It’s finished! (Well, almost.) Welcome to the new A Hint of Honey. I hope you’ll take a look around and enjoy the new space. I love it and think you will too! You’ll find all the original features, plus a few. I’ve updated the about page with new photos. The recipe index is still under construction, but hopefully by the end of the week it will be updated with photos of every recipe and be much easier to navigate. If you have any questions or comments or notice any issues, don’t hesitate to let me know. You can reach me via the contact form or on Facebook, Twitter, Pinterest, or Instagram.

A huge thank you to Maggie Waller from Type and Title for her talent and hard work over the last few months. She designed and implemented everything you see and is so wonderful to work with! Check out her site and work here.

Now for today’s recipe- Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds. Farro is one of my favorite foods right now. It’s chewy and nutty and filling and pairs well with so many other ingredients. Here roasted onion and sweet potato are spiced with cumin and coriander. The kale is lightly sauteed with garlic and olive oil. And the salad is topped with toasted walnuts and pomegranate seeds and finished with a squeeze of lemon and drizzle of olive oil. It makes a large bowlful (more than is pictured here), so gather a few forks and a few friends and try your best to share.

Happy Thanksgiving! Have a wonderful week!

Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds

INGREDIENTS

1 cup semi-pearled or regular farro
1 medium onion, halved and cut into 1/4-inch wedges
2 Tbsp. extra virgin olive oil, divided + enough to coat the onion for roasting
kosher salt
freshly ground black pepper
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 1/4 cups)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 cup walnuts, chopped
3 packed cups roughly chopped kale
1 large clove garlic, minced
freshly squeezed lemon juice, to taste (up to 1 Tbsp.)

DIRECTIONS

1. Cook farro according to package directions. Drain excess water, then place grains into a large bowl and allow to cool.

2. Preheat oven to 400 F. Line a large baking sheet with aluminum foil. Toss onion with enough oil to lightly coat, but not soak. Spread across the prepared baking sheet and sprinkle with kosher salt and freshly ground black pepper. Toss sweet potato with enough oil to coat and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt and freshly ground black pepper. Place both baking sheets in the oven and roast until the vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.

3. To toast the walnuts, place them in a dry skillet over medium heat. Cook until golden and fragrant, tossing frequently. Set aside to cool.

4. While vegetables and nuts cook, heat 1 Tbsp. olive oil in a large skillet. Add kale and garlic and lightly saute until the kale has wilted but is still bright green in color.

5. Combine cooked greens and farro in a large bowl. Add sweet potato and onion. Fold the ingredients together, then drizzle with the remaining tablespoon of olive oil and lemon juice to taste (about one tablespoon or less). Season to taste with kosher salt and freshly ground black pepper. Gently stir in walnuts and pomegranate seeds.

Serves 6.

(Adapted from Food 52)