Mediterranean Farro & Arugula Bowls

Both of these meal were SO good and so tasted so fresh!!

This Green Goddess Sauce can make anything taste good and it's LOADED with nutrients which makes it even better!!

I made the farro bowls one day and then had a bunch of the ingredients left over so decided to use the same foods but put a little spin on it the next day.

Farro is always my grain of the summer, I don't know why but I just gravitate toward it in the summer time. It's delicious!

Honestly I can't decide which version I like better! They were both so good in their own way, and the perfect light, refreshing, and nourishing summer meals!

I hope you enjoy these as much as my family did!

Farro Salmon Bowls

Ingredients: *serves 2

• 2 salmon filets

• 1 c. farro 

• 1/4 block feta 

• 1 c. grape tomatoes 

• 1/4 c. kalmata olives 

• sea salt and pepper

• garlic powder

• olive oil or avocado oil

Green goddess sauce 

*adapted from Steph Robinnson

• 1 handful of the following herbs:

  • dill, basil, green onion, parsley, spinach

• 1/2 lemon juiced

• 1/4 c. nutritional yeast

• 1/4 c. raw walnuts or use almonds, pine nuts or cashews

• 2 tbsp red wine vinegar

• sea salt and pepper to taste

• drizzle of EVOO (extra virgin olive oil)

Directions:

1. Cook farro according to package - this take about 40 minutes

2. Preheat oven to 350 degrees

3. Season salmon with sea salt, pepper and garlic powder - be more generous than you think with the spices will give it nice flavor keep the salt light.

4. Bake salmon on 350 degrees for 10 minutes

5. Slice grape tomatoes into halves

6. Heat a small skillet with olive oil or avocado oil over medium heat and sauté tomatoes with sea salt and pepper until wilted

7. Once everything is cooked you're ready to assemble bowls: farro, roasted tomatoes, kalamata olives, salmon, crumble feta and top with green goddess sauce

Green Goddess Sauce

1. Blend all ingredients in a blender or food processor until smooth. Add a little filtered water if want a thinner consistency.

Ingredients:

*serves 2

• 5-6 chicken meatballs (we use THESE ones)

• 1/2 c. farro 

• ~2 handfuls arugula

• 1/4 block feta 

• 1 c. grape tomatoes 

• 1/4 c. Kalmata olives (optional)

Green goddess sauce 

*adapted from Steph Robinnson

• 1 handful of the following herbs:

  • dill, basil, green onion, parsley, spinach

• 1/2 lemon juiced

• 1/4 c. nutritional yeast

• 1/4 c. raw walnuts or use almonds, pine nuts or cashews

• 2 tbsp red wine vinegar

• sea salt and pepper to taste

• drizzle of EVOO (extra virgin olive oil)

Directions:

1. Cook farro according to package - this take about 40 minutes

2. Heat chicken meatballs according to your packaging

3. Slice grape tomatoes into halves

4. Heat a small skillet with olive oil or avocado oil over medium heat and sauté tomatoes with sea salt and pepper until wilted

5. Once everything is cooked you're ready to assemble in a large bowl so you can toss: arugula, roasted tomatoes, farro , kalamata olives, sliced meatballs, crumble feta and toss with green goddess sauce

6. Serve in individual bowls

Green Goddess Sauce

1. Blend all ingredients in a blender or food processor until smooth. Add a little filtered water if want a thinner consistency.