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0af85442 f766 430a 8133 b3d5a9420341  2016 03 01 20 32 36
Connie
Connie

Cook Farro in boiling water. Roast carrots. Make cumin yogurt. Chop and massage kale with olive oil. Make sundried tomato pesto by blending all the rest of the ingredients in a food processor. Mix farro, kale, and pesto. Top with roasted carrots and yogurt drizzle, maybe some goat cheese too. Because, why not?