Quick & Healthy Weeknight Dinners in a Bowl (Slide 20)
In this farro and salmon recipe, salmon is poached in a miso-infused broth with bites of tender asparagus and sautéed leeks. If you use farro that’s labeled “pearled,” a faster-cooking farro, to make this recipe, start with a full cup of grains and reduce the cooking time to 15 minutes. To clean the leeks, trim off the green tops and white roots and split lengthwise. Place in a large bowl of water and swish around to release any sand or soil. Repeat until no grit remains.
Recipe: Salmon & Asparagus Farro Bowl
Tofu au Vin
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au v…View slide