Thursday, July 24, 2014

"Almost as good as my Uncle Steve's" Farmer's Market Farro Salad



Our farm share this week was the motherload of seasonal vegetables. I needed a delicious meal to make that would use a bunch, make for easy leftovers, and pack in the flavor.

I thought back to a delicious vegetable farro my uncle made for me at our last family party and recreated it to the best of my ability. Never had farro? It is a nutty grain that is a great compliment to a salad and makes a complete meal. Try it instead of rice or couscous.



Here is the yummy recipe:
1 package Trader Joe's 10-minute farro
olive oil
lemon juice
white wine vinegar
salt
pepper
parsley, chopped
1 zucchini
1 eggplant
1 patty pan squash
2 green peppers
4 red onions
fennel
5 colored carrots

1. Chop all the veggies (half the parsley) and onions and put on a lined baking tray.

2. Drizzle with olive oil and toss to ensure coverage. Sprinkle with sea salt and pepper.


3. Roast veggies at 400 degrees for about 30 minutes.


4. Meanwhile, cook the farro and drain, pour into a large serving bowl. Then add a splash of lemon juice and olive oil. Stir and season with salt and pepper.


5. Remove veggies from oven and splash with white wine vinegar. Chop as small as you can and pour contents into farro.

6. Sprinkle the remaining parsley and stir all the contents together. Serve warm.


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