Asian Noodles

Asian Noodles
Jen Lee -  Salt Lake City, UT


Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil

Instructions
Chop up zucchini, eggplant and onion (chop to desired size).  Mince up the serrano pepper.  In a deep saute pan, add 1 tbsp of oil and allow to heat.  Once hot, add onion and pepper.  Begin boiling water for noodles.  Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce.  Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside.  Once your noodles are cooked, strain and toss with 1 tsp of sesame oil.  Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar.  Saute all together for a few minutes.  Add salt to taste.

Serve and squeeze lime on top.

Cheesy Baked Farro

Cheesy Baked Farro
Jenn Lee - Salt Lake City, UT

From Foodnetwork.com. This is a great alternative to a macaroni dish, the Farro has a great texture.
Tip: In addition, I add mascarpone cheese and go easy on the fontina.

Ingredients
Vegetable cooking spray

Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper

Farro:
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Instructions
Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and
whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.

For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes.

Serving
Remove from oven and let stand for 5 minutes before serving.