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Cooking 101
We are always into a grain bowl, especially one with hearty farro as the base. It might take a little extra time to cook, but it’s totally worth it to get that toothsome, whole grain texture, plus it’s packed with fiber! Wilted kale keeps its bite but tenderizes when tossed with sauce and warm farro, and roasted squash brings a caramelized sweetness to the dish. Plus, those slices of delicata look like rays of sunshine in the bowl.
Chef Tip: Start the farro first, then move on to the other ingredients. Some varieties take longer than others, so make sure you follow the cooking time on the package, and taste for doneness as you go.
Olive oil
2 large shallots, sliced
2 cups farro
4 cups of veggie or chicken broth
Salt
2-3 various winter squash, cut into even pieces
2 cups of shredded kale
Preheat the oven to 425°F
Heat a large pot or Dutch oven over medium heat, add a glug of oil, the shallots, and a pinch of salt, and cook until softened, about 1 minute.
Add the farro and toast for about 3 minutes, stir, then add the broth plus one cup of water, a pinch of salt, and bring to a boil
Reduce to a simmer and cook until the farro is tender, about 25-30 minutes, stirring occasionally to avoid sticking
While the farro is cooking, toss the squash with olive oil and salt
Spread out the vegetables on a parchment-lined baking sheet, and roast for about 20 minutes, until crisp and tender
Toss the farro with the kale while it’s warm so it can wilt and soften a bit, then give it a nice drizzle of Tahini and top with the roasted squash
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe also goes well with Herby Chimichurri and Red Pepper Romesco sauce.
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1 Term found in this Recipe
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.
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