Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table

Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

This Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing is a perfect balance of hearty and healthy, which makes it an excellent choice for the colder months when we're all craving comfort food.. The recipe comes together so easily—using simple cooking techniques like roasting sweet potatoes until golden and tender and whisking up a quick, flavorful ginger dressing. The blend of warm, nutty brown and wild rice and peppery arugula provides a satisfying base to the salad, while the creamy feta, tart cranberries, and crunchy pepitas create a delightful texture and flavor contrast. It’s the kind of dish that feels indulgent but is packed with nourishing ingredients.  It's one of our new favorite salads!

This is a versatile option for many occasions. Serve it as a light yet filling lunch, a stunning side dish at holiday gatherings, or even as part of a weeknight dinner when you want something quick and wholesome. The bold flavors and vibrant colors make it as visually appealing as it is delicious, and the combination of hearty grains and roasted vegetables ensures it’s a crowd-pleaser. Whether you’re looking to brighten a cold winter day or impress your dinner guests, this salad is a surefire way to bring a little comfort and warmth to your table.

Enjoy!

What Ingredients do I need?

Produce

• 1 medium sweet potato
• Fresh ginger 
• arugula (5 oz container)

Grains

• brown and wild rice blend (cooked - will need 1 cup)

Dairy

• feta cheese (I like to buy a block and crumble it myself)

Pantry

• Extra-virgin olive oil 
• Apple cider vinegar 
• Dijon mustard 
• Honey
• Dried cranberries 
• Raw pepitas 

Substitutions and Variations

Substitutions

• Arugula: Substitute with spinach, kale (massage it to soften), or mixed salad greens for a similar base.

• Brown and Wild Rice Blend: Use quinoa, farro, barley, or even couscous for a quicker alternative.

• Sweet Potato: Swap for butternut squash or carrots.

• Feta: Replace with goat cheese, blue cheese, or a vegan feta alternative.

• Dried Cranberries: Use raisins, dried cherries, chopped dates, or golden raisins.

• Pepitas: Try sunflower seeds, slivered almonds, chopped walnuts, or pecans.

Variations

• Grilled Chicken or Shrimp: Add a serving of protein to make this salad a complete meal.

• Chickpeas or Lentils: Toss in for a vegetarian protein boost and extra heartiness.

• Herb Infusion: Sprinkle in fresh parsley, cilantro, or mint to elevate the flavors.

• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for heat.

• Spring Version:  Replace sweet potato with strawberries (roasted if you like), arugula with baby spinach, pepitas with almonds, brown & wild rice with quinoa, feta with goat cheese, and add a splash of orange juice to the dressing.

• Summer Version: Replace sweet potato with grilled zucchini or corn for a lighter, summery take.

• Fall-Inspired: Use roasted apples or pears instead of sweet potatoes for a cozy autumn vibe.

• Creamy Ginger Dressing: Blend the dressing ingredients with 1–2 tablespoons of Greek yogurt for a creamier texture.

• Toppings:  Replace cranberries with pomegranate seeds for a burst of tart freshness.

Kitchen Tips and Notes

• Roasting Sweet Potatoes:  Ensure the sweet potato cubes are evenly sized for consistent roasting. Tossing them halfway through cooking helps achieve a golden, caramelized exterior.

• Cooking Grains:  Cook brown and wild rice (or the chosen grain) ahead of time and refrigerate to save time. Warm or cool grains work well in this salad.

• Serving and Storage:  Dress the salad just before serving to keep it fresh and prevent sogginess.  Leftovers can be stored separately, but if pre-dressed, enjoy them within a day for the best texture.

     Equipment I May Need     

• Baking Sheet: A large, rimmed baking sheet ensures even roasting.
• Parchment Paper: For easy cleanup and to prevent sticking.
• Saucepan: For cooking the brown and wild rice.
  
• Cutting Board:  For chopping vegetables, fruits, and greens.
  
• Sharp Knife:  To dice sweet potatoes, slice greens, and chop other ingredients.
  
• Microplane: To finely grate fresh ginger for the dressing.
  Small Mixing Bowl: For whisking together the ginger dressing.
  Whisk: To blend the dressing ingredients smoothly.
  
