Sprouting Broccoli Salads

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic, broccoli, and a pinch of salt and pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Remove from heat, add lemon zest, and toss. (4-serving meal: use 2 tbsp olive oil) (TIP: Crisp-tender means vegetables will still have some crunch.)

Combine just 2 tbsp lemon juice, hemp seeds, miso, ¼ cup water, and 2 tbsp olive oil in blender. Blend miso power dressing on high until smooth, about 1 minute. Season to taste with salt and pepper. (4-serving meal: use ¼ cup lemon juice, ½ cup water, ¼ cup olive oil)

Combine cooked broccoli, Brussels sprouts, just 3 tbsp miso power dressing, and sunflower seeds in large bowl. Toss sprouting broccoli salad. (4-serving meal: use 6 tbsp miso power dressing)

Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls. Top with sprouting broccoli salad, sunflower seeds, peppers, and olives. Drizzle with remaining miso power dressing. 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.)