As August comes to a close our gardens and farmers are overflowing with produce. This particular moment, in my opinion, is the most beautiful. We are getting some cooler nights, with strong summer sun during the day. The days are still longer, allowing for more time to linger on the deck. There is a mix of sadness and excitement as we head back into new routines.

This dish celebrates the best of summer! Yellow squash and zucchini are sauteed with cherry tomatoes to create a saucy topping for farro. The white wine vinegar balances out the sweetness of the cherry tomatoes. Paired with the creamy stracciatella cheese and pepper arugula for a delicious dish hitting all the right notes.

if you can’t find just the stracciatella cheese, then use buratta. The stracciatella cheese is the creamy insides of the buratta. Both equally delicious!

Summer Vegetable Saute with Buratta over Farro

Yellow squash, zucchini, and cherry tomatoes simmered to perfection tossed in farro with creamy buratta.

ingredients

• 1 tbsp olive oil

• 3 garlic cloves

• 1 cup yellow squash, chopped into bite size pieces

• 1 cup zucchini, chopped into bite size pieces

• 1 ½ cup cherry tomatoes

• 1 tsp kosher salt

• ½ tsp pepper

• ¼ cup white wine vinegar

• 1 tsp honey

• 3-4 torn basil leaves

  For the farro

• 2 cups farro cooked according to package directions, drained

• 1 tbsp olive oil

• 1 tsp honey

• 1 tsp kosher salt

• ½ tsp pepper

• 8 oz stracciatella cheese or Burrata

• 1 ½ cup arugula

  
  

instructions

1.In a large sauté pan with high sides, heat olive oil over medium heat.

2. Add the garlic cloves to the pan, and sauté for a little over a minute. Until the cloves begin to turn a golden color.

3. Add the squash and zucchini to the pan, sauté for 5 minutes, moving around the pan periodically.

4. Then, add in the cherry tomatoes, season with salt and pepper. Add in the white wine vinegar and honey. Gently stir to coat the vegetables.

5. Add in the torn basil leaves over the top of the pan and cover. Turn the heat to medium low and let it cook for 10 minutes.

6. After ten minutes, remove the cover, gently press down on the tomatoes with the back of a wooden spoon to help them release their juices. Let it simmer for another minutes. Then remove from heat.

7. Add olive oil, honey, salt, and pepper to a large serving bowl. Whisk to combine

8. Then, add in the cooked farro, tossing gently to coat.

9. Add the vegetables to the farro and toss once more to incorporate.

10. Spoon the stracciatella cheese over top of the farro, and add the arugula over top.

11. Serve immediately

*If using burrata, make sure to open the ball of the burrata letting the stracciatella cheese out. Try to spread it evenly over top, breaking up the burrata into pieces.

*Make sure you taste for seasoning along the way and add more salt according to your taste.