Well it’s been a long summer off, but we’re back! I definitely haven’t been cooking or baking any less over the last few months, but I decided I needed a little mental break from the blog. Truthfully, blogging is a ton of work. To get from the point of generating an idea to recipe testing to photographing to editing to writing to posting, takes a lot of time. With plenty of work and personal stuff happening over the summer, I needed to take one thing off my to do list. That said, I’ve really missed taking the time to test out new ideas, perfect certain recipes and share favorite dishes, and Refine gives me a reason to do that.
I threw this dish together for a standard weeknight dinner a few weeks ago, but when my husband exclaimed that he loved it so much it needed to be part of the “regular rotation” I felt inspired to share it here. Of course that meant I needed to remake it and pay attention to the measurements and methods I was using, but I think I was able to recreate it pretty well.
It’s hearty enough to eat as a standalone meal (as my vegetable loving self prefers), or it could easily be topped with any protein – chicken, bacon, sausage, salmon, or even a fried egg! If you’re short on time in the evenings, as most of us are, this recipe is particularly great for meal prepping in advance. Just cook up a pot of farro and roast the vegetables so you’re ready to throw it all together come Tuesday night.
Farro with Roasted Fall Vegetables
- 2 cups halved Brussels sprouts
- 2 cups chopped cauliflower, 1-inch chunks
- 2 cups chopped delicata squash, 1-inch chunks
- Extra virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 3 tablespoons butter, divided
- 1 leek, thinly sliced
- 3 cups cooked farro, al dente
- 1 bunch lacinato kale, ribs removed & roughly chopped
- 1 cup chicken stock
- Salt & pepper, to taste
Preheat oven to 425℉. Generously coat the Brussels sprouts and cauliflower with olive oil and spread into an even layer on a baking sheet. On a separate baking sheet, coat the squash in olive oil and toss with the chopped herbs to combine. Place both sheets in the oven and roast for about 30 mins, tossing halfway through.
In a large pan over medium-low heat, melt 1 tablespoon butter, then add the sliced leek. Cook, stirring frequently, until softened, about 5 mins. Add the roasted vegetables, farro, kale, and chicken stock to the pan, stirring to combine. Raise to medium-high heat and simmer until the liquid has disappeared. Remove from heat, stir in the remaining 2 tablespoons of butter, plus salt and pepper, to taste.
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