Pair with a leafy green salad and finish with a peach cobbler.
- 1 ¼ c. Farro
- 2 pint cherry tomatoes
- 1 large shallot, finely diced
- Snow peas, cut on the bias
- Zest from one lemon, juice from two
- Salt to taste
- Healthy pinch of aleppo pepper (optional)
- Any combination of fresh, leafy herbs. I used parsley, basil and mint. You can’t put enough herbs in this.
- Splash of Olive oil
- 1 pound Campfire Farms Italian Sausage
Preheat oven to 325. Toss cherry tomatoes in olive oil and sea salt and roast for 40 mins. The skins should just start to split, but the tomato should still be intact.
Combine the water and farro in a medium saucepan. Add roughly 1 tablespoon of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30-45 minutes. Drain well, and then transfer to a large bowl to cool. (I did a big batch a day ahead of time so that I had it on hand when I went to make dinner and could also use it later in the week.)
Combine farro, tomatoes, and all remaining ingredients in a large bowl. Taste. Adjust salt, lemon or oil if it needs any of those things.
To grill the sausages, start them over indirect heat, and leave them there until they are cooked through. Then, brown the sausage quickly over direct heat to finish. Let the sausages rest a few minutes before slicing them so you don’t lose all the juices.
Plate it up, open a beverage, and enjoy!