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fanbeth fs!
boil about a cup of farro in broth, toss diced sweet potato (i used purple japanese) in a little cumin, tarragon, zaatar, salt, pepper, roast, toss hazelnuts in some honey and salt then put in the oven for 5ish minutes then rough chop, add dry soaked or canned beans, arugula, mint, basil, potato’s, hazelnuts to cooled farro, mix
2oz vodka, 1oz lilet blanc, 1oz preserved lemon brine, 1oz green olive brine. stir over ice
