Meal Kit
Burrata and Farro Bowl
with butternut squash and roasted red pepper pesto
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
This meal combines two unique and "exciting" ingredients that you might not be familiar with. Farro, a rice-shaped grain full of fiber and protein, and burrata, a version of mozzarella that's hard on the outside, soft on the inside add bulk and flavor to this combination of butternut squash and kale. Each bite brings the creamy, and the grainy, in perfect balance. You'll be getting familiar with the new real quick.
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 1 Red Onion
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¾ cup Semi-Pearled Farro
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4 oz. Burrata Cheese
- 4 oz. Kale
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2 Tbsp. Roasted Red Pepper Pesto
- 2 tsp. Mirepoix Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGvRN3E
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Calories700
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Carbohydrates86g
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Net Carbs71g
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Fat30g
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Protein28g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Farro
Bring a small pot with farro, 11/2 cup water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to a boil.
Reduce to a simmer, cover, and cook until farro is tender, 18-22 minutes.Remove from burner and set aside.While farro cooks, prepare ingredients. -
2 Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Stem kale and coarsely chop.Halve burrata and season with a pinch of salt and pepper. -
3 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. -
4 Finish the Vegetables
Add 1 tsp. olive oil, kale, 1/4 tsp. salt, and a pinch of pepper to pan. Stir often until kale is wilted and tender, 3-4 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping farro with vegetables and burrata. Garnish with roasted red pepper pesto. Bon appétit!
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