Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Warm Farro Salad

with Peppers & Pistachios

Warm Farro Salad with Peppers & Pistachios

High in antioxidants with a crisp texture and mild, sweet flavor, purple peppers get their dark and inky color from a pigment called anthocyanin. To complement the peppers’ beautiful color, we paired it with bright green spinach and vibrant cherry tomatoes in this hearty farro salad.

Warm Farro Salad with Peppers & Pistachios ingredients
  • 1 Cup Farro
  • 4 Ounces Baby Spinach
  • 4 Ounces Cherry Tomatoes
  • 1 Large Bunch Parsley
  • 2 Ounces Pecorino Romano Cheese
  • 2 Small Purple Bell Peppers
  • 2 Tablespoons Pistachios, Shelled & Roasted
  • 3 Cloves Garlic
  • 1 Shallot
  • 2 Tablespoons Red Wine Vinegar
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the cherry tomatoes in half. Peel all 3 garlic cloves. Mince 2 cloves. Mince the other clove, smashing until it resembles a paste. Medium dice the purple peppers. Roughly chop the pistachios. Roughly chop the parsley leaves. Peel and mince the shallot to get 1 to 2 tablespoons of minced shallot. Then place it in a small bowl along with the red wine vinegar.
Cook the farro:
2 Cook the farro:
Add the farro to the boiling water.Cook 13 to 15 minutes, or until tender. Drain thoroughly.
Make the vinaigrette:
3 Make the vinaigrette:
Add the garlic paste to the shallot and vinegar. Whisk in about 2 tablespoons olive oil to make a dressing. Season with salt and pepper to taste.
Toast the pistachios:
4 Toast the pistachios:
Add the pistachios to a dry pan. Heat the pan on high and cook for 1 to 2 minutes, or until the pistachios are fragrant and lightly golden, stirring. Transfer the toasted pistachios to a small bowl.
Cook the vegetables:
5 Cook the vegetables:
Wipe out the pan used for the pistachios. In the pan, heat some olive oil on high until hot. Add the peppers and cook about 1 to 2 minutes, or until they start to soften, stirring occasionally. Add the minced garlic and cook for about 30 seconds, or until fragrant, stirring. Remove from the heat, then stir in the spinach until just wilted.
Toss it all together:
6 Toss it all together:
Add the drained farro, half the parsley, the cherry tomatoes, and some of the vinaigrette to the pan with the vegetables. (You may have extra vinaigrette.) Stir to combine and season the mixture with salt and pepper to taste. Divide the salad between 2 plates. Use a vegetable peeler to shave the Pecorino Romano cheese over the top. Garnish with the pistachios and the remaining parsley. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the cherry tomatoes in half. Peel all 3 garlic cloves. Mince 2 cloves. Mince the other clove, smashing until it resembles a paste. Medium dice the purple peppers. Roughly chop the pistachios. Roughly chop the parsley leaves. Peel and mince the shallot to get 1 to 2 tablespoons of minced shallot. Then place it in a small bowl along with the red wine vinegar.
2 Cook the farro:
Add the farro to the boiling water.Cook 13 to 15 minutes, or until tender. Drain thoroughly.
Cook the farro:
Make the vinaigrette:
3 Make the vinaigrette:
Add the garlic paste to the shallot and vinegar. Whisk in about 2 tablespoons olive oil to make a dressing. Season with salt and pepper to taste.
4 Toast the pistachios:
Add the pistachios to a dry pan. Heat the pan on high and cook for 1 to 2 minutes, or until the pistachios are fragrant and lightly golden, stirring. Transfer the toasted pistachios to a small bowl.
Toast the pistachios:
Cook the vegetables:
5 Cook the vegetables:
Wipe out the pan used for the pistachios. In the pan, heat some olive oil on high until hot. Add the peppers and cook about 1 to 2 minutes, or until they start to soften, stirring occasionally. Add the minced garlic and cook for about 30 seconds, or until fragrant, stirring. Remove from the heat, then stir in the spinach until just wilted.
6 Toss it all together:
Add the drained farro, half the parsley, the cherry tomatoes, and some of the vinaigrette to the pan with the vegetables. (You may have extra vinaigrette.) Stir to combine and season the mixture with salt and pepper to taste. Divide the salad between 2 plates. Use a vegetable peeler to shave the Pecorino Romano cheese over the top. Garnish with the pistachios and the remaining parsley. Enjoy!
Toss it all together: