Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Ingredients:
4 heirloom tomatoes, halved
¾ cup cooked farro
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh parsley, chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
Method:
1. Preheat the oven to 450°.
2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Combine the 2 tablespoons olive oil, farro, feta cheese, parsley, garlic, and shallot with some salt and pepper together in a small bowl. Fill the tomatoes with the mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
Cozy Comforts Recipes
Warm yourself body and soul this week with a lineup of cozy wintertime favorites like Gruyère cheese bread, earthy Shiitake and dried Porcini mushrooms, farm-fresh eggs, and hearty split grain emmer farro that can be prepared risotto-style with our signature, hand-crafted chicken stock. Additionally highlighted by crisp radicchio, carrots, leeks and garden-grown herbs, this box is also flush with a bevy of beautiful winter citrus fruit to further brighten your week. Enjoy!
Here are a few recipe ideas for the week:
Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s farrotto.
Radicchio, Farro & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!
Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.
Ingredients:
2 tablespoons olive oil
2 large shallots, thinly sliced
4 cups chicken stock
3 cups water
1 cup emmer farro, rinsed and dried
¼ cup white wine
2 tablespoons butter
½-1 cup reconstituted (see enclosed method) Porcini mushrooms, sautéed until golden brown in butter
2 cups Shiitake mushrooms, also sautéed until golden brown in butter
½ cup freshly grated parmesan cheese
1 cup packed parsley leaves, finely chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
Sea salt and fresh ground pepper
For the Crispy Shallots:
2 large shallots, extra thinly sliced + layers separated
Olive oil, as needed
Method:
1. For the farrotto, heat a Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
2. Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
3. Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed. Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 25-30 minutes.
4. To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
5. Stir the butter, mushrooms, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.
Spring Risotto Night Recipes
Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely risotto crafted with our signature chicken stock and topped with imported Parmesan Reggiano and gorgeous vegetables like first-of-the-season asparagus, baby leeks, and carrots. Inside you’ll also find: Gruyère cheese bread, Sauk Farm’s apple cider, locally-crafted pickles, farm-fresh eggs, and beautiful spring greens like Bibb lettuces, arugula and a fresh salad mix. Enjoy!
Here are a few recipe ideas for the week:
Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!
Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.
Garlic Confit
This mellow confit makes an amazing topping for pizza, pasta and crostini; or try a little dollop atop your risotto!
