Rainbow Farro Salad with Vegan Cream Cheese
This nutty farro salad drizzled with lemon tarragon vinaigrette is studded with a beautiful mix of vegetables — rainbow chard, carrots, and a colorful mix of beets — plus chickpeas and little pinches of vegan cream cheese.
Servings
Produce
Kale (Organic)
3 1.5 oz
Tarragon, Russian
1 0.5 Sprig
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrots, rainbow mix
6 3 oz
Golden Beet
7 3.5 oz
Chioggia (Bassano) Beet
7 3.5 oz
Flamingo Pink Swiss Chard
3 1.5 oz
Protein & more
Farro
1 0.5 cup
Chickpea
2 1 Can
Vegan cream cheese
1.5 0.75 oz
Pantry items
Sea salt
1 1/2 0.75 teaspoon
Olive oil
3 1.5 teaspoon
Spice mix
Lemon Tarragon Vinaigrette - Vegan
Olive oil
3 1.5 tablespoon
Lemon juice
1 0.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Agave
1 0.5 teaspoon
Prep ahead (optional)
a. Tear kale and chard leaves bite-sized; ¼” dice stems. b. Slice ends off beets; peel and ¼” dice. c. Peel carrots; ¼” dice. d. ¼” dice yellow onion. e. Mince garlic. f. Finely mince tarragon leaves.
Instructions
1
Cook the farro:
a. In a medium saucepan over medium-high heat, add 1 tbsp olive oil. Add half the garlic (mince), onion (¼” dice), and ½ tsp salt. Cook until onion is translucent, about 2-3 minutes.
b. Stir in farro; coat with oil and toast the farro, 2-3 minutes.
c. Stir in 2½ cups water (1¼ cups for 2-person portion). Reduce heat to medium. Cover and cook until al dente. Start checking at 18-20 minutes. Add to a large mixing bowl.
2
Cook the vegetables:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add remaining garlic (mince), chard and kale stems (¼” dice), rainbow carrots (peel, ¼” dice), and beet mix (peel, ¼” dice). Stirring constantly, sauté 3-4 minutes.
b. Add ½ cup water to pan. Allow vegetables to shallow-boil until fork-tender and broth reduces, about 6-7 minutes.
c. Stir in kale and chard leaves (tear bite-sized). Cook until greens wilt, 1-2 minutes.
d. Add vegetables to bowl with farro.
3
Assemble salad:
a. Drain and rinse chickpeas. Add to vegetables and farro.
b. Add tarragon (finely mince leaves) to lemon vinaigrette. Shake well.
c. Pour lemon tarragon vinaigrette over farro salad. Salt to taste. Toss to combine.
4
Serve:
a. Divide warm farro salad among plates.
b. Garnish with pinches of vegan cream cheese. Enjoy!
Chef's notes
To make this gluten-free, sub brown rice for the farro to get a similar flavor and texture.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX