Corn & Avocado Grain Bowls

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, transfer the eggs to a bowl and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Finely chop the pepper. Wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced radishes, and the juice of 2 lemon wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the crème fraîche, the juice of the remaining lemon wedges, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be.

Add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted. Add the garlic paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to the pot of cooked farro. Add the marinated tomatoes and radishes (including any liquid) and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the seasoned avocado, cooked chicken, and seasoned eggs. Drizzle with the creamy jalapeño dressing. Garnish with the spicy seeds and sliced green tops of the scallions. Enjoy!