So apparently, farro is the new quinoa, whatever that means.
We don't really care what it represents in the cultural zeitgeist; we just like farro because it tastes good and it's crunchy as fuck. It's also a great way to mix up the offerings on your Thanksgiving table (which, now that it's November, we can start talking about).
This farro dish has enough roasted carrots, mushrooms, and fresh thyme to bring out the best in autumn ingredients, but it's also topped with an in-your-face salsa verde that cuts through all of those big fall flavors with its spicy tang.
This recipe came courtesy of Scarpetta Restaurants honcho Scott Conant, so you know it's equal parts authentic and tasty. Dig in. The holiday season is upon us.