Butter Roasted Tomato Gratin

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

Add garlic, tomatoes, butter, thyme, and a pinch of salt and pepper to a baking dish and roast for 18 minutes, stirring halfway through. TIP: Don’t remove the thyme leaves from the stems; add the whole sprigs.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add panko breadcrumbs and French mustard blend. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Transfer toasted breadcrumbs to a small bowl. (4-serving meal: use 2 tbsp olive oil).

Return the skillet to medium-high heat with 1 tsp olive oil. Add kale and reduce heat to medium. Cook until bright green and tender, 3 to 5 minutes. Add just ¾ cup cannellini beans and a pinch of salt and pepper and toss to combine. (4-serving meal: use 1½ cups beans, 2 tsp olive oil). TIP: Keep remaining cannellini beans for your own use.

Remove butter roasted tomatoes from the oven, discard thyme sprigs, and top with sautéed kale and beans.

Sprinkle breadcrumbs on top of the gratin. Divide farro between large plates. Top with butter roasted tomato gratin. Eat up!