Farro with spinach and sausage

A while back I decided to try my hand at making homemade sausages; something I'd never tried before even though I've had my sausage maker attachment for my Kitchenaid for nearly two years now. I was lucky enough to find a local supplier for hog casings, but you can also order them online as well. For my first recipe I tried pork sausage, but was disappointed in the salt content in a sausage pre-mix I had purchased. Gads were they salty!! The second batch I decided to try my own blend--much much better. And I learned to make a small patty and cook it firstly to sample the seasoning level in them before I start filling my casings now. From then on I've been making sausage nearly every two to three weeks.. Italian sweet, fennel, cheese and garlic and hot, chicken sausage, and seasoned lamb sausage.



I'm just getting over a bad bout of pneumonia, so little cooking was done around here except for soups, soups, and more soups once I got home. When I did feel well enough to do some cooking, I decided to make an old favorite that's very easy to prepare, and really tasty. I should forewarn you though, this dish will soon become a family favorite for casual suppers on these cool, wintry evenings. Use cremini or shiitake mushrooms in place of the buttons, if you like. We managed to get our late sowing of spinach into the garden just in the nick of time and now, deeply mulched under salt marsh hay I have some awesome spinach right at my fingertips. I've also made this dish using fresh kale or chard as well. It's all good in my book.


Farro with Spinach & Sausage














2 TBLS olive oil, divided
1 1/2 cups farro
3 1/2 cups low-sodium chicken stock
3 links sweet Italian pork sausage, removed from casings
3/4 cup red onion, minced
2 cloves garlic, minced
2 cups button mushrooms, quartered
2 cups fresh baby spinach
Sea salt and ground pepper to taste
1/4 cup chopped parsley
2 TBLS chopped oregano

Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to low, cover and continue cooking, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.

Meanwhile, heat remaining 1/2 TBLS olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper.

Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve hot. Enjoy!

Farro, Fennel & Beans

I have the hardest time finding farro in our neck of the woods, but after a trip to NH last week I was sure to stock up. Farro is a fave of my family. Who wouldn’t enjoy this delicate nutty whole grain that’s extremely satisfying. An ancient grain rich in fiber, vitamins, very easily digested, that’s low in gluten and is an extremely versatile whole grain. From soups to salads, to risotto like dishes it will heartily fill you up without the calories. It’s just that good! Try some and maybe you can make it a favorite of your family too!

Typically I make this with fava beans, but couldn’t resist the young edamame pods-the young pods of the soybean plant, at the market this week and truthfully.. I just love the pleasant crunch and flavor of edamame to the fava.



8 oz farro
2 cups vegetable or chicken stock
½ lb edamame beans-shelled from the pods
1 onion, diced
½ sweet pepper, diced
½ fennel bulb, sliced
a splash dry red wine
2 TBLS balsamic vinegar
olive oil
¼ tsp unsalted butter
sea salt & ground pepper
plenty of fresh parmigiano reggiano cheese

Wah & rinse farro well. In a stock pot put stock, farro, vinegar, olive oil, onion and peppers over medium heat. Once it begins to boil, turn it down to low and simmer for another five minutes. Add red wine, sliced fennel sea salt & ground pepper and continue to simmer another eight to ten minutes.. I adore the color of edamame so I always add them during the last five minutes of cooking… or even add them raw at the end of the cook. Farro should now be well cooked and plump,with liquids well absorbed. Remove from heat. Stir in unsalted butter and top with a generous amount of grated cheese and a drizzle of extra virgin olive oil. Enjoy!