Spicy Tomatillo Hot Sauce
Farro / GF Sub Lentils or Chickpeas
Root Cellar Foods - Belgrade
Amaltheia Organic Produce - Belgrade
Arthur Wayne Hot Sauce - Missoula
Amaltheia Organic Dairy - Belgrade
Happy Eggs - Manhattan
Timeless Natural Foods - Ulm
Stir-Fried Farro with Garlicky Kale & an Egg
Recipe from Serious Eats. Serves 4. This grain-bowl-esque dish could be served up for any meal of the day.
1 1/2 C farro (~10 oz) - you can sub any grain or legume you like. Whatever you choose, season it well.
2 Tbs extra-virgin olive oil, plus more for drizzling
3/4 C shallots or onions, thinly sliced
3 medium cloves garlic, minced
1 pkg chopped kale, or ~1 bunch, stemmed and chopped
2 Tbs red wine vinegar - sub white wine vinegar, cider vinegar, or rice wine vinegar if needed
Salt and pepper, to taste
4 eggs, poached, fried, soft boiled, etc. I think a runny or jammy yolk would work well, but it's entirely up to your personal preference.
Ricotta cheese, chèvre, feta, or Parmigiano-Reggiano cheese (optional)
Tomatillo hot sauce, for serving (optional)
Bring a pot of water to a boil. Add a generous amount of salt, followed by the farro. Lower heat and simmer until farro is tender but not mushy. Cooking time may vary, so start checking at ~20 min, but be prepared to simmer longer if needed. Drain and set aside. [See note below about cooking eggs.]
Heat the oil in a large skillet over medium heat. Add shallots/onion and cook until softened, 4-6 min. Add garlic and cook, stirring, for ~30 seconds. Add kale and cook, tossing, until wilted, another 4 min or so. Add farro and vinegar and toss until farro is warmed through. Season to taste with salt and pepper.
Cook eggs to your liking - if boiling or poaching, you may want to get the water started while the farro is cooking. Here are directions to poach an egg.
Divide kale and grains into 4 bowls. Top each with an egg, a bit more salt and pepper, and some cheese, if using. Serve with salt and pepper, hot sauce, or any other condiments you prefer.
Toasted Farro Soup with Chicken & Greens
Serves 4-6. Adapted from Colu Henry's recipe, NYTimes Cooking. See notes for vegetarian and GF suggestions.
2 Tbs olive oil
1 1/2 C leeks, shallots, or onion, thinly sliced
2 medium carrots, sliced into thin rounds (peel if you want to)
1 celery stalk, thinly sliced
3 garlic cloves, finely chopped
1 tsp fennel seeds, gently crushed or roughly chopped
1/2 tsp red-pepper flakes
Kosher salt and black pepper
1 C farro, rinsed
6 C chicken broth or veggie broth
3/4 lb boneless, skinless chicken thighs (omit for vegetarian version - see notes)
1 pkg chopped kale
Fresh lemon juice and/or zest, for serving (optional)
Heat the oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until they have softened but not browned, 4-6 min.
Add the garlic, fennel seeds and red-pepper flakes; cook until fragrant, ~ 1 min. Season well with salt and pepper.
Add the farro and cook, stirring frequently, until slightly toasted, 1-2 min. Add the stock and chicken thighs, if using. Bring to a boil, then reduce heat to maintain a simmer. Simmer until the chicken is cooked through and is no longer pink, 10-12 min. Skim any bits of foam that float to the surface during that time, if you want.
Transfer the chicken to a cutting board. When cool enough to touch, shred or chop it into bite-size pieces.
Continue simmering the soup until the farro is tender but still toothsome, ~20 more min. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasoning as needed.
Ladle into bowls and add a squeeze of lemon juice and/or grated lemon zest over top, if desired.
Notes: 1) If you make a vegetarian version without the chicken, I suggest subbing in sliced mushrooms or otherwise bulking up the vegetables present. You may also choose to use butter instead of olive oil for added richness. 2) I think black, green or brown lentils would work fine in place of farro. Rice or quinoa could also work. Note that cooking times will vary depending on the grain/legume. If you wanted to use chickpeas instead, I suggest cooking them through or mostly through before starting your soup. Best to let them soak ahead of time as well, if you remember.
Additional Recipe Suggestions
My go-to Lemon-Garlic Kale Salad recipe. Shaved or grated carrots, cooked farro or legumes, and some dabs of ricotta could all be added.
Creamy Basil Lemon Linguine - no reason you couldn't add kale.
These Hardy Greens Burritos have long been a staple in our house because they're quick and adaptable.
Or fajitas, perhaps?