• Small Mixing Bowl: For whisking together the ginger dressing.
• Whisk: To blend the dressing ingredients smoothly.
• Serving Dish - to plate the salad

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Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing

serves 3-4


Salad
1 cup cooked brown and wild rice
½ teaspoon fine sea salt, divided
1 medium sweet potato, peeled and cut into 1” cubes
1 ½ tablespoons extra-virgin olive oil
1/4 cup raw pepitas (green pumpkin seeds)
2 - 2 1/2 oz arugula (about 2 - 3 handfuls)
1/4 cup crumbled feta
¼ cup dried cranberries

Ginger dressing 

1/4 cup extra-virgin olive oil
1 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they they are browned and tender.

 
Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Set aside.

To a large serving bowl or platter add the arugula. Top with the rice, roasted sweet potatoes, pepitas, feta, and dried cranberries. Toss with dressing or plate the salad in individual portions and serve the dressing on the side.

Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

Warm Up with a Bowl of Rustic Goodness: Sausage, Zucchini, and Parmesan Perfection.

Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

There's nothing like a bowl of Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection to warm you up on a chilly winter day. This soup is surprisingly easy to make and comes together in just 30 minutes, making it a lifesaver for busy weeknights. With simple, wholesome ingredients, it strikes the perfect balance of healthy and hearty. The nutrient-packed zucchini, bell peppers, and tomatoes pair beautifully with the savory richness of Italian sweet sausage. The addition of fresh herbs and a touch of Parmesan brings everything together with a comforting, satisfying flavor that feels like a warm hug in every spoonful. Bonus? It’s kid-friendly and sure to please even picky eaters, making it a fantastic choice for family dinners.

This versatile soup is perfect for a variety of occasions. Serve it as a cozy weeknight meal with some crusty bread, or make a big batch for a casual gathering with friends. Its nourishing ingredients and quick cooking time make it ideal for winter months when you’re craving something that’s both good for you and incredibly satisfying. Whether you're warming up after a day in the snow or need a delicious, comforting meal to share with loved ones, this soup delivers on every level. Give it a try—you’ll find yourself making it again and again all season long!

Enjoy!

What Ingredients do I need?

Produce

• celery
• yellow onion 
• red bell pepper
• zucchini
• plum tomatoes
• garlic cloves
• Fresh basil 
• fresh thyme

Meat

• Italian sweet sausage

Pantry

• extra-virgin olive oil
• red pepper flakes
• ¼ cup tomato paste
• low-sodium chicken broth

Dairy

• Parmesan cheese

Substitutions and Variations

Substitutions

• Italian Sweet Sausage: Substitute with turkey sausage, chicken sausage, or plant-based sausage for a lighter or vegetarian option.

• Vegetarian Option: Omit the sausage entirely and add a can of cannellini beans, chickpeas, or lentils for plant-based protein.

• Zucchini: Use yellow squash, eggplant, or even diced sweet potatoes for a slightly different flavor and texture.

• Bell Pepper: Replace with green, yellow, or orange bell peppers, or use diced carrots for a sweeter alternative.

• Plum Tomatoes: Substitute with canned diced tomatoes (14 oz) for convenience.

Variations

• Spicy Italian Twist:  Use spicy Italian sausage instead of sweet sausage for a bolder flavor.  Add a teaspoon of smoked paprika or extra red pepper flakes for more heat.

• Rustic Bean & Sausage Soup:  Add a can of cannellini beans, kidney beans, or chickpeas for extra heartiness.  This variation is perfect for adding protein and fiber.

• Vegetarian Garden Soup:  Skip the sausage and add more veggies like carrots, leeks, or spinach.  Toss in a handful of quinoa or barley for added texture.

Kitchen Tips and Notes

• Prep Ingredients First: Chop all vegetables and measure out ingredients before starting to cook for a smooth and stress-free process.

• Brown the Sausage Well: Cooking the sausage until nicely browned adds a rich, savory flavor to the soup base.

• Deglaze the Pan: When adding the tomato paste and broth, scrape up the browned bits from the bottom of the pot for added depth.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop even more after sitting overnight!

• Freezing: This soup freezes well. Cool completely before transferring to freezer-safe containers. Reheat gently on the stove or in the microwave.

     Equipment and Items You May Need     

• Dutch Oven: For browning the sausage and cooking the soup.
• Wooden Spoon or Spatula: To stir and scrape up any browned bits during cooking.
• Chef’s Knife: For chopping vegetables, sausage, and herbs.
• Cutting Board: A sturdy surface for prepping all your ingredients.
• Measuring Cups and Spoons: For accurately measuring broth, tomato paste, and seasonings.
• Ladle: For serving the soup into bowls.
• Bowls: Deep bowls work best for hearty soups like this one.

