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B9d6295e 818a 486f 977b c83a1d6edfaa  2017 01 04 22 13 33
Hetterella
Hetterella

Farro with fennel and acorn squash. Cook farro in water with a splash of cider vinegar, spoonful of brown sugar, and salt. Roast pieces of acorn squash and fennel. Toss farro and roasted veg together with a lemon/olive oil vinaigrette, chopped parsley, toasted almonds, chopped fennel fronds, shaved Parmesan.