Featured Product: Nancy’s Organic Whole Milk Yogurt Plain
Ingredients
Yuzu Yogurt Dressing
- 6 oz. Nancy’s Organic Whole Milk Yogurt Plain
- 1 Tbsp. Yuzu or Lime Juice
- Kosher Salt, to taste
- Cracked Black Pepper, to taste
- 1 Tbsp. Chopped Cilantro Leaves, plus more for garnish
Bowl
- 2 C. Water
- ½ C. Uncooked Farro, rinsed and soaked overnight in water
- ½ lb. Green Beans and/or Asparagus, trimmed
- 1 Tbsp. Olive Oil
- Salt and Pepper
- 3 Green Onions, sliced
- 1 Pink Grapefruit, peeled and sectioned
- Toasted Walnut Halves
- Yuzu Yogurt Dressing (see above)
Directions
- In a small bowl, whisk together the yogurt, yuzu or lime juice, salt, pepper and chopped cilantro. Set aside. For best flavor, make the dressing ahead of time and chill overnight.
- Bring the water to a boil in a 2-quart pan. Add the soaked farro. Stirring intermittently, cook until tender, 30-45 minutes.
- Toss the green beans and asparagus in olive oil and season with kosher salt and pepper.
- Place a grill pan or a skillet over medium heat. Grill or sauté the green beans and asparagus until vibrant and just blistered.
- Assemble four bowls with cooked farro in the bottom. Layer with blistered green beans and asparagus, sliced green onions, grapefruit sections, and toasted walnuts.
- Add a dollop of yuzu yogurt sauce to the top of each bowl and garnish with cilantro leaves.