Rinse farro and drain. In a medium pan, combine the farro with 1-1/2 cups stock and bring to a boil. Reduce the heat and cook until the liquid is absorbed and the farro is as tender as you like. This will take 20 - 30 minutes. While the farro cooks, prepare the vegetables.
Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onions and cook for 2 minutes. Add the squashes and the garlic and cook another 2-3 minutes until everything begins to soften and become fragrant.
Add the garbanzos and continue to cook until the beans are beginning to brown. This should take around 5-7 minutes. Make sure you stir often so that they brown evenly.
Add a little of the reserved stock to keep things moving. Add the olives, peppers, and artichokes to the skillet, tossing to combine. Continue to cook for another 4-5 minutes, adding more stock if necessary.
Add the lemon juice, herb blend, and rosemary to the skillet and toss one more time and heat another coupe of minutes.
Divide the farro between 2 bowls creating a little well in the middle. Top each bowl with half of the vegetable mixture. Sprinkle 1 ounce of the feta on each bowl and serve.
Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 - 7 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
Continue to simmer for 5 - 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
Serve with turkey, dressing, or anything else you want to put it on.
Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
Add the remaining stock and rosemary and cook 4 or 5 minutes.
Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.