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< all recipes Pesto On the first day of culinary school, as a silly get to know your classmates exercise (before you start burning each other and setting things on fire), we each said what our last meal would be. My Mom's pesto made its way into every one of my courses. It can pretty much go on anything, pasta being the obvious choice, but it is great on roasted chicken, grilled cheese, tomatoes and mozzarella, a spoon...I could go on all day. The most time-consuming part of this recipe is washing and drying the basil as it tends to attract a lot of dirt. A salad spinner is the most efficient method of drying but if you do not have one, put the washed basil in a towel (or pillowcase) and, standing outside or in the shower, spin it around. It sounds ludicrous but it is amazing how much water will come out that way! The majority of store-bought pestos use pine nuts; personally I much prefer the walnut flavor, but feel free to use pine nuts or to experiment with any other nut you like! Parmigiano Reggiano is a hard cow's milk cheese with a sharp nutty flavor. Under Italian law only cheeses made in the provinces of Parma, Reggio Emilia, Modena, and Bologna, may be labeled "Parmigiano Reggiano". Outside of Europe, imitation cheeses are labeled under the generic name Parmesan, which can vary greatly in quality and flavor - with cheese I find you really get what you pay for and the bargain buy is rarely worth the cost. Pecorino Romano is an Italian sheep's milk cheese that adds a great saltiness to the pesto. If you can not find pre-grated Parmigiano and Pecorino, it is very easy to grate both in the food processor with the blade attachment. Freeze your extra pesto for at least 6 months and defrost in the fridge when ready, just make sure to date each one!! Pesto Serves: 2 cups Ingredients 2 cups / 4oz fresh basil leaves, tightly packed 4 garlic cloves 1 cup walnuts, lightly toasted (optional) 1 cup olive oil 1 cup grated Parmigiano Reggiano 1/4 cup grated Pecorino Romano salt and pepper Print Preparation Combine the basil, garlic, and walnuts in a food processor, fitted with the blade attachment, and pulse a few times to chop. With the motor running, drizzle in the olive oil - this will allow the oil to emulsify with the basil mixture so it won't separate out later on. Scrape down the sides of the bowl, add in the two cheeses and pinch of salt and lots of pepper. Blend to thoroughly combine. Store in the fridge only what you will use in the next month or so and freeze the rest. Previous Next hungry for more?

< all recipes Summer Farro Salad I have never been a fan of caprese salads, my reasoning being threefold: 1) from a nutritional standpoint, they are pretty lame 2) slabs of mozzarella just don’t do anything for me 3) in general, I try to avoid any dish that involves dousing with olive oil. Having gotten that off my chest, here is a caprese dish I can get along with. Farro and barley are nutritional superstars of the grain world – packed with dietary fiber, minerals, amino acids, and protein. From a culinary standpoint, they are incredibly versatile and add a nuttiness and depth of flavor to any dish. Summer Farro Salad Serves: 8-10 side servings Ingredients 2 cups uncooked farro or pearled barley 1/2 tsp salt 8oz mozzarella 1 pint grape tomatoes ¼ cup fresh basil salt and pepper, to taste dressing: 2 tsp balsamic vinegar 2 tsp honey ¼ cup olive oil Print Preparation Add the farro and salt along with 2 3/4 cups water to pot. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Spread out on a rimmed sheet pan and let cool completely. While the farro cools, cut the mozzarella into small cubes, and the tomatoes in half or quarters, depending on the size. Whisk together the vinegar, honey, and oil to prepare the dressing. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge to have on hand for snacking. Previous Next hungry for more?

