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Farro Grain Bowl w/ a Parmesan Vinaigrette

I find this time of year very stressful. The memories of a long harsh winter are still fresh enough that when I see the wealth of beautiful produce at the farmer’s market I feel the need to get a little (or a lot) of everything every time I go. The problem (“problem”) is that when I get home and it is time to pull something together for dinner I stand there staring at what I bought and my mind goes blank.

But if you start with delicious, hearty farro as your base you really can't go wrong. The parmesan vinaigrette is really the thing that ties any and everything together. So use this as more of a guide and add whatever veg you have around or canned items you have in the pantry/fridge (beans, cheese, nuts, avocado, anchovies, frozen or fresh greens, olives....)

Farro Grain Bowl w/ a Parmesan Vinaigrette


4 servings


8oz baby potatoes, cut in half

1 bunch asparagus, cut into bite-sized pieces

2-3 tbl olive oil

2 cups cooked farro

Parmesan Vinaigrette:

¼ cup freshly grated Parmesan (plus more for garnish)

2 tbl lemon juice or white wine vinegar

¼ cup olive oil

salt and pepper


Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes.

Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper.

Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan.

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