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w/ Spring Vegetables & Parmesan
Farro, an ancient variety of wheat, is cooked in the style of risotto, lending a satisfyingly nutty, creamy background to a riot of spring vegetables. Charred spring onions provide a touch of smokiness along with just-barely-cooked spring asparagus and english peas. A dusting of parmesan rounds out this hearty Tuscan dish.
Vegetable Stock, Peas, Scallion or Spring Green Onions, Asparagus, Parmesan Cheese, Farro, White Wine, Lemon Juice, Extra Virgin Olive Oil, Organic Oregano, Organic Red Pepper Flakes, Organic Bay Leaf Contains: Milk, Wheat

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