< all recipes Holiday Sugar Cookies I absolutely love making cookies for people (especially myself) all year long, but during the holidays I really just cant help myself. All of those glittering sugars start calling to me, they come in every color you could possibly imagine and with names like disco dust, how can one resist? This holiday sugar cookie recipe is great for decorating and gift-giving but it is also perfectly delicious all on its own. I have discovered this year that making this holiday sugar cookie recipe is an effective way to procrastinate while still feeling productive. Even at this very moment, I should be finishing a 20-page research paper due tomorrow, but at least i'm not watching tv! I suggest trying it the next time you really don't want to do laundry or clean your apartment. Tools: Rolling Pin and Rubber Band Ring attachments: these are an incredibly useful tool to roll anything out evenly! You can find them on amazon or at stores like Williams Sonoma. Cookie Cutters Piping bags: you can find cloth or disposable bags at specialty food stores Decorating Tips (optional): if you want to get fancy with your decorating these are great but definitely not necessary – all of my decorations were done just cutting a tiny hole in my disposable bag Colorful Sprinkles and/or Food Coloring Holiday Sugar Cookies Serves: 24 cookies Ingredients 6oz butter, at room temperature ½ cup sugar ¼ cup honey 2 eggs 1 tsp vanilla 2 cups flour 1 tsp salt ⅛ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp ground allspice ½ tsp ground cinnamon Print Preparation Cream butter and sugar together until light and fluffy. Add the vanilla and honey and beat again until fully incorporated and fluffy. Beat eggs in one at a time and scrape the sides of the bowl. In a separate bowl, combine the flour and salt. With the mixer on low, slowly add the flour and mix until just incorporated. Form dough into two discs, wrap in plastic wrap and refrigerate for at least 30 minutes (and up to several days). Preheat oven to 350˚F. Roll dough out between two pieces of parchment and refrigerate for 10-15 minutes (or stick in freezer for 5). Once rolled dough is firm, peel top piece of parchment away from dough, place it back and flip dough over. Remove parchment and cut out cookies (using a cutter or stencil).* Bake cookies for 15-20 minutes, until edges and bottom are golden brown. Previous Next hungry for more?

< all recipes Blueberry Muffins Lazy Sunday mornings are a completely foreign concept around here – if you haven’t participated in a triathlon, spin class or 18 holes of golf by 9am you better have a solid excuse or get your ass moving. I can sometimes finagle a pass but only if something warm is coming out of the oven by the time everyone appears sweaty and starving in the kitchen. It is usually scones but this past Sunday a request was submitted for blueberry muffins. Curve ball! Blueberry Muffins Serves: 16-20 muffins Ingredients 8 oz unsalted butter, at room temp 1 cup granulated sugar ½ cup dark brown sugar 4 eggs 2 cups (16oz) crème fraîche 1 lemon, zest and juice 3 cups flour ½ cup cornmeal 1 tbl baking powder 2 tsp baking soda 1 tsp kosher salt 3 cups blueberries sugar in the raw or extra granulated sugar, for sprinkling on top Print Preparation Preheat oven to 400˚F. Grease muffin tins or use cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3-4 minutes. Add the eggs one and a time, allowing each to incorporate before adding the next and scraping the sides once or twice. Mix lemon zest and juice with the crème fraîche and add this to the butter and eggs. Beat until fully incorporated, about 1 minute. Combine the dry ingredients in a separate bowl then add to the rest with the mixer on slow speed. Mix just until combined. Stir in the blueberries by hand so you don't crush them. Spoon batter into prepared muffin tins and sprinkle tops with sugar in the raw. Bake for about 30 minutes, rotating pans halfway, until the tops are golden and the centers feel set. Notes This batter will last 1-2 days in the fridge so make it ahead and have for a perfect breakfast in bed or crowd pleasing brunch item! Use fresh blueberries when in season but these are just as delicious with frozen blueberries, but make sure to mix them in just before baking as they tend to bleed and turn the batter purple!Sugar in the raw is worth getting for sprinkling on top of pretty much any baked good - it adds a bit more crunch than regular sugar for a more perfect muffin top. Previous Next hungry for more?

