Recipes
Preheat the oven to 400. Distribute your brussels sprouts and carrots on a small, lightly-oiled cookie sheet. Once the oven reaches temperature, roast your vegetables.
Pour farro into a pot of boiling, salted water. Once the farro is fully submerged and mixed with the boiling water, reduce heat to low. Simmer covered for 25-30 minutes, until tender.
Prepare your sauce. In a small mixing bowl, mix the fish sauce, rice vinegar, sesame oil, tamari, and lime juice. Add the ginger and herbs. Mix until thoroughly combined. Set sauce aside.
Assemble your bowl. Put your cooked farro at the bottom of the bowl and top with honey maple hot smoked salmon, roasted Brussels sprouts, roasted carrots, sauerkraut, and avocado. Drizzle the sauce over the bowl. Top with any leftover herbs.
15min
30min
1people
Preheat the oven to 400. Distribute your brussels sprouts and carrots on a small, lightly-oiled cookie sheet. Once the oven reaches temperature, roast your vegetables.
Pour farro into a pot of boiling, salted water. Once the farro is fully submerged and mixed with the boiling water, reduce heat to low. Simmer covered for 25-30 minutes, until tender.
Prepare your sauce. In a small mixing bowl, mix the fish sauce, rice vinegar, sesame oil, tamari, and lime juice. Add the ginger and herbs. Mix until thoroughly combined. Set sauce aside.
Assemble your bowl. Put your cooked farro at the bottom of the bowl and top with honey maple hot smoked salmon, roasted Brussels sprouts, roasted carrots, sauerkraut, and avocado. Drizzle the sauce over the bowl. Top with any leftover herbs.