life.

“The rest of the world was black and white

But we were in screaming colour.”

Jewels of ruby-red pomegranate airls and toasted hazelnuts adorn this farro dish, adding visual and textural interest whilst giving off wintertime vibes. Keep eaters engaged with vivid colours and contrasting textures, pops of orange, red, green and bites that are chewy, crunchy, and soft.

Each part of this Delicata and Kale Farro can be cooked and tossed together ahead of time with the 3-ingredient dressing so that when you’re ready to serve, all you have to do is reheat it! I’m all about planning ahead, whether it’s for school work or big dinner parties. This would be the perfect dish to serve at Thanksgiving or Christmas; it embodies the colours and flavours of autumn and winter so well! It’s crunchy, juicy, soft, sweet, sour, and chewy, making every bite exciting! Vegan diners can freely dig into this dish at the dinner table too. I’ve included a gluten free alternative in the notes section of the recipe. You won’t need to ask

“Are we in the clear yet?”

because everyone will love this sweet and savoury dish. Sorry for my poor puns.

There will be a series of 1989-inspired recipes coming as November progresses. Just to give a glimpse of what is to come, we’ll be tackling “Welcome to New York” and “Shake it Off” next with some sweet recipes. Be sure to share this recipe with other Swift fans and follow us on social media (Facebook, Instagram, Twitter, Pinterest) to get updates!

Are you ready to blow your taste buds out of the water woods?