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Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

serve 8

1 tablespoon extra-virgin olive oil
1 pound Italian sweet sausage, removed from casings
1 cup diced celery (2-3 stalks)
1 large yellow onion, chopped
2 cups red bell pepper, diced (about one large pepper)
2 garlic cloves, minced
A pinch red pepper flakes
¼ cup tomato paste
2 pounds zucchini cut into bite-sized pieces (3-4 medium zucchini)
5 fresh plum tomatoes, diced
½ teaspoon freshly ground black pepper
2 (32 oz quarts) low-sodium chicken broth 
1 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 fresh thyme sprig
1 tablespoon Parmesan cheese for garnish, optional


In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Add onion, celery, and bell pepper and sauté for 4 minutes.

Move the meat and vegetables to the sides and lower the heat to medium Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.

Add tomatoes, zucchini, pepper, chicken broth, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.  Bring the soup to a boil then reduce the heat to low and simmer  covered until the vegetables are tender – about 10 to 15 minutes.

Remove the soup from heat and serve immediately with more fresh basil and Parmesan cheese on top.

Easy Winter Breakfast: Cranberry Walnut Crunch Muffins with Streusel Bliss

A Perfect Blend of Sweet, Tangy, and Crunchy: Cranberry Walnut Muffins Topped with Irresistible Streusel Bliss

Cranberry Walnut Crunch Muffins with Streusel Bliss

These Cranberry Walnut Crunch Muffins with Streusel Bliss are an enticing treat that strikes the perfect balance between sweet and tangy. The earthy combination of tart cranberries and nutty walnuts creates a rich depth of flavor in every bite, while the buttery streusel topping adds a satisfying crunch and a hint of indulgence. The muffins are soft and moist on the inside, with a beautifully golden exterior, making them as visually appealing as they are delicious. Plus, this recipe is so easy to make, coming together in just a few simple steps. With a small-batch yield of six muffins, it’s perfect for a cozy breakfast, a quick snack, or a small gathering.

These muffins are ideal for so many occasions. Serve them warm with a cup of coffee or tea for a comforting morning treat, or pack them up for a midday pick-me-up at work or school. They’re a great addition to a brunch spread, offering a unique twist on classic muffin flavors. Whether you’re looking for a quick baking project to use up fresh cranberries or something special to share with a friend, these muffins are guaranteed to brighten your day. With their combination of wholesome ingredients and irresistible flavor, they’re sure to become a favorite in your baking rotation.

Enjoy!

What Ingredients do I need?

Produce

• Fresh cranberries - fresh or frozen are best in this recipe

Baking Aisle

• All-purpose flour
• Brown sugar 
• Baking powder 
• Ground cinnamon
• Canola oil 

Dairy

• Milk
• Egg
• Butter

Nuts & Snacks

• Walnuts

Substitutions and Variations

Substitutions

Flour Substitutions

• Whole Wheat Flour: Swap all-purpose flour for an equal amount of whole wheat flour for a slightly nuttier flavor and added fiber.
• Gluten-Free Flour: Use a 1:1 gluten-free baking flour blend to make these muffins gluten-free.

Sugar Substitutions

• Doing a Keto diet or want lower carb?  Use an alternative sugar of your choice as a substitute. I like King Arthur's sugar alternative.

• Coconut Sugar: Replace brown sugar with an equal amount of coconut sugar for a lower-glycemic option and a subtle caramel flavor.
• Maple Syrup: Use ¼ cup maple syrup instead of ½ cup brown sugar. Reduce the liquid (milk) slightly to maintain the batter consistency.

Nut Substitutions

• Pecans: Swap walnuts with pecans for a softer texture and a slightly sweeter flavor.
• Almonds: Use chopped almonds for a firmer crunch.
• Nut-Free Option: Omit the nuts altogether or substitute with sunflower seeds or pumpkin seeds for a nut-free alternative.

Variations

• Orange-Cranberry Muffins:  Add 1 tablespoon of orange zest to the batter for a citrusy twist.  Replace the milk with orange juice for extra orange flavor.

• Apple-Cranberry Muffins:  Substitute half of the cranberries with finely chopped apples for a sweeter, fruitier variation.  Add a pinch of nutmeg to complement the apple flavor.

• Chocolate-Cranberry Muffins:  Mix in ¼ cup of mini chocolate chips along with the cranberries for a decadent touch.  Skip the nuts if preferred, or use pecans for a richer flavor profile.

