Pairing the trout with a salad using local farro and spring vegetables, makes a quick meal.
| INGREDIENTS | DIRECTIONS |
|---|---|
2 ¾ cups Farro 2 cups Kale, chopped ¼ cup Olive Oil 2 tsp kosher salt ¼ tsp black pepper 1 lemon, zested and juiced ½ cup red onion, julienned 1 cup artichoke hearts 1 lb asparagus, trimmed and sliced on the bias 3 oz feta cheese, crumbled ¼ cup mint ¼ cup dill |
1 Place farro in a pot with 4 C. water and bring to a simmer. Cook for 25 – 30 minutes or until tender. Drain and cool. 2 Place kale in a bowl and drizzle with oil. Massage kale with your hands until it becomes tender, about 1 minute. Add remaining ingredients and mix well. |
CuisineAmericana
Ingredients
2 ¾ cups Farro
2 cups Kale, chopped
¼ cup Olive Oil
2 tsp kosher salt
¼ tsp black pepper
1 lemon, zested and juiced
½ cup red onion, julienned
1 cup artichoke hearts
1 lb asparagus, trimmed and sliced on the bias
3 oz feta cheese, crumbled
¼ cup mint
¼ cup dill
Directions
1
Place farro in a pot with 4 C. water and bring to a simmer. Cook for 25 – 30 minutes or until tender. Drain and cool.
2
Place kale in a bowl and drizzle with oil. Massage kale with your hands until it becomes tender, about 1 minute. Add remaining ingredients and mix well.