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FARRO PORRIDGE

3/22/2017

-Adapted from Missy Robbins, Food & Wine

Serves: 2

1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios

Melt the butter in a small sauce pan.
Add the farro, tossing lightly to coat the grains, and cook for about 2 minutes.
Add just enough of the hot water to almost cover the grains and continue to cook while stirring. As the water is absorbed, continue to add boiling water, ½ cup at a time, while stirring.
Continue cooking until the water is almost, but not completely, absorbed. The grains should still move freely amongst themselves.
Cover the pan and allow the farro to simmer over low heat until it is al dente. About 10 minutes.
Meanwhile, in a 2 cup measuring cup, place the fruit and the honey, mix gently. Microwave for 30 seconds, mix again and microwave again for an additional 20 to 30 seconds. You want the fruit to begin to meld with the honey and itself.
In a small prep bowl, mix the yogurt and the cinnamon.
When the farro is ready, add the yogurt and spice to the farro and mix.
Divide the farro into two serving bowls, spoon the fruit over the top and sprinkle with the pistachios. Serve while warm.

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EMU STUFFED KABOCHA SQUASH

3/7/2017

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Serves: 4

4 small Kabocha squash or pumpkins, hollowed out, tops reserved
1 lb. ground emu
2 medium leeks, white part only, sliced thinly then chopped.
1 cup button mushrooms, cleaned, sliced and chopped
½ cup diced red or yellow bell peppers
1 cup drained chopped tomatoes
2 medium cloves garlic, pressed
½ cup dry white wine
2 tablespoons good olive oil, plus some for brushing
½ cup minced or shredded parsley for garnish

Preheat oven to 375o.
Brush the inside of the squash with a bit of olive oil then season with salt and fresh pepper. Place all four squash in a baking and place in the oven for about 15 to 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
In a large sauté pan, heat 2 tablespoons of olive oil. Add the leeks, garlic and peppers. Sauté, stirring occasionally, until the leeks translucent.
Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
Add the tomatoes and the wine. Cook for an additional 2 to 3 minutes.
Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the liquid in the pan.
Add the ground emu to the pan sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
Add the vegetables back into the pan with the emu and mix well.
When the squash are ready, fill each one with the emu and vegetable mixture. Place the tops of the squash on the same or an additional baking dish or sheet.
Return to the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
Place the squash on a serving dish, sprinkle the top of each with parsley and place the squash tops on top of each squash. Serve.

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FARRO PORRIDGE

EMU STUFFED KABOCHA SQUASH

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EMU STUFFED KABOCHA SQUASH

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FARRO PORRIDGE