• Tropical Cranberry Muffins:  Swap the walnuts for shredded coconut.  Replace half of the cranberries with diced pineapple or mango for a tropical vibe.

• Spiced Cranberry Muffins:  Add ¼ teaspoon each of ground ginger and ground cloves to the batter for a warming, spiced flavor.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

• Use Cold Butter for Streusel: Cold butter creates the crumbly texture in the streusel topping. If the butter gets too soft, pop it in the fridge for a few minutes before mixing.     

• Storage:  Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

• Freezing Option:  These muffins freeze beautifully. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the oven.

                                        

     Equipment and Items You May Need     

• Measuring Cups & Spoons: 
• Mixing Bowls - beautiful white set with lids
• Whisk
• Spatula or Wooden Spoon
• Muffin Liners: Optional, but they make cleanup easy and help the muffins come out of the tin effortlessly.
• Cooling Rack:  To cool muffins evenly.
• 6 well Muffin Pan - I love this one.

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Cranberry Walnut Crunch Muffins with Streusel Bliss

yield: 6 muffins


1/2 cup milk
1 egg
1/4 cup canola oil
1 1/2 cups flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 cups chopped fresh cranberries
1/3 cup chopped walnuts

Streusel Topping
2 Tablespoons flour
2 Tablespoons brown sugar
1 1/2 Tablespoons butter, cold and chopped in small pieces
2 Tablespoons chopped walnuts

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a small bowl add the streusel ingredients (flour, brown sugar, and walnuts).  Add in the butter..  Using your fingers, gently pinch and rub the butter into the dry ingredients. The motion should be similar to snapping your fingers or crumbling sand between your hands. Keep working until the mixture resembles coarse crumbs or wet sand with small, pea-sized pieces of butter scattered throughout.

Add the milk, egg, oil, to a large mixing bowl and whisk together.  Add the flour, brown sugar, baking powder, cinnamon, and salt.  Stir just until combined. Do not over mix. Add in the chopped cranberries and walnuts and gently stir to combine and distribute them throughout the batter. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.

Easy Weeknight Dinners: Rustic Farro & Chicken Medley

Wholesome Comfort in Every Bite: A One-Pan Wonder with Rustic Flavors of Farro, Chicken, and Greens.

Rustic Farro & Chicken Medley

The Rustic Farro & Chicken Medley is a one-pan dish that combines hearty grains, tender chicken, earthy mushrooms, and vibrant Swiss chard for a meal that’s as wholesome as it is delicious. This skillet meal is a celebration of simple ingredients coming together to create something extraordinary. With the chewy texture of farro, the richness of sautéed vegetables, and the protein-packed goodness of chicken, every bite is a perfect balance of flavor and nourishment.  It’s also a fantastic way to repurpose leftovers—if you have cooked farro from your Garlic-Lemon Pork with Farro and Kale recipe, it’s the perfect base for this dish!  This clever use of leftovers makes this meal not only tasty but also incredibly convenient to whip up.

This dish is perfect for busy weeknights when you want a satisfying meal without the hassle. It’s equally impressive for casual gatherings with friends or family, thanks to its rustic charm and colorful presentation. Whether served straight from the skillet for a comforting dinner or prepped ahead for an easy weekday lunch, the Rustic Farro & Chicken Medley is sure to become a staple in your recipe rotation. Give it a try—you’ll love how simple and versatile this dish is to make, and your taste buds will thank you!

Enjoy!

What Ingredients do I need?

Protein

• boneless skinless chicken breasts

Vegetables

• carrots
• onion
• Baby Bella mushrooms (2 8oz pkgs)
• Swiss chard
• garlic

Grains

• Farro (2 cups cooked; buy uncooked if needed)

Pantry/Condiments

• Olive oil 
• White wine
• Chicken broth - Better than Bouillon is a good option here for flavor and it's easy to make 1/2 cup of broth.  

Spices/Seasonings

• Paprika 
• Dried thyme 
• Salt and pepper

Cheese

• Fresh grated Parmesan cheese 

Substitutions and Variations

Substitutions

• Grains:  Use quinoa, barley, brown rice, or Israeli couscous as a substitute.

• White wine:  Substitute with chicken broth, vegetable broth, or a splash of apple cider vinegar or lemon juice.

• Chicken broth:  Vegetable broth or water with a bouillon cube works well.

• Parmesan cheese: Use Pecorino Romano, Grana Padano, or a sprinkle of nutritional yeast for a dairy-free option.

