Seasonal, Locally Fresh Items Recipe

Prepare farro

Rinse 1 cup farro under cold water. In a medium saucepan bring 2.5 cups water or vegetable broth and 1/2 tsp salt to a boil. Add farro, reduce heat to a simmer, cover, and cook until tender (about 20–25 minutes for pearled farro; 30–40 minutes for whole grain). Taste and drain any excess liquid. Spread on a sheet pan or bowl to cool slightly.

While the farro cooks, trim asparagus and cut into 1-inch pieces. Trim sugar snap peas and halve them. Thinly slice radishes and chop shallot. Heat 1 tbs olive oil in a large skillet over medium-high heat.

Add shallot to the skillet and sauté until softened, about 1–2 minutes. Add asparagus and sugar snap peas, season with a pinch of salt and sauté 3–4 minutes until bright and tender-crisp. Remove from heat and let cool slightly.

If using spinach or mixed greens, toss them lightly to remove excess moisture. Roughly chop herbs.

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/4 tsp freshly ground black pepper, and a pinch of salt to taste. Taste and adjust acidity or sweetness as desired.

In a large mixing bowl combine the warm (or room-temperature) cooked farro, sautéed asparagus and snap peas, sliced radishes, chopped herbs, and spinach/mixed greens. Drizzle dressing over the mixture and toss gently to combine so the dressing coats everything.

Fold in 2 tbs toasted sunflower seeds or chopped toasted almonds and 1/4 cup crumbled feta or goat cheese if using. Season with additional salt and pepper if needed.

If adding protein: top each serving with 1 cup roasted chicken (divided), or 1/2 cup chickpeas, or a soft-boiled egg. To soft-boil an egg: bring water to a gentle boil, lower in the egg, cook 6–7 minutes for jammy yolk, then transfer to an ice bath for 2 minutes before peeling.

Serve immediately warm or at room temperature. Leftovers keep refrigerated in an airtight container up to 3 days; add dressing just before serving if you prefer fresher texture.