FARRO BOWL WITH FRESH & SAUTÉED VEGGIES

FARRO BOWL WITH FRESH & SAUTÉED VEGGIES

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For 2 servings | Vegetarian

INGREDIENTS FOR BOWL:

  • 1 c farro
  • 3 tsp olive oil
  • 1/2 bunch of broccolini 
  • 1/2 bunch of dino kale
  • 1 c white mushrooms
  • 1 Persian cucumber
  • 3 small radishes 
  • 1/2 c tricolored carrots
  • 1 c arugula
  • 1 small avocado 
  • 2 eggs
  • salt and pepper
  • 1 tsp red pepper flakes
  • Creamy Cashew Sauce
  1. Fill a small pot with water, add two whole eggs, cover and bring to a boil. Once boiling turn off heat and set timer to 6 mins. Allow the eggs to sit in the hot water until the time is up. After 6 mins take eggs out of water, peel and slice in half. 
  2. Meanwhile, cook farro according to package directions; set aside when cooked. 
  3. While eggs and farro are cooking, wash and chop broccolini into bite-size pieces, cut kale into 1/2-inch thick slices and each mushroom into 4 cubes. 
  4. In a cast iron pan, heat 1 tsp of olive oil; once hot add in the chopped broccolini. Sprinkle with a pinch of salt, pepper and red pepper flakes. Cook on high heat for 5–7 mins, until tender and dark green. Take off heat; set aside. 
  5. In the same cast iron pan, add 1 tsp olive oil. Add the sliced dino kale and a pinch of salt and pepper. Stir constantly for about 3 mins until kale is wilted and dark green. Remove from heat; set aside. 
  6. In the same cast iron pan, add another tsp of olive oil. Add the cubed mushrooms and a pinch of salt and pepper. Cook on high heat for about 5 mins, until tender and browned. Remove from heat; set aside. 
  7. Wash and thinly slice the cucumber, radishes and carrots; set aside. 
  8. Once everything is cooked, its time to assemble the two bowls. (I like to use bowls that are almost like a plate with curved edges, but two large bowls will work too.)
  9. Split all the prepared ingredients equally between the bowls. Place the cooked ingredients in the bowl first, then layer on the fresh ingredients. 
  10. Top off with Creamy Cashew Sauce and season egg and avocado with salt and pepper. 

INGREDIENTS FOR CREAMY CASHEW SAUCE:

  • 1/2 c raw unsalted cashews
  • 3/4 c water
  • 1 garlic clove
  • 1 tsp shallot
  • 1 tbsp nutritional yeast 
  • small pinch of salt 

Place all ingredients into a small blender and blend on high until smooth. 

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