How farro will you go to put a healthy and quick meal on the table? A little chicken Italian sausage, some fresh vegetables and a good bit if farro and about 30 minutes and you will be serving dinner with pride.
Once upon a time farro was only found outside of Italy in gourmet restaurants and little Italian markets. You don’t have to go all the way to Italy to get Farro any more. It’s now available in many grocery stores and markets. 
This ancient Italian grain is an early form of wheat that has recently become one of the “it” ingredients. There is a lot of confusion about Farro. There are 3 kinds that differ in taste and cooking technique. Farro Medio (a.k.a. emmer) is the most common type. It’s also the easiest to cook. Whatever kind of farro you buy, follow the directions on the package to get the best results. I like my farro on the softer side of toothsome. If you like a chewier bite, experiment with the cooking time until it’s just right.
I’ve been using Meijer Naturals Italian Farro . I cook the whole 8.5 ounce package and use the extras for hot breakfast cereal, salads, or side dishes. Yes, it is that versatile. I love this stuff! I’ve been known to stand in front of the refrigerator eating it cold. Use this recipe as a springboard to you own farro nirvana.
Farro with Vegetables and Chicken Italian Sausage
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Farro with Vegetables and Chicken Italian Sausage
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Instructions
Bring the Chicken broth to a boil in a large saucepan. Add the farro, garlic and onion powder and bring back to a boil. Reduce the heat and cook uncovered until the farro is toothsomely tender and the broth is almost absorbed. This should take 15 - 20 minutes.
Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the pan. Add the onion and cook for 3 minutes or so until it begins to soften.
Add the sausage and mushrooms to the pan and cook for another 3 minutes.
Add the peppers, zucchini and garlic to the pan. Cook everything for about 4 minutes. If the mixture seems a little dry, steal a bit of broth from the farro pan to keep things moving.
Add approximately 2-1/2 cups of the farro and any remaining broth to the fry pan (save the rest of the farro for another meal). Cook over low heat for a few minutes stirring occasionally to bring things together.
Add the herbs and half of the cheese. Stir until the cheese is melted. Serve topped with the rest of the cheese.
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This beautiful plate of vegetables was the beginning of a side dish that embraced the flavors of Asia.
They were joined by Soba Noodles, a Japanese favorite. Made of Buckwheat, they have an earthy taste that holds up to spicy and hearty flavors alike. 
I created this as a side dish, that complemented some Asian marinated chicken thighs. This is another side dish that could easily be a main dish with or without the addition of protein. As with many of my recipes, you can take all of the liberties that you want… Spices, vegetables, it’s all up to you.
Stir Fried Vegetables with Soba Noodles
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Stir Fried Vegetables with Soba Noodles
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Instructions
Cook noodles following the package directions. This will only take 3 or 4 minutes. Drain the noodles and rinse with cold water. These can be set aside, but better yet, cook them while the vegetables are cooking.
Heat a large fry pan over high heat. Add the canola oil and swirl to coat the bottom of the pan. Add the broccoli and toss and cook for 2 minutes or so.
Add the carrots and yellow onions and cook for about another 2 minutes. Add the bell pepper and the Thai chili to the pan and cook for a couple of more minutes.
Mix the stock, peanut butter, and hoisin sauce together. Pour into the pan and toss to combine. Allow to simmer for several minutes.
Add the cooked and drained noodles and the green onions, tossing everything to coat. Simmer for 3 - 4 minutes until everything is hot.
Serve it as is for a main dish or pair it with the protein of your choice.
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Chinese chicken salad has become a classic in all of its incarnations. Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.
This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.
The veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. 
Grilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.
This recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.
Instructions
Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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