Butter Roasted Tomato Gratin

Preheat your oven to 375°F. Fill a medium saucepan with the farro and water — farro should be covered by at least 1 inch. Bring to a boil and cook until farro is tender, about 18 to 20 minutes. Drain farro well (give it a shake in a colander!) and spread out on a baking sheet to cool.

Fill a small baking pan with the canned tomatoes, vegan butter, half of the fresh thyme sprigs (stems and all!), and a pinch of salt and pepper. Mince the garlic. Add to baking pan, place in oven, and bake for 10 minutes. Remove buttered tomatoes and give them a stir. Bake for another 15 minutes, and then remove from the oven.

In a large skillet, combine the panko with 2 tsp olive oil and 1/4 tsp Aromasong Garlic Milano salt. Toast panko over medium heat, stirring frequently until golden brown, about 2 to 4 minutes. Pour toasted panko into a small bowl. Pick the remaining thyme leaves from their stems and finely chop.

Rinse and and destem the kale. Discard the stems and roughly chop the leaves. Place the panko skillet back over medium-high heat and add 1 tsp olive oil. Once hot, add kale and reduce heat to medium. Saute until bright green and tender, about 3 to 5 minutes. Drain and rinse the cannellini beans. Add them to the kale, remove from heat, and season with salt and pepper to taste.

Remove thyme sprigs from buttered tomatoes. Top tomatoes with the kale and cannellini beans and sprinkle with the toasted panko. Return the gratin to the oven to keep warm. Wipe your skillet clean again. Add 1 tbsp olive oil and place pan over medium-high heat. Add the cooked farro and chopped thyme and saute until grains are crisp and golden, about 5 to 7 minutes. Season farro with salt and pepper.

Split your toasted farro between your plates and top with the buttered tomato gratin. Sprinkle everything with Aromasong Garlic Milano finishing salt to taste. Bon appétit!