Energizing Farro Citrus Lunch Bowl

Ready in 20 minutes
Serves 2

INGREDIENTS:

• 1 cup uncooked farro, prepared according to package instructions (15 minutes)
• a couple pieces of grilled chicken and/or egg
• 1 orange, sliced
• 1 shallot, thinly chopper and sauteed
• a couple scallions, green part
• 1/4 cup mint chopped
• optional add 1/2 avocado

DRESSING:

• white balsamic vinegar
• splash of olive oil
• 1 lemon, squeezed
• 1 orange, squeezed
• optional red pepper flakes and garlic

Blueberry & Kale Grain Salad

Yield: Makes 8 servings (or 4/5 meals)
Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

Salad Ingredients:
1 cup wheat berries (which takes an hour to make. A quicker substitute is Farro)
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 cups coarsely chopped kale
1/2 cup Red Wine Vinaigrette
2 cups fresh blueberries (awesome addition are purple grapes)
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation: 
1. Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.

2. Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.

3. Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.



Red Wine Vinaigrette Ingredients:
1/3 cup red wine vinegar
1/2 large shallot, minced
2/3 cup extra virgin olive oil
2 tablespoons honey
2 teaspoons coarse-grained Dijon mustard

Preparation:
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

Notes: 
Recipe from Southern Living's july-2014-recipe-list.

Roasted Sweet Potato and Farro Salad

• Prep Time20 minutes
• Total Time1 hour
• Serves4

Ingredients

• • 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch pieces
  • 3 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup semi-pearled farro (about 7 ounces)
  • Grated zest and juice of 1 lemon
  • 1/2 cup lightly packed fresh dill, chopped
  • 1/2 cup radish or arugula sprouts or baby watercress, plus more for garnish

Directions

1. Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
2. Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
3. When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.

Cook's Note

Keep the skins on sweet potatoes to save time, fiber, and nutrients. When roasted, skins offer a great textural contrast to the creamy flesh.

From Martha Stewart's December 2013 Magazine.

Recipe is a little dry. Maybe need to add butter or olive oil to lemon garlic sauce.