- 1 Cup semi-pearled faro
- 2½ Cups water
- 1 Teaspoon sea salt
- 1 Tablespoon olive oil
- 1 -cup sliced spring onion
- 8 Ounces sun-chokes, scrubbed
- 1/4 Cup white wine
- 6 Ounces forest mushrooms, such as morels
- 1 Teaspoon fresh thyme, chopped
- 2 Cups washed fava leaves*
- 1/4 Cup grated Sprout Creek Farm Ouray cheese (or substitute Grana Padano)
- sea salt & pepper
Rinse farro in cold water. Combine the water and salt in a saucepan and bring up to a boil. Cover and reduce heat to a simmer. Cook about 30 minutes, or until water is absorbed.
Sliced the mushrooms and the sun-chokes about ¼ inch thick. Heat the olive oil in a sautee pan, over medium heat. When the oil is hot, stir in the spring onion & sun-chokes. Add the white wine, reduce heat to low, cover, and cook until chokes are almost tender, about 20 minutes. Slice the mushrooms, and add to the sun-chokes with the thyme and sea salt & pepper to taste. Cook just until the mushrooms are soft. Add the fava leaves and cook just until wilted. Add this mixture to the cooked faro. Stir in the grated cheese. Ready to serve 4-6 as a side dish.
*Fava leaves are available in springtime at farmers' market stalls. The leaves are from the fava bean plant.
Farro Sweet Potato Breakfast Hash
Adapted from the breakfast bar at the Centurion Club SFO, this is a better than theirs Farro Sweet Potato Breakfast Hash, as it includes both sweet potato and a plethora of chicken breakfast sausage .
Farro Sweet Potato Breakfast Hash
A printer-friendly recipe card can be found at the bottom of this post
And even if you end up without any damage to your personal property, the aftermath is tough.
Sometimes mostly because you did get to go home, and you know of many who didn’t. So many, over 6,000, have no home to go home to. People who have lost everything they owned, all their memories, all of their “life moments” in a matter of minutes.
The magnitude and pace of the fires that hit wine country, Sonoma and Napa, were unfathomed. The intensity, the speed at which they traveled, was fast and furious. Residents had literally minutes to evacuate down roads that were burning on both sides. Freeways were turned into one-way streets. People were surprised to find cars going northbound in the southbound lanes.
While we were evacuated from our home for 8 days, we were able to return to it, still standing, a bit smoky, but everything in-tact. But I think there is a bit of survivor’s guilt when you think of all those who don’t have homes, who don’t have a place to even go right now. This takes away a bit of your happy feeling.
You live, they live, but you have a place to live in.
But life does go on – and comfort food is a good start for feeling more comfortable.
And believe it or not, this recipe for Farro Sweet Potato Breakfast Hash is now one of BB’s and my comfort foods.
The Great Escape
We sat in the living room watching some show or another the night of Sunday, October 8th. As we moved upstairs to go to bed I looked out the window and saw what looked like something completely surreal. This is not normal.
“Um Honey,” I said, “come look at this.”
“What,” said he, slightly irritated.
This is not good. We spent the rest of the night watching and waiting to see what would happen. When the fire was in front of, and behind our home, we knew we would be evacuated.
We had a business trip planned to Chicago beginning that Tuesday, so we did the logical thing. We got everything we could carry out of the house and into the safety of our son’s condo and went to spend the night near SFO. If the house was going to burn, it was going to do so with or without us and we figured that the accommodations in Chicago would be much more comfortable than those at an evacuation center.
We would watch from afar. From Chicago.
Tuesday morning we are still not in mandatory evacuation mode, but voluntary. By the time we are at the airport for our flight, we are officially evacuated. We hope for the best upon our return.
When we travel, if possible, we go to the club as they have a fairly nice breakfast layout. Farro Chicken Sausage Hash, quiche, fruits. Brian travels so much it’s like comfort food to him. Makes him feel at home on the road. That and Sandy at the Kiosk where he always buys his paper and water for travel.
