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Butternut Freekeh

by Greg johnsman on Aug 25 2025

Ingredients List For the Butternut Squash: 1 butternut squash (1 1/2-pound) peeled and 3/4-inch diced 2 tablespoons olive oil 1 tablespoon pure maple syrup 1 teaspoon kosher salt 1/2 teaspoon black pepper For the Maple Dijon Dressing and Serving: 2 tablespoons apple cider vinegar 1 tablespoon maple syrup 1 tablespoon orange juice 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup olive oil 1/2 cup dried cranberries 1/2 cup toasted walnut halves, chopped For the Kale and Freekeh: 2 1/2 cups water 1 teaspoon kosher salt divided 1 cup uncooked Marsh Hen Mill Freekeh 1 tablespoon extra virgin olive oil 8 cups chopped kale tough stems removed (about 7 ounces) 2 teaspoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon crushed red pepper flakes (optional if you like heat) Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan, then drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender. Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Add freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 30-40 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside. In a large sauté pan, heat 1 tablespoon olive oil over medium heat, then add the kale. Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down. Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute. Make the dressing: Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar. Pick this way, its more fun.) Assemble the salad: Stir the freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

Warm Farro & Cauliflower Soup

by Greg johnsman on Aug 25 2025

Adapted from Alice Waters, The Art of Simple Food Ingredients List ¼ cup olive oil 1 onion, diced 1 carrot, diced 1 tsp coriander 1 tsp cumin 1 tsp smoked paprika ¼ tsp tumeric ¼ tsp chili flakes Salt and pepper 10 sprigs cilantro, chopped 1 cauliflower chopped 3 cups duck or chicken broth 3 cups water Yogurt, optional 1-2 cups Marsh Hen Mill Farro, cooked Directions Warm olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrot and spices and cook until softened stirring often. Add Cilantro, cauliflower, broth and water. Bring soup to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is tender. Stir in the farro and serve warm. Top with yogurt.

Slightly Simpler Farro Salad

by Greg johnsman on Aug 25 2025

Ingredients List For the Salad: 1 cup uncooked Marsh Hen Mill Farro 2 c. vegetable broth 1/4 teaspoon kosher salt 1 large cucumber seeded and finely diced 3/4 cup jarred roasted red peppers drained and finely diced 1 pint cherry tomatoes halved 1 cup frozen petite peas thawed 1/2 cup finely chopped fresh parsley 1/2 cup crumbled feta cheese For the Italian Vinaigrette Dressing: 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Directions In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains (30-40 minutes). When farro is cooked, transfer to a large bowl to cool. While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat. Add all of the remaining ingredients to the bowl except for the feta: cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature. Store leftovers in the refrigerator for up to 3 days. If you won’t be eating all the salad right away, reserve some of the dressing to moisten and revive the leftovers. If you do use all of it, you can also brighten the leftovers up with a squeeze of fresh lemon juice. You may want to add an ingredient ( such as olives), or leave one out (possibly the peas). Experiment till you find your favorite combination.

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