The July Foodzie has arrived! I think this month's selections are much better than last (hence, no posting for last month...)...let's take a look see:
|Left: Organic Heirloom Emmer Farro, Bluebird Grain Farms. Winthrop, WA|
Right: Dried Cherries, Benjamin Twiggs, Traverse City, MI
|Left: Fleur De Sel Peanut Brittle, Morning Glory Confections. Los Angeles, CA|
Right: Fennel Pollen Shortbread, Botanical Balery. Napa, CA
|Black Truffle & White Cheddar Popcorn, 479 Popcorn. San Francisco, CA|
|Organic Olive Oil, Bari Olive Oil. Dinuba, CA|
40 ml Bari Organic Extra-Virgin Olive Oil
1/2 tsp toasted sesame oil
1 TB shoyu, tamari, or soy sauce
1 3/4 lightly packed cups chopped kale, stems trimmed, large ribs removed
3/4 cup unsweetened large -flake coconut
1 cup cooked Blubird Grain Farms Emmer Farro
How to make it:
1) Preheat oven to 350 deg. F/180 deg. C with 2 racks in the top 1/3 of the oven.
2) In a small bowl or jar, whisk or shake together the olive oil, sesame oil, & shoyu. Put the kale & coconut in a large bowl & toss well with about 2/3 of the olive oil mixture.
3) Spread the kale evenly across 2 baking sheets. Bake for 12 to 18 min. until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
4) Remove from the oven & transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some & toss. Place the farro on a serving platter & top with the tossed kale. Serve warm.
I like kale so I think I'll try this recipe...Bon appetit!
Yours truly, Karen!