Serves 4 People

Farro Ingredients:

1 Cup Farro toasted in a dry saucepan

4 Cups Chicken Bone Broth

1 Celery stalk cut in 1/3 pieces

1/4 Onion sliced

4 Juniper Berries

10 Pepper Corn

Farro Instructions:

Toast farro in dry saucepan for 2-3 minutes. Taking care to move to pan to toast all sides. After toasting farro add to the pan, chicken bone broth, celery, onion, juniper berries and pepper corn. Simmer 15 minutes. Drain and Cool on sheet pan.

Chicken Ingredients - (Substitution chicken, pork or beef leftover cut into small pieces)

1 Pound Chicken breast

2 T Olive Oil

Salt and Pepper

Chicken Instructions:

Salt and pepper chicken breast to taste before adding it to a hot saute pan with olive oil. Saute over medium heat, flipping as needed, until cooked through. Let chicken cool to touch before cutting it into 1/2” cubes.

Sauce Ingredients:

1/2 Cup Heavy Whipping Cream

1/4 Cup Gorgonzola

1/8 tsp Corn Starch

1/4 Cup Pecans Toasted and Chopped

1/8 tsp Red Pepper Flakes

1/4 tsp Salt (or more to taste)

1/2 cup Parsley Chopped

2 Cups Kale or Spinach Chopped

Sauce Instructions:

To the saucepan add heavy whipping cream and gorganzonal. Simmer taking care whisk the milk to prevent burning. Once the cheese has melted whisk in cornstarch until milk has thicken. Remove from heat and whisk in pecans, red pepper flakes and salt. Then add farro, parsley and kale or spinach. Serve room temperature. This dish can be made 3 days ahead if you wait to add the greens until the day of serving.