Tempeh BLTs + Nom Yourself Cookbook Review

A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

Produce On Parade - Tempeh BLTs - A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

I'm excited to share this new BLT recipe with you all but first...you guys, my cookbook collection is getting out-of-control. I'm doing all these reviews for you; you're welcome. Let's add one more to the stack real quick then shall we?

The book review de la semaine is on Mary Mattern's just released 100% vegan cookbook, Nom Yourself. I received an advance uncorrected proof from the publisher, Avery Books, so I don't feel qualified to comment on the photos (as the copy is in black and white) or the quality and feel of the book.

If you've never cooked before, Mary's chapter "The Essentials" should be of great assistance. She covers everything from baking powder to ground black pepper to avocado oil. She also covers mixing bowls and spatulas (in case the impending cook isn't sure what either of those are), along with a variety of other, commonplace kitchen utensils. Besides the plainly obvious, Mary features a quip about plating which I thought was pretty neat. Plating might not be something the average home cook thinks about, so I imagine many would find this bit at the very least interesting if not helpful. 

Nom Yourself is filled with recipes for homemade staples like almond milk and cashew cream, sauces such as pesto and tartar sauce, breakfasts like blueberry oatmeal squares and tempeh bacon spinach quiche, appetizers such as pie wheels and fried eggplant sticks, soups and salads like sweet sensation salad and kale noodle soup, and there's even a chapter devoted to sandwiches where she features her deviled eggless salad sandwich and shiitake mushroom po'boy with remoulade. Of course the pasta chapter has a baked macaroni and cheese recipe and cauliflower ricotta stuffed shells, entrees include sesame tofu tacos and mushroom chia risotto, sides like drunken potatoes and buttermilk biscuits caught my attention, and delicious desserts like whisky lady cupcakes and double trouble brownies scream, "Make me!" Most recipes include a full page photo, except the sauces and homemade staples. 

Her collection of recipes is filled with both the heavy (fried guacamole) and the light (balsamic garlic portobello chop). There seems to be a recipe fit for everyone and I think folks will appreciate her down-to-earth and easy narration. There's vegan renditions of classic favorites like french toast and burgers as well as more unique dishes like pickled beet stems and stuffed artichokes.  Most Mary's recipes are straight-forward and simple, with a few more complex ones thrown in. Overall, I think this would be a very pleasing book to a variety of diets as well as cooking abilities. Plus, you know everything in it is vegan so no substituting which can sometimes feel overwhelming and daunting. Find the brand-spankin' new Nom Yourself on Amazon.com and learn more about Mary on her blog at www.nomyourself.com.

I decided to make Mary's tempeh bacon for three reasons: it made an appearance in several of her recipes, I had never before made tempeh bacon, and I was craving BLTs. It appeared as if fate was on my side. A word of caution, especially to carnivorous folks out there. Tempeh bacon isn't bacon; so don't go in expecting a perfect bacon replica. As Todd put it, "It's kind of like a bacon patty." ...tastes baconish but the texture, obviously, isn't the same...all in all though, it's incredibly delicious and I highly recommend it.  

Produce On Parade - Tempeh BLTs - A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

Tempeh BLTs

Recipe by Kathleen Henry @ Produce On Parade

A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

Yield: 3 sandwiches

Ingredients

  • 1 8 oz package of tempeh
  • pure maple syrup
  • apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp ground black pepper
  • 1 tsp liquid smoke
  • ground cumin
  • dash of kosher salt
  • 6 slices of your favorite sandwich bread
  • 1 large tomato, sliced
  • handful of lettuce or spinach
  • 3 tbsp vegan mayonnaise
  • 3 tbsp coconut bacon (optional)

Cooking Directions

  1. Cut the tempeh into 6 strips, then cut those in half to make 12 strips. Whisk together the maple syrup through the salt in a liquid measuring cup. Pour the marinade into a 8x8 inch baking dish or large shallow bowl and submerge the strips in an single layer. Allow to marinate for at least 30 minutes.
  2. Meanwhile, slice the tomato and prep a handful of greens.
  3. Once the tempeh is done marinating, reserve 2 tbsp of the sauce in a small bowl. Heat a large cast-iron skillet over medium-high heat. Add the tempeh strips in a single layer and fry for 4 minutes, then flip and continue to cook another 4 minutes. The strips should develop a crunchy layer on the outside. Remove from heat.
  4. Whisk the mayo into the reserve marinade. Toast the bread and assemble into 3 sandwiches, each with 4 strips of bacon, greens, and tomato. Add a bit of coconut bacon in there for some crunch if you like. Serve warm.
Produce On Parade - Tempeh BLTs - A scrumptious nod to the conventional BLT, but cruelty-free! Marinated strips of tempeh are fried in a cast-iron skillet forming a bacon-like, caramelized outside. Bacon flavored mayo enforces that mouth-watering flavor with zero cholesterol and 100% plant-based. Who needs any more reasons to make the switch to this compassionate sandwich?

