Thanks for visiting Kristin's Kitchen!

I hope you find recipes and photography to inspire your cooking and baking. I love creating content for Kristin's Kitchen and wish everyone happiness and success in the kitchen. 

- Kristin 

Please check back often and follow me on social media!

kristinkitchenblog@gmail.com

Spring Vegetables over Herbed Farro

Spring Vegetables over Herbed Farro

Carrots, asparagus and spring onions...oh my!

Welcome to spring produce season! If your grocery store is anything like mine, you will be overwhelmed by the selection of luscious looking treats in the produce section.

They say you eat with your eyes first and this recipe will certainly not disappoint visually. Bright oranges, vibrant purples and fresh greens will make your mouth form a smile before it opens up and devours the plate of food in front of you. I picked up some sweet petite carrots, asparagus, radishes, spring onions, arugula and purple cauliflower (because its pretty) for this week's recipe. Yes, it's a lot but they all bring their own unique, tasty flavors to the dish with very little work required on your part - olive oil, salt and pepper is all they really need to shine. They sit on top of a bed of farro with chickpeas and plenty of fresh parsley and a light, lemon garlic dressing.

Spring Vegetables over Herbed Farro

You'll notice I made my radishes into (imperfect) flowers! How do you do it? Cut a small slice off the top and bottom of each radish. Cut small wedges out of the radish vertically going all the way around. Attempt to make the cuts evenly spaced but don't worry if they aren't. Use a mandoline to slice 1/8 inch slices after the wedges are cut out.


Spring Vegetables over Herbed Farro
Serves 4


Shop the Items Used to Make This Recipe


Caramelized Banana Muffins

Caramelized Banana Muffins

Maple Horseradish Deviled Eggs

Maple Horseradish Deviled Eggs