< all recipes Zesty Lime & Pecan Shortbread Cookies I had a few limes left over from last week’s Horchata ‘Ritas and with Cinco de Mayo still on the mind I thought of Mexican Wedding Cookies and then these Zesty Lime Shortbread Cookies just sorta happened (the train of thought made more sense in my head). Thats really all I have to say this week. Finishing up my thesis project and my brain is rebelling against having to do any extra sentence formation. I think it is time for another cookie study break anyway. Zesty Lime & Pecan Shortbread Cookies Serves: 24 Cookies Ingredients 2 cups pecans, lightly toasted ½ cup sugar 2 cups flour ½ tsp kosher salt 2 limes 2 sticks unsalted butter, cold and cubed 1 cup confectioners sugar Print Preparation Combine pecans, sugar, flour and salt in a food processor. Add the zest of both limes (keep the limes for their juice later). Pulse ingredients until pecans are finely and evenly chopped. Add the butter and pulse again until the dough resembles wet sand and holds together when pinched. Pinch off golf ball-sized pieces of dough, roll into balls and place onto a parchment lined baking sheet two inches apart. Put sheets in the fridge for 15-20 minutes (or overnight). Preheat oven to 350˚F and bake cookies 25 minutes, rotating pans halfway through, until the bottom edges start to brown. Cool completely on a rack. Put one cup of confectioners sugar in a bowl and squeeze in the juice of those two limes. Whisk together and if you need more liquid (you probably will) add a tsp of water at a time until the sugar is drizzling consistency. Top cookies with a very light sprinkling of lime zest. Previous Next hungry for more?

< all recipes Miso Sesame Chicken Salad This recipe came about because I mistakenly received a rotisserie chicken in my fresh direct order. I took this as a sign...of what I don't know, but I couldn't just eat the chicken plain. I might have to intentionally order rotisserie chickens from now on!! Miso Sesame Chicken Salad Serves: 6 servings Ingredients 1 rotisserie chicken 1 head cabbage (or two small, one green and one purple for added color) 2 carrots 2 scallions Dressing: ¼ cup toasted sesame oil 2 garlic cloves, minced 2 tsp fresh ginger, grated 2 tbl miso paste ¼ cup soy sauce 1 tsp Dijon mustard black pepper, to taste Sriracha (optional) Print Preparation Shred the chicken: this is easiest to do while it is warm, either immediately when you get home from the store or microwave it for 2-3 minutes (following package instructions). Remove all the skin and shred the meat. Save the bones for stock! Peel carrots and grate - if you have a cheese grater with large holes, if not julienne the carrots (cut into matchsticks). Thinly slice the white and light green parts of the scallions. Cut cabbage in half vertically and slice into ¼” ribbons. Combine the shredded chicken with all of the chopped vegetables in a large bowl. Make the dressing: Heat the sesame oil in a sauté pan, toss in garlic and ginger – stir to cook evenly and do not take your eye off the pan, garlic burns quickly! Once garlic starts to brown slightly, remove from pan immediately. Whisk this with the rest of dressing ingredients, pour over chicken and vegetables, and toss to coat evenly. This can be served immediately but gets better with time – from hours to several days. Serve at room temperature. Previous Next hungry for more?