SFO – where everybody knows your name.
So we travel to Chicago and do what needs to be done as we watch what is happening at home from afar.
As we watch, we see this image.
“Where do you think that is?” asks BB.
“I think it’s at the top of our street” I answer.
Is this good or bad? As it turns out, it was good. It was when Cal-Fire could actually begin to be able to battle the multitude of blazes. Previously the fires were moving so fast, being fanned by high winds, gusting to 75+ MPH, all that could be done was to get people out of harm’s way. Now that the conditions had changed, they were lighting backfires to stop the fires from their destructive path. Our neighborhood was one of the first to have a successful backfire.
But we are still evacuated.
On our return, we book a room at a Residence Inn (I do want a kitchen, really I do) and wait it out. On Monday, the 16th, we are allowed to return to our home. It’s still standing.
But the devastation of so many homes lost is on our minds, so as I said, we turn to comfort food.
The Sunday after – Comfort Food
The problem with the breakfast hash at the Amex Club is, everyone takes all of the chicken sausages out. Pretty much all that is left is the farro, and while good, I thought it would be better if it actually had some sausage in it. So the first Sunday we are home I tell BB I’m going to make the hash from the club, but actually put some chicken sausage in it, and thought sweet potatoes would be a nice addition.
What’s in It?
Also known as emmer, is an ancient wheat variety. It keeps its al dente texture no matter how much you cook it. I like to cook farro the same as I do pasta by boiling it in a big pot of lightly salted water my farro of choice is Trader Joe’s 10-minute farro. Most farro takes 25 to 30 minutes to cook, so I like the quick convenience of 10 minutes once the water has come to a boil.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
In this recipe, I simply peel and make a small dice of the potato – just a bit larger than the size the cooked farro will be – slightly less than a 1/2 inch dice. After the farro has about 5-minutes left of cooking time, I threw in the diced sweet potato to cook. Then drained them both into a colander and rinsed with cold water to stop the cooking process.
As they use in the Amex club, just chicken sausage. I like Jenny O’s. Low-fat with a nice flavor. Simply slice them into about 1/2 inch slices. You could use an apple chicken sausage, but I find that to be a bit sweet, so I like to use just breakfast sausage. Tastes like sausage.
To tell the truth, I’m not sure what spices they use at the club. It’s hard to tell, but I think it’s thyme and perhaps salt and pepper. It’s fairly bland and as you, dear reader knows, I’m not a big fan of bland. So I used some garlic and onion powder, along with my favorite combo with sweet potato, Ancho, and Chipotle chili powder. Salt and pepper of course. Spices should always be used to taste.
While many houses and businesses were lost, many also survived. And regardless of your news source, it’s not as bad as it looked – I mean – it’s bad – but we are open for business. And we need you to visit soon – buy our wines, eat in our restaurants, and stay at our hotels.
For those of us who can, we do what we can for those who are either displaced and or just need a hug and helping hand. We help feed our fellow citizens. And we are ready to welcome you back into our city, county, winery or business.
Cheers and so many thanks to all the first responders!
- 1 ½ cups farro, uncooked
- 1 (14 ounce) can vegetable broth
- 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
- 2 tablespoons Pure Wesson® Canola Oil, divided
- 2 cups quartered lengthwise, sliced zucchini
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ cup diced green bell pepper
- ½ cup chopped yellow onion
- ½ cup fresh corn kernels
- 1 teaspoon finely chopped garlic
- 1 (15 ounce) can black beans, drained, rinsed
- 3 tablespoons chopped fresh cilantro
Stir together farro, broth, undrained tomatoes and 1 tablespoon oil in medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 25 minutes or until liquid is absorbed.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini and sprinkle with half of the cumin and salt cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet set aside and keep warm.
Add bell pepper, onion, corn and garlic sprinkle with remaining cumin and salt. Cook 5 minutes, stirring occasionally. Stir in beans, heat 2 minutes more. Add zucchini back to skillet along with cooked farro stir to combine. Top with cilantro before serving.
