Burrata and Farro Bowl

with roasted red pepper pesto

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

In Your Box (serves 2)

  • Info
    4 oz. Burrata Cheese
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 4 oz. Kale
  • 8 oz. Cubed Butternut Squash
  • Info
    ¾ cup Semi-Pearled Farro
  • 1 Red Onion
  • 2 Garlic Clove
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Farro

    Cook the Farro

    Bring a small pot with farro, 1½ cup water, and a pinch of salt and pepper to a boil. Reduce to a simmer, cover, and cook until farro is tender, 18-20 minutes. Remove from burner and set aside. While farro cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Stem kale and coarsely chop. Mince garlic. Halve burrata and season with a pinch of salt and pepper.

  • Step 3 - Start the Vegetables

    Start the Vegetables

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash and onions to hot pan. Cover, and stir often until tender and lightly browned, 10-12 minutes.

  • Step 4 - Finish the Vegetables

    Finish the Vegetables

    Add 1 tsp. olive oil, kale, garlic, ½ tsp. salt, and a pinch of pepper to pan with butternut squash. Stir often until kale is wilted and tender, 3-4 minutes. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, topping farro with vegetables and burrarta. Garnish with pesto. Bon appétit!