1 cup Farro, rinsed
3 ears of corn, husked and corn kernels removed
1 zucchini, diced small
1 red pepper, diced small
1 red onion, diced small
1 Jalapeno, diced small
½ cup fresh Cilantro, chopped
¼ cup plus 1 tbsp Extra Virgin Olive Oil
Juice of 1 lime
1 tbsp White Balsamic Vinegar
1 tsp salt
½ tsp pepper
Add ½ tsp salt and Farro to a pot of boiling water and cook until just tender – about 15 minutes. On a sheet pan, combine the corn with the tbsp of Olive oil and a few sprinkles of salt and pepper. Place in a preheated 350 degree oven to roast. Stir occasionally. Once cooked and a bit charred (about 15 minutes), remove from oven and place in a bowl with vegetables. In a large glass measuring cup, whip together the remaining oil, lime juice and vinegar. Add some salt and pepper as necessary. Drain the farro and combine with vegetables, remaining salt and pepper and oil mixture. Easily serves 6-8.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.