Blistered tomato grain bowl
Ingredients
For the pesto:
garlic cloves, crushed
raw activated walnuts (you can sub raw walnuts or toasted walnuts)
basil leaves, packed
mint leaves, packed
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
lemon, juiced and zested
For the grain bowl:
Oregano oil (made from steeping 6 sprigs of oregano in 1 cup of extra-virgin olive oil)
Fresh rosemary (optional)
cherry tomatoes
zucchini, sliced
sugar snap peas
Kosher salt
Freshly ground black pepper
cannellini beans
cooked farro
Persian cucumbers, sliced
arugula
avocado, sliced
Directions
Step 1
Place all pesto ingredients except olive oil and lemon juice in the bowl of a food processor and pulse until chopped. Add ⅓ cup olive oil and lemon juice and pulse until combined.
Step 2
In a large skillet on medium heat, heat 2 tablespoons oregano oil. Add fresh rosemary and cherry tomatoes until they begin to scald and blister, around 3 minutes. Add zucchini and snap peas and quickly sauté until golden. Season with salt and pepper. Add beans and remove from heat to cool.
Step 3
Place farro in a bowl with the cucumber and arugula. Top with pesto and toss to combine. Add tomato and veggie mixture and top with avocado slices.
Your healthy weeknight meal plan
This week, experiment with chickpea flour and cooking fish en papillote.
