Farro With Vidalia Onion And Asparagus Recipes

Steps:

• Bring a medium pot of salted water to a boil. Add the farro and cook, stirring occasionally, until al dente, about 25 minutes; drain.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Reduce the heat to medium, add the onion and a pinch of salt and cook, stirring often, until soft and pale golden, about 15 minutes. Increase the heat to medium-high and add the butter. When melted, add the turnip, greens and apple and cook, stirring, until everything is tender and golden brown in spots, 10 to 12 minutes more. Add the farro and crushed red pepper to the skillet and stir to combine. Season with salt and serve warm.

Steps:

• Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
• Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
• Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

Steps:

• wash Asparagus cut up to 1 inch off bottom of stalks and discard
• cut the stalks in half and toss in bowl
• peel and cut the Vidalia in half then slice each half into 1/4 strips and toss into bowl with Asparagus
• add the other ingredients (Garlic, Oil, salt & pepper)and toss into the bowl with the Asparagus and Onions. Toss entire contents until coated well.
• Pour bowl contents onto a deep wide bread pan and spread out onto pan. Place into oven set to BROIL. Broil for about 10 minutes at a time stirring in between until it is roasted and onions appear slightly translucent.
• Remove from Oven and using tongs or spatula, place the contents into a serving dish and Serve. You can add Lemon juice to your serving if you like.

Steps:

• Soak farro in a large bowl of water for at least 12 hours. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
• Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Steps:

• Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
• Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Steps:

• For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
• Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
• Preheat oven to 450 degrees F.
• For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.

Steps:

• Cook the farro according to the package instructions. Set aside.
• Whisk the honey, olive oil, tahini, lemon juice, salt and pepper together in a large bowl. Add the farro to the bowl and toss to coat. Sprinkle in the scallions, cilantro and mint and fold in to mix. Serve immediately or chill until ready to serve.