A perfect fall dinner recipe when delicata squash abounds and I can’t get my fill of fall’s beautiful escarole!
Delicata squash, 1 reg or 2 small
Sweet onion, 1, sliced
Escarole, 1/2 head or more
Pecorino romano cheese, grated
Pepita seeds, or toasted walnuts
Preheat oven to 400 degrees.
Rinse and cook farro with salt. 1 c farro to 2 c water. Can make in rice cooker under quick setting (20 mins?) or on stovetop.
Delicata squash, rinsed, cut lengthwise and semi-peeled, remove seeds and fibrous insides with spoon. Slice into <1/2” rounds. Roast on oiled pan for 20+ minutes, turning near end to roast on both sides. Take out and let sit.
Caramelize one sweet onion: Cut into thin slices, and cook in sauté pan with 1 T olive oil and salt, reducing heat and cooking until light golden, at least 20 mins.
Rinse escarole torn into half leaves. Cook with olive oil and red pepper flakes and splash of water and salt about 5 minutes until well wilted.
Combine squash and onions.
Mound farro. Then add squash and onions, topped with pepitas (or roasted walnuts) and grated Romano pecorino cheese.
Escarole to the side.
Feel virtuous and happy with a delicious and healthy fall meal.
Inspiration: The Kitchn
and Six Seasons — Delicata Squash “donuts” with Pumpkin seeds and honey
Room temp farro salad for lunchtime emergency feeding:
Cooked farro — 1 c farro cooked in 1 c apple cider and 2 c water; OR 1/2 c apple cider vinegar & 2-1/2 c water (can use less water and drain after cooking 25+ minutes
Lemon vinaigrette — 1 lemon juiced, with 4x olive oil, S&P. Optional: minced garlic (Don’t need full quantity for this recipe)
Blanched broccoli or uncooked arugula
Parsley, minced (optional addition: mint)
Fresh tomatoes, cut up
Pepitas or pistachios
Optional: sliced radishes
Cook 1 c farro (rinsed) in 2 c water and 1 c apple cider (or 1/2 c vinegar and 1/2 c water) for 25+ mins. Drain if needed. Mix with lemon vinaigrette.
Blanch broccoli in pot of salted water for less than 5 minutes. Drain on sheet pan to cool. Cut up tomatoes.
Mince herbs — parsley and perhaps mint.
Mix together: farro mixed with vinaigrette, broccoli (or arugula), grated parmesan, tomatoes, pepitas (or pistachios)
optional: sliced radishes
Inspiration: Charlie Bird’s farro salad, NY Times
In July when green beans are at their peak harvest, quick sauté/braise stovetop with garlic scapes, new onions and almonds. Serve with farro and some easy oven roasted shrimp. Healthy, balanced meal that is also delicious!
Lay of the land:
You’re going to sauté green beans in olive oil after first sautéing garlic scapes and onions. Add beans, toss to cook quickly and then add water, cover and cook for 5+ minutes to crisp-tender. Remove cover and increase heat to boil away liquid. If you have pre-cooked farro (rinsed and cooked in 2-3x boiling salted water 20-25 minutes), you can heat it on one side of the pan while you finish cooking the beans.
Preheat oven to 450 degrees with pan in the oven to heat up. You will defrost and marinate some shrimp perhaps in an Asian-style marinade.
When you add green beans to sauté pan, remove shrimp from marinade with tongs and toss into oven for 8 minutes, turning with tongs halfway through.
Cooked farro, 1 c+
Asparagus 1/2 bunch, rinsed and cut into 2” pieces
onion, 1/2, diced
garlic, couple cloves, smushed
Red pepper flakes
Parmesan cheese, grated
Heat sauté pan, add coating of olive oil and then add garlic cloves and pepper flakes, reduced heat to low and cook gently for 5 minutes, turning garlic so as not to brown. Remove garlic, and increase heat to medium.
Add onion and cook about 3-4 minutes until softened, adding Salt.