< all recipes Black Bean Soup Since winter can’t seem to take the hint that we are so over this weather, I think a warm, hearty soup is in order. I love soup – it is what I live on this time of year and for me it almost makes me like the cold…almost. I mean, who wouldn't want to curl up on the couch with a warm bowl of soup, a glass of wine, and maybe some House of Cards? Sounds like a perfect evening to me. This recipe feeds a crowd because I really think you should only make soup in large batches, freezing it in 1-2 person portions so you always have a warm bowl of soup at the ready to get through these months of hibernation. As the daughter of a proud West-Texan, I love chiles of all kinds and try to sneak them into any dish I can – which was a no-brainer here as black beans and chiles are meant for each other. I used two kinds of peppers in the soup: bell peppers for a touch of sweetness and poblano peppers for some smoky spice. I make soups to stock my freezer - freezing in quart containers which are perfect for two for dinner (with a crusty hunk of bread or warm piece of cornbread). Black Bean Soup Serves: 6 quarts Ingredients 2 lb black beans, soaked overnight (if possible) 3 red bell peppers 3 poblano peppers 2 yellow onions, diced 2 tbl adobo paste from chipotles in adobo* or tomato paste ½ cup wine (red or white will work, just something you would drink) 8-10 cups water or stock salt and pepper optional toppings: avocado cilantro greek yogurt cornbread Print Preparation Soak the beans over night if possible – this will just shorten the cook time (a step I can never remember ahead of time and can definitely be left out). Char peppers: place peppers directly over burner with flame on high, turning with tongs once blackened on the bottom. Once completely charred place in a bowl and cover with a lid or towel – this allows the peppers to steam which will help in removing the charred skin. (Again, this step can be left out but it adds and wonderful flavor to the soup so I highly recommend trying it). Chop onion while the peppers steam for about 15 minutes. To remove the charred skin, hold the stem and scrap with the edge of your knife – you just want to get the majority of the blackened skin, it does not have to be perfect. Slice the peppers down the middle and remove the stems and seeds. Chop peppers about the size of your diced onion. Heat 2-3 tbl of oil in a large pot, add the onions and a tsp of salt. Sauté onion until translucent, about 10 minutes, then add the peppers and chipotle or tomato paste. Stir and let cook 2 minutes then deglaze with wine. Add in the beans and liquid (water or stock). Bring to a boil then reduce to simmer and cook until beans are tender 1-2 hours (depending on if beans were soaked overnight). Taste and season with salt and pepper. Serve with sliced avocado, chopped cilantro, and a scoop of plain greek yogurt. And cornbread! *Chipotle chiles are smoked jalapeños that often come canned in an adobo sauce – I absolutely love the smoky flavor of the adobo, the jalapeños themselves are way to spicy for me, but the sauce around them has just the right amount of heat. Use this instead of tomato paste in soup recipes or to make spicy dressing with greek yogurt (or mayo / sour cream). You can find Chipotle Chiles in Adobo in the Mexican foods section of any grocery store. Previous Next hungry for more?

< all recipes Salted Pumpkin Creme Brulee This recipe came from my favorite website Food52. It is incredibly delicious but does require some sort of torch or lighter - the original recipe says you can do it under the broiler but I did not have success trying that (in fact I almost burnt a hole in my oven mitt). But who wouldn't want a kitchen torch to make marshmallows with at a moments notice?! I think this would be even better if served with a spicy gingersnap type cookie to use almost like a spoon. Salted Pumpkin Creme Brulee Serves: 8-12 servings Ingredients 1 15oz can pumpkin puree 2 cups heavy cream 1 cup whole milk 2 tsp vanilla extract ½ cup brown sugar ¼ cup granulated sugar 1 tsp kosher salt 1 tsp ground cinnamon ¾ tsp freshly grated nutmeg ½ tsp ground ginger 6 large egg yolks Topping: 1 tsp coarse sea salt ¼ cup granulated sugar, for topping Print Preparation Heat oven to 325˚F and get ramekins ready – place 8 ramekins in large roasting pan (this recipe makes about 48 oz, so it’ll make 8 6-oz or 12 4-oz brûlées). Place pumpkin puree into saucepan over medium heat and cook for about ten minutes. While pumpkin is caramelizing, whisk together egg yolks and granulated sugar in large bowl. Once pumpkin has caramelized, add cream, whole milk, vanilla, brown sugar, salt, cinnamon, nutmeg and ginger to the pumpkin. Whisk everything together until well integrated. Bring mixture to a simmer over medium heat and once you see those bubbles remove from heat. Temper eggs, slowly whisk about ¼ cup of the hot pumpkin/cream mixture into the eggs, then add the remaining pumpkin/cream mixture in a slow, steady stream, whisking continuously (to make this easier, I poured the hot pumpkin mixture into a heatproof bowl with a handle and pouring lip). Divide mixture among ramekins or crème brûlée dishes. Cover the pan with foil, leaving one corner turned up and place in oven with rack pulled out. Pour enough hot water to pans to come halfway up sides of ramekins and close the corner of foil. Bake the custards about 30 minutes, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and bake for 10 to 15 minutes longer, or until custards are just set in center.* Chill custards until cold, about 4 to 6 hours. DO AHEAD Can be made 2 to 3 days in advance. Cover and keep chilled. Remove custards from fridge an hour before serving to come to room temp. Right before serving, sprinkle a few grains of sea salt on top of each chilled custard then sprinkle 2 to 3 tsp of sugar in a thin, even layer. Use a kitchen torch to caramelize the sugar. * To test for doneness, gently tap one of the custards (with an oven mitt on!). You want the custard to giggle almost in one piece – like a wave rather than a ripple from outside in. Previous Next hungry for more?

