This dish was inspired by Martha Stewart’s one-pot pasta dish that creates its own sauce as it cooks. Combine water, farro, thinly sliced onions and garlic, and cherry tomatoes, and cook until the farro is tender and the onions and tomatoes have melted into the perfect sauce.
This recipe was a bit ambitious for a weeknight in our house, but is a winning combination of creamy farro and Parmesan cheese, grated butternut squash, and (perfect for holiday leftovers) diced ham. Farro contains the same amount of calories as rice, but more fiber and protein, so it’s a great nutritional choice.
This year we did the unthinkable, though we didn’t know it at the time. We sold our house and bought a new one at the same time in the Austin market, all with a toddler underfoot. Our realtor didn’t tell us until it was over that it was crazy, and that no one ever does a buy/sell in this market.
Our new house required renovations, and by the time we moved in, we were pretty fried. Neighbor Night Out was three weeks later, and our cut-de-sac does it in style, so we needed to have a dish to share with our new neighbors.
We unpacked our popcorn popper, cut some fresh rosemary from our new backyard, and made this popcorn. It was just the right thing to break the ice, and the neighbors loved it (even the kids).
Butternut squash is one of my favorite foods, and I love any opportunity to make it the star of a meal. For this dish, roast diced butternut squash with maple syrup and dried cranberries, and then dress it with a mixture of apple cider vinegar, shallots, and Dijon mustard. Combine with arugula, walnuts, and Parmesan cheese.
Making risotto takes patience, which is part of why Guy is so good at making it. I much prefer his risotto to any I could get in a restaurant, and he often makes it for special occasions.
This risotto has soft cubes of sweet potato, dry white wine, Parmesan cheese, and fresh oregano.