How to Make It
Bring a large saucepan filled water to a boil. Add farro reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.
Bring a small saucepan of water to a boil. Add cold eggs reduce heat to medium-low and simmer 6 minutes. Place eggs in a bowl of ice water let stand 6 minutes or until completely cool. Drain and peel.
Heat oil in a small skillet over medium. Add cumin cook 30 seconds, stirring constantly. Add farro and 1/4 teaspoon salt cook 2 minutes or until lightly toasted. Place 2/3 cup farro mixture in each bowl. Carefully halve one egg over each bowl. Add one avocado half to each bowl. Sprinkle remaining 1/4 teaspoon salt and pepper evenly over top. Top each with 1 1/2 tablespoons yogurt. Squeeze 1 lemon wedge over each bowl.
Mediterranean Roasted Sweet Potato & Farro Salad
Sometimes, I like to imagine that I live a more glamorous food blogger existence. One in which lunch is more than a hodgepodge of cookbook leftovers, and I make myself proper dinners every night. This all takes place in my lovely, subway-tiled, self-cleaning kitchen (a girl can dream!).
My reality is far different. I’ve been intensely focused on photographing the breakfast chapter for my cookbook, so I have been living in yoga pants and surviving on scones lately. My dining table has moved to the middle of my living room, and a tripod now stands where my coffee table usually goes. Everything is a mess.
With impeccable timing, Blue Apron offered to send me three meal’s worth of ingredients (two portions each), complete with simple instructions on how to make them. They basically fed me a proper lunch for the first time in a week. It was amazing. I could have cried.
When life gets super busy, it’s so easy for healthy meals to fall by the wayside. Good dinners are more than just fuel—they’re a time to rest, recharge and connect with friends and family. They’re important, and they don’t make themselves.
Blue Apron makes dinners easier by shipping perfectly portioned, sustainably produced ingredients with simple, chef-created menus. I almost felt a little guilty accepting outside help, and I was worried about creating more waste with extra packaging. I was relieved when I opened the box to see that they have totally minimized the packaging (no styrofoam!), and even offer recycling programs. I’m going to ship my box back to them (for free) via USPS—here’s more information about their recycling options.
During this hectic time, it was quite a relief to know that I had all the ingredients I needed waiting for me in the refrigerator. Blue Apron deliveries seem like a perfect solution for particularly busy weeks, or for date nights in, or for the first week at a new house. I can see myself gifting a shipment to new parents who love to cook, too.
So today, I’m sharing the delightful roasted sweet potato and farro salad that Blue Apron shipped to me. It’s something that I would normally cook, but I wouldn’t have thought to add a Middle Eastern spin to it with mint, ricotta salata and sumac. Sumac is a reddish spice with a delicious, almost lemony, tart flavor.
You can peruse more of Blue Apron’s recipes over here, no membership or purchase required. If you want to try Blue Apron for yourself, they’re offering a special to Cookie and Kate readers—the first 50 readers will get two free meals on their first Blue Apron order! Just click here.
- 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
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.
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.
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.
10 Easy, Healthy Farro Recipes
If you need more whole grains in your life, farro is a good place to start. This ancient grain (it was a dietary staple of ancient Romans) packs a lot of flavor, plus a good dose of fiber and protein. Once you have the basic cooking part down, farro is an easy ingredient to serve a zillion different ways—the only catch is choosing the right kind. Semi-perlato (semi-pearled) farro has had some of the bran removed, and perlato (pearled) farro has had even more bran removed. They cook in 15 and 25 minutes respectively. The bran is fully intact in true whole grain farro, which needs to be soaked for 24 hours before cooking for 30 to 40 minutes. Most recipes call for semi-perlato. When it doubt, read the cooking directions on the package—the instructions should tell you whether the farro needs to be soaked or can be cooked right away.
1. Suvir Saran’s Farro and Mushroom Burgers
When you tire of the same old soup, salad, risotto routine with farro, this burger will blow the doors off. We’re using the term “healthy” loosely here, for a recipe with a fair dose of butter and cheese, but when you’re loading up on nutritious farro instead of fatty ground beef, it’s a fair label. Get the recipe.
