Farro Grain Bowl with Turkey Apple Sausage Patties and Chard
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Farro Grain Bowl with Turkey Apple Sausage Patties and Chard
Not your ordinary breakfast, this bowl is bursting with health benefits and flavor from the farro, winter squash, homemade sausage patties, greens and tangy dressing. You certainly won't be hungry before lunchtime with this slightly sweet and savory breakfast bowl.
Ingredients
Directions
In a medium saucepan, cook the farro according to the directions on the package.
In a medium bowl, combine squash, maple syrup, 1 tbsp Colavita olive oil and 1/4 teaspoon salt. Mix well until the squash pieces are evenly coated.
Spread the squash on a rimmed baking sheet lined with parchment paper and roast for 20 minutes at 425°F, flipping them halfway through. Remove from the oven and set aside. Squash can be made in advance and refrigerated.
Use a box grater to grate the apples. You can also finely dice it.
Add the grated apple, turkey, salt and pepper to a bowl. Mix using your hands. Form into patties.
Brush the patties with Colavita Olive Oil. Cook in a medium hot skillet for 4-5 minutes per side or until cooked through.
Add the remaining 1 tablespoon of Colavita Olive Oil to the skillet in which you cooked the patties. Add the greens to the skillet along with the Colavita White Balsamic Vinegar.
Season with salt and pepper and sauté for about 2 minutes until wilted. Remove from the skillet.
Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted squash and sautéed chard. Top with a turkey patty and sprinkle with craisins or pumpkin seeds.
Drizzle with White Balsamic Dressing and serve.
NOTE: Make it vegetarian: Use Chickpeas instead of turkey sausage. Spread the chickpeas on a rimmed baking sheet and roast with the squash until golden brown, 15 to 20 minutes, stirring them once halfway through.
Combine all the ingredients in a blender or small food processor and blend for 30 seconds until emulsified.
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Ingredients
Directions
In a medium saucepan, cook the farro according to the directions on the package.
In a medium bowl, combine squash, maple syrup, 1 tbsp Colavita olive oil and 1/4 teaspoon salt. Mix well until the squash pieces are evenly coated.
Spread the squash on a rimmed baking sheet lined with parchment paper and roast for 20 minutes at 425°F, flipping them halfway through. Remove from the oven and set aside. Squash can be made in advance and refrigerated.
Use a box grater to grate the apples. You can also finely dice it.
Add the grated apple, turkey, salt and pepper to a bowl. Mix using your hands. Form into patties.
Brush the patties with Colavita Olive Oil. Cook in a medium hot skillet for 4-5 minutes per side or until cooked through.
Add the remaining 1 tablespoon of Colavita Olive Oil to the skillet in which you cooked the patties. Add the greens to the skillet along with the Colavita White Balsamic Vinegar.
Season with salt and pepper and sauté for about 2 minutes until wilted. Remove from the skillet.
Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted squash and sautéed chard. Top with a turkey patty and sprinkle with craisins or pumpkin seeds.
Drizzle with White Balsamic Dressing and serve.
NOTE: Make it vegetarian: Use Chickpeas instead of turkey sausage. Spread the chickpeas on a rimmed baking sheet and roast with the squash until golden brown, 15 to 20 minutes, stirring them once halfway through.
Combine all the ingredients in a blender or small food processor and blend for 30 seconds until emulsified.