roasted radishes and summer squash with creamy farro
Last week I dug out a bag of farro from the back of my pantry to make this recipe from the always-inspiring 101 Cookbooks blog. This week, I tried a roasted vegetable version of it using some of the leftover cooked farro I had. Instead of the usual light and crunchy summer fare, I was craving something with a bit more cool-weather appeal (since it’s so gray and breezy in New York this week… I know, I’m not ready for sleeves either). Roasting the squash and radishes (yeah, roasted radishes) gave them that nutty brown-roasted-vegetable-flavor (pardon my lack of vocabulary on this one) that is good on almost anything. A bowl of this stuff was perfect as a single-serving quick bite to eat. I had it as a side item to go with a sandwich, but it could also be a good one-bowl meal with some beans, shredded chicken, or fried or poached eggs on top.
Farro
Bring farro and water to a boil, then lower heat and cook, partially covered, until tender. It can take as long as an hour, depending on whether or not the grains are semi-pearled (have had some of the outer bran removed). Farro that isn’t pearled can also be soaked in water overnight to cut down on the cooking time. Add salt toward the last 10 minutes or so of cooking.
Roasted Radishes and Summer Squash (fennel would’ve been good too)
Cut vegetables into bite size pieces and toss with olive oil, salt, and pepper. I like to do this directly on a foil-lined toaster oven tray. Roast at 425 degrees until soft and lightly browned (about 20 minutes).
Creamy Dressing
I used a spoonful of homemade crème fraîche (easy instructions here) to make the dressing, but yogurt or buttermilk or sour cream (or no dairy at all) could also be good. Combine a small dollop of crème fraîche with minced onion, salt, pepper, white wine vinegar, and olive oil. Again, I like to do this directly in the bowl I’m eating out of.
Add farro to dressing and toss to coat. Top with roasted vegetables and chopped fresh herbs.
