Julien's Journal November 2015 (Volume 40, Number 11) | Page 52

Wrap cheese ball in plastic wrap and refrigerate for at least an hour before serving. Leftovers (if you have any) can be rewrapped tightly and refrigerated for up to three days. Farro and Butternut Squash Salad This recipe is adapted from Southern Living. Comfort foods are what most of us are craving this time of year. There is just something about how hearty, warm, and earthy foods comfort the soul like a flannel blanket. Too often, modern day comfort foods are highly processed, highly caloric and of no nutritional value. Here are two perfect comfort foods you need to feel no guilt about. Farro is an ancient grain dating back to the Romans. It is a member of the wheat family, a rice shaped grain that posses a beautiful nutty flavor with a whisper of spice. The grain maintains a hearty chewiness, making this little known grain a perfect late fall treat. It can be cooked and served alone, in salads, or in soups. This recipe is an easy mobile office lunch, a warm meal for one, or the perfect side dish to roasted pork or grilled chicken. Four ingredients make this dish a kitchen favorite. 4 cups farro cooked according to directions (we recommend Bob’s Red Mill Natural Foods Farro) 50  ❖  Julien’s Journal ❖ November 2015 2 cups roasted butternut squash, cut into 1 inch cubes (recipe to follow) 1 medium sized butternut squash, halved and seeded and cut into 1 inch cubes. 1/4 cup fresh flat leaf parsley, rough chop 2 tbs. good quality olive oil Lemon thyme vinaigrette (recipe featured in October issue and available on our website) Salt and pepper to taste Salt and pepper to taste Toss butternut squash in oil and season with salt and pepper. Place on rimmed baking sheet (line baking sheet with parchment paper for easy clean up). Roast until golden brown, approximately 25-30 minutes. Remove from oven and allow to cool. Use two cups for this recipe and store the rest in a sealed container in the refrigerator for up to three days. Cook farro according to package directions. Once farro is cooked, drain excess water and transfer to a bowl. Drizzle with lemon thyme vinaigrette to coat, about 1/3 of a cup. Mix and allow the dressing to absorb into the farro as it cools. Set aside. In a smaller bowl, add butternut squash and parsley and toss with two tablespoons of dressing until coated, then fold into the farro. Taste and adjust seasoning and dressing if necessary. This salad can be eaten at room temperature or slightly warmed. Roasted squash is a staple of cold weather foods. I roast about a squash a week and keep it on hand for salads like this, soup, or pasta. Roasting diced butternut squash is easy, and there is really no need to peel the squash, which is a daunting and arduous task. The skin, when roasted, adds a crisp deep nutty flavor and simplifies the process. Roasting a butternut squash, all you need is: Preheat oven to 400 degrees F. Chicken Soup for the Soul Fewer things in life are more comforting than a bowl of chicken soup. This recipe is adapted from America’s Test Kitchen and it is the best chicken soup recipe I have ever made. Every mouthful warms the soul. The recipe is easy to follow and is ready with in an hour and a half. Cooked in a large Dutch oven, here are the things you need for the stock: 4 lbs. of chicken thighs, seasoned with salt and pepper 1 medium onion, chopped 2 bay leaves 2 tbs. olive oil 2 quarts of fresh water