Make a gratin with all the leftovers from the weekend! This one is farro with roast chicken, broccoli, cherry tomatoes, fennel, and feta -- inspired by one in the NYTimes from Martha Rose Shulman.
In a gratin dish, mix together farro with roast chicken, vegetables, and herbs, if you have them. In a small bowl, whisk together 4 eggs with a few handfuls of crumbled feta and a little cream; stir until the feta breaks up into small pieces. Pour egg mixture over the farro/vegetables, stirring until evenly integrated. Drizzle some olive oil over the top, and roast at 400 until the top has started to brown, about 25 to 30 minutes. #weeknightdinner