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Smoked Salmon Grain Bowls with Sweet Potatoes

Smoked Salmon Grain Bowls with Sweet Potatoes

From Bon Appetit



  • 1 large sweet potato, cut into 1-inch pieces

  • 2 tablespoons sesame oil, divided

  • Kosher salt

  • 1 cup whole farro, rinsed

  • 1 scallions, thinly sliced

  • 2 tablespoons lemon juice

  • 2 tablespoons tamari

  • 1 tablespoons tahini

  • 1 teaspoon honey

  • 4 stalks celery, thinly sliced , (about 1 1/2 cups)

  • 1/4 small red cabbage, thinly sliced , (about 2 cups)

  • 1/2 small bunch collard greens, stems removed and leaves thinly sliced , (about 2 cups leaves)

  • 1 endive, thinly sliced

  • 8 ounces hot-smoked salmon, broken into large pieces



  • Preheat oven to 425F. On a baking sheet, toss sweet potato with 1 tablespoon sesame oil and salt and roast until golden brown, 25 to 30 minutes. Meanwhile, cook farro in a large pot of boiling water until tender, about 30 minutes. Drain and set aside.

  • In a small bowl, whisk together scallions, lemon juice, tamari, tahini, and honey. Set aside.

  • To serve, divide cooked farro amongst four bowls. Dividing evenly, top each bowl with celery, cabbage, collard greens, endive, salmon, and roasted sweet potatoes. Serve with tamari dressing.

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