Variations

• Mediterranean Twist:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese in place of Parmesan.  Use a pinch of oregano or Italian seasoning instead of thyme.

• Creamy Version:  Stir in 1/4 cup heavy cream or Greek yogurt at the end for a creamy texture.

• Vegetarian Option:  Skip the chicken and add chickpeas, tofu, or white beans for protein.  Use vegetable broth instead of chicken broth.

• Autumn Harvest:  Include diced sweet potatoes, or parsnips alongside the carrots.  Sprinkle with toasted pumpkin seeds for crunch.

• Asian-Inspired:  Swap the thyme for ginger and soy sauce, and add a drizzle of sesame oil.  Replace Parmesan with a sprinkle of toasted sesame seeds or scallions.

• Herbaceous Delight:  Add a mix of fresh herbs like parsley, dill, or basil at the end for a burst of freshness.

Kitchen Tips and Notes

Tips

• Cook Farro Ahead of Time or use leftovers:  If you don’t have leftover farro, cook it in advance and store it in the fridge.

• Even Cutting:  Dice the vegetables and chicken into uniform pieces for even cooking and better presentation.

Notes

• Meal Prep Friendly:  This skillet meal reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 3-4 days in the fridge.

• Versatility is Key:  This dish is incredibly adaptable. You can easily swap ingredients based on what you have available or to suit dietary preferences. It's a great way to use up leftover grains, vegetables, or proteins.

     Equipment You May Need     

• Sharp Knife – Essential for dicing vegetables, slicing mushrooms, and cutting chicken into bite-sized pieces.
• Cutting Board – Use a sturdy cutting board for prepping chicken and vegetables. Consider using separate boards for meat and produce.
• Serving Dish – If transferring the dish for serving, a shallow platter or wide bowl is great for presentation.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Measuring Cups & Spoons: For accurately measuring ingredients like broth, wine, and seasonings.
• Spoon:  A wooden spoon or heat-resistant silicone spatula works best for stirring and scraping the pan.
• Large Skillet or Sauté Pan - A heavy-bottomed, wide skillet is perfect for cooking everything in one pan. Non-stick or stainless steel works well.
• Farro - a great grain.  Make sure to get pearled farro which cooks faster.

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Rustic Farro & Chicken Medley

serves 4


2 tablespoons olive oil 

1 pound chicken breasts, cut into bite-sized pieces

1 teaspoon paprika 

1 clove garlic, minced 

1 large carrot, small diced
1/2 medium onion, diced
16 oz Baby Bella mushrooms, sliced
1/2 bunch Swiss chard, chopped (stems separated from leaves)

1/4 cup white wine
1/2 cup chicken broth
1/2 teaspoon dried thyme

2 cups cooked farro
Salt and pepper to taste
1/4 cup grated Parmesan cheese 

Cook the Chicken:  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Season the chicken pieces with salt, pepper, and paprika.  Stir fry the chicken for 4-5 minutes until golden brown, turning the chicken often until cooked through.   Add in the garlic and stir to coat, 30 seconds.   Remove chicken from the skillet and set aside.

Sauté the Vegetables:  In the same skillet, add the remaining olive oil if needed.  Sauté the onion and carrots, 3-4 minutes until softened.  Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.  Add is the Swiss chard leaves and cook, stirring until wilted.  Season with salt and pepper.  Add the white wine to the skillet and allow to cook down 1 minute.  Add in the chicken broth.

Return the chicken and any accumulated juices to the skillet, along with the cooked farro.  Sprinkle with dried thyme.  Cook for 2-3 minutes, heating up the ingredients and allowing the flavors to blend.  Add in the Parmesan cheese and stir to combine.   Adjust the seasoning with additional salt and pepper.  Serve directly from the skillet or serve in individual plates.

Easy Weeknight Dinners: Garlic-Lemon Pork Medallions with Farro and Kale

A bright and wholesome one-pan meal: Lemon-Glazed Pork Medallions with Farro and Kale

Garlic-Lemon Pork Medallions with Farro and Kale

The Garlic-Lemon Pork Medallions with Farro and Kale is a dish that brings together vibrant flavors and wholesome ingredients in a way that feels both comforting and elevated. Tender pork medallions are seared to perfection and coated in a tangy, slightly sweet lemon glaze, while nutty farro and wilted kale provide a hearty, nutrient-packed base. The chopped almonds add the perfect finishing crunch, making each bite a delightful combination of textures and flavors. Despite its elegant presentation, this dish is incredibly simple to make, coming together in just one skillet and a saucepan.

