-adapted from Seven Barrels
Ingredients:
Instructions:
Preheat oven to 400F. Bring a large pot of at least 3 cups of water to a boil.
Rinse farro in a sieve. Cook according to package instructions.
Cut peppers into quarters, removing core and seeds. Place on a large baking dish and toss in olive oil, salt, and pepper until evenly coated. Spread them on the baking sheet, cut side down, and roast in the oven for 15-20 mins.
Meanwhile, make salad dressing by whisking together all dressing ingredients in a small bowl or tossing vigorously in a jar. (Rosemary olive oil, lemon juice, elderberry balsamic, garlic powder, thyme, salt+pepper)
Remove peppers from the oven and allow to cool slightly. Transfer to a cutting board and cut into smaller (approximately 1-inch) pieces.
Add arugula, cooked farro, peppers, basil, and salad dressing to a large salad bowl. Toss to combine, adding additional salt + pepper, if desired.
Crumble goat cheese overtop and then gently toss once more. Serve
Enjoy!
Ingredients: 1 lb sliced Turkey or Chicken Sausage 1 red bell pepper, seeds removed and thinly sliced 1 green bell pepper, seeds removed and thinly sliced 2 cubed sweet potatoes or carrots 2 cups broccoli florets ½ red onion, thinly sliced ¼ cup Bella Nonnas Persian Lime Olive Oil 2 teaspoons coarse salt ½ teaspoon ground black pepper ½ teaspoon chili pepper flakes ½ teaspoon cayenne […]
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced 1 red bell pepper, seeds removed and thinly sliced 1 green bell pepper, seeds removed and thinly sliced 1 orange bell pepper, seeds removed and thinly sliced ½ red onion, thinly sliced ¼ cup Bella Nonnas Persian Lime Olive Oil 2 teaspoons coarse salt 1 ½ teaspoons cumin 1 ½ teaspoons ancho chili powder ½ teaspoon ground black […]