< all recipes Basil & Lemon Gremolata After giving my final thesis presentation and turning in the last paper of my graduate life, I found myself wandering the Union Square farmers market in a bit of a daze. It is a moment in between studying like a lunatic day and night for weeks (or days depending on your procrastination tendencies) and shifting gears to dive into the next thing. A moment of respite in the eye of the storm. Not many people get such moments, perhaps those switching jobs (and on garden leave) or starting school in the fall – so while I have been there and can recognize the sensation, this time is different. It includes that going into the unknown, gut-churning, locate the nearest trash can, kind of unease. Three years of school is over and I am not going into an office but dedicating all of my time and energy into this blog. YIKES!! I have big plans for this site and hope you all will help me along the way by spreading the word and giving me feedback. My goal with Eat Some, Wear Some is to get you excited about cooking and learning – as excited as my sis and I get about cake – but most importantly I want you to have fun in the kitchen while learning to cook like a pro. But back to the farmers market and me in a daze. I came home with 4 bunches of asparagus from two different farmers, I guess I forgot I had already bought some 2 minutes earlier. So a lot of asparagus, some reeeeeeally dirty basil and radishes (which to be honest I don’t actually like all that much). While I might be fine eating just asparagus for dinner, my dilemma was how to get Chris to eat it and not find it strange that we were having it three (possibly four) nights in a row. Toasty breadcrumbs and parmesan seemed appropriate. Gremolata is an herby Italian condiment usually made with parsley, lemon zest and garlic. It is one of those things that has a million different versions and very few rules – I added the breadcrumbs for a nice crunch and parmesan because it just makes everything better in my opinion. It can also go on just about anything from vegetables to meat (I think it was traditionally eaten with braised veal shank). So feel free to use my recipe as a guide and go wild. Basil & Lemon Gremolata Serves: about 1 cup Ingredients 2 cloves garlic 2 cups loosely packed basil, thoroughly washed zest of 1 lemon ¼ cup olive oil 1 cup breadcrumbs or panko ¼ cup grated parmesan salt and pepper Print Preparation If you have a food processor, pulse garlic until minced then add the basil and lemon zest and pulse until finely chopped. If you do not just mince everything by hand first separately and then together. Heat olive oil in a large skillet. Add breadcrumbs and toss to evenly coat in olive oil. Cook over med-low heat, tossing frequently until golden brown, about 5 minutes. When just about done mix in the parmesan and a dash of salt and pepper. Let breadcrumbs cool on a paper towel lined plate. Mix everything together just before eating - once mixed the gremolata should be stored in the fridge and will keep 3-4 days. To re-toast the gremolata, heat up a little extra olive oil in a pan and cook over low heat for 5-7 minutes. Notes You can make this a day or two in advance - once you have toasted and cooled the breadcrumbs keep them in an airtight container on the counter and keep the basil lemon mixture in the fridge, mix everything together just before eating. Previous Next hungry for more?

