Directions. Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes.

Serves 4-6. 1/2 cup farro (semi-pearled) 1 pound kabocha or other squash, 2 cups cubed 1 cup raw pepitas/hulless pumpkinseeds 1 teaspoon avocado oil ...

FARRO AND ROASTED VEGETABLE SALAD. Serves 6-8, can be doubled. INGREDIENTS. 1 fennel bulb or other sturdy vegetable, sliced thin. 1 shallot or ½ onion, cut into thin half-moons. 1/2 teaspoon kosher ...

Directions. Make whipped ricotta: Add ricotta to a food processor and pulse once or twice. With motor running, add about 2 tablespoons olive oil and ¼ teaspoon salt.

Start this recipe by cooking the bell peppers first. Do not forget to rub them with olive oil. I would suggest doubling the number of bell peppers to roast and keeping them for another time.

1 1/2 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces 7 tablespoons extra-virgin olive oil, divided 1 tablespoon maple syrup Kosher or sea salt Freshly ground black pepper 1 1/ ...

Handful of fresh mint leaves, chopped. Kosher-style sea salt. Use a saucepan to cook the farro in plenty of salted water (bring it to a boil, then simmer for about 40 minutes or until tender).

1/4 teaspoon lemon zest (optional) 1/8 teaspoon freshly ground black pepper. BULGUR: 1 cup medium-coarse bulgur. 1 cup water. 2 tablespoons extra-virgin olive oil ...

1 cup cooked farro. ¼ cup pomegranate seeds. ½ cup diced apple. ½ cup diced orange bell pepper. Dressing: 3 tablespoons olive oil. 2 tablespoons red wine vinegar ...

4) Assemble the Salad: In a large bowl, combine cooked lentils, roasted vegetables, and arugula. Drizzle with the vinaigrette and toss gently. 5) Garnish and Serve: Sprinkle with toasted walnuts ...