Char Grilled Pork Paties with Asian Slaw

These pork patties are packed with flavor! They make great leftover lunches. Thank you Patrica Wells – your recipes are the best.

Ingredients:
1 lb ground pork
4 shallots, sliced thin
8 scallions, sliced thin
4 stalks lemongrass, bottom third only
2 cloves garlic
2 tbsp ginger
1 tbsp vietnamese fish sauce
1 tsp red pepper flakes
Vegetable oil

Combine lemongrass, garlic, ginger in a food processor and chop fine. Combine remaining ingredients except the oil in a bowl and form into 12 patties. 

Spray the grill and cook over medium high heat for 8 minutes, turning 1/2 way through.

Asian Slaw
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar
1 tbsp sot sauce
1 tsp grated ginger
12 oz cabbage, chopped
12 oz grated carrot

Combine and serve.

Serves 6.

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Farro with Asparagus, Pea Pesto and Cured Olives

This spring on a plate!!

Ingredients:
3/4 c pearled farro
1 bunch of asparagus
1/2 c pea pesto
2 c arugula
Salt and Pepper
1/4 c grated parmesan cheese
1/4 c pine nuts
1/2 c oil cured olives, chopped
1/4 c chives, chopped

Pea Pesto:
1 c peas
3 tbsp olive oil
2 c basil leaves
2 oz parmesan
1/4 c walnuts, toasted
Zest and juice of 2 lemons
1/2 tsp salt

Comine all pesto ingredients in a food processor or blender until smooth.

Cook farro according to package.

Bring a large pot of salted water to a boil. Cook Asparagus for 3 minutes until bright green. Plunge in an ice bath and slice thin on the diagonal.

Combine the asparagus, farro, olives, cheese, chives, Pesto and pine nuts.

Serves 6.