Recipes | Farm & Larder

Ingredients

• 4 heirloom tomatoes, halved
• ¾ cup cooked farro
• ¼ cup crumbled feta cheese
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, finely chopped
• 1 shallot, finely chopped
• 1 teaspoon finely chopped Anaheim pepper
• 1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 pound orzo pasta
• 1½ cups crumbled feta cheese
• 2 cups baby spinach
• 1 large garlic clove, minced
• 5 tablespoons olive oil
• 2 teaspoons freshly-chopped thyme
• Zest of 1 lemon
• ¾ cup Panko-style breadcrumbs
• Sea salt and fresh ground pepper