Here's a recipe featuring one of Chef Jodi's favorite ingredients: Farro! This unique grain is certainly interesting: it's packed full of protein like Quinoa but has flavors reminiscent of barley and brown rice. Serve yourself this hearty bowl of farro to keep warm during the last of the colder days!
Farro with Roasted Butternut Squash, Walnuts, and Arugula
This is so delicious and feeds a crowd. It can be served as a salad or a nice side dish. To make this dairy-free simply eliminate the goat cheese.
1 Cup Farro, rinsed & drained
1 ½ cup butternut squash, cut into cubes
1 cup arugula
1/3 cup chopped walnuts
1/2 cup crumbled goat cheese
1 -2 Tablespoons olive oil
1 Tablespoon walnut oil
1 -2 Tablespoons balsamic vinegar
Sea salt & pepper to taste
Preheat oven to 400 degrees
In a medium sauce pan bring 2 cups of water with salt to boil, add farro, cover and simmer until farro is tender about 40 minutes. Remove from heat and drain excess water.
Before you peel and cut butternut squash, pierce the squash allover with a pairing knife and microwave on high for 4 minutes. This allows the squash to soften so it is easy to cut and peel. Cut squash into ½ inch cubes, toss with olive oil and a pinch of salt. Place on a sprayed baking sheet and roast for about 20 minutes until tender and slightly brown.
In a large bowl toss farro with butternut squash, add walnut oil and balsamic vinegar, arugula, goat cheese and chopped walnuts. Toss until well combined. Add sea salt and fresh ground pepper to taste.
You can also try other combinations, roasted brussel sprouts, puff rice, Pancetta and shaved Parmesan is also very yummy!
Lajollacooks4u’s private and intimate setting provides a friendly environment where participants can relax, sip some wine, and laugh together, while engaging in our unique cooking and dining experience.
For more information about our team-building challenges, celebrations for special occasions, and cooking with Lajollacooks4u visit www.lajollacooks4u.com
Make your reservations by contacting Jodi at 858-752-4980 or email firstname.lastname@example.org