FARRO BOWL RECIPES

Steps:

• Combine first 7 ingredients in a medium bowl, stirring with a whisk. Reserve 1 1/2 tablespoons cilantro mixture. Add farro to remaining cilantro mixture; toss to coat. Divide farro mixture, chopped grilled vegetables, beans, cheese, and avocado among 4 shallow bowls. Drizzle with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.

Steps:

• Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. Cook farro with 1/4 tsp. of the salt according to package directions.
• Meanwhile, remove 1 tsp. zest and squeeze 1/4 cup juice from lemons. Place salmon in the prepared baking pan. Sprinkle with 2 tsp. of the oil, 1 clove of garlic, and 1/8 tsp. of the salt and pepper; rub in with your fingers. Sprinkle with 1/2 tsp. of the lemon zest and 1 Tbsp. of the juice. Bake 13 to 15 minutes or just until salmon flakes.
• Coat a large skillet with cooking spray; heat over medium-high. Add squash, the remaining 2 cloves of garlic, and 1/8 tsp. each of the salt and pepper. Cook about 7 minutes or until squash is crisp-tender and light brown, stirring occasionally. Remove from skillet. Add 2 tsp. of the oil to skillet; add mushrooms. Cook 7 minutes or just until mushrooms are tender. Return squash; heat through.
• For vinaigrette, in a small bowl whisk together shallot, parsley, capers, mustard, and the remaining 1/2 tsp. lemon zest, 3 Tbsp. juice, 2 tsp. oil, and 1/4 tsp. salt and pepper.
• Divide farro, squash mixture, and salmon among individual bowls. Top with vinaigrette and, if desired, additional parsley.