Farro

Farro

Ingredients
  • 2 Cups of Farro
  • 5 Cups of Low Sodium Vegetable Stock
  • 2 each Garlic Cloves
  • 2 tbsp Evo Oil
  • 1 each Bay Leaves
Method:

In a heated sauce pot, add the Evo oil and toast the Farro for one minute. Add the garlic, bay leaf and vegetable stock and bring to simmer. Turn heat down low, and allow the Farro to cook for 25-30 minutes until slightly tender. Strain any access cooking liquid from the cooked Farro and spread Farro out on a sheet pan to cool.

Grilled Eggplant

Grilled Eggplant

Ingredients
  • 3 Whole Eggplants, cut in half length-wise
  • Evo Oil as needed
  • Lite Salt and Pepper – to taste
Method:

Cut the eggplant in half, length-wise and trim off enough on the edges of each side to allow the sliced half eggplant to set firm on a plate. Drizzle the eggplant with evo oil and season. Grill the eggplant on both sides until tender

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