INGREDIENTS
3/4 lb
1 bunch heirloom carrots with greens
1
Acorn squash
1/2 lb
Brussels sprouts
1 can
Chickpeas
1/4 cup
Cilantro or mixed leafy herbs of choice-fresh sage, oregano or marjoram
1 clove
Garlic
1/2 cup
Parsley, leaves
1
head Radicchio
1 tbsp
Lemon juice
1 1/4 cups
Farro
1
Black pepper, Freshly ground
1 1/4 tsp
Salt
1
Salt
3 1/4 tbsp
Olive oil
1/2 cup
Pepitas
1/4 cup
Buttermilk
1 cup
Greek yogurt, plain