Crispy Air Fryer Chicken Parmesan Sandwiches – Easy & Irresistible!

Crispy, cheesy, and oh-so-easy! These Air Fryer Chicken Parmesan Sandwiches are perfect for a quick lunch or dinner. Ready in minutes with a golden, crunchy crust.

Crispy Air Fryer Chicken Parmesan Sandwiches – Easy & Irresistible!

If you love a good sandwich for lunch or a quick weeknight dinner, you’re going to adore this one. These Crispy Air Fryer Chicken Parmesan Sandwiches are golden, crunchy, and topped with melty mozzarella and tangy marinara—all in under 30 minutes. The air fryer makes getting perfectly crispy chicken a breeze, without the mess of deep frying.

We’re big fans of easy chicken sandwiches here, and if you’re craving more, you can also check out my Air Fried Tuscan Chicken Sandwich and Crispy Air-Fried Greek Tzatziki Chicken Sandwiches—both just as simple and full of flavor. This Parmesan sandwich is a fast, satisfying way to enjoy a classic favorite any night of the week.

What Ingredients Do I Need?

Here’s everything you’ll need to make these crispy, cheesy sandwiches. I’ve skipped the measurements here so you can get a feel for the ingredients first.

• Boneless, skinless chicken breasts – Tender and juicy, the perfect base for our crispy cutlets.

• Eggs – Help the coating stick beautifully to the chicken.

• All-purpose flour – Creates the first layer of coating so the crumbs hold tight.

• Parmesan cheese – Adds salty, nutty flavor right in the dredge.

• Italian seasoning – A quick blend of herbs to give the chicken extra flavor.

• Black pepper – Just enough kick to balance the richness.

• Crushed corn flakes – Our crispy coating! They stay light, golden, and crunchy in the air fryer.

• Cooking spray or olive oil spray – Helps the coating turn crisp and golden without extra oil.

• Marinara sauce – Tangy and flavorful, the classic Chicken Parmesan partner.

• Fresh mozzarella cheese – Melts into gooey perfection over the chicken.

• Sandwich rolls or hamburger buns – Soft and toasty, the perfect way to serve it up.

Substitutions and Variations

Want to make this recipe your own? Here are some easy swaps and flavor twists:

• Chicken: Try turkey cutlets or even thin pork chops for a different spin.

• Corn flakes: Panko breadcrumbs or crushed Ritz crackers work if that’s what you have on hand.

• Cheese: Provolone or fontina can replace mozzarella for a different melty vibe.

• Sauce: Swap marinara with a spicy arrabbiata for extra kick.

• Rolls: Use ciabatta rolls, focaccia, or even garlic bread for an indulgent upgrade.

• Healthier twist: Serve the cutlets open-faced over a salad instead of on a roll.

Kitchen Tips

• Parmesan Placement: Since crushed corn flakes are lighter and less dense than traditional breadcrumbs, mixing the Parmesan with the flour during the dredging step helps it stick to the chicken evenly instead of falling to the bottom.

• For an extra flavor boost, sprinkle a little Parmesan on top of the marinara just before adding the mozzarella.

• Make sure cutlets are evenly pounded for consistent cooking and crispiness.

• Work in batches if your air fryer basket is small to avoid overcrowding.

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    RECIPE IS DOWN BELOW👇     

Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist

All the burger joy—none of the bun drama.

Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist 

Some nights, you just need a cheeseburger—but not necessarily the heaviness that comes with it. That’s where these Guilt-Free Cheeseburger Bowls come in. They’ve become one of my favorite go-to dinners when I’m craving something hearty, nostalgic, and full of flavor, but still want to keep things light and fresh. Think seasoned lean ground beef, crisp romaine, juicy cherry tomatoes, crunchy baby pickles, sharp cheddar, and just the right hit of red onion. And let’s not forget the special sauce—tangy, creamy, and completely addictive. It’s everything you love about a cheeseburger, all layered up in one satisfying bowl.

All the burger joy—none of the bun drama. That’s the motto around here when these bowls hit the table. They're super quick to throw together (especially on busy weeknights) and easy to make your own. I’ve tried them with turkey, added avocado, even swapped the cheddar for pepper jack when I wanted a little kick. No matter how you build it, this bowl delivers big comfort with a fresh twist—and honestly, it just might become your new favorite way to do burger night.

