Seasonal Blend Recipe

Rinse and cook

Rinse the farro under cold water until the water runs clear. In a medium saucepan, combine the rinsed farro, 3 cups water or vegetable broth, 1/2 tsp kosher salt, and 1 tbsp olive oil. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer until tender (farro 20–30 minutes; adjust to grain used — quinoa 12–15 minutes, brown rice 35–40 minutes). Drain any excess liquid and fluff with a fork. Taste and adjust seasoning. Let cool slightly while you prepare vegetables.

Prep

Trim asparagus and snap off woody ends. Trim sugar snap peas and thinly slice radishes and scallions. If using other seasonal vegetables (e.g., summer corn: cut off kernels; fall squash: cube and roast), prepare them accordingly.

Blanch or roast

To keep bright color and tender-crisp texture, blanch asparagus and peas: bring a pot of salted water to a boil, add asparagus pieces and peas for 1–2 minutes (asparagus may need 2–3 minutes if thicker). Prepare an ice bath (bowl of ice water). Remove vegetables to the ice bath to stop cooking, then drain and pat dry. Alternatively, toss vegetables with 1 tsp olive oil, salt and pepper and roast at 425°F (220°C) for 10–12 minutes until tender and slightly caramelized (use this method for heartier seasonal veg).

Place 3 cups baby spinach (or mixed greens) in a large mixing bowl. Add chopped fresh herbs, crumbled feta (if using), and toasted pumpkin seeds or almonds. If your seeds/nuts are not toasted, heat a small dry skillet over medium heat and toast seeds or sliced almonds, stirring, for 3–4 minutes until fragrant and lightly browned; cool slightly.

Make the dressing

In a small bowl or jar combine 4 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust acidity or seasoning as desired.

Combine and toss

Add the warm (or room-temperature) cooked farro to the bowl with greens and add the blanched vegetables, sliced radishes, and scallions. Pour about two-thirds of the vinaigrette over the mixture and gently toss to combine. The warm grain will slightly wilt the greens and help absorb the dressing.

Taste and adjust: add more dressing, a squeeze of lemon, or a pinch more salt and pepper as needed. Scatter the toasted seeds and extra herbs on top. If using feta, crumble a little more on top for garnish.

Serve immediately as a warm grain bowl or chill for 30 minutes and serve as a cold salad. Keeps well refrigerated for up to 3 days; dress leftovers just before serving if you prefer firmer greens.