Roasted Grape & Red Onion Kale Farro with Gorgonzola

December 16th, 2011 § 0 comments § permalink

Serves 4


1 medium red onion, chopped small
2 cups red grapes, halved
1 tablespoon thyme leaves
1 chicken thigh, boneless, skinless, chopped fine (optional)
1 tablespoon black pepper, freshly cracked
2 tablespoons honey
2 tablespoons currant vinegar
2 tablespoons olive oil
2 cups purple and Tuscan kale, chopped small
2 cups farro, cooked
Gogonzola cheese (sweet)


Preheat oven to 400° F. In a large bowl toss together the onions, grapes, chicken, thyme, black pepper, honey, currant vinegar, honey and season with salt. Lay out on a unlined baking sheet and cook for about 10 minutes or until the items are slightly browned and roasted. Immediately after the grape mixture has come out of the oven, place it over the kale in a large bowl and toss well allowing the kale to par cook or wilt. Add the cooked farro (which should still be warm) and toss together until well mixed. Season with salt and garnish with a few gorgonzola crumbles!

Roasted Cauliflower Farro Salad with Feta, Kale and Parsley Lemon Vinaigrette

December 12th, 2011 § 0 comments § permalink

Serves 6




2  cups cauliflower, cut into small florets
 1 red pepper, chopped
Olive oilSalt/pepper
1 cup Tuscan kale or purple kale, sliced thin
1 small red onion, chopped small
2 cups cooked farro
¼ cup sundried tomatoes, chopped small
¼ cup almonds, toasted and chopped
1 tablespoon white wine vinegar or white balsamic
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic, chopped fine
½ cup  fresh parsley, chopped superfine
¼ cup extra virgin olive oil
¼ cup feta cheese, crumbled



Pre-heat the oven to 400° F.  Toss together the cauliflower, florets and red peppers and drizzle a little olive over them, season with salt and pepper and place in a glass baking dish and roast until golden brown or about 15 minutes.  Place the sliced kale in a large mixing bowl and immediately place the roasted cauliflower over the top of the kale while its hot and toss together, let stand for  a few minutes to lightly cook the kale with the remaining heat of the roasted cauliflower.  Mix in the farro, tomatoes and almonds until well mixed.  In a small mixing bowl, whisk together the vinegar, lemon juice, zest, garlic parsley and olive oil until emulsified.  Toss over cauliflower and farro mixture and mix well, gently fold in the feta crumbles and serve!

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