This recipe is on the Weeknight Dinners menu this week. The three other dishes on the menu include honey glazed salmon with roasted brussels sprouts and farro, salmon tacos with corn salsa, and a soba noodle salad. Salmon, brussels sprouts, and farro are all repurposed to minimize cooking time and reduce food waste. There’s still time to join the cooking club if you’d like access to this menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

• 1/4 cup farro, dry (3/4 cooked)

• 2 cups vegetable broth, low-sodium

• 1/2 cup kale, destemmed and thinly sliced

• 1/4 cup carrot, sliced into 1/4 inch rounds

• 1/2 cup brussels sprouts, thinly sliced

• 1 Tbsp yellow onion, diced

• 1 garlic clove, minced

• 2 Tbsp parmesan, grated

• 2 tsp extra virgin olive oil

• 1 tsp italian herbs

• kosher salt

• pepper

INSTRUCTIONS 

Prepare farro according to package directions. This recipe is 10 minutes with pre-cooked farro. Alternatively, you can use golden couscous, which takes 5 minutes to prepare.

Heat a medium pot over medium heat. Add olive oil and sauté onion for 2 to 3 minutes. Add garlic and sauté for an additional 1 to 2 minutes, until the onion is translucent. Add italian herbs and season with salt and pepper. Add carrot and brussels sprouts and sauté for 3 to 5 minutes, until vegetables are al dente. Add a splash or two of broth while cooking vegetables if needed. Add vegetable broth and bring to a simmer. Add kale and farro and heat until kale is slightly wilted and farro is warm. Finish with a drizzle of olive oil and serve with parmesan cheese and a pinch of red pepper flake if you’d like some spice.

Notes

You can replace the vegetable broth with bone broth if you’d like.

You can also use roasted brussels sprouts as pictured. Pearl couscous, quinoa, and golden couscous can all be used in place of farro.

Omit parmesan cheese to make DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.