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Smoky Peach & Farro Bowl with Almond Fennel Salad
2 Serving Dinner

Smoky Peach & Farro Bowls

with Almond Fennel Salad

Tags: <600 Calories, Soy-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
18g
CARBOHYDRATES
91g
PROTEIN
19g

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INGREDIENTS

  1. ¾ cup farro
  2. 2 peaches
  3. 1 fennel bulb
  4. 1 garlic clove
  5. ¼ cup sliced almonds
  6. 4 oz green beans
  7. 1 tsp smoked paprika
  8. ¼ cup red wine vinegar
  9. 2 oz Treeline® Cashew Cream Cheese
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nut (almond, cashew), wheat
Tools: Baking sheet, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
18g
CARBOHYDRATES
91g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Add farro and a pinch of salt to a small saucepan, cover with 1 inch of water, and bring to a boil. Cook until grains are tender, 18-20 minutes. Drain any remaining water.

2
Prepare the produce

Quarter the peaches, removing the pits. Cut fennel stalks off the bulb, and pick the wispy fronds off the stalks. Chop ½ cup fennel fronds. Cut fennel bulb in half, remove the v-shaped core, and thinly slice the bulb. Mince the garlic. Heat a small saucepan over medium heat. Add almonds and toast, tossing frequently, until lightly browned and fragrant, 2 to 3 minutes. Trim the green beans. TIP: You can use the leftover fennel stalks to make vegetable stock by simmering them in water, or you can thinly slice them and add to pasta sauce.

3
Broil the peaches and green beans

Set the oven to broil. Add quartered peaches, green beans, 1 tbsp of olive oil, smoked paprika, and a pinch of salt to a baking sheet, and toss. Place green beans and peaches on opposite sides of the baking sheet and cook until peaches are soft and browned at the edges and green beans are slightly browned, 8-10 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.

4
Make the fennel salad

Add minced garlic, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a bowl, and stir to combine. Add chopped fennel fronds, sliced fennel bulb, toasted almonds, and broiled green beans. Toss the almond fennel salad.

5
Serve

Divide the cooked farro and smoky peaches between plates. Top with almond fennel salad and dollop with cashew cheese. Tuck in!