Asparagus and Farro salad

Serves: 4-6

1 Cup Farro, dry

1 Bunch, Asparagus

1/4 Red onion, shaved

1 Cup, Red chard leaves,  chiffonade

1/2 Cup Pine nuts,toasted

1 Yellow bell pepper, small diced

2 Lemon, juiced

1 Tbsp Olive Oi

1/4 Tsp, Turmeric powder

10 Basil leaves, chiffonade

1/2 Cup Shaved Parmesan *optional*

Directions:

  1. Place 1 cup Farro 1/4 tsp turmeric in a sauce pan with three cups of wayer and bring to a boil. reduce to low boil and cook for 15 minutes. Turn off heat lets stand covered for 5 minutes
  2. Trim and discard the stems of the asparagus. Cut the tips off and slice the body on the bias.
  3. Bring a pot of salted water to a boil and blanch the asparagus (cook for 1 minute) then immediately shock in ice bath.
  4. Drain the asparagus and toss together all the ingredients season with salt and pepper and enjoy.
  5. Parmesan can be served on the side or tossed in.  I find if you are to hold the salad in the fridge for an extended period of time, it is best save the parmesan and to toss the  in prior to service.

Warm your bones with Chicken Pozole Rojo

Serves: 6 to 8

1/4 cup dried chiles de arbol

1 dried large, ancho chile

6 cloves garlic, minced

2 Bone in chicken breast

1 Tbsp ground cumin

1 Tbsp coconut oil

2 Tbsp olive oil

1 large white onion, medium dice

8 cups chicken bone broth

1 tablespoon dried oregano

1 bay leaf

30 -ounce can white hominy, drained and rinsed

Himalayan Salt and Pepper TT

  1. Steep the dried chilis in hot water, and set aside.
  2. Season the chicken breast with cumin, olive oil, salt and pepper.
  3. Heat sauce pot with 1 tbsp coconut oil, coat pan evenly in oil.
  4. Add chicken skin side down to the hot oil.
  5. Allow chicken breast to crisp, about 3 minutes, flip and repeat, then reserve.
  6. Add the garlic, oregano and onions and cook until caramelized.
  7. Add the chicken stock, bay leaf, chicken and bring to a boil, then reduce to a simmer for 35 minutes.
  8. Remove the stems and seeds from the chilies and place in a blender with 1/4 cup of the strained reserved liquid, set aside.
  9. Remove chicken breast and shred the meat with a fork, discard bones
  10. Add the hominy, chicken breast mole (1/4 cup at a time for spice control) and bring to a boil then reduce to a simmer for 10 minutes.
  11. Serve with side garnishes such as baked corn tortilla strips, diced avocado, raw onion and cilantro, lime wedges, shredded cabbage and radishes.