I had to share one of the best meals I’ve ever had at Bo Lings, which is on the Plaza in Kansas City. (And I’ve eaten there many times.) These are Long Life Noodles. The presentation gets an A+ as well.
So after juicing, remains a bowl of pulp that perhaps you wonder what to do with. I personally don’t believe in waste, consequently, I have always tried to maintain that my pulp goes into my baking, such as in a quick bread or breakfast muffins. Unfortunately I don’t have images to prove it from the past, and lately I’ve been too busy to follow my own standards. Sorry.
This will be a dish I try in the very near future.
Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.
Spring Asparagus and Broccolini Farro with Kale Pesto
1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste
Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.
On to the veg. Chop…
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