Enjoy!

What Ingredients do I need?

Before you dive into making these delicious Guilt-Free Cheeseburger Bowls, here's a handy shopping list to get you started. I've organized everything by category to make your grocery run a breeze:

Produce

• Yellow onion
• Romaine lettuce
• Cherry tomatoes
• Baby dill pickles
• Red onion (for topping)

Meat

• Lean ground beef

Dairy

• Shredded cheddar cheese

Pantry Staples

• Canola oil
• Ketchup
• Mayo
• Mustard
• Worcestershire sauce
• Salt

Substitutions and Variations

One of the best things about this Guilt-Free Cheeseburger Bowl recipe is how flexible it is. If you're missing an ingredient or want to make a swap to suit your tastes, no worries! Here are a few simple substitutions you can try:

Substitutions

• Meat:  Try ground turkey or chicken – For a leaner option or Plant-based ground "beef" – If you're going for a vegetarian or vegan version.

• Cheese:  Pepper jack – For a little extra spice.  Mozzarella – For a milder, gooey texture.  Dairy-free cheese – If you’re following a dairy-free diet.

• Sauce:  Greek yogurt – In place of mayo for a creamier, tangier sauce.  BBQ sauce – Swap out ketchup and mustard for a smoky, sweet flavor.  Hot sauce – Add a kick to the sauce if you like things spicy!

• Veggies:  Spinach or mixed greens – If you're out of romaine or want a different leafy base.  Cucumbers – For an extra crunch instead of pickles.  Avocado – Adds creaminess and healthy fats for an extra satisfying touch.

Variations

While this Guilt-Free Cheeseburger Bowl is already packed with flavor, there are plenty of ways to change it up and make it your own. Here are a few variations to try depending on your mood or what’s in your pantry:

• Tex-Mex Cheeseburger Bowl:  Swap the romaine lettuce for shredded iceberg for extra crunch. Add black beans, corn, and a dollop of sour cream for a Tex-Mex twist. Top with a sprinkle of jalapeños or guacamole for added flavor.

• BBQ Cheeseburger Bowl:  Replace the special sauce with your favorite BBQ sauce for a smoky, tangy flavor. Add a handful of crispy fried onions or bacon bits for some extra texture and indulgence. Throw in some grilled corn or a few slices of avocado to round out the bowl.

Kitchen Tips and Notes

• Don’t Overcook the Meat:  It's important to avoid overcooking the ground beef. Overcooking can make it dry and tough, so be sure to cook it until it’s no longer pink, but still juicy. Keep an eye on it and break it up as it cooks, making sure it stays tender and flavorful.

• Season Your Meat Well:  Make sure to season the ground beef with enough salt and pepper as it cooks. The seasoning will bring out the flavor and make your bowls extra tasty. You can also add a pinch of garlic powder or onion powder for a little extra depth of flavor.

• Meal Prep-Friendly:  These bowls are perfect for meal prepping! You can cook the ground beef and sauce in advance, then portion everything into containers. When you're ready to eat, just top with fresh lettuce, veggies, and your special sauce. Keeping the lettuce and sauce separate will ensure everything stays crisp and fresh. It’s a great way to have healthy lunches or dinners ready for the week!

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Guilt-Free Cheeseburger Bowls

serves 4

1 lb lean ground beef

1 Tablespoon canola oil
1 teaspoon salt
1 small yellow onion, small dice
6 cups chopped romaine lettuce
1 pint cherry tomatoes, halved
12 baby dill pickles
1/2 cup shredded cheddar cheese
Thinly sliced red onion (for topping)
1 Tablespoon ketchup
2 Tablespoons mayo
1 1/2 teaspoons mustard
1/2 teaspoon Worcestershire sauce

Heat a large skillet over medium-high heat. Add the canola oil and allow it to heat up. Add the ground beef and salt, then cook for 7-9 minutes, breaking up the meat with a wooden spoon, until no longer pink.

While the beef cooks, divide the romaine lettuce among 4 bowls. Top each with a quarter of the cherry tomatoes, pickles, shredded cheddar, and cooked beef mixture. Add a few red onion slices if using.

In a small bowl, stir together the ketchup, mayo, mustard, and Worcestershire sauce. Drizzle the special sauce over the bowls and serve!

adapted from WW Easy Everyday Cooking

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 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