Farro Risotto with Artichokes

Stumbling upon this recipe was a result of me getting stuck making the same few things with farro and wanting to try something new. So I just started googling farro and a combination of the herbs that were thriving in my garden. I stumbled upon several "farrotto" recipes. I based this idea on this recipe from Eating Well, and combined several other concepts, using what I had on hand as well. 

Farro Risotto with Artichokes

• 2 cups farro, rinsed 
• About 2 cups water
• 5 leaves of fresh sage
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 small onion,  finely chopped 
• 4 cloves finely chopped garlic
• 1 pint of cherry tomatoes halved
• 10-12 ounces frozen artichoke hearts, thawed and coarsely chopped
• ¼ cup torn fresh basil leaves, plus more to top bowls with
• ½ teaspoon coarse salt
• Freshly ground pepper, to taste
• 1 teaspoon crushed red pepper
• 2 cups reduced-sodium chicken broth
• ½ cup grated Pecorino Romano cheese
• 1 teaspoon freshly grated lemon zest, juice of 1 lemon

1. Place farro in a big pot and cover with about 2 inches of water. Add sage. thyme, and rosemary. 
2. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 minutes. Remove the herbs and drain.
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
4. Add ½ cup broth bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth adding it in ½-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. 
5. Stir in ¼ cup cheese and lemon zest, and lemon juice.
6.  Serve sprinkled  ¼ cup cheese on top, and some chopped fresh basil

Asparagus Power Salad with Ginger Dressing

The idea for this salad actually started from a NY Times recipe that involved chicken. I loved the concept of Asparagus with Asian flavors, and took it from there - making it a Vegetarian hearty main dish.  I kept the dressing idea, and asparagus and added a ton of veggies and some spins here and there. BUT if you love the meats, throw in some rotisserie chicken and enjoy. This makes 4 salads. 

Asparagus Power Salad

• 2 cups of cooked Edamame
• 1 cup Shredded carrots
• 2 cups Napa cabbage finely chopped or shredded
•  2 cups shredded Red cabbage
• 2 cups baby Kale thinly sliced
• 1/4 cup of  roasted unsalted peanuts chopped
• 1/4 cup of Cilantro chopped
• 1 pound asparagus
• Salt and pepper
• 1/4 cup of thinly sliced basil leaves
• 1/4 cup thinly sliced mint leaves
• 1 Serrano pepper, thinly sliced
• 1 tablepsoon sugar
• 1 /4 cup of white wine vinegar

Dressing

• 1 large shallot
• 3 tablespoons rice wine vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• Salt to taste
• Generous pinch of cayenne
• 1 tablespoon grated ginger
• 2 garlic cloves
• 2 teaspoons sesame oil
• 1 tablespoon olive oil.

1. Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
2. While that cooks - quick pickle the Serrano. There are a million ways to do this. But simply put it in a small pan sprinkle on the sugar, cover with vinegar and add a pinch of salt. Bring to a boil. Then remove from heat and let sit. You can store the ones you don't use in the fridge for a couple weeks. 
3. To make vinaigrette, combine all ingredients in a blender until smooth. 
4. To make salad base, combine the cabbage, kale, and herbs and toss together. 
5. For 4 salad bowls: Layer mixed greens/cabbage, asparagus, carrots. edamame, nuts, then top with dressing and Serrano.

**Makes 4 servings