Add asparagus and cook about 5-7 minutes until crisp-tender, adding stock and covering pan with lid to cook, and mixing in cooked farro about 3 minutes before asparagus is cooked.
Remove cover and raise heat to reduce liquid. (Can if desired mix 1 t cornstarch or arrowroot with 1 T water to create sludge, and add 2 minutes before dish is complete to create thickened stock/sauce.)
Plate and grate on parmesan cheese. Yum!
Once you get a rice cooker, you may want to not stop exploring the universe of rice varieties (not to mention yummy steel-cut oats for breakfast). For such an exploration, here’s a recipe that combines farro and black forbidden rice, cooked separately and cooled on a sheet pan. Mix in roasted cauliflower, steamed dandelion greens with a champagne vinegar dijon vinaigrette, and it’s stick-to-the-ribs delicious! Gilding the lily with some sweet on-hand cherry tomatoes and pepitas. Roasted butternut squash and/or other winter squash in lieu of cauliflower is Chef Thomas Keller’s recipe.
Farro, 1 c
Black forbidden rice, 1 c
1/2 onion, chopped
Dandelion greens, 1/2 bunch, rinsed well and cut off tough bottom stems — steam in rice cooker for 10 minutes at end of one grain’s cycle
Cauliflower florets, roasted w/ olive oil, S&P
Vinaigrette made with champagne vinegar & mustard
Optional: cherry tomatoes
roasted butternut squash, sautéed first in butter in sauté pan
Cook two separate batches of farro and rice. When each is done, remove to sheet pan, spread out and cool. (Tip: tastier farro if you sauté onion in olive oil, then add in farro to toast for 2 minutes, and then add into rice cooker with water.)
At end of second cycle, lay in cleaned dandelion greens on steamer dish to steam during last 10 minutes.
Preheat oven to 400 degrees. Put sturdy sheet pan in oven to heat up.
Roast cauliflower florets with olive oil, S&P for 10-15 minutes, turning once or twice so they don’t burn.
Prepare vinaigrette: Put 3 T vinegar into Pyrex measuring copy and whisk in 1/2 t Dijon mustard. Add S&P, and whisk in olive oil. Taste with dandelion green and adjust to your taste.
Rice and faro in large bowl.
Mix greens in separate bowl with vinaigrette.
Put cauliflower on rice/farro, top with greens and vinaigrette. Add tomatoes and pepitas.
Serving the greens and cauliflower while still warm is nice. And the room temp rice/farro is a lovely contrast.
Lentils, 1 cup
Quinoa, red, 1 c., washed well
Honey or maple syrup
Garlic, 2 cloves
onion, 1/2, chopped
cumin, coriander, turmeric, Aleppo pepper
Hazelnuts, 1/3 cup toasted and chopped
Vegetable stock for cooking quinoa
1. Cook lentils in boiling salted water until done. Drain.
2. Toss Brussels sprouts with olive oil, S&P and a splash of water. Cover and roast in 425 degree oven for 5+ minutes. Uncover, dump out water, and roast uncovered for another 10-15 minutes, taking out pan to shake and move around sprouts. Remove from pan to bowl and while hot, toss with honey.
3. Make pilaf with quinoa: Sauté 1/2 chopped onion in a medium saucepan with olive oil for at least 3-4 minutes until softened. Put in: cumin, coriander, turmeric and Aleppo pepper and then garlic and cook 1/2 minute until fragrant. Put in rinsed quinoa and cover with vegetable stock by at least 1 inch, cover and cook about 15 minutes. Remove from heat and let puff up 5 minutes.
4. Toast and chop hazelnuts or almonds.
Lentils, quinoa, Brussels sprouts; drizzle with olive oil and lemon. Toss on top the chopped hazelnuts. You’ll probably want to add salt. Not bad!
Options: Skip lentils
Note: Could try heating up 1/2 block tofu for second act/leftovers, perhaps reheated with cumin or coriander.