Summer just might be my favorite season to cook in. I don’t care for the high temperatures but I do love perusing the farmers market and finding gold left and right. There is just such an abundance of great produce during this time of the year. I wanted to highlight some of the summer’s goods today by making one flavorful and delicious meal. This roasted tomato and farro bowl with basil vinaigrette has a little bit of everything. From the savory farro to the roasted tomatoes and asparagus to the goat cheese croutons and balsamic pecans, I would have to say, this is summer in a bowl.
**Helpful tips and common mistakes
You probably looked at the recipe and the long list of ingredients and decided against making this roasted tomato and farro bowl. Here’s the good news: a lot of the components can be used for more than one dish. For example, the balsamic pecans and basil vinaigrette. I like to make a big batch of this and top it on my salads for the rest of the week. Make extra roasted tomatoes and serve it on toasted bread with the pecans and vinaigrette for a snack. Have some farro on the side of your dinner. It’s all about being resourceful!
Let’s start by making the farro. Farro is a type of grain that is heartier than rice and is packed full of protein and fiber. You can substitute the farro for any other type of grain that you have on hand. Saute onions and garlic until translucent, then add the farro and lightly toast the grains for 1 minute. Add white wine and bring it to a simmer. If you want to omit the wine, just skip this step and add the broth. Bring the stock to a boil, cover the pot, reduce the heat to low, and cook for about 30 minutes or until the grains are soft.
While the farro is cooking, roast the tomatoes and asparagus. As delicious as slow-roasted tomatoes are, I decided to do a quick roast since there are several components we have to prepare. Toss the tomatoes in a little bit of balsamic vinegar, olive oil, garlic, salt, and pepper, and roast until slightly caramelized.
For the goat cheese croutons, make sure the cheese is cold or it will be more difficult to handle. Coat the goat cheese slices in flour, egg, then panko to create a lovely crust. Pan-fry the goat cheese croutons for about 1 minute or until lightly browned. We don’t want the cheese to sit in the pan for too long or it will completely melt.
Simmer some pecans with sugar, balsamic vinegar, and oil for the balsamic pecans and blend together the ingredients for the basil vinaigrette. Now it’s time to assemble!
Whew, that was a little bit of work but look at that beautiful roasted tomato and farro bowl! My mouth is just salivating looking at all the wonderful goodies. I can’t think of a better way to celebrate summer produce than with this meal right here.
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