Chipotle Zucchini & Fennel Dip

Zucchini is the most versatile of squashes. It can be fried, roasted, baked into bread, served fresh with salad, and the list goes on. Its springy texture absorbs flavor exceptionally well, and its subtle bitterness is highlighted best with a zesty sweetness (which is probably why it tastes so good with a little sprinkle of lemon juice). But for every zucchini lover, there is a loather who needs to see the light. Farro presents a way to disguise zucchini in plain sight.

Images courtesy of Brooklyn Supper.

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Recipe

Chipotle Zucchini Fennel Dip

• 2 small zucchini, trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)
• 1 medium-sized fennel bulb, trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)
• 6 tablespoons extra virgin olive oil, divided
• smoked sea salt (or regular sea salt)
• freshly ground black pepper
• 3 tablespoons chipotle hot sauce, plus more for serving
• 4 (1/2-inch thick) slices ciabatta, cut into triangles

Directions

1. Preheat oven to 400 degrees F.
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4. Nullam quis risus eget urna mollis ornare vel eu leo.

Bloody Maria Cocktails

For those who prefer the sweet, earthy aroma of tequila, here’s a drink for all seasons. Tomatoes are high in vitamins A, B6, C, K, potassium, and other nutrients, all of which aid circulatory and nerve health. Add that with fresh onions, garlic, jalapeño, parsley, lime, and horseradish, and you get a powerful formula that boosts your energy and immunity. Make sure to use 100% agave tequila to reap the metabolic benefits of this particular spirit. Though commonly made with bottled or canned juice, our recipe uses fresh tomatoes. Simply put all the ingredients in a blender and you’re good to go!

Images courtesy of Brooklyn Supper.

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Recipe

Bloody Maria Cocktail

• 3/4 cup spicy tomato-vegetable juice
• 1 jigger tequila
• 2 dashes Worcestershire sauce
• 1 dash hot sauce
• 1 cup ice cubes
• salt and pepper (to taste)

Directions

1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
2. Nullam id dolor id nibh ultricies vehicula ut id elit.
3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
4. Donec ullamcorper nulla non metus auctor fringilla.

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Roasted Cauliflower & Garlic Dip

Fun fact: One head of cauliflower has 472% of your daily vitamin C! It’s also an anti-inflammatory that’s rich in antioxidants. Eating it raw, however, is not something most people prefer, especially kids. We at Farro have a sneaking suspicion that dips and spreads were invented purely to trick children into eating their legumes and veggies. Making a dip out of cauliflower is easy and nutritious, as it cuts out most of the cream or fat that you'd use otherwise. All you have to do is cut it into florets and roast it with a whole head of garlic. Once they’re both soft enough to blend into cream, you can add a few tablespoons of olive oil and some toasted pumpkin seeds for a crunchy texture.

Images courtesy of Brooklyn Supper.

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Donec ullamcorper nulla non metus auctor fringilla. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum.

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Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Aenean lacinia bibendum nulla sed consectetur. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum. Sed posuere consectetur est at lobortis. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

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Recipe

Roasted Cauliflower & Garlic Dip

• 1 pound cauliflower
• 1 garlic bulb (peeled)
• 1/2 cup sour cream

Directions

1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
2. Nullam id dolor id nibh ultricies vehicula ut id elit.
3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
4. Donec ullamcorper nulla non metus auctor fringilla.

Pimm's Cups

Ah, the classic Pimm’s Cup. It sounds cute but tastes very sophisticated. Originally from England, Pimm’s is a floral, herbal, and fruity liquor that aids digestion. When you mix in ginger ale/beer, some cucumber slices, mint, and lemon, you get a delicious, light, and not too sugary cocktail that provides a lot of relief from the summer heat. Whether you choose to turn on the cricket game or go to a local tennis match is up to you! Just don’t drink a Pimm’s Cup with your pinkie out.

Images courtesy of Brooklyn Supper.

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Recipe

Pimm's Cups

• 2 cups Pimm's No. 1
• 4 cups lemon-lime soda
• 2 oranges (cut into wedges)
• 2 lemons (cut into wedges)

Directions

1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
2. Nullam id dolor id nibh ultricies vehicula ut id elit.
3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
4. Donec ullamcorper nulla non metus auctor fringilla.

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Roasted Beet Wedges with Tzatziki

The humble beetroot is a fibrous and sweet anti-inflammatory antioxidant that helps protect against heart disease and cancer. Good for boiling, roasting, and pickling, this winter root keeps well in the fridge, so you can savor it all season long. We find that the optimal texture comes from boiling them first with the skin intact and then peeling them right before roasting. This procedure yields a soft center and caramelized skin. Garlicky tzatziki serves to complement the sugary taste but needs to be prepared the night before to absorb all the flavor. Not to worry, though. It only takes a few minutes to make, and then you simply leave it in the fridge overnight!

Images courtesy of Brooklyn Supper.

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Recipe

Roasted Beet Wedges with Tzatziki

• 4 lbs. beets (greens intact)
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 hand full fresh dill

Directions

1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
2. Nullam id dolor id nibh ultricies vehicula ut id elit.
3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
4. Donec ullamcorper nulla non metus auctor fringilla.

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Watermelon Coolers with Ginger and Lime

This is a drink the whole family can enjoy. Originally from southern Africa, the watermelon is a low-calorie fruit that helps you stay cool and hydrated. While it’s not rich in nutrients, when paired with lime and ginger you can create a more healthy, refreshing beverage. First thing’s first: you have to pick the watermelon. To make sure it’s ripe, hold the watermelon in your hands. If it’s light for its size, that means it’s not ready yet. Then—and this might be difficult if the melon is heavy—hold it in one hand and use the other to thump or flick the skin. Pay attention to whether or not it sounds hollow. If it has a dense sound, that’s good. Second, if the vibrations you feel in your other hand (the one holding the melon) feel tight, that’s a positive sign. A soft vibration indicates mealiness. Trust us, it’s easier than it sounds. Happy hunting!

Images courtesy of Brooklyn Supper.

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Recipe

Watermelon Coolers with Ginger and Lime

• 1 large watermelon (about 5 lbs.)
• 1/4 lbs. ginger (minced)
• 2 limes
• Honey to taste
• Gin or vodka (optional)

Directions

1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
2. Nullam id dolor id nibh ultricies vehicula ut id elit.
3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
4. Donec ullamcorper nulla non metus auctor fringilla.

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