by Marilena Leavitt October 04, 2018 0 Comments

These bowls are our go-to meal for lunch, dinner (and anything in between) in the Kosterina household. Feel free to substitute any veggies for your own favorites, though ours are mushrooms right now!

 

INGREDIENTS

1 cup quick cooking farro or barley 

1 cup fresh green beans, trimmed 

1 medium carrot, peeled & shaved 

½ lb. Cremini mushrooms, cleaned & sliced 

3 TBSP. Kosterina extra virgin olive oil 

2 small garlic cloves, chopped 

1 TBSP. fresh thyme, chopped 

½ cup Greek Feta cheese, crumbled 

 

For the vinaigrette: 

 

4 TBSP. Kosterina extra virgin olive oil 

2 TBSP. lemon juice 

1 tsp. lemon zest 

½ TBSP. shallots, minced 

½ tsp. sea salt 

¼ tsp. freshly ground pepper 

 

INSTRUCTIONS 

1.Cook the farro in a pot of salted water, following the instructions on the package. About 4-5 minutes before the farro is ready, add the green beans.  

 

2.While the farro and the green beans are cooking, whisk together the ingredients for the vinaigrette in a large bowl. When the cooked ingredients are ready, add them to the vinaigrette while they are still warm.  

 

3.Peel and shave the carrot. Add it to the bowl as well and stir gently. Taste and adjust the seasoning and, if necessary, drizzle with some more Kosterina olive oil. 

 

4.Place a medium skillet over medium-high heat and add the sliced mushrooms. Dry-sauté them for a couple of minutes and once the mushrooms release their liquid, add the three tablespoons of olive oil then season with some salt and pepper. Cook for two minutes and, once they begin to brown, add the garlic and the fresh thyme. Cook briefly and remove from the heat. 

 

5.Arrange the marinated farro, green beans and carrots in a large serving bowl. Top with the mushrooms and the crumbled Greek Feta. 

 

Notes:The leftovers make an excellent lunch the next day.  

 

Each component of this recipe is interchangeable: you can substitute the green beans with fresh peas, the carrot ribbons with sautéed zucchini ribbons and the mushrooms with corn, or with any other vegetable you might have on hand.  

Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



Also in The Kosterina Kitchen

Orange Olive Oil Cake
Orange Olive Oil Cake

by Katerina Mountanos August 03, 2020 0 Comments

This recipe is what olive oil cake is all about - a moist, citrus-y fresh inside and a sweet, fruity topping.
Read More
Lettuce-wrapped Lamb Sliders with Greek Feta + Yogurt Sauce
Lettuce-wrapped Lamb Sliders with Greek Feta + Yogurt Sauce

by Marilena Leavitt July 25, 2020 0 Comments

This Greek-inspired healthy meal is perfect for those summer BBQs. Top it with some Greek Feta + Yogurt Sauce, or serve with a side of sweet potato fries - or both! 
Read More
Chocolate Pots de Creme
Chocolate Pots de Creme

by Katerina Mountanos July 20, 2020 0 Comments

Crafted by the incredibly talented Bernice of  Baran Bakery, this recipe was made to showcase our very special Dark Chocolate Balsamic Vinegar. Inspired by this fabulous (and easy!) recipe from The Floured Kitchen
Read More