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review - Produce On Parade - A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Hey there. It's Katie. I know it's been a long time since I've made an appearance over here but things have been straight-up crazy busy 'round these parts. When people exasperatedly drone on about how busy they are and how stressful their lives are, my heart secretly smiles inside knowing that I don't have or want a life like that. Who truly does?! It's seems as if being busy is an honor badge that showcases how demonstrably important you are and that infact, yes, your life is very important indeed.

If it was not so important as it obviously is, then I'd have any time to read, or relax, or cook, or go for walks. Did you hear? I'm so busy I don't even have time to read. Reading is such a luxury. You're so lucky, I can't even pick up a book what with everything that I have to be doing. My life is very important, indeed. People depend on me, the world depends on me. The bags under my eyes are my proof. Pity me. 

That's not me. I freaking enjoy leisure and revel in its nothingness. I would rather be doing nothing than something. I'd rather be home, on a slow walk, curled up reading, or baking, or cooking. I actively seek out ways to reduce my stress level and try not to feel bad about doing what most people consider "nothing". Society encourages always doing something. The more somethings you can fit into one day, the better. You are American and if you aren't stressed to the gills with a full daybook, your life is worthless. 

Unfortunately, my life has been stressful lately. And very busy. It's exciting stuff and Todd and I are exceptionally grateful for our good fortune...but between you and me? I hate it. If one more bastardly little "agenda" or "event" sneaks it's way onto my calendar (yes I have one of those now) and imprints itself to it, unremovable as much as I try to scrub it away...I'll lose it. So, for now, I'm trying to keep everything corralled and under control. I think I'm doing a pretty good job as a Stress Cowgirl. Besides the occasional rant. Thank you, for allowing my rant. I am now done. 

Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review - Produce On Parade - A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Okay, now that you have heard my excellent excuse for abandoning you (I also left the state for awhile) it's time for a cookbook review. Huzzah! I've also included a super quick and easy recipe (because, you know) that I've adapted from said cookbook, Near & Far by Heidi Swanson.

Because I received a black and white, paperback, advance uncorrected proof to review I cannot qualify the appearance or feel of the book. I can tell you that this vegetarian cookbook is filled with recipes inspired by Heidi's travels all across the world. Inspired by various cultures and cuisine, her recipes transport the home chef and invite you to join her in her worldly adventures. If only we could be so lucky to actually accompany her! This is the next best thing. 

I found her recipes to be surprisingly simple (which was appreciated) and inspired by whole-foods. This got me excited. However, after flipping through the book I found many recipes to be a little too fluffy for my more utilitarian flair regarding recipes. I am, if nothing else, all things practical when it comes down to it.

Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review - Produce On Parade - A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Take the recipe Lucques in Grapefruit Juice. Olives soaked in grapefruit juice is just something I would never consider bothering to make. I'll just take those olives straight from the jar! Wine-Washed Arugula begs to be a "recipe", with no actual measurements to be found at all! Arugula, wine, and olive oil. I confess this is not a recipe I would be super pleased to discover in cookbook worth $30. The recipe for Miso Oat Porridge is a recipe for plain oats with 1-3 tbsp of miso paste mixed in...no joke. I wish some of the recipes were a bit a bit more fleshed out, more well-rounded.

Am I being nit-picky? Perhaps I was so excited for this book and so eagerly anticipated its recipes that I decidedly set myself up for disappointment...but I suspect not. Many of the recipes included ingredients I'd never heard of or are unavailable to me in Alaska. Yet, this was to be expected. Bottom-line: this book didn't thrill me as I dreamed it would.

Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review - Produce On Parade - A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Use this mixed review as you will, but for me, I foresee that this cookbook won't make an appearance too often in my kitchen. However, the recipe below is quite good. It was actually for a spread, which I turned into a noodle dish per Heidi's recommendation to pair it with soba noodles (I realize this doesn't make a lot of sense). I doubled the garlic and added my own amount of lemon juice. I also included liquid smoke. Who just has smoked almonds lying around anyway? I thought sesame seeds would make a lovely garnish as well. It was the perfect meal to use up all of my fresh mint on the porch before the frost claimed it. 

Learn more about Heidi and pre-order Near & Far, available September 15th.

Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review - Produce On Parade - A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Edamame & Mint Sesame Soba Noodles

Recipe by Kathleen Henry @ Produce On Parade

A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

Yield: 4

Ingredients

  • 1 ½ cups shelled edamame
  • ½ cup raw almonds
  • 1 cup fresh mint leaves, lightly packed
  • 1/2 cup olive oil
  • 2 large garlic cloves
  • juice from ½ lemon
  • splash of liquid smoke, to taste
  • dash of kosher salt
  • dash of fresh ground black pepper
  • 9 oz soba noodles, dry
  • 2 tbsp sesame oil
  • sprinkling of sesame seeds, for garnish

Cooking Directions

  1. Bring a large pot of water to boil for the soba noodles.
  2. In a food processor, combine the edamame through the black pepper. Pulse until the pieces are no bigger than a pencil eraser. Transfer half of the mixture into a large serving bowl. Pulse the remaining mixture about 6 more times. Add to this mixture to serving bowl as well.
  3. Boil the noodles for 3 minutes. Reserve ¼ cup of the cooking liquid and add to the serving bowl along with the drained noodles and the sesame oil.
  4. Toss well to combine and garnish with sesame seeds.
Edamame & Mint Sesame Soba Noodles + My Near & Far Cookbook Review - Produce On Parade - A quick and very easy sesame soba recipe featuring fresh mint, raw almonds, and protein-packed edamame with a hint of smokiness, crisp lemon, and pepper. Adapted from the cookbook Near & Far.

I received this book from Blogging for Books for this review.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

The Broad Fork Cookbook Review & Balsamic Farro Salad w/ Dates & Beets

Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I was so thrilled to get this new cookbook, The Broad Fork by Hugh Acheson. It read it's focus is recipes that implement the abundance of fresh produce delivered by a CSA (community supported agriculture). "I get a CSA box!", I excited thought to myself. This will be a terrific cookbook. A solution to the frequent, "What do I do with this?" head-scratching that sometimes accompanies the privilege of subscribing to a CSA. 

Perhaps my expectations were just a bit too high and a wee bit premature. 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

The cookbook is divided by season and subcategorized by ingredient which I think is really fun and quite useful. Hugh writes, "This is a vegetable-centric guide to seasonal offerings." I feel I must begrudgingly disagree with him.

Yes, it's no shock that this is not a vegan let alone a vegetarian cookbook (I honestly kind of expected it to be vegetarian...) With a subtitle like, Recipes for the wide world of vegetables and fruits, I think this cookbook is a disappointingly misleading for those of us that are truly vegetable-centric (ie plant-based). Of course all the recipes do have plants (don't most?) but I didn't find the vegetables to the star of the show, as hinted. Doesn't it seem like that should be the point?

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Some of Hugh's recipes include a few obscure ingredients (Espelette pepper, Manchego cheese, sorghum molasses, malt vinegar, Hungarian chile). He often doesn't provide any weights (grams or ounces) alongside his measurements (how much is exactly 2 cups of dates?). Many recipes require the home cook to make some little recipe on another page to be incorporated into this recipe. I know this is a common phenomenon, but it also happens to be a personal pet peeve of mine. There is no way I'm going to delve into making the preserved lemon on page blankety-blank to add to the gremolata in the recipe I'm trying to make. It just won't happen. You can't make me. 

In this cookbook, there are many...meat-centric recipes. More than vegetable-focused ones I should think. Pan-roasted pork tenderloin with sorghum and roasted apples / duck breast with indian eggplant pickle, / grilled pork belly with persimmons and spicy soy vinaigrette, turkey, andouille shrimp / collard greens gumbo, just to name a few. The plants definitely seem to take a backseat, no? Good luck substituting tempeh, seitan, and soy in all of those! And don't even get me started on the octopus in this cookbook! I daresay almost heaved the book across the room in sheer fright of the sight; a tangle of purple tentacles occupying an entire photo page.* Seriously what is that?

                                             *footnote: I have a most unusual, not to mention unsound, phobia of octopus tentacles so this would probably be a grave overreaction for most.

