Farro + Roasted Fennel Salad w/ Cardamom Carrots


I can’t seem to write about food without writing about the weather. It’s fall here, officially. That means avocados are long past making sense and I find myself gravitating toward squash, pumpkin, beets, and carrots while at the market. Rather than filling the season with heavy spices, I’ve been trying to incorporate light herbs that refresh a dish. During this transition time from summer to early fall, we need the in-between kind of meals that help our bodies get ready for the cold months ahead.

Around these parts, fall is cuddling season. I’ve brought the extra blankets down from the closet and I’m going back to a few beanie projects that I ditched at the end of last spring. I’ve been taking advantage of misty morning runs while listening to the Iceland Symphony Orchestra and falling in love with a few cookbooks on Nordic cuisine (really into the narrative-style recipes in North). Sometimes, I just need all the parts to work together.

My parents are coming to Boston in a few weeks and I couldn’t be more excited! I haven’t seen them since April, so it will be great to have them here. I want to wow them with some plant-based treats, so I’ve been recipe testing a few pies and pastries. I’m keeping things short this week so I can get outside and winterize my garden. For now, I’m going to await their arrival by digging into this dish + endless mugs of black tea. Hope you and yours are well!

Farro + Roasted Fennel Salad w/ Cardamom Carrots


At the moment, you’ll find dill, fennel, and fennel seed in a lot of my dishes. In this dish, the dill serves as af resh herb that goes well with the caramelized roasted fennel and tomatoes. The roasted sweet corn bring moisture to the dish and the farro is nutty and hearty. You can top this all with a dairy-free cucumber coconut yogurt sauce. This is delicious served warm or chilled for lunch.

1 1/2 cups farro
2 cups water
1 1/2 tbs olive oil
2 ears corn
1 bulb fennel
1 1/2 cups miniature heirloom tomatoes
1 cup dill
1/2 lemon
1/2 tsp mustard
1/2 tsp turmeric

1 lb. carrots
1 tsp cardamom
1/2 tbs olive oil
salt + pepper to taste

1/2 cucumber
1 lemon
1/4 cup white wine
1/2 cup plain coconut yogurt

  1. Preheat the oven to 450°.
  2. In a large pot, bring 2 cups of water to boil. Stir in farro and simmer uncovered for 10 minutes, or until farro is tender. Drain and let sit while you prepare the other ingredients.
  3. Set rack in the middle of the oven and set two ears of corn on the rack, wrapped in their husk. Mix 1 lb carrots, cardamom, olive oil and carrots. Place on baking sheet with parchment paper. Roast both the corn and carrots for 30-35 min.
  4. Line a separate baking sheet with parchment paper. Slice fennel into eight pieces and place on baking sheet. In a medium bowl, mix together heirloom tomatoes, 1 tbs olive oil, mustard, and turmeric. Set onto the same baking sheet. Place in the oven after carrots and corn have been roasting for 15 min. Roast for 20-35 min.
  5. In a small mixing bowl, whisk together white wine, lemon, and plain (tart) coconut yogurt. Gently stir in diced cucumber.
  6. Assemble salad by stirring together farro and roasted vegetables. Chop 1/2 cup a dill and mix into salad. Leave the carrots on the side and top with cucumber + yogurt dressing.