Ingredients:

• 1 ½ pounds chicken breast, boneless and skinless
• Olive oil
• Salt and pepper
• 1 large zucchini, sliced
• 2 cups cherry tomatoes, halved
• 4 to 6 tablespoons pesto
• ¼ cup Parmesan cheese
• 1 package Nature’s Earthly Choice^™ Microwavable Farro

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Pat the chicken breasts dry. Drizzle both sides with olive oil and season with salt and pepper. Spread 2 to 3 tablespoons of pesto on top of each chicken breast. Transfer to a greased sheet pan.
2. In a bowl, toss the zucchini with olive oil, salt, pepper, and Parmesan cheese. Add the zucchini and tomatoes to the sheet pan.
3. Bake for 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Just before the chicken is ready, prepare the farro. Squeeze the pouch to separate grains, tear 2 inches to vent, and heat on high for 90 seconds.
4. Toss the farro and cooked vegetables. Serve with chicken and garnish with Parmesan.

Ingredients:

• 1 package Nature’s Earthly Choice^™ Microwavable Farro
• 1 cup non-dairy milk
• ½ teaspoon vanilla extract
• 2 teaspoons maple syrup or honey
• 1 cup berries of choice
• 1 banana, sliced
• Seeds and nuts of choice

Directions:

1. Squeeze pouch of farro to separate grains. Split the farro between two bowls and add ½ cup milk to each one. For each bowl, microwave for 1 minute, mix, then cook for 1 ½ to 2 minutes in 30 second intervals. The farro should be softer and the milk should be thicker.
2. To each bowl, add ¼ teaspoon vanilla extract and 1 teaspoon maple syrup. Stir.
3. Top with berries, sliced bananas, seeds, and nuts. Serve warm.

Ingredients:

• 10 large eggs
• ¼ cup cream or half and half
• Salt and pepper
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 cups broccoli, chopped
• ½ cup cherry tomatoes, chopped
• 2 cups leafy greens of choice
• 1 package Nature’s Earthly Choice^™ Microwavable Farro

Directions:

1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk the eggs, cream, salt, pepper, and dried oregano. Feel free to add your favorite spices and herbs.
2. Warm the olive oil in a 12-inch oven-safe skillet over medium heat. Add the garlic, broccoli, and tomatoes. Cook for 10 minutes or until the broccoli is tender.
3. Add the leafy greens and farro. Cook until the greens wilt, about 3 minutes.
4. Pour the egg mixture into the skillet. Gently mix to evenly distribute the ingredients. Let sit for 3 minutes or until the edges are cooked.
5. Transfer skillet to the oven. Bake until the center is set, about 15 minutes. Serve warm.

Ingredients:

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 tablespoons minced garlic
• 4 medium carrots, sliced
• 4 celery stalks, sliced
• 1 cup red cabbage, chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 28 ounces canned diced tomatoes
• 4 to 5 cups vegetable broth
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 15 ounces canned cannellini beans
• 1 package Nature’s Earthly Choice^™ Microwavable Farro
• Parmesan cheese (optional)

Directions:

1. In a large pot over medium heat, warm the olive oil. Add the onion and cook until clear, about 5 minutes.
2. Add the garlic, carrots, celery, cabbage, tomato paste, oregano, and parsley. Cook for 7 to 10 minutes.
3. Add the diced tomatoes (with juice), broth, salt, and pepper. Simmer for 20 minutes.
4. Stir in the beans and farro. If you’d like, add 2 to 3 cups of greens. Simmer for another 5 minutes. Top with Parmesan cheese and serve.

Ingredients:

Roasted Carrots

• 8 to 10 medium carrots
• 1 tablespoon oil
• Salt and pepper
• 6 to 8 cups leafy greens
• 1 package Nature’s Earthly Choice^™ Microwavable Farro

Yogurt Ranch

• 1 cup plain Greek yogurt
• 1 teaspoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 teaspoons fresh dill (or 1 teaspoon dried)

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Chop off the leafy tops from the carrots. Place the carrots on a sheet pan lined with parchment paper and toss with oil. Roast until the carrots are tender, about 20 to 25 minutes, turning once.
2. In a small bowl, combine all the yogurt ranch ingredients. Taste and adjust as necessary.
3. Squeeze the pouch of farro to separate grains. Tear 2 inches to vent and microwave on high for 90 seconds.
4. Toss the farro and greens. Add pomegranate seeds or dried cranberries, if you’d like. Top with roasted carrots and serve with yogurt sauce.