Ancient Grain Bowls

Preheat oven to 400°F. Combine farro and a pinch of salt in small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to saucepan, off heat.

Combine chickpeas, 1 tbsp olive oil, curry powder, and a pinch of salt on baking sheet and toss. Roast until browned and crispy in places, 12 to 15 minutes. (4-serving meal: use 2 tbsp olive oil). TIP: For 4-serving meal, roast chickpeas an additional 3 minutes.

Melt butter in large nonstick skillet over low heat. Add leeks and a pinch of salt and pepper. Cook until leeks are softened and lightly browned, 8 to 10 minutes.

Combine pistachios and a pinch of salt and pepper on plate. Form cashew cheese into 4 balls and roll in pistachio mixture to coat. (4-serving meal: form 8 balls).

Combine lemon juice, apple, arugula, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl. Toss arugula apple salad. (4-serving meal: use 2 tsp olive oil).

Add farro to skillet with melted leeks and season to taste with salt and pepper. Divide arugula apple salad between bowls. Top with farro and melted leeks, crispy chickpeas, and pistachio cashew cheese. Serve ancient grain bowls with lemon wedges. Dig in!