Fish & Farro on a cold winter day


Fish and Farro

As I sit today and stare out the window across my snow and ice covered yard, my body emits a little shiver and I’m gently reminded of how grateful I am to be inside. I hold my cup of tea closer, wrapping my chilly fingertips around its heat and take a deep, slow breath of Earl Grey goodness.

While the last few weeks (or months) of winter will be drawing to close, I can’t help anxious anticipate warmer days full of sunshine.

Today’s dish is simple and combines a light, fresh, fish cake with a heartier warming grain.  While I am no Justice together they create a perfect marriage of the two seasons.

Fish & Farro


 For the farro:
1 cup farro
-3 cups water
-1 diced apple of choice (I used a Jazz apple)
-1/2 diced onion or 1 bunch scallions (I use whichever I happen to have on hand)
-1 tsp olive oil
-1 to 2 tsp of apple cider vinegar
-salt to taste

 For the fish cakes:
-1 cup pre-cooked Haddock (I had some leftover from the night before)
-1 egg
-1/4 of breadcrumbs (or enough to combine)
-1 sprig Parsley
-1/4 cup diced green bell pepper
-1 tsp diced onion
-dash of hot sauce of choice
-salt & pepper to taste

 For the tomato kale topping:
-1 medium tomato (seeds removed)
-1 kale leaf
-1 small bunch parsley
-3 basil leaves
-2 tsp diced onion
-1 tsp pepita seeds
-1 tsp olive oil
-pinch garlic powder
-pinch salt
For the green sauce:
I combined a 50/50 ratio of my green soup #1 and sour cream.


 1-Chop, dice and set out all ingredients first.

2-Rinse the farro and place in a pot with 3 cups of boiling water.  Season with a large pinch of sea salt and cover with lid.

3-Add the olive oil to a large skillet and heat over medium high heat.  Add the diced apple and onion.  Cook for about 5 minutes stirring occasionally to ensure all sides are golden and contents are softened.  Remove your apple and onion mixture from heat and set aside.

4-While the farro continues to cook combine all ingredients for your fish cakes in a medium sized bowl.  Mix until combined and form into two equal sized patties.  Set aside on a plate.

5-Put all ingredients for the tomato kale topping in a blender or food processor and pulverize.  If result has more liquid than desired strain to desired consistency.

6- Add a tsp of olive oil to a large skillet and heat over medium high heat.  Once hot, add the two fish cakes to the skillet and cook until golden brown on each side and cooked through.

7-When your farro has completed cooking add the two teaspoons of apple cider vinegar and stir to combine.  Season to taste with sea salt and pepper.

8-Assemble your dish. I used a widemouthed Mason jar lid to form my ring of farro. Place fish cake on top of farro and add tomato kale topping.  Using a squeezable condiment container decorate plate with green sauce.


As always eat healthy stay fit,