1. Farro Bowl With Pomegranate Vinaigrette
Full of farro, goat cheese, and sweet potato, this salad is hearty enough to stand its own, but it would also taste great alongside roast chicken or another simple protein. The pomegranate vinaigrette is an unexpected twist that brings just the right amount of acidity and sweetness.
This gorgeous recipe completely reimagines dinner as a hearty, jewel-toned grain bowl, that happens to be vegetarian. Farro’s earthy, nutty notes are perfect alongside the caramelized sweet potato, crisp fennel, and salty feta. As is, these ingredients are a winning combination, but it’s the pomegranate vinaigrette that takes everything to the next level. First, you’ll cook sliced shallots until soft, then reduce fresh pomegranate juice until syrupy. Punched up with some vinegar and Dijon, the dressing becomes modern and sophisticated. While this recipe makes a hearty vegetarian meal, it would also taste great as a side salad alongside roast chicken or grilled salmon.
Ingredients
- 1 ½ cups farro
- 6 tablespoons olive oil, divided
- 1 large sweet potato, peeled and cut into ¾-in. chunks
- 1 teaspoon kosher salt, divided
- 1 large shallot, finely chopped (about ¼ cup)
- 1 cup pomegranate juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon freshly ground black pepper
- 2 cups baby spinach
- 1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving
- ½ cup crumbled feta cheese (about 2 oz.)
Directions
Bring a large pot of water to a boil over high. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 minutes. Drain and place in a large bowl.
While farro cooks, heat 1 tablespoon oil in a large skillet over medium. Add sweet potato, ¼ cup water, and ¼ teaspoon salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10 to 12 minutes. Transfer to bowl with farro.
Heat 1 tablespoon oil in same skillet over medium. Add shallot and cook, stirring often, until softened, 3 to 4 minutes. Add pomegranate juice; cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes. Whisk in vinegar, mustard, pepper, and remaining ¾ teaspoon salt. Remove from heat and gradually whisk remaining ¼ cup oil into dressing.
Add ¾ cup dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.
2. Red Lentil Squash Soup With Lemon
This simple soup has a base of red lentils, squash, and carrots that gets blended until silky. Although the recipe might look like it has a lot of ingredients, most of them are spices you probably already own.
This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. A bowl of this easy soup will warm you up in more ways than one. It’s worth the extra step of transferring the soup to the blender to get a velvety smooth texture. P.S. This recipe freezes well, so double the batch to have delicious dinners on hand anytime.
Ingredients
- 2 tablespoons olive oil, plus more for serving
- 1 large yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger (from a 1-in. piece)
- 2 teaspoons harissa
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 quarts vegetable broth
- 2 cups cubed butternut squash
- 1 ½ cups dried red lentils
- 3 medium carrots, chopped
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Chopped roasted almonds and chopped parsley, for serving
- Toasted pita and plain yogurt, for serving
Directions
Heat oil in a large pot or Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add ginger, harissa, spices, salt, and pepper. Cook, stirring constantly, until fragrant, about 2 minutes.
Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Working in 2 batches, transfer mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender and place a clean towel over lid. Process until smooth, about 1 minute. (You can also use an immersion blender.) Return soup to pot and stir in lemon juice.
Drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.
Chef’s Notes
A drizzle or olive oil and a dash of pepper turn yogurt into a luscious dip that goes perfectly with crispy pita and creamy soup.
