Spring 2019 Recipes
Recipe provided by Kristen Hess
Spring Veggie Grain Salad
1 ½ cups uncooked farro
3 cups water
1 ¼ teaspoon kosher salt, divided
Freshly ground black pepper, to taste
6 tablespoon extra-virgin olive oil (7 Barrels Herbs de Provence), divided
2 tablespoon white balsamic vinegar (7 Barrels Pink Grapefruit)
½ cup roughly chopped broccoli florets
¼ cup sugar snap peas
5-6 baby asparagus spears, chopped into small pieces
½ yellow or orange bell pepper, sliced into thin strips, cut in half
½ cup sweet yellow corn (fresh or frozen/defrosted)
1 teaspoon Penzey’s Country French Vinaigrette seasoning
1 tablespoon Penzey’s air-dried shallots (can substitute dried minced onion)
1 teaspoon Dijon mustard
¼ cup chopped fresh flat-leaf parsley, for garnish
¼ cup toasted salted pistachios, for garnish
Cook the Grains: Combine the farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender. Place farro in a strainer; drain well. Place hot farro in a large bowl, set aside.
Sauté the veggies: Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add all the vegetables, additional salt and pepper to taste, and sauté for about 5-7 minutes until the vegetables are soft and cooked through. Let the veggies cool, and add to the cooked farro.
Make the dressing: Add remaining 1/2 teaspoon salt, pepper, 4 tablespoons olive oil, balsamic vinegar, Penzey’s Country French seasoning, dried shallots (or dried minced onions if using), and Dijon mustard in a mixing bowl. Whisk together to emulsify the dressing and mix thoroughly.
Make the Spring Veggie Grain Bowls: Top the cooked farro and veggies with the salad dressing and mix together. Sprinkle with parsley and toasted pistachios.
Serve in individual bowls immediately or serve cold (store in refrigerator in a covered container).