Farmers' Market Bowl with Green Goddess Sauce

Serves: 4 Save

Ingredients (19)

  • 1 acorn squash, halved lengthwise, seeded and sliced into 1/2" thick half-moons
  • 1/2 pound Brussels sprouts, trimmed and halved
  • 1 bunch heirloom carrots with greens (about 3/4 pound), scrubbed and halved lengthwise (leaving just 1-inch of greens attached)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 1/4 cups farro**
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1/2 teaspoon olive oil
  • Salt
  • 1 head radicchio, thinly sliced, or 4 handfuls arugula or greens of choice
  • 1 can (15 ounces) chickpeas, or 1 1/2 cups cooked chickpeas
  • 1 cup plain Greek yogurt (any fat %)
  • 1/2 cup parsley leaves
  • 1/4 cup cilantro or mixed leafy herbs of choice—fresh sage, oregano or marjoram, and/or thyme
  • 1/4 cup buttermilk (optional—I tried it with and without and couldn't tell much difference)
  • 1 tablespoon lemon juice
  • 1 clove garlic, roughly chopped
  • 1/4 teaspoon salt

Directions

Learn how to make this recipe at Cookie and Kate

Mistletoe Margarita

Ingredients (6)

  • 1 oz. Don Julio Tequila Blanco
  • 0.5 oz. Spiced Simple Syrup* or Falernum Liqueur
  • 2 oz. Lime Juice
  • 2 oz. Coconut Milk
  • 0.5 oz. Agave Syrup
  • Dehydrated Lime Wheel Garnish