< all recipes Sticky Toffee Date Cake Ok so I already have a Sticky Toffee Date Cake recipe that I have been making for many years and people seemed quite happy with it. And while I don’t usually like to mess with a good thing, that is exactly what I did for Christmas dinner – a risky move given how serious my people are about their desserts. It was such a success I was asked ordered to make it again the next night. My sister even went so far as to say that it was the best thing she had ever eaten – and she is not the easiest lady to please. I still love the other recipe and feel a little bad for one-upping it but I think i’ll get over it eventually. This cake is just better, it has more delicious date flavor and a more delicate fluffy texture to really absorb the toffee sauce – creating a beautiful balance and union between the two elements…getting carried away and I think you get the point. Sticky Toffee Date Cake Serves: 1 9" cake Ingredients 10 oz dates (pitted) 8 oz unsalted butter, at room temp ½ cup granulated sugar 1 cup brown sugar, packed 4 eggs 2 tsp vanilla 2½ cups all-purpose flour 1 tsp salt 2½ tsp baking soda for the toffee sauce: 16 oz unsalted butter 2 cups brown sugar, packed 1 cup heavy cream 2 tsp vanilla Print Preparation Preheat the oven to 350˚F. Butter two 9in cake pans and line the bottom of each with parchment. Add dates to a small pot along with 1½ cups water. Bring this to a boil and let simmer 2-3 minutes, until dates look soft(ish) and skins start to come off. Pour the dates and water (carefully!) into a food processor and puree until smooth. Cream the butter and two sugars until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each addition and scraping the bowl once or twice. Mix in the date puree. Combine the dry ingredients in a separate bowl then, with the mixer on low, add this into the rest of the batter, mixing just until combined. Divide the batter between your two prepared cake pans and spread it evenly out the the edges of the pan. Bake for 30-40 minutes, until the center of each cake feels set or a cake tester comes out clean. While cakes are baking, make the toffee sauce: combine ingredients in a pot set over medium heat. Cook until everything is melted and the sugar is dissolved. When cakes are done, carefully flip each out (onto your hand or a large plate) and remove the parchment before putting the cake back into the pan topside down. Use a fork to poke lots of holes in the bottoms of each cake before pouring on some of the toffee sauce. Spread it to the edges so all of the cake gets a good soaking and once what you have poured on has been absorbed, add some more - I like to leave ½ - 1 cup of the sauce to pour over my cake once they are stacked and on my cake platter (for that irresistible drippy effect). Allow cakes to cool and soak in the sauce for at least 30min (or a few hours). When ready to serve, turn one cake out onto your cake plate. For the second cake, I find it useful to use a spatula or something similar to help get it out of the pan and lowered onto the first cake rather than attempting to just flip it out. Pour the rest of the toffee sauce over top spreading it to the edges so it drips down the sides. Previous Next hungry for more?

< all recipes Harissa Harissa is a North African chile sauce that can vary from region to region, even family to family. I like the addition of tomato paste to mellow out the chiles and to make it more of a sauce than a paste. It is so versatile - use it to marinate chicken, beef, or shrimp, add it to canned crushed tomatoes to make a delicious pasta sauce, or add some plain greek yogurt to make a creamy dip or sandwich spread. I could continue but I will spare you for now. Harissa Serves: about 1 cup Ingredients 5 dried chiles* 1 tsp coriander seeds ½ tsp fennel seeds ¼ tsp black pepper ¼ tsp allspice 1 tsp kosher salt ¼ - ½ cup lemon juice 3 cloves garlic, roughly chopped ½ cup tomato paste ¼ cup extra virgin olive oil *chiles are tricky in that you can never be sure of their heat until you take a bite – that being said, there are general guidelines that can help. For milder heat, use pasilla or ancho chiles. For extra heat, use chiles de arbol or chipotle chiles (chipotles are smoke-dried jalapeños and therefore add great depth of flavor along with a kick in the mouth). Print Preparation Bring a small pot of water to a boil (4-5 cups). Remove stems and seeds from chiles, place in a bowl along with boiled water, cover and let sit for 1 hour. Toast the coriander and fennel seeds in a dry sauté pan until fragrant (1-2 minutes, keep a close eye on the spices as they can burn very easily). Using a mortar and pestle, spice grinder, or whatever you have on hand, grind up the coriander and fennel – it does not have to be finely ground, about the consistency of coarse black pepper. Combine everything except olive oil in a food processor (fitted with blade attachment) and blend about 30 seconds, until everything is incorporated, then drizzle in the olive oil, continuing to blend until smooth. Season with salt and pepper to taste. Previous Next hungry for more?

< all recipes 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 Serves: 4 servings Ingredients 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 Print Preparation 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. Previous Next hungry for more?