Seasonal, Locally Fresh Items Recipe

Name: Jams Seasonal, Locally Fresh Items Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cups farro (or your preferred whole grain: einkorn, barley, or brown rice); 2.5 cups water or low-sodium vegetable broth; 0.5 tsp kosher salt; 1 cups asparagus, trimmed and cut into 1-inch pieces; 1 cups sugar snap peas, trimmed and halved; 0.5 cups radishes, thinly sliced; 2 cups local baby spinach or mixed salad greens; 0.25 cups fresh herbs (parsley, mint, or basil), chopped; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.25 tsp black pepper, freshly ground; 0.25 cups crumbled feta or goat cheese (optional, local if available); 2 tbs toasted sunflower seeds or chopped toasted almonds; 1 tbs olive oil (for sautéing); 0.25 cups shallot or small red onion, finely chopped; 1 cup roasted local chicken breast, sliced; 0.5 cups canned chickpeas, drained and rinsed; 1 each soft-boiled egg (1 egg per serving)

Inspired by Jams

Time40m

Serves2

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Ingredients

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Spring Vegetable Grain Bowl (seasonal, locally fresh)

1 cups farro (or your preferred whole grain: einkorn, barley, or brown rice)

2 1/2 cups water or low-sodium vegetable broth

1/2 tsp kosher salt

1 cups asparagus, trimmed and cut into 1-inch pieces

1 cups sugar snap peas, trimmed and halved

1/2 cups radishes, thinly sliced

2 cups local baby spinach or mixed salad greens

1/4 cups fresh herbs (parsley, mint, or basil), chopped

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/4 tsp Black pepper, freshly ground

1/4 cups crumbled feta or goat cheese (optional, local if available)

2 tbs toasted sunflower seeds or chopped toasted almonds

1 tbs olive oil (for sautéing)

1/4 cups shallot or small red onion, finely chopped

Optional Protein Add-ins

1 cup roasted local chicken breast, sliced

1/2 cups canned chickpeas, drained and rinsed

1 each soft-boiled egg (1 egg per serving)

Method

Cook the Grain

Prepare farro

Rinse 1 cup farro under cold water. In a medium saucepan bring 2.5 cups water or vegetable broth and 1/2 tsp salt to a boil. Add farro, reduce heat to a simmer, cover, and cook until tender (about 20–25 minutes for pearled farro; 30–40 minutes for whole grain). Taste and drain any excess liquid. Spread on a sheet pan or bowl to cool slightly.

Prepare Vegetables

While the farro cooks, trim asparagus and cut into 1-inch pieces. Trim sugar snap peas and halve them. Thinly slice radishes and chop shallot. Heat 1 tbs olive oil in a large skillet over medium-high heat.

Add shallot to the skillet and sauté until softened, about 1–2 minutes. Add asparagus and sugar snap peas, season with a pinch of salt and sauté 3–4 minutes until bright and tender-crisp. Remove from heat and let cool slightly.

If using spinach or mixed greens, toss them lightly to remove excess moisture. Roughly chop herbs.

Make the Dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/4 tsp freshly ground black pepper, and a pinch of salt to taste. Taste and adjust acidity or sweetness as desired.

Assemble the Bowl

In a large mixing bowl combine the warm (or room-temperature) cooked farro, sautéed asparagus and snap peas, sliced radishes, chopped herbs, and spinach/mixed greens. Drizzle dressing over the mixture and toss gently to combine so the dressing coats everything.

Fold in 2 tbs toasted sunflower seeds or chopped toasted almonds and 1/4 cup crumbled feta or goat cheese if using. Season with additional salt and pepper if needed.

Add Protein & Finish

If adding protein: top each serving with 1 cup roasted chicken (divided), or 1/2 cup chickpeas, or a soft-boiled egg. To soft-boil an egg: bring water to a gentle boil, lower in the egg, cook 6–7 minutes for jammy yolk, then transfer to an ice bath for 2 minutes before peeling.

Serve immediately warm or at room temperature. Leftovers keep refrigerated in an airtight container up to 3 days; add dressing just before serving if you prefer fresher texture.