This recipe is perfect for a variety of occasions. It’s a quick yet impressive weeknight dinner when you’re craving something hearty but light. It’s also a wonderful choice for small gatherings with friends, as it feels fancy without requiring hours in the kitchen. Whether you’re looking for a way to incorporate more greens into your meals or want to experiment with farro, this dish will leave you and your guests asking for seconds. Give it a try—you’ll love how effortlessly delicious and satisfying it is!

Enjoy!

What Ingredients do I need?

Protein

• 1 pork tenderloin (about 1 - 1 1/2 pounds)

Grains

• Farro  - I use this brand.  It is Italian pearled farro, which has had part of the bran removed.  This allows it to cook faster.  Regular farro has to soak overnight.

Vegetables

• Lacinato kale (1 bunch)
• Garlic 
• Lemon 

Pantry Items

• Olive oil 
• Peanut butter 
• Honey 
• Salt and freshly ground black pepper

Garnish

• Almonds 

Substitutions and Variations

Substitutions

• Lemon juice → Use lime juice, white wine vinegar, or apple cider vinegar.

• Chopped almonds → Swap with toasted walnuts, pecans, sunflower seeds, or pine nuts.

• Pork tenderloin → Substitute with chicken breast, turkey tenderloin, or even tofu for a vegetarian option.

Variations

• Mediterranean Flair:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese for a Mediterranean-inspired twist. Swap the almonds with toasted pine nuts.

• Asian-Inspired:  Replace the lemon glaze with a mixture of soy sauce, honey, ginger, and sesame oil for an umami-rich profile. Add a sprinkle of toasted sesame seeds for garnish.

• Versatile Base:  Swap farro with other grains like quinoa, rice, or barley to switch things up.

Kitchen Tips and Notes

• Tender Pork Medallions:  To ensure even cooking, slice the pork tenderloin into uniform medallions. Pat them dry before seasoning for a better sear.

• Make Farro Ahead:  Cook the farro in advance to save time. Store it in the refrigerator for up to 3 days.

• Prep Kale Properly:  Remove the tough stems from the kale and chop the leaves into bite-sized pieces for easier eating.

• Meal Prep Friendly:  This dish reheats beautifully, making it perfect for meal prep or next-day leftovers.

     Equipment and Items You May Need      

• Large Skillet or Sauté Pan :  For searing the pork and cooking the kale and farro mixture.

• Saucepan:  To cook the farro.

• Cutting Board  For slicing the pork and chopping the vegetables.

• Sharp Knife   Essential for prepping the pork, kale, and other ingredients.
• Measuring Cups & Spoons:   To accurately measure ingredients like farro, water, lemon juice, and seasonings.

• Spoon:  For stirring the glaze and farro mixture in the skillet.

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Garlic-Lemon Pork Medallions with Farro and Kale

serves 4

2 teaspoon olive oil
1 (1.25 pound) pork tenderloin, cut crosswise into 12 medallions
¼ teaspoon freshly ground black pepper
4 cloves garlic, minced
3 tablespoon lemon juice
1 tablespoon peanut butter or almond butter
1 ½ teaspoon honey
¼ teaspoon salt
1 1/4 cup farro, rinsed and drained
3 1/2 cups water
1 bunch of lacinato kale, removed from stems and rough chopped
2 tablespoon chopped almonds
Lemon wedges (optional)

In a medium saucepan combine the farro and the water. Bring to a boil, reduce heat to a simmer and cover with a lid. Cook 25 minutes. Drain any remaining water. Set aside.

Season pork with ground pepper. Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat. Place pork in a single layer in the hot skillet. Cook 3 minutes or until browned on bottom; turn medallions over, adding the remaining 1 teaspoon oil, and the garlic. Continue cook an additional 2-3 minutes. Remove pork from the skillet; cover to keep warm.

Meanwhile, in a small bowl whisk together lemon juice, peanut butter, honey, and salt.  Add the lemon mixture to the drippings in the skillet.  Add 1 cup of cooked farro and the chopped kale.  Cook over medium heat until mixture is heated through and kale is coated and beginning to soften.  Season with salt and pepper.  Return pork to the skillet and stir allowing to warm the meat for a few minutes.  Serve farro mixture topped with pork.  Top with chopped almonds and additional lemon wedges.  


adapted from:  Better Homes and Garden Mediterranean Dishes Magazine