2. Butternut Squash, Kale, and Farro Soup
Save this one for a chilly fall stay-at-home Saturday dinner. Hearty and wholesome, it takes some time to prepare but the payoff in flavor is worth every step. Get our Butternut Squash, Kale, and Farro Soup recipe.
3. Charlie Bird’s Farro Salad
Once you’ve eaten farro prepared this way—simmered in a seasoned apple cider “stock”—it will change the way you cook any robust, chewy grain (think: barley). The grains are infused with flavor and good enough to eat solo, but let’s be honest: the top-shelf olive oil and Parmesan are the real reason you’ll make this healthy salad over and over again. Get the recipe.
4. Balsamic Farro Salad with Tomatoes, Grilled Veggies, and Kale
Think of this as your post-cookout, refrigerator clean-out “recipe”—a way to use up all of the leftover grilled veggies no one ate because the cheeseburgers were so good. Tossed with an outstanding, herb-packed vinaigrette, this weekday lunch salad makes up for the second cheeseburger. Get the recipe.
5. Seared Scallops with Lemony Farro and Arugula Salad
Don’t worry if you can’t find great scallops—this punchy, bright farro and arugula salad will be your new go-to “bed” for whatever light seafood or fish you’re serving. Just remember to use semi-pearled farro, which does not require an overnight soak. Get our Seared Scallops with Lemony Farro and Arugula Salad recipe.
6. Black Bean Farro with Avocado
Think of this as a healthy, packed-with-flavor riff on regular rice and beans. The recipe calls for pre-cooked farro, which cuts the prep time to practically nil and makes this an easy weeknight meal to toss together. Pre-cooked farro will last up to five days in the refrigerator. Get the recipe.
7. Farro Salad with Peas, Asparagus and Feta
When you’re charged with bringing a vegetarian side dish to a potluck-style meal or picnic, this is the whole grain salad that will make you a legend. It’s ridiculously easy to prepare – simmering the farro is the most labor-intensive part – and it delivers on all levels: a wallop of flavor from the red onion, Sherry vinegar and dill, and a great texture (crunchy, chewy, cheesy). Get the recipe.
8. One-Pan Farro with Tomatoes
Farro is hard to overcook—the grains really hold their chewy, piece-y texture—but it is very easy to undercook and that toothsome-ness can come across as more “cattle feed” than al dente. Regardless of the recipe, always pay close attention to the cooking instructions on the bag. Because there are several varieties and the labeling is inconsistent, the packaged instructions will reveal whether the farro is pearled, semi-pearled or whole grain. Get the recipe.
9. Curried Farro Salad
If the word “bland” comes to mind whenever you think of whole grain salads, this amped-up farro salad will change that frame of mind. If you make the farro ahead of time (cooked farro keeps up to five days in the refrigerator) and use a store-bought rotisserie chicken (or make it all-veggie), you can rip this meal out in about 20 minutes. Allowing farro and seasonings to rest a few hours, or even overnight, enriches the flavor even more. Get the recipe.
10. Coconut Farro Porridge with Mango
Don’t let the word “porridge” dissuade you. This exotic spin on plain ol’ oatmeal will make getting out of bed something you look forward to. Get our Coconut Farro Porridge with Mango recipe.
Colleen Rush is a food and travel writer who eats, drinks, cooks, and writes mostly in New Orleans, but also … everywhere else. She is the author of “The Mere Mortal’s Guide to Fine Dining” (Broadway Books, 2006), and coauthor of “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons” (Running Press, 2009) and the upcoming “Low & Slow 2: The Art of Barbecue, Smoke Roasting, and Basic Curing” (Running Press, 2015). Follow her on Twitter or Instagram.
Cook the farro in a large pot of boiling, salted water according to package directions. Skim off any foam that rises during cooking. Drain, and rinse.
