Farro is one of my favorite grains. It has a bit of a nutty flavor, a slightly chewy texture, and is great for adding substantiality to vegetarian mains. It's also extremely versatile—hence why I ate it in salads one week, then stuffed it into squash for this delicious dish.
Read moreroasted squash and kale pasta with two cheeses
This pasta is the epitome of fall: it stars my favorite winter green, kale, the ever popular butternut squash, and it's cooked in a skillet, for goodness sakes! The duo of cheeses brings this dish to the next level: sharp parmesan melts to create a rich sauce, and creamy hunks of mozzarella add an extra level of flavor and texture to each bite.
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