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.
Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Perhaps I'm just jaded from all the wonderful, legitimate plant-based cookbooks I've had the pleasure of reviewing. The Broad Fork wasn't a total letdown (maybe I've been to severe in my review). I did vastly appreciate that half the book wasn't an appreciation of "what's in my pantry" or "here's how to chop a carrot" chapters. I know how to stock my pantry and use a knife, thank you. I don't need a 325 page instructional on what a potato peeler is and how to use it. 

My favorite part of this book is that almost every produce chapter includes a recipe to either make said produce into a long-term storage item or just use up a lot of that fruit or vegetable. As a consequence, there's a lot of pickling recipes...but also apple butter, purees, jams, etc. 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

If you're not vegan, this is a pretty neat cookbook that will definitely stretch you outside your comfort zone of creativity in the kitchen. A good thing! However, if you are vegan I recommend passing on this one. There's hidden jewels of unique recipes that can be adapted but I'm not sure if it's worth rifling through the meat and animal-laden recipes to find and salvage them. 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.
Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I had to look through the cookbook twice to finally find a meal I could make. Hugh's farro and beet salad. It was honestly one of the only dishes that I wouldn't have had to meddle with too much and yet, there are too many adaptations I made to to even list. Regarding both the ingredients and the recipe flow. Also, my salad looked absolutely nothing like his; this gave me a good chortle for some reason. Leave it to me to take his beautiful masterpiece (I'd hang it on my wall..) and work it into the dreaded burgundy blob you see below! 

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

However, that burgundy blob is one of the best things I've ever tasted. Enough said. You need to make this syrupy salad.

Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Balsamic Farro Salad w/ Dates & Beets

Recipe by Kathleen Henry @ Produce On Parade

Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

Yield: 6 side dish servings

Ingredients

  • 16 (10 oz) pitted medjool dates
  • 1 tsp kosher salt
  • 1 tsp crushed red pepper flakes
  • 1 cup balsamic vinegar
  • 1 tbsp vegan butter
  • 1 small yellow onion, diced
  • 1 cup farro, dry
  • 2 sprigs fresh thyme, stems discarded
  • 4 cups water, divided
  • 5 (1 .5 lbs beetroot trimmed) medium beets with their greens, scrubbed clean
  • 1 tbsp red miso
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh mint, chopped
  • 1/3 cup large-flake nutritional yeast

Cooking Directions

  1. Add the dates, salt, crushed red pepper, and vinegar to a small saucepan. Pour in just enough water to cover and bring to a boil over high heat; reduce to a simmer and cook for about 30 minutes until the dates are tender. When done, strain out the dates and reduce the vinegar liquid over medium-high heat for about 5-8 minutes until it has reduced by half. Mash the dates with the back of a wooden spoon and set both the dates and the liquid aside.
  2. While the dates cook, heat the butter over medium in a large soup pot. Add the onion and sauté for about 3 minutes, until translucent. Add the dry farro and cook an additional 3 minutes, stirring occasionally. Stir in the thyme leaves and 1 cup of water; cook for 5 minutes. Stir in another 1 cup of water and cook an additional 5 minutes. Scoop out about ¼ cup of the hot water and whisk the miso paste into it. Set aside.
  3. While the farro simmers, clean the beets and cut off the greens. Remove the leaves from the stems. Discard the stems and slice the leaves into ribbons. Using a mandolin, slice enough beet to fill ½ cup (about 1 beet). Set aside. Small dice the remaining beets and set aside.
  4. Add the diced beets (do not add the shaved beets yet), greens, and the remaining 2 cups of water. Over medium-high heat, stirring occasionally, cook the farro for about 20-30 minutes until the water has evaporated and the farro is tender.
  5. Stir in the shaved beets, reduced vinegar liquid, mashed dates, and miso, as well as the remaining ingredients. Mix to combine and serve hot!
Produce On Parade - The Broad Fork Cookbook review and a recipe for Balsamic Farro Salad w/ Dates & Beets - Sweet and savory with salty notes from the miso, this tangy-balsamic farro salad is studded with tender beets, mashed Medjool dates, and fresh herbs. It's a unique and stunningly delicious flavor profile. A perfect side dish and the tastiest way to use up all those beets! Heavily adapted from The Broad Fork cookbook.

I received this book from Blogging for Books for this review. Find The Broad Fork on Amazon.com.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.