Members are hooked on this summertime dinner. It starts with a basil and balsamic vinaigrette that’s perfect with sautéed zucchini, roasted red peppers and nutty farro. Topped with feta and pecans, the result is summertime heaven!
Ingredients
Farro & Vegetables
1 ¼ cups farro
1 cup cannellini beans
1 cup roasted red peppers, julienned (from a jar is fine)
½ cup onions, diced
2 cloves garlic, minced
3 ½ cups zucchini, quartered and cut into ½” slices
Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
2 Tbsp lemon juice
½ cup basil, chopped
1/3 cup cilantro, chopped
ground pepper
Topper
¾ feta, crumbled
½ cup pecans, halved and toasted
1 Tbsp dried oregano
1 ½ tsp dried savory
Putting It All Together
Put a saucepan of water on to boil.
Add a generous pinch of salt to the boiling water and add the farro. Cook until the kernels pop, about 20 minutes. Drain, then return to the pan and cover for 5 minutes. Then fluff and set aside.
Heat 1 ½ Tbsp olive oil in a large skillet over high heat. When very hot, add the cannellini beans, roasted red peppers, onion and garlic, stirring frequently. When browned in a few places, about 5 minutes, add the zucchini and cook until the zucchini starts to caramelize on the edges but not yet mushy, about 12 minutes.
While the zucchini is cooking, combine the ingredients for the balsamic vinaigrette in a blender.
Turn the heat to medium and add half of the balsamic vinaigrette. Mix well, scraping the bottom of the pan as you stir. Add the rest of the vinaigrette and cooked farro and turn the heat off. Mix well, then mix in the remaining ingredients. Enjoy!
Serves 2
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