Charlie Bird’s farro salad

Ingredients: 1 cup farro 1 cup apple cider 2 teaspoons kosher salt, more as needed 2 bay leaves 8 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup) 70 grams chopped pistachio nuts (1/2 cup) 2 cups arugula leaves 1 cup cilantro or basil…

Minestrone with chili oil, lemon zest, and parmesan

Ingredients: 1 cup dried cannellini beans, soaked overnight 4 tablespoons plus 1/2 cup extra virgin olive oil, divided 1 medium onion, chopped 4 medium garlic cloves, minced 1 teaspoon oregano, rosemary, or other dried herb 2 medium russet potatoes, peeled and cut into a 1/2 inch dice 2 tablespoons tomato paste 3 quarts chicken stock…

Sweet potato soup with pistachio orange salsa

Ingredients: 4 pounds sweet potato, peeled and cut into 1-inch dice 6 tablespoons vegetable oil, divided Kosher salt 4 medium carrots, peeled and chopped 1 medium onion, chopped 5 cloves garlic, crushed 2 sprigs sage (optional) 1 quart chicken stock 1 quart water 1/4 cup fresh juice and 1 tablespoon freshly grated zest from 1…

Roasted veggie and feta orzo

For the roasted veggies: 1 eggplant, peeled, 1-inch diced 1 bell pepper, 1-inch diced 1/2 red onion (peeled), 1-inch diced 4 oz baby bella or button mushrooms, stemmed and quartered Extra virgin olive oil 1/2 tsp Kosher salt 1/4 teaspoon freshly ground black pepper For the lemon garlic vinaigrette: Juice of 1 large lemon (about…

Squash toasts with ricotta

Ingredients: 1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash 1/2 to 3/4 cup olive oil 1/2 teaspoon dried chile flakes Coarse sea or kosher salt 1 yellow onion, peeled and thinly sliced 1/3 cup apple cider vinegar 3 tbsp maple syrup 4 slices country bread, 1-inch thick 1/2 cup (4 ounces) ricotta, goat…