claire freehafer

ingredients

• 1.5 c farro
• 8 oz kale
• 2 sweet potatoes, 🔪 diced into ½-inch pieces
• 8 oz red cabbage, 🔪 shredded
• 1 apple, 🔪 diced
• 2 lemons, 🔪 zested and halved
• 4 cloves of garlic, 🔪 minced
• 4 tbsp mayonaise
• 1 tbsp harissa powder
• 1 oz pepitas
• veggie stock
• 4 tbsp sour cream
• 4 tsp olive oil
• 2 tsp sugar
• 4 tbsp butter
• onion powder
• garlic powder

instructions

1. adjust rack to top position and preheat oven to 🔥 425 degrees.

2. in a medium pot, combine farro, stock concentrate, and 6 cups water. bring to a 🔥 boil and cook until farro is tender, ⏲️ 25-30 minutes. keep covered off heat until ready to serve. if you end up with any excess stock, simply pour it out. alternatively, if stock evaporates before farro is done, add a splash of water.

3. toss sweet potato on a baking sheet with onion powder, garlic powder, paprika and a large drizzle of olive oil. season with salt and pepper. roast on top rack until golden brown and tender, ⏲️ 20-25 minutes.

4. in a medium microwave-safe bowl, combine juice from lemon and 2 tsp sugar; stir until sugar has dissolved. add cabbage and 4 tbsp water; toss to coat. microwave for ⏲️ 1 minute. season with salt and pepper. set aside, stirring occasionally, until ready to serve.

5. in a small bowl, combine mayonnaise, sour cream, as much lemon zest and garlic as you like, and harissa powder to taste. add water 1 tsp at a time until mixture reaches a drizzling consistency. season with salt and pepper.

6. remove and discard any large ribs from kale. heat a large drizzle of olive oil in a large pan over 🔥 medium-high heat. add kale and season with salt and pepper. cook, stirring occasionally, until tender, ⏲️ 5-7 minutes. stir in 2 tbsp butter until melted. remove pan from heat.

7. stir 2 tbsp butter into farro until melted. stir in diced apple and season with salt and pepper. divide farro between bowls and top with kale, pickled cabbage, and sweet potato. drizzle with dressing. sprinkle with pepitas and serve.