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lili@delightfulpalate.net

Farro with Shaved Zucchini and Parmesan

Farro with Shaved Zucchini and Parmesan

Inspired by the season, we combined ribbons of zucchini, yellow squash, chewy farro, juicy tomatoes and a splash of Delightful Palate’s Balsamic Garlic Honey vinaigrette

This hearty salad also has white beans for a extra punch of protein serve with spinach and yogurt flatbread.

Farro with Shaved Zucchini and Parmesan

Serves 4-6

Adapted from domesticate me

 Ingredients:

1½ cups uncooked semi-pearled farro
1 medium zucchini

1 medium yellow squash  

1 can of white beans, drained

1 8 oz. container cherry tomatoes

½ cup basil, chopped

½ cup Parmesan, grated

1 cup of fresh greens, arugula, spinach
¼ cup of Delightful Palate’s Balsamic Garlic Honey vinaigrette

¼ cup almonds, chopped

Shaved Parmesan cheese for garnish

Salt and fresh ground pepper


Start by cooking the farro according to the package directions. (Usually 10-15 minutes in boiling salted water.) Strain and set aside.

 

Using a mandolin or vegetable peeler, shave your zucchini and squash into thin ribbons. Place the zucchini and Squash in a small bowl and toss with 2 tablespoons of Delightful Palate’s Balsamic Garlic Honey a good sprinkling of salt, and fresh ground pepper to taste. Briefly set aside.

 Place the farro in a mixing bowl You have two options for assembling the dish:  the first is to add the zucchini, chopped almonds, white beans, tomatoes, greens, rated parmesan and basil to the farro, toss everything together with Balsamic Garlic Honey and then with shaved Parmesan cheese for garnish.

 Or assemble the dish in layers. (This is more for presentation purposes). Arrange half of the zucchini and squash in an even layer on a serving plate/bowl/platter. Top with half of the farro, half the, white beans, tomatoes, basil, almonds and a little cheese and repeat. Topping with Parmesan.