Cashew Cheese Stuffed Peaches

Toast macadamia nuts in small nonstick skillet over medium heat, stirring occasionally, until fragrant, 2 to 3 minutes. Add sesame seeds and toast until golden brown, 2 to 3 minutes. Transfer to small plate.

Stir together tomatoes, ginger, cucumber, sumac, just half the lemon juice, 2 tbsp olive oil, and a pinch of salt in large bowl. (4-serving meal: use ¼ cup olive oil)

Divide cashew cheese between peach halves, pressing to stuff cheese into centers. Gently press peach halves, cheese side down, into plate with macadamia nuts and sesame seeds to coat.

Make small tear at top of farro bag and microwave for 60 seconds. Add cooked farro, lemon zest, and arugula to bowl with marinated vegetables and toss to combine. Divide gingered farro between bowls and top with peach half. Dig in! (TIP: If you don’t have a microwave, combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)