In a large skillet, warm the oil over medium-high heat. Add the onion, creminis, thyme, 1 teaspoon salt, and a generous grinding of pepper. Sauté until the mushrooms release their liquid, the onions turn translucent, and the moisture nearly evaporates, about 10 minutes, stirring frequently. Add the sherry. Allow to bubble steadily until the liquid nearly boils off, about 2 minutes. Remove from the heat and stir in the farro and sour cream. Season with 2 teaspoons of the lemon juice (adding more to taste) and additional salt and pepper. Cover to keep warm while you prepare the eggs.
Fill a medium saucepan halfway with water. Bring to a hard simmer, add the vinegar, and lower the heat to a gentle bubble. Crack 1 egg into a small ramekin. Swirl a wooden spoon in the water to create a whirlpool, then tip the egg into the swirling water. Immediately repeat with the remaining eggs, nudging the eggs to the side so they don’t clump together. Poach the eggs for exactly 3 minutes, flipping them over during the last minute of cooking. (If you’re a novice, try poaching 1 or 2 at a time.)
To serve, divide the farro mixture among four serving plates. Remove each egg with a slotted spoon, blot gently with paper towels, and lay atop each mound of farro. Sprinkle with the chives, and serve immediately.
Toast coriander seeds and cumin seeds in a dry small skillet over medium-high heat, tossing occasionally, until fragrant and just beginning to take on color, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Add peppercorns and finely grind set aside.
Purée cilantro, parsley, mint, 1 Tbsp. lemon juice, and ¼ cup water in a blender, adding more water 1 Tbsp. at a time if needed, until a coarse purée forms. Transfer to a small bowl. Add oil, lemon zest, red pepper flakes, and reserved spice mixture. Season chermoula with salt and more lemon juice if needed.
Cook farro in a large saucepan of boiling salted water until al dente, 30–40 minutes. Drain farro well and let cool slightly.
Meanwhile, preheat oven to 375°. Toss sweet potatoes on a large rimmed baking sheet with 2 Tbsp. oil to coat season with salt. Roast, tossing halfway through, until lightly browned and tender, 12–15 minutes.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until browned and mostly crisp, 7–9 minutes. Add onion and thyme and cook, tossing occasionally, until onion is softened, 6–8 minutes. Add garlic and brussels sprouts and cook, tossing occasionally, until garlic is softened and brussels sprouts are bright green and crisp-tender, about 5 minutes. Add farro, sweet potatoes, and 1 Tbsp. benne seeds. Cook hash, tossing occasionally, until farro is warmed through, about 3 minutes season with salt and pepper.
To serve, divide hash among plates and top with eggs. Spoon chermoula over and sprinkle with benne seeds.
High Protein Dessert Recipes
40. Healthy Chocolate Peanut Butter Brownies
Nothing satisfies a sweet tooth better than brownies. These decadent brownies contain a chocolate triple threat of chocolate protein powder, cocoa powder, and chocolate egg whites. Then each brownie gets chocolate frosting AND a chocolate peanut butter drizzle. You won't believe you're eating a low calorie treat with 14g of protein! Get the full recipe »
41. Cookie Dough Protein Shake
This shake is best described as "liquid cookie dough." Garnishing this creamy protein shake with oats and chocolate chips really seals the deal. Tip: if you don't have maple extract (like most people. ), sub real maple syrup for the extract and some of the sweetener. Get the full recipe »
42. Cinnamon Roll Protein Oatmeal
Lacking the time (and self control) to make a whole pan of cinnamon rolls? Try this cinnamon roll protein oatmeal next time you have a craving. There's even a cream cheese swirl to add freshly frosted flavor. Get the full recipe »
43. Birthday Cake Protein Bites
Jen Jewell dropped by the M&S Headquarters and revealed a shocking secret: she's addicted to sprinkles! She shared her go-to sweet treat when she needs a colorful fix —birthday cake protein bites. These easy cookies can be baked or eaten as small bites after setting in the fridge. Either way, it's a great way to satisfy a cookie craving. Get the full recipe »