Delicious!!! Perfect Sunday Supper.
- ¼ cup olive oil
- 4 large shallots, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 to 2 fresh hot red chilies, sliced, plus more for serving (I used 2 Jalapeno Peppers.)
- One red pepper, chopped (my addition)
- 4 cloves garlic, sliced
- Kosher salt and black pepper
- 1 15.5-ounce can diced tomatoes
- 8cups low-sodium chicken broth
- 1cup whole farro
- ¾ pound peeled and deveined medium or large raw shrimp
- 5 ounces (8 cups) torn Swiss chard (from about 1 small bunch)
- Torn basil leaves and crusty bread, for serving
- Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, re pepper, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6
to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes.
- Stir in the shrimp and chard and cook until the shrimp are opaque, 2 to 4
minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.
From Real Simple.
So light and delicious!
Active Time: 15 minutes Total Time: 1 hour Serves: 6
- 4 large eggs, yolks and whites separated
- 1 cup sugar
- Grated zest of 1 orange
- ¼ teaspoon vanilla extract
- ½ pound carrots, finely grated
- 2 cups almond flour
- 1 heaping tablespoon self-rising flour
- Confectioners’ sugar, for dusting
- Crème fraîche, for serving
1. Preheat oven to 350 degrees. Line an 8-by-8-inch cake pan with parchment paper. Use an electric mixer to beat egg yolks, sugar, orange zest and vanilla until very pale, thick and creamy, 5 minutes.
2. Stir carrots and both flours into yolk mixture until fully incorporated.
3. In a clean mixing bowl, use an electric mixer to beat egg whites until stiff. Fold whites into yolk-flour mixture until no streaks of white remain. Pour batter into prepared pan and bake until cake is well risen and a skewer inserted in the center comes out clean, 40-45 minutes.
4. Remove cake from oven and let cool in pan. Turn out onto a platter. Dust cake with confectioners’ sugar. Serve with a generous dollop of crème fraîche.
—Adapted from “Fern Verrow: Recipe from the Farm Kitchen” by Harry Astley and Jane Scotter
For dinner I served Miso Scallops with Butternut Squash Farro Rissoto (Based on a recipe from Panzano Restaurant in Denver.)
For the cauliflower:
- 4 heads cauliflower
- 2 tablespoons olive oil
- 1 teaspoon Himalayan salt
For the tahini sauce:
- 1/2 cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- 3 cloves garlic, minced
- 1/4 cup honey
- 1 teaspoon Himalayan salt
- 1/4 cup filtered water
For the garnish:
- 1 cup mint leaves
- 1 cup parsley leaves
- 3 shallots, thinly sliced
- 1 cup pomegranate seeds
- 1/4 cup roasted pine nuts
Make the cauliflower:
- Preheat oven to 375 degrees.
- Break the cauliflower into large florets and toss with olive oil and salt.
- Spread out in a single layer on two baking sheets and roast in oven for 20 to 25 minutes, or until golden.
Make the sauce:
- Meanwhile, whisk together all the ingredients for the tahini sauce.
- Taste to adjust seasoning.
Assemble the salad:
- Toss together roasted cauliflower with mint and parsley leaves and shallots.
- Top with pomegranate seeds and pine nuts.
- Drizzle with tahini sauce.
I cut this recipe in half, except for the pomegranate seeds and pine nuts. I served it with a Salmon Quinoa Cake.
Adapted from Thrive Market.
Read about 7 proven health benefits of pomegranate here.