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Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
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2 or 4 Serving Dinner

Butter Roasted Tomato Gratin

with Farro & Toasted Breadcrumbs

Tags: High-Protein Soy-Free Nut-Free Chef's Choice Less Prep High Fiber Bone Health
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
680
FAT
12g
CARBOHYDRATES
119g
PROTEIN
27g

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INGREDIENTS

  1. ¾ cup farro
  2. 2 garlic cloves, peeled and minced
  3. 14 oz crushed tomatoes
  4. 2 tbsp vegan oat butter
  5. 0.25 oz fresh thyme
  6. ½ cup panko breadcrumbs
  7. 1 tsp French mustard and herb blend
  8. 4 oz curly kale, roughly chopped
  9. 13.4 oz cannellini beans, drained and rinsed
  10. 1 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, 8x8 baking dish, Small saucepan
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
680
FAT
12g
CARBOHYDRATES
119g
PROTEIN
27g

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INSTRUCTIONS

1
Cook the farro

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.

2
Roast the tomatoes

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.

3
Toast the breadcrumbs

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).

4
Sauté the kale

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.

5
Finish the gratin

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

6
Serve

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

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