Peach & Snap Pea Grain Bowl

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Pit and roughly chop the dates. Pick the mint leaves off the stems. Halve the tomatoes. Halve, pit, and medium dice the peach. Halve and peel the onion; finely chop to get 2 tablespoons (you may have extra). In a medium bowl, combine the halved tomatoes, diced peach, chopped onion, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta and prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the peas are slightly softened and the pancetta is crispy and cooked through. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and peach (including any liquid), cooked pancetta and peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, cheese (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!